Introduction
German Chocolate Sheet Cake is a delicious and indulgent dessert that will satisfy any sweet tooth. This classic cake is known for its rich chocolate flavor and decadent coconut-pecan frosting. Whether you’re celebrating a special occasion or simply craving a sweet treat, this recipe is sure to impress.
Why You’ll Love This Recipe
There are many reasons why this German Chocolate Sheet Cake recipe is worth trying. First and foremost, it’s incredibly easy to make. With just a few simple ingredients and basic baking skills, you can whip up a mouthwatering cake that will impress your family and friends. Additionally, this cake is moist, fluffy, and full of chocolatey goodness, making it a crowd favorite. The star of the show, however, is the coconut-pecan frosting. Its creamy texture and nutty flavor perfectly complement the rich chocolate cake, creating a taste sensation that is hard to resist.
Ingredients
To make this German Chocolate Sheet Cake, you will need the following ingredients:
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1 cup unsalted butter, softened
– 1 cup water
– 2 large eggs
– 1/2 cup buttermilk
– 1 teaspoon vanilla extract
– 1 1/2 cups sweetened shredded coconut
– 1 cup chopped pecans
– 1/2 cup evaporated milk
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter
– 3 large egg yolks
– 1 teaspoon vanilla extract
Step-by-Step Instructions
Follow these simple steps to make your own German Chocolate Sheet Cake:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the flour, sugar, baking soda, salt, and cocoa powder.
- Add the softened butter and water to the dry ingredients. Mix until well combined.
- In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract. Pour the wet ingredients into the cake batter and mix until smooth.
- Spread the batter evenly in the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the coconut-pecan frosting. In a saucepan, combine the shredded coconut, chopped pecans, evaporated milk, sugar, butter, egg yolks, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and becomes golden brown.
- Once the cake is done baking, remove it from the oven and let it cool completely in the pan.
- Once the cake has cooled, spread the coconut-pecan frosting evenly over the top.
- Slice and serve the German Chocolate Sheet Cake, and enjoy!
Expert Tips for Success
Here are some helpful tips to ensure your German Chocolate Sheet Cake turns out perfectly:
– Make sure all your ingredients are at room temperature before starting. This will help them mix together more easily and create a smoother batter.
– If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for a few minutes before using.
– When making the coconut-pecan frosting, be sure to stir constantly to prevent burning. The mixture can go from golden brown to burnt quickly.
– If you want to add a little extra flavor to your cake, try adding a teaspoon of instant coffee granules to the batter. This will enhance the chocolate flavor and add a subtle richness.
Variations and Substitutions
While this German Chocolate Sheet Cake recipe is already delicious as is, there are a few variations and substitutions you can try:
– If you’re not a fan of pecans, you can substitute them with walnuts or leave them out altogether.
– For a gluten-free version, you can use a gluten-free flour blend instead of all-purpose flour.
– If you prefer a lighter frosting, you can use whipped cream instead of the coconut-pecan frosting. Simply whip 2 cups of heavy cream with 1/4 cup of powdered sugar until stiff peaks form, and spread it over the cooled cake.
Serving Suggestions
This German Chocolate Sheet Cake is delicious on its own, but you can take it to the next level by serving it with a few accompaniments:
– A scoop of vanilla ice cream or a dollop of whipped cream on top of each slice adds a creamy and refreshing element.
– Fresh berries, such as raspberries or strawberries, can be served alongside the cake for a burst of fruity flavor.
– A cup of hot coffee or a glass of cold milk pairs perfectly with this rich and indulgent dessert.
FAQs
Here are some commonly asked questions about German Chocolate Sheet Cake:
Q: Can I make this cake in advance?
A: Yes, you can make the cake a day in advance. Simply cover it tightly with plastic wrap or place it in an airtight container and store it at room temperature.
Q: How long will this cake stay fresh?
A: When stored properly, this cake will stay fresh for up to 3-4 days. Be sure to keep it covered to prevent it from drying out.
Q: Can I freeze this cake?
A: Yes, you can freeze the cake without the frosting. Wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. It will stay fresh in the freezer for up to 2-3 months. Thaw it in the refrigerator before frosting and serving.
Final Thoughts
German Chocolate Sheet Cake is a timeless dessert that never fails to impress. With its moist chocolate cake and luscious coconut-pecan frosting, it’s a treat that will have everyone coming back for seconds. Whether you’re baking for a special occasion or simply indulging in a sweet craving, this recipe is a must-try. So grab your apron, preheat your oven, and get ready to enjoy a slice of pure chocolatey bliss.
German Chocolate Sheet Cake
A delicious and indulgent dessert featuring a rich chocolate cake topped with decadent coconut-pecan frosting, this German Chocolate Sheet Cake is sure to satisfy any sweet tooth. Moist, fluffy, and full of chocolatey goodness, this classic cake is perfect for celebrations or simply as a sweet treat.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup unsalted butter, softened
- 1 cup water
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the flour, sugar, baking soda, salt, and cocoa powder.
- Add the softened butter and water to the dry ingredients. Mix until well combined.
- In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract. Pour the wet ingredients into the cake batter and mix until smooth.
- Spread the batter evenly in the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the coconut-pecan frosting. In a saucepan, combine the shredded coconut, chopped pecans, evaporated milk, sugar, butter, egg yolks, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and becomes golden brown.
- Once the cake is done baking, remove it from the oven, and let it cool completely in the pan.
- Once the cake has cooled, spread the coconut-pecan frosting evenly over the top.
- Slice and serve the German Chocolate Sheet Cake, and enjoy!
Nutrition Facts
