Oh boy, do I have a treat for you today! Let me tell you about one of my all-time favorites, the **German Chocolate Sheet Cake**. Now, I know what you might be thinking: “What makes it German?” Well, it’s actually named after an American named Samuel German who created a dark-baking chocolate for a company in 1852. But the real magic happens with that unbelievable topping of coconut and pecans. It’s rich, it’s sweet, and it brings back all sorts of happy memories of my childhood, when my mom would whip it up for special birthday parties or family gatherings.
There’s just something about this cake that makes it feel like a giant hug from the inside out. I still remember the first time I took a bite of this creation at a friend’s BBQ; it practically made me melt into my chair! Now, I happily pass this delightful recipe onto you, so you can create those joyful moments in your home too. Alright, let’s dive into what makes this cake so special!
What’s in German Chocolate Sheet Cake?
All-Purpose Flour: The backbone of our cake! It gives that lovely structure and softness that we all adore in a cake.
Granulated Sugar: We need sweetness; after all, this is dessert we’re dealing with! This also helps with the cake’s moisture.
Unsweetened Cocoa Powder: This is where the chocolate flavor really shines through. I usually go for a quality brand like Hershey’s or Ghirardelli.
Baking Soda & Baking Powder: Our trusted leaveners! They ensure that our cake rises beautifully and doesn’t turn out flat.
Salt: Just a pinch to enhance the flavors—trust me, it’s important!
Unsalted Butter: Melting butter adds richness and flavor. I like to use a good-quality, creamy brand here.
Buttermilk: Adds moisture and that tangy flavor that takes it to the next level! If you don’t have buttermilk on hand, you can easily substitute with regular milk mixed with a spoonful of vinegar.
Eggs: These are the binders that hold everything together and give our cake that soft texture.
Vanilla Extract: A staple in any dessert; it adds warmth and depth to flavor.
Boiling Water: This might seem odd, but it creates a super moist cake. Trust me!
Sweetened Shredded Coconut: Gives that signature chewy texture and tropical taste!
Chopped Pecans: The nutty crunch that complements the sweetness perfectly. You can chop them yourself or buy pre-chopped for convenience.
Sweetened Condensed Milk: Creamy goodness that makes the topping rich and oh-so-decadent.
Brown Sugar: Adds a deeper caramel flavor, which is just divine.
Large Egg Yolks: These add richness to the topping and help with that beautiful thick texture.
Is German Chocolate Sheet Cake Good for You?
I’m not going to pretend that this cake is health food by any means, but it does have some redeeming qualities! Let’s break it down:
Coconut: Not only does it bring flavor, it also contains fiber and healthy fats (in moderation, of course!).
Pecans: These little nuts are packed with healthy fats, antioxidants, and they provide some protein too. So you can feel just a tad virtuous while indulging!
On the flip side, this cake is definitely on the rich side. It’s best enjoyed in moderation. If you’re trying to cut down on sugar or calories, you might want to save this for special occasions.
Ingredients List
– For the Cake:
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, melted
– 1 cup buttermilk
– 4 large eggs
– 2 teaspoons vanilla extract
– 1 cup boiling water
– For the Topping:
– 1 cup sweetened shredded coconut
– 1 cup chopped pecans
– 1 can (14 oz) sweetened condensed milk
– 1 cup brown sugar
– 1/2 cup unsalted butter
– 1 teaspoon vanilla extract
– 2 large egg yolks
– 1/4 teaspoon salt
This recipe serves about 12-15 people, depending on how generous you are with the slices!
How to Make German Chocolate Sheet Cake?
1. Preheat your oven to 350°F (175°C). Grease and flour a 13×18 inch baking sheet.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Mix until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Carefully stir in the boiling water until the batter is smooth (it will be thin).
6. Pour the batter into the prepared baking sheet and spread evenly.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool completely in the pan.
8. While the cake is cooling, prepare the topping. In a saucepan over medium heat, combine the sweetened condensed milk, brown sugar, butter, vanilla extract, egg yolks, and salt. Stir continuously until it thickens, about 8-10 minutes.
9. Remove from heat and fold in the shredded coconut and chopped pecans.
10. Once the cake is completely cooled, spread the topping evenly over the cake.
11. Allow the topping to set for a few minutes before slicing into squares to serve.
Slice & Savor
– Serve the cake slightly warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream, and if you’re like me, you may want to top it off with additional pecans or coconut flakes for that extra flair.
You know how they say “sharing is caring”? Well, once you try this German Chocolate Sheet Cake, you’ll be desperate to share it with everyone you know! I can’t wait for you to experience the happiness that comes with each delicious bite. Trust me; your taste buds will thank you! Let me know how it turns out for you!
