German Chocolate Sheet Cake

There’s something irresistibly delightful about the combination of chocolate, coconut, and pecans that makes German Chocolate Sheet Cake a beloved favorite for many dessert lovers. This moist and richly flavored cake offers a perfect balance of sweetness and texture, creating a dessert that is both indulgent and comforting. Whether you’re celebrating a special occasion or simply treating yourself after a long week, this cake is worth making. Moreover, with its relatively simple recipe and glorious outcome, you’ll learn how to create this crowd-pleaser in your own kitchen. In this article, we will walk you through the history of the cake, the essential ingredients, step-by-step instructions, and even some variations to personalize your dessert.

Understanding the Recipe

Despite its name, German Chocolate Sheet Cake doesn’t actually hail from Germany. Rather, it originated in the United States and takes its name from an American named Samuel German who developed a dark-baking chocolate for the Baker’s Chocolate Company in 1852. This cake has become a staple in American culture, particularly in the South, where it is synonymous with family gatherings and potluck dinners. The cake is well-loved for its rich chocolate flavor and its unique frosting, which is made up of sweetened shredded coconut and chopped pecans, adding both texture and a tropical twist to the dessert.

Making this cake can evoke nostalgia, recalling warm family memories or social gatherings centered around shared meals and decadent desserts. The layered, yet simple nature of creating a sheet cake makes it approachable for bakers of all levels. In this article, you will not only learn how to make this treat but also how to customize it to your tastes.

Ingredient Breakdown

Every delicious cake begins with quality ingredients. For this German Chocolate Sheet Cake, here’s what you’ll need:

• 2 cups all-purpose flour: This is the base of your cake, providing structure and a fluffy texture.
• 2 cups white sugar: Sweetens the cake and balances the rich chocolate flavor.
• ¼ cup cocoa powder: Enhances the chocolate taste, giving depth and richness.
• 1 cup water: Used to melt the chocolate and butter, unifying the batter.
• ½ cup butter (1 stick): Adds moisture and rich flavor.
• ½ cup shortening: Contributes to a lighter texture in the cake.
• 4 oz German baking chocolate: Provides a deep chocolate flavor; use high-quality chocolate for the best taste.
• ½ cup buttermilk: Adds tenderness and moisture, enhancing the cake’s crumb.
• 1 tsp baking soda: Works as a leavening agent to help the cake rise.
• ½ tsp salt: Enhances the overall flavors of the cake.
• 2 eggs: Binds the ingredients and helps create structure.
• 1 tsp vanilla: Adds a wonderful aroma and flavor to the cake.

For the frosting, you will need:

• 12 oz can evaporated milk: Adds creaminess to the frosting.
• 3 egg yolks: Thickens the frosting to create a custard-like texture.
• ¾ cup butter: Provides richness and flavor.
• 1 cup sugar: Sweetens the frosting perfectly.
• ½ cup brown sugar: Adds a deep molasses flavor to the sweetness.
• 1 ½ cups shredded coconut: Gives a delightful chewiness and tropical flavor.
• 1 ½ cups pecans, chopped: Provides crunch and a nutty flavor that pairs perfectly with the chocolate.
• 1 ½ tsp vanilla: Adds a fragrant note to the frosting.

It’s essential to use high-quality ingredients where possible, particularly the chocolate, as it greatly influences the cake’s flavor. For those with dietary restrictions, substitutes like gluten-free flour can be used in place of regular flour, and there are vegan alternatives available for the eggs and butter, including flax eggs and coconut oil, respectively.

