German Chocolate Sheet Cake
Indulge in the rich, chocolatey decadence of a classic *German Chocolate Sheet Cake*, reimagined in an easy-to-serve format perfect for gatherings. This moist, tender chocolate cake is made with a blend of buttermilk, cocoa powder, and a touch of vanilla, ensuring every bite is flavorful and satisfying. The star of the show? A luscious homemade coconut-pecan frosting crafted with brown sugar, heavy cream, and real egg yolks for a creamy, nutty topping that’s irresistibly rich and perfectly textured. Whether served as a dessert centerpiece or shared at potlucks, this 9x13-inch sheet cake promises big flavor and effortless elegance. With minimal prep and simple ingredients, it’s the ultimate treat for chocolate and coconut lovers alike.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 0.75 cup Unsalted butter
- 1.25 cups Packed light brown sugar
- 1 cup Heavy cream
- 4 Egg yolks
- 1 teaspoon Vanilla extract (for frosting)
- 2 cups Sweetened shredded coconut
- 1.5 cups Chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch sheet pan or line it with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and whisk until well combined.
Slowly add the boiling water to the batter, mixing continuously. The batter will be thin—this is normal.
Pour the batter into the prepared sheet pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the coconut-pecan frosting. In a medium saucepan, melt the butter over medium heat.
Stir in the brown sugar and heavy cream and cook until the sugar is completely dissolved.
In a small bowl, whisk the egg yolks, then temper them by slowly adding a few tablespoons of the hot sugar mixture, whisking constantly.
Add the tempered egg yolks back to the saucepan and cook, stirring constantly, until thickened and bubbly, about 5-7 minutes.
Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
Let the frosting cool for about 15 minutes or until it is thick enough to spread.
Once the cake has cooled completely, spread the coconut-pecan frosting evenly over the top.
Cut the cake into squares and serve. Enjoy your German Chocolate Sheet Cake!
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 469 mg | 20% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 59.7 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 376 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
