February 13, 2025

Irresistible German Chocolate Sheet Cake

Indulge in our Irresistible German Chocolate Sheet Cake—a decadent, one-pan dessert that’s as easy to make as it is delicious. This twist on a classic favorite features a moist, rich chocolate cake topped with a luscious, nutty coconut-pecan glaze that delivers a perfect balance of textures and flavors. Whether you’re planning a party or treating yourself on a cozy night in, every bite promises a taste of pure indulgence. Get ready to impress your guests and satisfy your sweet cravings with this irresistible treat!

INGREDIENTS YOU’LL NEED:

2 cups Flour (240 g): Provides structure for the cake, giving it a tender yet sturdy crumb.
1½ cups Sugar (400 g): Sweetens the cake and helps create a moist texture.
½ cup Unsweetened Cocoa Powder (40 g): Adds a rich, deep chocolate flavor without extra sweetness.
1½ teaspoons Baking Soda: Acts as a leavening agent to help the cake rise and become light.
1 teaspoon Baking Powder: Works with the baking soda to ensure a soft, airy texture.
¼ teaspoon Salt: Enhances all the flavors in the cake by balancing the sweetness and chocolate.
2 Eggs (large, room temperature): Provide moisture and help bind the ingredients together.
1 cup Vegetable Oil (118 ml): Keeps the cake moist and tender; can also use melted unsalted butter for a richer taste.
1 cup Buttermilk (237 ml, room temperature): Adds tenderness and a slight tang that complements the chocolate.
1 cup Hot Water (237 ml, very warm, not boiling): Helps bloom the cocoa powder for a smoother, more flavorful batter.
1 (14-ounce) Can Sweetened Condensed Milk: Pour over the baked cake to add extra sweetness and moisture.

Chocolate Ganache Topping:

1 (4-ounce) Bar German Chocolate: Melts into a luxurious layer that defines the cake’s signature taste.
4 ounces Heavy Cream: Mixed with the chocolate to create a smooth, rich ganache that drapes beautifully over the cake.

Pecan Coconut Topping:

1 cup Evaporated Milk: Forms the base of a creamy, custard-like topping with rich flavor.
1 cup Sugar: Sweetens the topping and balances the coconut and pecan flavors.
3 Egg Yolks (lightly beaten): Add richness and help thicken the topping for a smooth consistency.
½ cup Unsalted Butter: Provides creaminess and a luxurious mouthfeel.
1 teaspoon Vanilla Extract: Enhances the overall flavor with a warm, aromatic note.
1⅓ cups Sweetened Shredded Coconut: Adds texture and a tropical sweetness that pairs perfectly with the chocolate.
1 cup Pecans (chopped): Offers a satisfying crunch and nutty flavor to finish the topping.

WHY TRY THE GERMAN CHOCOLATE SHEET CAKE RECIPE?

I love sheet cakes because they’re made in one pan, so I don’t have to bake and level multiple layers.
Unlike layer cakes, sheet cakes require far less time and effort in stacking and frosting.
It turns out deliciously even and moist every time, making them my go-to dessert for a fuss-free treat!

HOW TO PREPARE SIMPLE GERMAN CHOCOLATE SHEET CAKE?

Time needed: 2 hours

Prepare and Bake the Cake:

Preheat your oven to 350°F. Grease and flour a sheet pan. Optional: Line with parchment paper to be able to take the cake out of the pan.
Mix Dry Ingredients:

In a large bowl, sift together 2 cups flour, 1½ cups sugar, ½ cup unsweetened cocoa powder, 1½ teaspoons baking soda, 1 teaspoon baking powder, and ¼ teaspoon salt.
Combine Wet Ingredients:

In another bowl, whisk 2 room-temperature eggs, 1 cup vegetable oil (or melted butter), 1 cup room-temperature buttermilk, and 1 cup hot water (very warm, not boiling).
Combine Batter:

Gradually mix the wet ingredients into the dry ingredients until smooth. Pour the batter into the prepared pan and spread evenly.
Bake:

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Poke and Add Sweetened Condensed Milk

Remove the cake from the oven and, while still warm, use the handle on a wooden spoon to poke holes all over the cake. Open a 14-ounce can of sweetened condensed milk and slowly pour it evenly over the cake, letting it seep into the holes.
Prepare the Chocolate Ganache Topping:

Chop a 4-ounce bar of German Chocolate and heavy cream into a small saucepan. Heat until just melted then pour over the chocolate cake. Spread evenly pushing the chocolate into the poked holes.
Make the Pecan Coconut Topping:

Combine Ingredients: In a saucepan, combine 1 cup evaporated milk, 1 cup sugar, and 3 lightly beaten egg yolks. Add ½ cup unsalted butter and 1 teaspoon vanilla extract. Heat the mixture over medium-low heat, stirring constantly until it thickens slightly (about 5-7 minutes). Remove from heat. Stir in 1⅓ cups sweetened shredded coconut and 1 cup chopped pecans.
Finish and Serve:

Spread the warm pecan coconut mixture evenly over the ganache layer on the cake.
Allow the entire cake to cool to room temperature. Once cooled, slice the cake into squares and serve this decadent treat!

