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Few desserts can rival the rich flavor and irresistible texture of a homemade German Chocolate Sheet Cake. Known for its soft, moist crumb and decadent coconut-pecan frosting, this cake brings together deep chocolate flavor with a buttery, nutty topping that melts in your mouth. Perfect for holidays, birthdays, or casual gatherings, this easy sheet cake is a crowd-pleaser that looks as good as it tastes.
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Whether you’re an experienced baker or just starting out, this recipe walks you through each step with clear instructions and helpful tips. Get ready to impress your family and friends with one of the best chocolate desserts ever created.
Why You’ll Love This Recipe
- Rich and Moist Texture: The combination of buttermilk, cocoa, and boiling water ensures a perfectly soft and moist cake.
- Homemade Frosting: The coconut-pecan topping made from scratch gives the cake its signature flavor and texture.
- Perfect for Any Occasion: Ideal for potlucks, holidays, or family dinners — this cake serves a crowd and always impresses.
- Easy to Prepare: Simple steps, everyday ingredients, and no fancy equipment needed.
Ingredients Breakdown
For the Cake:
- Butter: Adds richness and moisture for a soft crumb.
- Sugar: Sweetens and balances the cocoa flavor.
- Eggs: Provide structure and help the cake rise.
- All-Purpose Flour: The base that gives the cake its form and texture.
- Cocoa Powder: Use unsweetened cocoa for that classic deep chocolate taste.
- Baking Soda & Salt: Essential leavening and flavor enhancers.
- Buttermilk: Creates a tender crumb and adds a slight tang that complements the chocolate.
- Vanilla Extract: Boosts the flavor profile.
- Boiling Water: Helps dissolve the cocoa powder and creates a silky-smooth batter.
For the Frosting:
- Evaporated Milk: The base of the creamy topping.
- Sugar: Sweetens the frosting perfectly.
- Egg Yolks: Thicken the mixture and create a custard-like consistency.
- Butter: Adds smoothness and flavor.
- Vanilla Extract: Rounds out the sweetness.
- Sweetened Shredded Coconut & Chopped Pecans: Give texture, flavor, and that signature German chocolate topping.
Tips and Tricks
- Use Room-Temperature Ingredients: This helps everything blend smoothly for a uniform batter.
- Don’t Skip the Boiling Water: It ensures a moist, velvety texture by blooming the cocoa powder.
- Cool the Cake Completely: Frosting a warm cake can cause the topping to melt or slide off.
- Toast the Nuts and Coconut: A few minutes in the oven adds deep, caramelized flavor.
- Make Ahead: The flavor intensifies overnight, making this a perfect make-ahead dessert.
Variations and Customizations
- Chocolate Ganache Drizzle: Add a layer of melted chocolate ganache over the frosting for extra indulgence.
- Nut-Free Version: Omit the pecans for those with allergies and replace them with extra coconut.
- Cupcake Style: Turn the recipe into individual cupcakes by adjusting the baking time to 18–20 minutes.
- Gluten-Free Option: Substitute the flour with a 1:1 gluten-free baking mix.
- Extra Chocolatey: Add a handful of mini chocolate chips to the batter before baking.
Pairing Suggestions
- Beverages: Serve with hot coffee, iced lattes, or a cold glass of milk.
- Dessert Table: Pair it with vanilla ice cream or whipped cream for a complete dessert experience.
- Occasions: Ideal for birthdays, family reunions, or as a holiday dessert centerpiece.
Storage Instructions
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Keeps fresh for up to 5 days in an airtight container.
- Freezer: Freeze unfrosted cake layers for up to 2 months. Thaw completely before adding frosting.
- Make-Ahead Tip: Both the cake and frosting can be made a day in advance and assembled before serving.
Popular Questions
1. Can I use regular milk instead of buttermilk?
Yes, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
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2. What’s the difference between German chocolate cake and regular chocolate cake?
German chocolate cake is known for its lighter, sweeter chocolate flavor and distinctive coconut-pecan frosting.
3. How do I prevent my cake from drying out?
Avoid overbaking and make sure to measure ingredients accurately. The boiling water and buttermilk help lock in moisture.
4. Can I double this recipe for a larger crowd?
Yes. Bake in two 9×13-inch pans or one large sheet pan, but adjust baking time slightly and check for doneness with a toothpick.
5. Can I use store-bought frosting?
Homemade frosting delivers the authentic flavor, but store-bought versions can be used for convenience.
German Chocolate Sheet Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch sheet pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients.
- Slowly stir in boiling water until batter becomes smooth and slightly thin.
- Pour batter into prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly until thickened (about 10–12 minutes).
- Remove from heat, add vanilla, coconut, and pecans. Mix well.
- Spread the warm frosting evenly over the cooled cake.
- Let the frosting set before slicing and serving.
Notes
- Toasting the pecans and coconut enhances flavor and adds a subtle crunch.
- Always cool the cake completely before frosting to prevent melting.
- This cake tastes even better the next day as the flavors develop.
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