Oh my goodness, let me tell you about this incredible German chocolate sheet cake! It’s rich, moist, and oh-so-decadent, topped with a heavenly blend of coconut and crunchy pecans that just takes it over the top. Every bite is like a little slice of heaven! I remember the first time I made this cake; I was blown away by how simple it was to whip up and how it filled my kitchen with the most irresistible aroma. It’s perfect for birthday parties, potlucks, or just because you want to treat yourself (and trust me, you’ll definitely want to!). The best part? It’s a sheet cake, so you can easily feed a crowd without any fuss. Get ready to impress everyone with this delightful dessert that’s sure to become a favorite in your home, just like it is in mine!
Ingredients for German Chocolate Sheet Cake
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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 shredded coconut
- 1 cup chopped pecans
- 1 cup sweetened condensed milk
How to Prepare German Chocolate Sheet Cake
Preheat and Prepare the Baking Pan
First things first, let’s get that oven warmed up! Preheat it to 350°F (175°C) so it’s nice and toasty when we’re ready to bake. While that’s happening, grab a sheet pan and grease it well with butter or cooking spray. This will ensure our cake slides out easily later—trust me, you don’t want to wrestle with a stuck cake!
Mix the Dry Ingredients
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. I like to whisk them together really well to ensure everything is evenly distributed. This step is crucial because it helps the cake rise beautifully and gives it that amazing texture we all love.
Combine Wet Ingredients
Now, let’s add in the fun stuff! Add the eggs, milk, vegetable oil, and vanilla extract to your dry mixture. Beat it on medium speed for about 2 minutes until it’s smooth and creamy. This is where the magic happens—those wet ingredients bring moisture and richness to the cake, making it super delicious!
Incorporate Boiling Water
Here’s a little secret: carefully stir in the boiling water until everything is combined. This step might seem odd, but it’s essential! The hot water helps to dissolve the cocoa and creates a batter that’s silky and luscious. Your cake will turn out so moist—everyone will be raving about it!
Bake the Cake
Pour your wonderful batter into the prepared sheet pan and pop it in the oven. Bake for about 30-35 minutes. Keep an eye on it, and do the toothpick test—insert one in the center, and if it comes out clean, it’s ready! Don’t worry if it puffs up a bit; it’ll settle as it cools.
Prepare the Coconut-Pecan Frosting
While your cake cools, let’s whip up that scrumptious frosting! In a saucepan, combine the shredded coconut, chopped pecans, and sweetened condensed milk. Cook this over medium heat, stirring until it thickens. You want a nice, spreadable consistency that will add that perfect finishing touch to your cake!
Frost the Cake
Once your cake is completely cooled (very important!), spread the coconut-pecan frosting generously over the top. Don’t be shy—make it nice and thick! This frosting not only adds flavor but also elevates the presentation, making your cake look as good as it tastes. Enjoy every bite!
Tips for Success
Alright, let’s talk about a few tips to make sure your German chocolate sheet cake turns out absolutely perfect! First off, don’t skip the step of letting your cake cool completely before frosting. If you rush this, the frosting can melt and slide right off—yikes! Also, be careful when measuring your flour; too much can make your cake dense. I like to spoon it into the measuring cup and level it off with a knife for accuracy. And here’s a little tip: if you want to enhance the chocolate flavor even more, try using dark cocoa powder instead of regular. It adds a rich depth that’s just heavenly! Lastly, remember that every oven is different, so keep an eye on your cake as it bakes and trust your instincts with the toothpick test!
FAQ About German Chocolate Sheet Cake
Can I use a different type of nut?
Absolutely! While pecans are traditional, you can easily swap them for walnuts or even almonds if you prefer. Just make sure to chop them up so they mix well!
Can I make this cake gluten-free?
Yes, you can! Just substitute the all-purpose flour with a gluten-free flour blend. I’ve had great success using a 1:1 gluten-free flour mix, and it works beautifully in this recipe!
How do I know when the cake is done?
The best way to check is to do the toothpick test! Insert a toothpick into the center of the cake—if it comes out clean or with just a few crumbs attached, you’re good to go. Don’t forget, it’ll set more as it cools!
Can I make this cake ahead of time?
Definitely! In fact, I recommend making it a day ahead. The flavors develop beautifully overnight in the fridge. Just be sure to frost it once it’s cooled to room temperature!
What’s the best way to store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, pop it in the fridge, but trust me, it won’t last long!
Nutritional Information
Here’s a little breakdown of what you can expect from each delicious slice of this German chocolate sheet cake! Keep in mind that these numbers can vary based on specific ingredients you choose, but generally, you’re looking at:
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 200mg
- Total Carbohydrates: 45g
- Fiber: 2g
- Sugar: 28g
- Protein: 4g
So, there you have it! A sweet treat that’s rich in flavor, but just remember to enjoy it in moderation—it’s hard to resist going back for seconds!
Why You’ll Love This Recipe
- It’s quick and easy to whip up—perfect for busy days!
- Rich, chocolatey flavor that’s simply irresistible.
- The coconut and pecan topping adds a delicious, crunchy twist.
- Great for gatherings—this sheet cake feeds a crowd!
- Can be made ahead of time for stress-free entertaining.
- Leftovers (if there are any!) stay moist and tasty for days.
Storage & Reheating Instructions
To keep your delicious German chocolate sheet cake fresh, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to savor it longer, you can pop it in the fridge, where it’ll stay good for about a week. Just make sure it’s well-covered to avoid any drying out!
If you find yourself with leftover slices that need a little pick-me-up, you can gently reheat them in the microwave for about 10-15 seconds. This warms it up just right without compromising that lovely moisture. Alternatively, you can enjoy it cold—it’s super tasty that way too! Just remember, this cake is best enjoyed fresh, so share the love and treat your friends and family!
Z nadrukami
German chocolate sheet cake: 5 Decadent Reasons to Indulge
- Całkowity Czas: 55 minutes
- Ustępować: 12 servings 1x
- Dieta: Wegańskie
Opis
A rich and moist German chocolate sheet cake topped with coconut and pecan frosting.
Składniki
- 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 shredded coconut
- 1 cup chopped pecans
- 1 cup sweetened condensed milk
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water until combined.
- Pour the batter into a greased sheet pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- In a saucepan, combine coconut, pecans, and sweetened condensed milk. Cook over medium heat until thickened.
- Spread the coconut mixture over the cooled cake.
Uwagi
- Let the cake cool completely before adding the frosting.
- Store leftovers in an airtight container.
- Can be made a day ahead for better flavor.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 35 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: German
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 350
- Cukier: 28g
- Sód: 200mg
- Kwasy: 18g
- Nasycony tłuszcz: 8g
- Tłuszcze Nienasycone: 10g
- Tłuszcze trans: 0g
- Węglowodany: 45g
- Włókno: 2g
- Białko: 4g
- Cholesterol: 50mg
Słowa kluczowe: german chocolate sheet cake
