Irresistible German Chocolate Sheet Cake
Indulge in the ultimate chocolate treat with our Irresistible German Chocolate Sheet Cake. This one-pan dessert features a moist, rich chocolate base topped with a creamy, nutty coconut-pecan glaze. Every bite delivers a perfect balance of deep cocoa, caramel, and subtle spice. Ideal for any celebration or a cozy night in, this cake is sure to satisfy your sweet cravings.
Servings: 12 servings
Calories: 674kcal
Equipment
- 9 x 13 baking dish
Ingredients
- 2 cups Flour (240 g)
- 1½ cups Sugar (400 g)
- ½ cup Unsweetened cocoa powder (40 g)
- 1½ teaspoon Baking Soda
- 1 tsp Baking Powder
- ¼ tsp Salt
- 2 Eggs (large)(room temperature)
- 1 cup Vegetable Oil (118 ml) (or two sticks of unsalted butter)
- 1 cup Buttermilk (237 ml) (room temperature)(substitute: whole milk and add 1 tablespoon lemon juice)
- 1 cup Hot Water (237 ml) (very warm, not boiling)
Poke Holes in Cake - after baking:
- 1 (14) ounce can Sweetened Condensed Milk
Chocolate Ganache Topping:
- 1 (4) ounce bar German Chocolate
- 4 ounces Heavy Cream
Pecan Coconut Topping:
- 1 cup Evaporated Milk
- 1 cup Sugar
- 3 Egg Yolks (lightly beaten)
- ½ cup Unsalted Butter
- 1 teaspoon Vanilla Extract
- 1⅓ cups Sweetened Shredded Coconut
- 1 cup Pecans (chopped)
Instructions
- 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. Spread the warm pecan coconut mixture evenly over the ganache layer on the cake.
- Finish and Serve: Allow the entire cake to cool to room temperature so all layers set. Once cooled, slice the cake into squares and serve this decadent treat!
- Enjoy your Irresistible German Chocolate Sheet Cake—a perfect blend of rich chocolate, creamy ganache, and a crunchy, sweet pecan coconut topping!
Nutrition
Calories: 674kcal | Carbohydrates: 70g | Protein: 6g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 115mg | Sodium: 309mg | Potassium: 245mg | Fiber: 3g | Sugar: 51g | Vitamin A: 568IU | Vitamin C: 2mg | Calcium: 158mg | Iron: 2mg