German Chocolate Sheet Cake
German Chocolate Sheet Cake: A Sweet Celebration
There’s something wonderfully comforting about a German Chocolate Sheet Cake that brings everyone together. This rich, chocolatey dessert is not only delightfully simple to prepare but also delivers layers of flavor thanks to the toasted pecans and sweet coconut. Whether you’re celebrating a special occasion or just craving a sweet treat, this cake is sure to please a crowd while filling your home with the enticing aroma of baking chocolate.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
- Servings: 12-15
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 350
- Protein: 5g
- Carbohydrates: 52g
- Fat: 16g
- Fiber: 2g
- Sugar: 33g
- Sodium: 220mg
Why I Love This German Chocolate Sheet Cake
This German Chocolate Sheet Cake holds a special place in my heart because it reminds me of family gatherings filled with laughter and good food. The combination of chocolate, nuts, and coconut is just irresistible! Plus, the fact that it’s all baked in a sheet pan makes it super easy for serving. It’s perfect for potlucks or simply enjoying with loved ones at home. I love how each slice offers a little bit of everything—rich chocolate, crunchy pecans, and that delightful bite of coconut. It’s truly a crowd-pleaser!
Ingredients
1 cup chopped pecans,
1 cup sweetened flaked coconut,
2 cups all-purpose flour,
2 cups granulated sugar,
1 cup unsweetened cocoa powder,
1 teaspoon baking soda,
1 teaspoon baking powder,
1 teaspoon salt,
1 cup unsalted butter, softened,
4 large eggs,
1 cup buttermilk,
2 teaspoons vanilla extract
How to Make German Chocolate Sheet Cake
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C). Grease and flour a sheet pan to prevent the cake from sticking.
Step 2: Toast the Pecans and Coconut
In a skillet over medium heat, toast the pecans and coconut until they are golden brown. This step brings out their natural flavors! Set them aside to cool.
Step 3: Mix the Dry Ingredients
In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk them together until well blended.
Step 4: Combine Wet Ingredients
Add the softened butter, eggs, buttermilk, and vanilla extract to the bowl with the dry ingredients. Mix everything until well combined and smooth.
Step 5: Fold in Toasted Mix-ins
Gently fold in the toasted pecans and coconut, ensuring an even distribution throughout the batter.
Step 6: Bake the Cake
Pour the batter into the prepared sheet pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Cool Before Frosting
Allow the cake to cool in the pan before frosting. This will ensure that it stays moist and doesn’t crumble.
Tips & Variations
- Frosting Fun: While this cake is delicious on its own, feel free to frost it with cream cheese frosting or chocolate ganache for added richness.
- Serving Suggestions: Try serving warm slices with a scoop of vanilla ice cream or a drizzle of caramel sauce for a decadent dessert.
- Diet Adjustments: If you need a gluten-free option, consider using a gluten-free flour blend instead of all-purpose flour. This cake is also easily made dairy-free by swapping the buttermilk for a plant-based alternative.
- Storage Tip: To keep your cake fresh, wrap it in plastic wrap or store it in an airtight container at room temperature for up to three days.
Delicious Variations
- Chocolate Chip Sheet Cake: Substitute chocolate chips for the pecans for a sweeter touch.
- Caramel Brownie Sheet Cake: Layer the cake with caramel sauce for a sticky, sweet twist!
- Classic Chocolate Cake: Skip the coconut and pecans for a traditional chocolate cake experience.
- Red Velvet Sheet Cake: Switch it up with a red velvet recipe for a festive flair!
Serving Suggestions for German Chocolate Sheet Cake
This cake is best served at room temperature. Slice it into generous pieces and serve with a dollop of whipped cream or a scoop of ice cream alongside it. For a drink pairing, a rich coffee or a glass of cold milk complements the flavors beautifully. If you’re looking for a tasty side, consider serving it with a light fruit salad for a refreshing balance to the sweetness of the cake.
Storage and Leftovers
To store your German Chocolate Sheet Cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. For freezing, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. This method helps retain the cake’s moisture and flavor, allowing you to enjoy it for up to two months.
Helpful Questions
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk and add a tablespoon of vinegar or lemon juice to mimic the acidity of buttermilk.How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, it’s done.Can I add other mix-ins?
Absolutely! Feel free to add chocolate chips or dried fruits for extra flavor.What kind of frosting works best for this cake?
A classic cream cheese frosting or a simple chocolate ganache pairs wonderfully with the flavors of this cake.Can I make this cake ahead of time?
Absolutely! You can bake it a day or two in advance, just remember to store it properly.
This German Chocolate Sheet Cake is a sweet treat that’s easy to make and even easier to enjoy! Happy baking!
Print
German Chocolate Sheet Cake
- Total Time: 50
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich, chocolatey dessert with layers of flavor from toasted pecans and sweet coconut, making it a perfect treat for any occasion.
Ingredients
- 1 cup chopped pecans
- 1 cup sweetened flaked coconut
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a sheet pan.
- In a skillet over medium heat, toast the pecans and coconut until golden brown. Set aside to cool.
- In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until well blended.
- Add the softened butter, eggs, buttermilk, and vanilla extract to the dry ingredients. Mix until smooth.
- Gently fold in the toasted pecans and coconut.
- Pour the batter into the prepared sheet pan and spread evenly. Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan before frosting.
Notes
Taste delicious with cream cheese frosting or chocolate ganache. Store in an airtight container for up to three days.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 33g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
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