Step-by-Step Instructions

Now, let’s dive into the preparation of this decadent German Chocolate Sheet Cake:

1. Preheat your oven: Preheat your oven to 400°F (200°C) and grease a sheet pan (approximately 18×13 inches) to prevent the cake from sticking.
2. Combine the dry ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 2 cups of white sugar, and ¼ cup of cocoa powder. Whisk them together until evenly blended.
3. Melt the wet ingredients: In a medium saucepan, combine 1 cup of water, ½ cup of butter, ½ cup of shortening, and the 4 oz of German baking chocolate. Bring the mixture to a boil and stir until it becomes smooth.
4. Mix wet and dry ingredients: Once the chocolate mixture is smooth and melted, pour it into the bowl of dry ingredients. Mix well until there are no lumps.
5. Add the remaining ingredients: To the batter, add ½ cup of buttermilk, 1 tsp of baking soda, ½ tsp of salt, 2 eggs, and 1 tsp of vanilla. Stir the mixture gently until everything is well combined, being careful not to overmix.
6. Pour and bake: Pour the batter into the prepared sheet pan and spread it evenly. Bake in the preheated oven for about 20-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cake: Once baked, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely before frosting.

For the frosting, follow these steps:

1. Prepare the frosting base: In a medium saucepan, combine 12 oz of evaporated milk, 3 egg yolks, ¾ cup of butter, 1 cup of sugar, and ½ cup of brown sugar. Cook over medium heat, stirring continuously until it comes to a boil.
2. Thicken the frosting: Reduce the heat and let it simmer for about 10-12 minutes, stirring occasionally until the mixture thickens to a custard-like consistency.
3. Add coconut and pecans: Once thickened, remove the saucepan from the heat and stir in 1 ½ cups of shredded coconut, 1 ½ cups of chopped pecans, and 1 ½ tsp of vanilla. Mix until everything is well incorporated.
4. Cool and frost: Allow the frosting to cool completely before generously spreading it over the cooled cake. Once frosted, chill the cake in the fridge for 1-2 hours before serving.

Variations and Customizations

This German Chocolate Sheet Cake is delicious as is, but there’s plenty of room for creativity! Here are some ways you can customize this cake:

• Flavor Twists: Experiment with flavored extracts such as almond or coconut for a unique twist on the classic flavor. You could also add a splash of coffee for a mocha flavor.
• Healthier Alternatives: Consider reducing the sugar by half or substituting with natural sweeteners like honey or maple syrup. For a gluten-free version, use almond flour or a dedicated gluten-free flour mix.
• Texture Variations: Try adding chopped chocolate pieces or chocolate chips to the batter for extra chocolatey goodness. You can also replace pecans with walnuts or almonds for an alternative nutty flavor.
• Dairy-Free Option: Use dairy-free buttermilk (made with almond milk and vinegar) and coconut oil as substitutes for the milk and butter to make a dairy-free cake.

Serving Suggestions

Presentation is key when serving this decadent dessert. Here are some ideas on how to present your German Chocolate Sheet Cake:

• Garnishes: A sprinkle of toasted coconut or a few chocolate shavings on top can elevate the cake’s visual appeal.
• Sides: Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the rich flavors of the cake.
• Beverage Pairings: This cake pairs beautifully with a chilled glass of milk, a cup of coffee, or a dessert wine like Port.
• Occasions: German Chocolate Sheet Cake is perfect for birthdays, holiday gatherings, or a casual summer barbecue, providing a generous dessert for large crowds.

Tips for Success

For a flawless German Chocolate Sheet Cake, keep these tips in mind:

• Measuring Ingredients: Always measure your ingredients accurately for the best results. Use the spoon and level method for flour and sugar to avoid a dense cake.
• Baking Time: Keep an eye on the baking time. Every oven is different, so start checking for doneness a couple of minutes early to prevent over-baking.
• Frosting Consistency: Ensure that your frosting has completely cooled before applying it to the cake; this will prevent the frosting from melting.
• Storage Options: If you have leftovers, store the cake in an airtight container in the refrigerator for up to one week. You can also freeze the cake for up to three months. To freeze, ensure it’s well wrapped to prevent freezer burn.

