Oh my goodness, let me tell you about my absolute favorite dessert—this German chocolate sheet cake! There’s just something magical about it. The moment I take a bite, I’m greeted with a rich, moist cake that’s perfectly chocolatey and topped with that dreamy coconut and pecan frosting. It’s the kind of dessert that brings everyone together, whether it’s a birthday celebration or just a cozy family dinner. I love how easy it is to whip up, and the smell of it baking fills my kitchen with warmth and joy. Trust me, once you try this German chocolate sheet cake, you’ll be making it again and again for all your gatherings. It’s a showstopper that’s sure to impress, and I can’t wait for you to experience it!
Ingredients List
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
How to Prepare German Chocolate Sheet Cake
Preheat and Prepare
First things first, let’s get that oven ready! Preheat it to 350°F (175°C). This step is super important because it ensures your cake bakes evenly. While the oven is warming up, grab your sheet cake pan and give it a good greasing and flouring. What does that mean? It’s simple! Just use a little butter or oil to coat the bottom and sides of the pan, then sprinkle a bit of flour inside and shake it around to cover. This will help your cake slide right out when it’s done!
Mixing the Batter
Now, let’s make that batter! In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix them together until they’re well combined. Next, add in the eggs, whole milk, vegetable oil, and vanilla extract. Here’s the fun part: mix everything together until it’s smooth! I usually use a hand mixer or a whisk for this. And don’t forget, the secret ingredient—boiling water! Stir it in carefully; it helps make the cake super moist and rich. Your batter should be nice and liquidy, which is a good sign!
Baking the Cake
Once everything’s mixed, pour that luscious batter into your prepared cake pan. It’ll be a bit runny, but that’s totally normal! Pop it in the preheated oven and bake for about 30 to 35 minutes. Keep an eye on it! You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few crumbs. After baking, let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This is key, trust me—the frosting won’t melt off if the cake is cool!
Making the Frosting
While the cake is cooling, let’s whip up that delicious frosting! In a saucepan, combine the sweetened shredded coconut, chopped pecans, sugar, and cream. Cook this over medium heat, stirring constantly until it thickens up—this usually takes about 10 minutes. You want it to be spreadable but thick, so don’t rush it! Once it’s ready, take it off the heat and let it cool for a few minutes before frosting your cake.
Frosting the Cake
Finally, it’s time to frost! Once your cake is completely cool, spread that creamy coconut and pecan frosting evenly over the top. I like to use a spatula for this to get a nice, even layer. Don’t be shy—this frosting is heavenly, and you want every bite to be fabulous! And there you have it—a stunning German chocolate sheet cake ready to impress your friends and family!
Why You’ll Love This Recipe
- It’s super easy to make—perfect for bakers of all levels!
- The rich chocolate flavor combined with the creamy frosting is utterly irresistible.
- Ideal for gatherings, parties, or just a sweet treat at home.
- Vegetarian-friendly, making it a great option for various diets.
- Leftovers (if there are any!) stay fresh and delicious for days.
- One pan means less cleanup—yay for simplicity!
- It’s a crowd-pleaser; everyone will be asking for seconds!
Tips for Success
Alright, let’s make sure your German chocolate sheet cake turns out absolutely perfect! First off, don’t skip the greasing and flouring of your pan—it’s crucial for preventing any sticky situations when you try to remove the cake. Also, be careful not to overmix your batter; just mix until everything is combined and smooth to keep that delightful texture.
When baking, keep an eye on the time but also trust your instincts. Ovens can vary, so check for doneness a couple of minutes early. If your toothpick comes out with a few moist crumbs, you’re golden! And remember, let your cake cool completely before frosting—this will help the frosting stay put and not melt away. Follow these tips, and you’ll have a show-stopping dessert that’s sure to impress!
Storage & Reheating Instructions
Now, if you’re lucky enough to have leftovers of this scrumptious German chocolate sheet cake (which is a big if, trust me!), storing it properly is key to keeping it fresh and delicious. First, let it cool completely before covering it. I usually slice it into squares, which makes it easier to grab a piece later on. Place the slices in an airtight container or wrap the whole cake tightly with plastic wrap. This will help prevent it from drying out and keep that dreamy frosting intact!
You can store it in the refrigerator for up to a week, though it rarely lasts that long in my house! If you want to keep it for a longer period, you can freeze it. Just be sure to wrap each piece in plastic wrap, then put them in a freezer-safe bag or container. This way, you can enjoy a slice of this cake even a month later! To reheat, simply let it thaw in the fridge overnight, and if you want it warm, pop a slice in the microwave for about 10-15 seconds. It’s like having a fresh, cozy dessert all over again! Just remember, if you’re reheating, skip the frosting until after it’s warmed up to avoid any melty mishaps.
Nutritional Information
Alright, let’s talk numbers! Here’s the estimated nutritional data for a slice of this indulgent German chocolate sheet cake. Keep in mind, these values can vary based on specific ingredients and portion sizes, but this will give you a good idea of what you’re working with:
- Calories: 350
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 200mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 30g
- Protein: 5g
So, there you have it! A delightful treat that’s rich in flavor and a bit indulgent. Enjoy every delicious bite, and remember, it’s all about balance!
FAQ Section
Can I use a different type of frosting?
Absolutely! While the coconut and pecan frosting is traditional, feel free to get creative. A simple chocolate ganache or cream cheese frosting would also pair beautifully with this German chocolate sheet cake.
What if I don’t have sweetened shredded coconut?
No worries! You can use unsweetened shredded coconut, but you might want to add a little extra sugar to the frosting to balance the flavors. It’ll still be delicious!
Can I make this cake gluten-free?
Yes, you can! Just substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure it’s suitable for baking, and you’ll still get that rich, moist texture you love.
How do I prevent my cake from sinking?
To avoid sinking, be sure to mix the batter just until combined and not overmix. Also, check your baking powder and baking soda for freshness; old leavening agents can lead to flat cakes!
Can I make this cake in advance?
Definitely! This German chocolate sheet cake actually tastes even better the next day as the flavors meld together. Just store it properly as mentioned earlier, and it’ll be ready to impress when you are!
German chocolate sheet cake: 7 reasons to love it
- Gesamtzeit: 55 minutes
- Ertrag: 12 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A rich and moist German chocolate sheet cake topped with a creamy coconut and pecan frosting.
Zutaten
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Anweisungen
- Preheat your oven to 350°F (175°C).
- Grease and flour a sheet cake pan.
- In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Mix well.
- Stir in boiling water until smooth.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let it cool completely before frosting.
- For the frosting, combine coconut, pecans, sugar, and cream in a saucepan. Cook until thickened.
- Spread the frosting over the cooled cake.
Notes
- Store leftovers in an airtight container.
- This cake can be made a day in advance.
- Prep Time: 20 minutes
- Kochen Zeit: 35 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: German
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 350
- Zucker: 30g
- Natrium: 200mg
- Fett: 15g
- Gesättigte Fettsäuren: 8g
- Ungesättigte Fette: 5g
- Trans Fat: 0g
- Kohlenhydrate: 50g
- Faser: 2g
- Protein: 5g
- Cholesterin: 40mg
Keywords: german chocolate sheet cake, chocolate cake, dessert
