The Best German Chocolate Sheet Cake
This German Chocolate Sheet Cake recipe combines a rich, moist chocolate-buttermilk cake with a gooey, buttery coconut-pecan frosting. It's a mouth-watering, decadent dessert that's perfect for potlucks, parties, and celebrating birthdays!
Servings: 20
Equipment
Ingredients
German Chocolate Sheet Cake
- 4 oz Baker's German's Sweet Chocolate
- 1/2 cup Water
- 2 cups All-Purpose Flour sifted
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 4 large Eggs separated
- 1 cup Unsalted Butter softened to room temperature
- 2 cups Granulated Sugar
- 1 tsp Vanilla Extract
- 1 cup Buttermilk room temperature
Coconut Pecan Frosting
- 3/4 cup Unsalted Butter
- 12 oz Evaporated Milk
- 1 1/2 cups Granulated Sugar
- 2 tsp Vanilla Extract
- 1 tsp Rum Extract optional
- 4 large Egg Yolks slightly beaten
- 1 1/3 cups Unsweetened Coconut Flakes toasted
- 1 1/3 cups Pecans toasted and finely chopped
Instructions
German Chocolate Sheet Cake
- Lightly grease a 9" x 13" sheet cake pan with a flour-based baking spray. Optionally, after greasing the pan, you can line it with a parchment paper sleeve, then lightly spray the top of the parchment. Adjust the baking rack to the middle or center position, then preheat the oven to 350ºF.
- Microwave the chocolate and the water together in a microwaveable bowl or glass measuring cup for 1 minute at full power. Remove from the microwave and whisk together until smooth. If needed, heat again for an additional 30 seconds at 50% power, then whisk again. Set aside to cool to room temperature.4 oz Baker's German's Sweet Chocolate, 1/2 cup Water
- In a separate bowl, sift in the all-purpose flour. Add in the baking powder, baking soda, and salt, then whisk all together. Set aside.2 cups All-Purpose Flour, 1 tsp Baking Powder, 1 tsp Baking Soda, 1/2 tsp Salt
- Separate the eggs into two separate bowls. Make sure the bowl the egg whites go in is free of any traces of fat. Beat the egg whites with a hand mixer on high speed until stiff peaks form (about 2-3 minutes), then set aside.4 large Eggs
- Using your hand mixer and a large mixing bowl or your stand mixer and paddle attachment, beat the unsalted butter and granulated sugar together on medium-high speed until well blended (4-5 minutes). Add the egg yolks one at a time, mixing after each addition. Scrape down the sides and bottom of the bowl as needed.1 cup Unsalted Butter, 2 cups Granulated Sugar
- On low speed, slowly add the cooled, melted chocolate mixture to the bowl, then add the vanilla extract. Again, scrape down the sides and bottom of the bowl and mix once more.1 tsp Vanilla Extract
- Continuing at low speed, alternate between adding the whisked flour mixture and the buttermilk, ending with the flour mixture. Blend until smooth.1 cup Buttermilk
- Remove the bowl from the mixer, then fold in the beaten egg whites by hand using a spatula. Check the sides and bottom of the bowl as there should be no traces of the egg white in the batter. The mixture will be a light chocolate color, and smooth in texture.
- Spread the cake batter into the prepared 9-by-13-inch sheet cake pan, then transfer to the oven. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool to room temperature.
Coconut Pecan Frosting
- Add the unsalted butter, evaporated milk, sugar, vanilla extract, rum extract, and slightly whisked egg yolks to a medium-sized saucepan. Cook over low-medium heat for about 10-12 minutes, stirring constantly until thickened.3/4 cup Unsalted Butter, 12 oz Evaporated Milk, 1 1/2 cups Granulated Sugar, 2 tsp Vanilla Extract, 1 tsp Rum Extract, 4 large Egg Yolks
- Remove from heat and add the toasted coconut flakes and toasted chopped pecans. Stir until combined. Let the frosting cool until it is thick enough to be spread across the top of the sheet cake. If you find some of the egg yolks scrambled, strain the mixture, once thickened, through a mesh sieve before adding the coconut flakes and chopped pecans.1 1/3 cups Unsweetened Coconut Flakes, 1 1/3 cups Pecans
Storage
- This German chocolate sheet cake is best kept covered in the refrigerator for up to 5 days. Enjoy the cake chilled straight from the fridge, at room temperature, or slightly warm by heating it for 30 seconds in the microwave. You can also freeze individual slices for up to 3 months. Wrap each cooled slice in plastic wrap and aluminum foil, then place in a well-sealed food container or ziploc bag. Let it sit at room temperature for 1-2 hours to thaw before enjoying.
Notes
You can also bake this German chocolate cake in a 10-inch by 16-inch cake pan, or in three 8-inch round cake pans or three 9-inch round cake pans. This recipe will also make approximately 24 cupcakes.
If you find that, when making the coconut pecan frosting, your eggs have scrambled a little, pour the mixture, once thickened, through a fine-mesh sieve before adding the toasted coconut flakes and chopped pecans.
Toasting the unsweetened/sweetened coconut flakes and chopped pecans is optional, but it brings out more flavors in the frosting. You can buy toasted, sweetened coconut flakes at most grocery stores.
Nutrition
Calories: 482kcal | Carbohydrates: 53g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 172mg | Potassium: 149mg | Fiber: 2g | Sugar: 41g | Vitamin A: 610IU | Vitamin C: 0.5mg | Calcium: 88mg | Iron: 2mg