FAQ – FREQUENTLY ASKED QUESTIONS:

Why should my eggs be at room temperature?

I always use 2 large room-temperature eggs so the batter mixes smoothly and rises evenly.

What does buttermilk add to the cake?

I add 1 cup of buttermilk to lend tenderness and a slight tang that perfectly complements the chocolate.

What if I don’t have buttermilk?

Don’t worry just substitute for each cup of buttermilk needed, I mix 1 tablespoon of fresh lemon juice or white vinegar with enough milk to make 1 cup. I let it sit for about 5 minutes until it thickens slightly.

How do I know when the cake is done?

I insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready.

Can I make this cake ahead of time?

Definitely; I often prepare it a day in advance, allowing the flavors to meld beautifully overnight.

GERMAN CHOCOLATE SHEET CAKE RECIPE ADD-INS AND VARIATIONS:

German Sweet Chocolate Substitute: When I don’t have German sweet chocolate, I use an equal amount of semisweet chocolate with 50% to 56% cacao content.
Buttermilk Substitute: If I’m out of buttermilk, I add 1 teaspoon of white vinegar or lemon juice to a measuring cup, then fill it with whole milk until it reaches 1/2 cup. I stir it and let it sit for 5 minutes before using.
Coconut Flake Alternative: For friends who dislike the texture of coconut flakes, I substitute them with coconut cream, which has a thicker texture and stronger flavor.
Gluten-Free Variation: To make the cake gluten-free, I replace the all-purpose flour with a gluten-free flour blend.
Dairy-Free Adaptation: For a dairy-free version, I use dairy-free sour cream or plain non-dairy yogurt instead of Greek yogurt.
Enhanced Chocolate Flavor: To intensify the chocolate taste, I use Dutch-process cocoa powder, which has a darker color and smoother flavor compared to natural cocoa powder.

WHAT IS COMMONLY SERVED WITH GERMAN CHOCOLATE CAKE?

German Chocolate Cake is a favorite dessert for special occasions like birthdays and holidays. I often serve it with fresh berries or a scoop of vanilla ice cream to balance its rich flavors. A cup of coffee or a glass of milk pairs well with the cake.

HOW TO STORE LEFTOVER MOIST GERMAN CHOCOLATE CAKE?

To keep leftover chocolate cake fresh, I make sure it’s completely cool, then wrap it tightly in plastic wrap or place it in an airtight container. I store it at room temperature, away from heat and sunlight, for up to three days. If I need to keep it longer, I freeze it by wrapping it in multiple layers of plastic wrap and placing it in a freezer-safe container; this way, it stays fresh for up to three months. When I’m ready to enjoy it again, I let it thaw at room temperature before serving.

CAN LEFTOVER CHOCOLATE CAKE BE FROZEN FOR LATER?

To freeze leftover cake, I first let it cool completely. Then, I cut it into slices and place them on a baking sheet in the freezer for a few hours until firm. Once frozen, I wrap each slice tightly in plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn. I label the wrapped slices with the date and store them in a freezer-safe container or bag for up to three months. When I’m ready to enjoy a slice, I let it thaw in the refrigerator or at room temperature until it’s soft and ready to eat.

LOOKING FOR MORE DESSERT OPTIONS? TRY THESE!

Ultimate Brownie Cookie: These brownie cookies are the ultimate treat for anyone who can’t decide between two classic desserts. With their rich, chocolatey flavor and irresistibly soft texture, they’re perfect for satisfying your sweet tooth.

Double Chocolate Bakery-Style Brownies: Imagine biting into a rich, fudgy brownie packed with intense chocolate flavor, just like those at your favorite bakery. The perfect balance of crisp edges and a soft, gooey center will have you reaching for seconds.

Simple Blueberry Cheesecake Crumble Bars: Imagine the creamy richness of classic cheesecake combined with the juicy burst of fresh blueberries, all nestled under a buttery crumble topping.

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