FAQs

Here are some common questions that might arise when making German Chocolate Sheet Cake:

• Can I substitute all-purpose flour with another type? Yes, you can use gluten-free flour or almond flour, but be aware that the texture may vary.
• What if I don’t have buttermilk? You can make a substitute by mixing ½ cup of milk with 1½ tsp vinegar or lemon juice. Let it sit for about 5 minutes to curdle.
• Can I make this cake ahead of time? Absolutely! The cake can be made a day in advance, and it tastes even better once the flavors have had a chance to meld together.
• How can I customize the frosting? Feel free to add additional nuts, or chocolate chips, or replace half of the coconut with equal parts of crushed cookies for a unique texture!

Conclusion

In conclusion, this German Chocolate Sheet Cake is not only a treat for the taste buds, but it also brings warmth and joy to any gathering. Its rich flavors, combined with the unique coconut and pecan frosting, create a dessert that is both nostalgic and comforting. With simple steps, you can master this cake and leave a lasting impression on family and friends. We hope you try your hand at this delightful recipe and share the experience by commenting or posting your delicious results on social media!

German Chocolate Sheet Cake

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• Author: Alyssa

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Description

Savor the rich flavors of this German chocolate sheet cake! Moist chocolate cake topped with a decadent coconut-pecan frosting—deliciously irresistible!

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour: This is the base of your cake, providing structure and a fluffy texture.
• 2 cups white sugar: Sweetens the cake and balances the rich chocolate flavor.
• ¼ cup cocoa powder: Enhances the chocolate taste, giving depth and richness.
• 1 cup water: Used to melt the chocolate and butter, unifying the batter.
• ½ cup butter (1 stick): Adds moisture and rich flavor.
• ½ cup shortening: Contributes to a lighter texture in the cake.
• 4 oz German baking chocolate: Provides a deep chocolate flavor; use high-quality chocolate for the best taste.
• ½ cup buttermilk: Adds tenderness and moisture, enhancing the cake’s crumb.
• 1 tsp baking soda: Works as a leavening agent to help the cake rise.
• ½ tsp salt: Enhances the overall flavors of the cake.
• 2 eggs: Binds the ingredients and helps create structure.
• 1 tsp vanilla: Adds a wonderful aroma and flavor to the cake.

 

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Instructions

1. Preheat your oven: Preheat your oven to 400°F (200°C) and grease a sheet pan (approximately 18×13 inches) to prevent the cake from sticking.
2. Combine the dry ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 2 cups of white sugar, and ¼ cup of cocoa powder. Whisk them together until evenly blended.
3. Melt the wet ingredients: In a medium saucepan, combine 1 cup of water, ½ cup of butter, ½ cup of shortening, and the 4 oz of German baking chocolate. Bring the mixture to a boil and stir until it becomes smooth.
4. Mix wet and dry ingredients: Once the chocolate mixture is smooth and melted, pour it into the bowl of dry ingredients. Mix well until there are no lumps.
5. Add the remaining ingredients: To the batter, add ½ cup of buttermilk, 1 tsp of baking soda, ½ tsp of salt, 2 eggs, and 1 tsp of vanilla. Stir the mixture gently until everything is well combined, being careful not to overmix.
6. Pour and bake: Pour the batter into the prepared sheet pan and spread it evenly. Bake in the preheated oven for about 20-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cake: Once baked, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely before frosting.

For the frosting, follow these steps:

1. Prepare the frosting base: In a medium saucepan, combine 12 oz of evaporated milk, 3 egg yolks, ¾ cup of butter, 1 cup of sugar, and ½ cup of brown sugar. Cook over medium heat, stirring continuously until it comes to a boil.
2. Thicken the frosting: Reduce the heat and let it simmer for about 10-12 minutes, stirring occasionally until the mixture thickens to a custard-like consistency.
3. Add coconut and pecans: Once thickened, remove the saucepan from the heat and stir in 1 ½ cups of shredded coconut, 1 ½ cups of chopped pecans, and 1 ½ tsp of vanilla. Mix until everything is well incorporated.
4. Cool and frost: Allow the frosting to cool completely before generously spreading it over the cooled cake. Once frosted, chill the cake in the fridge for 1-2 hours before serving.