About This Recipe
German chocolate sheet cake is a single-layer dessert baked in a rectangular pan. The cake features a chocolate base topped with a distinctive coconut-pecan frosting. Contrary to popular belief, it originates from the United States and is named after Samuel German, who developed the baking chocolate used in the original recipe.
Why You’ll Love This Recipe
- Requires fewer steps than layered cakes
- Uses common baking ingredients
- Features a rich chocolate flavor balanced by sweet frosting
- Designed for easy serving at gatherings
- Includes the traditional coconut-pecan frosting
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- ¼ cup unsweetened cocoa powder
- 1 cup water
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ⅓ cups sweetened shredded coconut
- 1 cup chopped pecans
Step by Step Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Make the cake batter: In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a saucepan, combine butter, cocoa powder, and water. Bring to boil over medium heat, stirring constantly. Remove from heat.
- Pour chocolate mixture over dry ingredients. Mix until combined.
- Add buttermilk, eggs, and vanilla. Beat for 1 minute until smooth.
- Pour batter into prepared pan. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
- Make the frosting: While cake bakes, combine evaporated milk, sugar, egg yolks, and butter in a saucepan.
- Cook over medium heat, stirring constantly, until thickened (about 10-12 minutes).
- Remove from heat. Stir in vanilla, coconut, and pecans. Cool until spreadable.
- Spread frosting evenly over warm cake after removing from oven.
FAQ
Q: Can I use milk instead of buttermilk?
A: Yes. Substitute with ½ cup milk mixed with 1½ teaspoons vinegar or lemon juice. Let sit for 5 minutes before using.
Q: Is German chocolate different from regular chocolate?
A: Yes. German chocolate is slightly sweeter and less cocoa-intensive than semisweet chocolate. Use 4 oz sweet baking chocolate if unavailable.
Q: Can I make this ahead?
A: Frosting can be prepared 1 day in advance. Store covered in refrigerator and rewarm before spreading.
You Must Know
- Frosting thickens as it cools. Apply when still slightly warm for easiest spreading.
- Do not overmix batter after adding dry ingredients to maintain cake tenderness.
- For clean slices, cool cake completely before cutting after frosting sets.
- Toast pecans at 350°F for 5-8 minutes for enhanced flavor if desired.
Storage Tips
- Store covered at room temperature for up to 3 days
- Refrigerate for up to 1 week in an airtight container
- Freeze unfrosted cake for up to 3 months. Thaw before frosting
- Frosting may become firmer when refrigerated. Bring to room temperature before serving