German Chocolate Sheet Cake

Indulge in the rich flavors of this classic German Chocolate Sheet Cake, a beloved dessert that’s perfect for any occasion. Moist layers of chocolate cake are complemented by a decadent coconut-pecan icing, creating a symphony of sweetness that will delight your taste buds. Follow these simple steps to create a dessert that’s sure to impress friends and family alike.

How to make German Chocolate Sheet Cake

Ingredients

Cake:

2 cups all purpose flour

4 ounces German Chocolate baker’s chocolate

2 tsp baking soda

1 cup buttermilk

½ cup water

4 large eggs, separated

1 cup butter, unsalted and at room temperature

2 tsp vanilla extract

1 ¾ cup granulated sugar

Icing/Frosting

1 can evaporated milk

12 tbsp unsalted butter

1 ½ cups granulated sugar

4 large egg yolks

1 tsp vanilla extract

7 ounces of sweetened, shredded coconut

1 ½ cup chopped pecans

Instructions

Step 1:

Preheat the oven to 350*

In a small bowl, add the water to the german chocolate baker’s chocolate

Step 2:

Melt in microwave on 30 second intervals until melted

In a mixing bowl, beat egg whites until stiff peaks form, set these to the side

Step 3:

In another mixing bowl, beat the egg yolks, sugar and the butter until well combined

Mix in the vanilla and melted chocolate

Step 4:

Add in the buttermilk, baking soda and the flour and mix well until smooth

Fold in the egg whites

Step 5:

Grease the bottom and sides of a 9 x 13 baking dish

Pour the batter into the baking dish

Bake for 40 to 45 minutes until cooked through. Test using a toothpick

Step 6:

While the cake is baking, combine the evaporated milk, butter, sugar, egg yolks and 1 tsp of vanilla in a saucepan on medium heat until it thickens

Remove from heat and stir in the coconut and pecans

Cool the cake completely before putting the icing on the top

Enjoy!

Notes:

Chocolate Preparation: Melt German Chocolate baker’s chocolate with water in the microwave until smooth. This will infuse the cake with rich chocolate flavor.

Egg Whites: Beat egg whites until stiff peaks form separately. This helps create a light and fluffy texture in the cake.

Butter and Sugar Mixture: Cream together butter, sugar, and egg yolks until smooth. This forms the base of the cake batter and adds richness.

Incorporating Ingredients: Mix in vanilla extract and melted chocolate to the butter and sugar mixture for added flavor.

Buttermilk and Flour: Alternate adding buttermilk, baking soda, and flour until smooth. This ensures even distribution of ingredients and a consistent texture.

Folding in Egg Whites: Gently fold in beaten egg whites to the cake batter. This technique helps maintain the airiness of the egg whites, resulting in a lighter cake.

Baking Process: Bake the cake in a preheated oven at 350°F for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Ensure the cake is cooked through before removing it from the oven.

Preparation of Icing/Frosting: Combine evaporated milk, butter, sugar, egg yolks, and vanilla in a saucepan until thickened. Stir in coconut and pecans for added texture and flavor.

Cooling the Cake: Allow the cake to cool completely before spreading the icing/frosting on top. This prevents the frosting from melting and ensures easy application.

Serving: Once the cake is completely cooled and the frosting is set, slice and serve. Enjoy the rich, decadent flavors of this classic German Chocolate Sheet Cake!

Nutrition Information:

SERVING SIZE: 1

Amount Per Serving:

Frequently Asked Questions:

Can I use a different type of chocolate in place of German Chocolate?

While the recipe aims for an authentic taste with German Chocolate, you can substitute it with semi-sweet or dark chocolate if needed.

Is it necessary to use buttermilk, or can I substitute it with regular milk?

Buttermilk adds a tangy flavor and contributes to the cake’s texture.

You can use a buttermilk substitute (milk with vinegar or lemon juice) if needed.

Can I omit pecans from the icing if I have a nut allergy?

Certainly! If you or others have nut allergies, you can omit the pecans or replace them with a non-nut ingredient.

Is there a substitute for evaporated milk in the icing?

You can use regular milk as a substitute for evaporated milk in the icing, although it may alter the richness slightly.

How do I know when the cake is done baking?

Use a toothpick inserted into the center of the cake.

If it comes out clean or with a few moist crumbs (not wet batter), the cake is done.

Can I use a different size of baking dish for this recipe?

While a 9 x 13 baking dish is recommended, you can use a similar-sized dish or adjust the baking time if using a different size.

Can I make this cake ahead of time and refrigerate it with the icing?

Yes, you can make the cake ahead of time, but it’s best to add the icing just before serving to maintain its freshness and texture.

How long does it take for the icing to thicken on the stovetop?

The icing should thicken in a few minutes on medium heat.

Stir continuously to prevent burning.

Can I use salted butter instead of unsalted butter in the icing?

You can use salted butter, but it’s recommended to adjust the salt in the cake recipe accordingly to avoid over-salting.

Can I freeze this cake for later consumption?

Yes, you can freeze the cake without the icing.

Wrap it well in plastic wrap and foil, and thaw before adding the icing.