Of course! This German Chocolate Sheet Cake is a classic, crowd-pleasing dessert. It’s much easier to make than a layered cake but delivers all the rich, decadent flavor you expect, with its signature moist chocolate cake and that irresistible coconut-pecan frosting.
German Chocolate Sheet Cake
This recipe streamines the process by baking the cake in a standard sheet pan and making the iconic frosting right on the stovetop.
Yields: 15-20 servings
Prep time: 20 minutes
Cook time: 20-25 minutes (cake) + 10 minutes (frosting)
Ingredients
For the Chocolate Cake:
· 2 cups (400g) granulated sugar
· 2 cups (250g) all-purpose flour
· 1 tsp baking soda
· ½ tsp salt
· ½ cup (115g) unsalted butter
· ½ cup (120ml) vegetable oil
· ¼ cup (25g) unsweetened cocoa powder (natural, not Dutch-process)
· 1 cup (240ml) water
· ½ cup (120ml) buttermilk*
· 2 large eggs, lightly beaten
· 1 tsp vanilla extract
For the Coconut-Pecan Frosting:
· 1 cup (200g) evaporated milk
· 1 cup (200g) granulated sugar
· 3 large egg yolks
· ½ cup (115g) unsalted butter
· 1 tsp vanilla extract
· 1 ⅓ cups (about 120g) sweetened shredded coconut
· 1 cup (about 110g) chopped pecans
*No buttermilk? Make a quick substitute: Add 1 ½ teaspoons of white vinegar or lemon juice to a measuring cup, then add enough regular milk to reach the ½ cup line. Stir and let sit for 5 minutes.
Instructions
- Make the Cake:
· Preheat your oven to 375°F (190°C). Grease and flour a 10×15-inch jelly roll pan (a standard sheet pan with a small lip).
· In a large bowl, whisk together the sugar, flour, baking soda, and salt. Set aside.
· In a medium saucepan over medium heat, combine the butter, oil, cocoa powder, and water. Bring to a gentle boil, stirring constantly.
· Carefully pour the hot cocoa mixture over the dry flour mixture. Stir with a whisk until just combined and smooth.
· Whisk in the buttermilk, beaten eggs, and vanilla extract until the batter is uniform.
· Pour the batter into the prepared pan and spread it evenly.
· Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the frosting.
- Make the Coconut-Pecan Frosting:
· In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter.
· Cook over medium heat, stirring constantly, until the mixture thickens and turns a light caramel color (about 10-12 minutes). It should be thick enough to coat the back of a spoon. Do not boil.
· Remove from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
· Let the frosting cool slightly, stirring occasionally, until it has thickened to a spreadable consistency.
- Frost the Cake:
· As soon as the cake comes out of the oven, pour the warm frosting over the hot cake and spread it evenly to the edges with an offset spatula.
· Let the cake cool completely in the pan on a wire rack before cutting into squares and serving.
Tips for a Perfect Cake
· The Pan is Key: A 10×15-inch jelly roll pan is ideal. Using a 9×13-inch pan will result in a thicker cake that needs a longer baking time (closer to 30-35 minutes).
· Don’t Overbake: Check the cake a minute or two before the minimum time. An overbaked cake will be dry.
· Toast the Nuts (Optional but Recommended): For a deeper flavor, spread the chopped pecans on a baking sheet and toast them at 350°F (175°C) for 5-8 minutes before adding them to the frosting. Let them cool first.
· Cooling is Crucial: The frosting needs time to set. If you cut the cake while it’s warm, the frosting will be runny.
· Storage: Cover and store this cake at room temperature for up to 3 days. The frosting is perishable, so if your kitchen is very warm, it’s best to refrigerate it.
Enjoy this classic, incredibly moist, and delicious dessert