Of course! German Chocolate Sheet Cake is a beloved American classic, known for its rich chocolate cake, gooey coconut-pecan frosting, and ease of making in a sheet pan. Here’s a comprehensive guide, including a classic recipe, tips, and answers to common questions.
The Classic Recipe
This recipe yields a 9×13 inch sheet cake, perfect for potlucks, parties, and family gatherings.
For the Cake:
· 2 cups (400g) granulated sugar
· 2 cups (250g) all-purpose flour
· ¾ cup (75g) unsweetened cocoa powder (Dutch-process or natural)
· 1 teaspoon baking soda
· ½ teaspoon salt
· 1 cup (2 sticks / 227g) unsalted butter
· 1 cup (240ml) water
· ½ cup (120ml) buttermilk
· 2 large eggs, lightly beaten
· 1 teaspoon vanilla extract
For the Coconut-Pecan Frosting:
· 1 cup (200g) evaporated milk
· 1 cup (200g) granulated sugar
· 3 large egg yolks
· ½ cup (1 stick / 113g) unsalted butter
· 1 teaspoon vanilla extract
· 1 ⅓ cups (about 115g) sweetened shredded coconut
· 1 cup (about 110g) chopped pecans
Instructions
- Make the Cake:
· Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
· Dry Mix: In a large bowl, whisk together sugar, flour, cocoa, baking soda, and salt.
· Hot Butter Mixture: In a saucepan, combine butter and water. Bring just to a boil, then remove from heat.
· Combine: Pour the hot butter mixture over the dry ingredients. Stir with a wooden spoon or whisk until just combined.
· Add Wet Ingredients: Stir in the buttermilk, beaten eggs, and vanilla. The batter will be thin.
· Bake: Pour into the prepared pan. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
· Cool: Let the cake cool in the pan on a wire rack while you make the frosting.
- Make the Frosting:
· Cook: In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens (about 10-12 minutes). It should be pudding-like and coat the back of a spoon.
· Finish: Remove from heat. Stir in vanilla, coconut, and pecans. The frosting will continue to thicken as it cools.
· Frost: Spread the warm frosting over the still-slightly-warm cake. This helps it soak in slightly and bond.
Why It’s Called “German” Chocolate Cake (A Fun Fact!)
Despite the name, this cake is not German. It’s distinctly American. The name comes from “Baker’s German’s Sweet Chocolate,” a brand of sweet baking chocolate created by Samuel German in 1852. The original recipe, which used this specific chocolate, was published by a homemaker in a 1957 issue of a Dallas newspaper and became a national sensation.
Key Tips for Success
· Don’t Overbake: Start checking at 25 minutes. An overbaked cake will be dry.
· Buttermilk Substitute: No buttermilk? Mix ½ cup milk with 1 ½ teaspoons white vinegar or lemon juice. Let sit 5 minutes.
· Toast for Depth: For a nuttier flavor, toast the pecans in a dry skillet for 3-5 minutes before chopping and adding to the frosting.
· Serve it Warm or Cool: It’s delicious served slightly warm (like a pudding cake) or at room temperature.
· Storage: Cover and store at room temperature for up to 2 days, or refrigerate for up to 4 days. The frosting makes it quite moist.
Common Variations & Twists
· Chocolate Frosting Base: Some like to spread a thin layer of chocolate ganache over the cake before adding the coconut-pecan frosting for an extra chocolate punch.
· Salt Sprinkle: A light flake of sea salt over the finished frosting balances the sweetness beautifully.
· Different Nuts: Walnuts can be used in place of pecans.
· Cake Mix Shortcut: Use a devil’s food or chocolate cake mix as the base, but the homemade boiled chocolate cake is a key part of its unique, moist texture.
Enjoy baking this delicious piece of American culinary history