German Chocolate Sheet Cake is a dessert that’s beloved by many for its rich, indulgent flavor and unique texture. In this blog, I will share with you a german chocolate sheet cake recipe that is extremely delicious. This cake has been a popular choice for generations, and it’s not hard to see why. The combination of rich chocolate cake and the sweet, nutty frosting is a match made in heaven. Whether you’re a seasoned baker or just getting started in the kitchen, German Chocolate Sheet Cake is a dessert that’s sure to impress.
One of the things that makes German Chocolate Sheet Cake so special is its history. This dessert has roots that date back over a century, and it’s been enjoyed by countless generations of cake lovers. From its origins as a chocolate developed by an American baker to its popularity in newspapers across the United States, German Chocolate Cake has been a staple dessert for over a century. Today, this dessert is still enjoyed by people around the world, and it remains a symbol of classic American baking.
How To Make German Chocolate Sheet Cake
While German Chocolate Sheet Cake may seem like a complex dessert, it’s actually quite easy to make. With just a few simple ingredients and some basic baking skills, anyone can create a delicious, homemade German Chocolate Sheet Cake. Whether you’re a beginner or an experienced baker, this dessert is sure to impress your friends and family.
With its moist, chocolatey cake and the creamy frosting, German Chocolate Sheet Cake is a dessert that’s perfect for any occasion, from birthdays to holidays and everything in between. So why not give it a try and see for yourself why this dessert has been a favorite for generations?
Ingredients To Make German Chocolate Sheet Cake
For The Cake:
- boiling water 1 cup
- German sweet chocolate chopped 4 ounces
- oil 1/2 cup
- granulated sugar 1 ¾ cups
- eggs 4 large
- vanilla extract 1 teaspoon
- all-purpose flour 2 ¼ cups
- cocoa powder 2 tablespoons
- baking soda 1/2 teaspoon
- salt 1/4 teaspoon
For The Topping:
- 3 egg yolks
- evaporated milk 1 cup
- brown sugar packed 1 ½ cups
- butter 1/4 cup
- vanilla extract 1 teaspoon
- sweetened shredded coconut 2 ½ cups
- chopped pecans 1 ½ cups
Step By Step Instructions To Make German Chocolate Sheet Cake
For The Cake:
Step1
Begin by preheating the oven to 350°F and greasing a 9×13-inch metal baking pan. Set the pan aside.
Step2
In a large, heat-proof bowl, place the chopped chocolate and pour boiling water over it. Allow the mixture to stand for 5 minutes before stirring until the chocolate has melted and is thoroughly combined with the water.
Step3
Add the oil, buttermilk, and sugar to the bowl, whisking until fully incorporated. Next, whisk in the eggs and vanilla until well combined. Finally, add the flour, cocoa powder, baking powder, baking soda, and salt, stirring until just combined. Do not overmix.
Step4
Pour the batter into the prepared baking pan and bake for 25-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool to room temperature.
For The Topping:
Step5
To make the topping, combine the egg yolks, milk, and brown sugar in a large saucepan. Whisk the ingredients together until fully combined before adding the butter.
Step6
Heat the saucepan over low heat and cook for 10 minutes, whisking regularly, until the mixture has thickened.
Step7
Remove the saucepan from the heat and whisk in the vanilla extract. Add the coconut and pecans to the mixture and stir to combine. Allow the topping to cool for 15 minutes.
Step8
Once cooled, spread the topping over the cake and allow the cake to cool to room temperature before serving.
FAQs:
Q: What makes the frosting on German Chocolate Cake different from other frostings?
A: The frosting for German Chocolate Cake is made with sweetened condensed milk, coconut, and pecans, giving it a unique flavor and texture.
Q: Can I make German Chocolate Sheet Cake ahead of time?
A: Yes, German Chocolate Sheet Cake can be made ahead of time and stored in the refrigerator for up to three days.
Q: Can I freeze German Chocolate Sheet Cake?
A: Yes, you can freeze German Chocolate Sheet Cake for up to three months. To thaw, remove the cake from the freezer and let it come to room temperature before serving.
