German Chocolate Sheet Cake Recipe
Are you looking for the best German Chocolate Sheet Cake Recipe? This cake is a total crowd-pleaser for any party.
Equipment
- Medium saucepan
- Large mixing bowl
- Electric hand mixer
- 18x13 Inch Rimmed Baking Sheet
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 2 Cups All-purpose Flour
- 2 Cups Granulated Sugar
- 1 Cup Unsalted Butter
- 4 Tbsp Unsweetened Cocoa Powder
- 1 Cup Water
- 1/2 Cup Buttermilk
- 2 Large Eggs
- 1 Tsp Baking Soda
- 1 Tsp Vanilla Extract
- 1 Cup Evaporated Milk
- 1 Cup Shredded Coconut
- 1 Cup Chopped Pecans
Instructions
- Preheat your oven to 350 degrees Fahrenheit now. Grease your large baking sheet with butter or spray.
- Whisk the flour and sugar in a bowl. Set this dry mixture aside for a moment.
- Melt butter and cocoa in a small saucepan. Add a cup of water and bring to boil.
- Pour the hot chocolate mix into the flour. Stir it gently until the lumps are gone.
- Add the buttermilk, eggs, and baking soda now. Mix in the vanilla extract for extra flavor.
- Pour the smooth batter into the prepared pan. Spread it evenly to all the four corners.
- Bake the cake for twenty minutes in the oven. A toothpick should come out clean and dry.
- Cook evaporated milk, sugar, and butter for frosting. Stir until the mixture becomes thick and golden.
- Fold in the coconut and the chopped pecans. Spread the warm frosting over the warm cake.
Notes
- Always use room temperature eggs for a better mix.
- Do not overmix the batter to keep it fluffy.
- Measure your flour correctly using the spoon and level method.
- Toast your pecans first for a much deeper flavor.
- Apply the frosting while the cake is still slightly warm.
- Use high-quality cocoa powder for the best chocolate taste.
- Check the cake early so it does not get dry.