German Chocolate Sheet Cake Recipe

This German Chocolate Sheet Cake is pure decadence without the fuss! The rich chocolate cake topped with that signature coconut-pecan frosting delivers all the classic flavors in a convenient sheet pan format. Perfect for feeding a crowd, this cake brings together the deep chocolate flavor and sweet, nutty frosting that German chocolate cake lovers crave – all in about an hour from start to finish!

Ingredients You’ll Need

For the Cake:

• All-purpose flour: The foundation of our cake, providing structure while keeping it tender.
• Granulated sugar: Sweetens the cake while helping create that perfect crumb texture.
• Unsweetened cocoa powder: Brings rich chocolate flavor without added sweetness.
• Baking soda and baking powder: The dynamic duo that gives the cake its perfect rise.
• Salt: Enhances all the flavors and balances the sweetness.
• Eggs: Provide structure, richness, and help bind everything together.
• Buttermilk: Adds moisture and tanginess that complements the chocolate beautifully.
• Warm water: Helps bloom the cocoa powder, intensifying the chocolate flavor.
• Vegetable oil: Creates moisture that stays intact even after baking, keeping the cake tender for days.
• Vanilla extract: Adds depth to the chocolate flavor.

For the Coconut Pecan Frosting:

• Salted butter: Forms the rich base of our frosting with a touch of salt to balance sweetness.
• Granulated and brown sugars: Combine to create complex sweetness and caramel notes.
• Egg yolks: Thicken the frosting while adding richness and a silky texture.
• Evaporated milk: Creates that distinctive custard-like base that makes this frosting special.
• Vanilla extract: Enhances the warm, sweet flavors of the frosting.
• Unsweetened coconut flakes: Adds texture and tropical flavor.
• Chopped pecans: Brings nutty crunch and the signature German chocolate cake element.

Variations

Want to put your own spin on this classic? Here are some delicious ways to make it your own:

• Dark Chocolate Lover’s Version: Use dark cocoa powder instead of regular unsweetened cocoa powder for an even deeper chocolate flavor.
• Toasted Coconut Upgrade: Toast the coconut before adding it to the frosting for enhanced nutty flavor and extra texture.
• Bourbon Infusion: Add a tablespoon of bourbon to the frosting for a sophisticated adult twist.
• Chocolate Drizzle: After frosting the cake, drizzle some melted semi-sweet chocolate over the top for an extra chocolate hit.
• Gluten-Free Option: Substitute a reliable gluten-free flour blend (with xanthan gum) for the all-purpose flour.

How to Make German Chocolate Sheet Cake

Step 1: Prepare the Cake

Preheat your oven to 350°F. Thoroughly grease a 13×18-inch baking sheet with butter or cooking spray, then line the bottom with parchment paper. This two-step process ensures your cake won’t stick. In a large mixing bowl, combine all the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk them together until they’re evenly distributed.

Step 2: Mix the Batter

Add the eggs, buttermilk, warm water, vegetable oil, and vanilla to your dry ingredients. Using a hand mixer, beat everything on medium speed until you have a smooth, lump-free batter. The consistency should be somewhat thin but completely uniform. Pour this silky batter onto your prepared baking sheet, spreading it evenly to the corners.

Step 3: Bake the Cake

Slide your baking sheet into the preheated oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should spring back slightly when gently pressed. Once baked, place the pan on a wire rack and allow the cake to cool completely in the pan.

Step 4: Prepare the Frosting

While the cake cools, make the signature coconut-pecan frosting. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in both sugars until they dissolve and the mixture looks uniform. Add the egg yolks, evaporated milk, and vanilla, whisking constantly to prevent the eggs from scrambling.

Step 5: Cook the Frosting

Cook this mixture over medium heat for 12-14 minutes, stirring frequently. This is the most critical step – you’re creating a custard base that will thicken as it cooks. You’ll know it’s ready when the mixture coats the back of a spoon and if you run your finger through it, the line stays clear. Remove from heat once thickened.

Step 6: Finish and Frost

Stir the coconut flakes and chopped pecans into the hot frosting mixture. Set it aside to cool completely – this is important as it will continue to thicken as it cools. Once both the cake and frosting have cooled, spread the frosting evenly over the cake, making sure to cover it all the way to the edges.

How to Serve

German Chocolate Sheet Cake shines on its own, but here are some serving suggestions to make it even more special:

Perfect Pairings:

• A scoop of vanilla ice cream alongside a warm slice creates a delightful temperature contrast.
• Fresh berries, particularly raspberries or strawberries, provide a tart counterpoint to the sweet cake.
• A dollop of freshly whipped cream adds lightness to this rich dessert.
• A cup of strong coffee or espresso balances the sweetness and enhances the chocolate flavors.

Presentation Ideas:

• For special occasions, dust the edges with a little cocoa powder or powdered sugar for an elegant look.
• Cut into perfect squares and serve on plates with a drizzle of chocolate sauce for a restaurant-worthy presentation.
• For casual gatherings, serve right from the pan for that homey, comfort-food appeal.

Make Ahead and Storage

Storing Leftovers

This cake actually improves after a day, as the flavors meld together beautifully. Store covered at room temperature for up to 3 days. The frosting acts as a natural preservative, helping keep the cake moist.

Freezing

You can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap, then aluminum foil. The frosting doesn’t freeze particularly well due to its texture, so it’s best to make that fresh before serving.

You can also freeze individual slices of frosted cake for up to 1 month. Place slices on a baking sheet, freeze until solid, then wrap individually in plastic wrap and store in freezer bags.

Reheating

For the best flavor and texture, allow frozen cake to thaw overnight in the refrigerator. For a warm slice, microwave individual portions for 15-20 seconds – the warmth makes the frosting gloriously gooey again!

FAQs

Final Thoughts

This German Chocolate Sheet Cake brings together rich chocolate cake and that irresistible coconut-pecan frosting in a format that’s perfect for sharing. It’s the ideal balance of ease and indulgence – impressive enough for special occasions but simple enough for a weeknight treat when chocolate cravings strike. The next time you need to feed a crowd or just want to treat yourself to something special, give this recipe a try. I promise the combination of moist chocolate cake with that sweet, nutty frosting will have everyone asking for the recipe!

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