Q: Can I make German Chocolate Sheet Cake without nuts?
A: Yes, you can make German Chocolate Sheet Cake without nuts by simply omitting them from the frosting recipe.
Tips And Tricks:
- Make sure to preheat the oven before you start preparing the cake batter.
- Use a heat-proof bowl to mix the chopped chocolate and boiling water, and allow the mixture to stand for 5 minutes to ensure that the chocolate is fully melted.
- Whisk the batter until all ingredients are fully incorporated, but be careful not to overmix the batter.
- Use a wooden toothpick to check if the cake is fully baked, and make sure it comes out clean before removing it from the oven.
- Allow the cake to cool to room temperature before adding the topping.
- When making the topping, whisk regularly while cooking over low heat to prevent lumps and ensure the mixture thickens evenly.
- Let the topping cool for 15 minutes before spreading it over the cake to avoid it being too runny.
- Store the cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to one week.
More Amazing Recipes
- Caramel Pecan Cheesecake Pie Recipe
- Coca Cola Chocolate Cake Recipe
- Cheesecake Factory Thai Lettuce Wraps Recipe(copycat)
- Straub’s chicken salad Recipe
Conclusions
In conclusion, German Chocolate Sheet Cake is a classic dessert that has been enjoyed for generations. Its unique combination of rich chocolate cake and sweet, nutty frosting makes it a favorite among cake lovers. This dessert is not only delicious but also easy to make, with simple ingredients and basic baking skills.
Whether you’re celebrating a special occasion or just craving a sweet treat, German Chocolate Sheet Cake is a perfect choice. By following the step-by-step instructions and tips provided in this recipe, you can create a moist and flavorful cake that’s sure to impress your guests. So go ahead and give it a try – you won’t be disappointed!
German Chocolate Sheet Cake Recipe
Ingredients
For The Cake:
- 1 cup boiling water
- 4 ounces German sweet chocolate chopped
- 1/2 cup oil
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For The Topping:
- 3 egg yolks
- 1 cup evaporated milk
- 1 ½ cups brown sugar packed
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 2 ½ cups sweetened shredded coconut
- 1 ½ cups chopped pecans
Instructions
For The Cake:
- Begin by preheating the oven to 350°F and greasing a 9×13-inch metal baking pan. Set the pan aside.
- In a large, heat-proof bowl, place the chopped chocolate and pour boiling water over it. Allow the mixture to stand for 5 minutes before stirring until the chocolate has melted and is thoroughly combined with the water.
- Add the oil, buttermilk, and sugar to the bowl, whisking until fully incorporated. Next, whisk in the eggs and vanilla until well combined. Finally, add the flour, cocoa powder, baking powder, baking soda, and salt, stirring until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and bake for 25-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool to room temperature.
For The Topping:
- To make the topping, combine the egg yolks, milk, and brown sugar in a large saucepan. Whisk the ingredients together until fully combined before adding the butter.
- Heat the saucepan over low heat and cook for 10 minutes, whisking regularly, until the mixture has thickened.
- Remove the saucepan from the heat and whisk in the vanilla extract. Add the coconut and pecans to the mixture and stir to combine. Allow the topping to cool for 15 minutes.
- Once cooled, spread the topping over the cake and allow the cake to cool to room temperature before serving.
Notes
- Make sure to preheat the oven before you start preparing the cake batter.
- Use a heat-proof bowl to mix the chopped chocolate and boiling water, and allow the mixture to stand for 5 minutes to ensure that the chocolate is fully melted.
- Whisk the batter until all ingredients are fully incorporated, but be careful not to overmix the batter.
- Use a wooden toothpick to check if the cake is fully baked, and make sure it comes out clean before removing it from the oven.
- Allow the cake to cool to room temperature before adding the topping.
- When making the topping, whisk regularly while cooking over low heat to prevent lumps and ensure the mixture thickens evenly.
- Let the topping cool for 15 minutes before spreading it over the cake to avoid it being too runny.
- Store the cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to one week.
