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German Chocolate Sheet Cake A close-up of a slice of German Chocolate Sheet Cake on a plate, topped with coconut-pecan frosting and chocolate chips, showing the moist, rich chocolate cake inside.

German Chocolate Sheet Cake

Rich, tender German Chocolate Sheet Cake topped with a gooey coconut-pecan frosting that’s perfect for sharing.
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Course: Dessert
Cuisine: American
Keyword: Coconut Pecan Frosting, German Chocolate Cake, Sheet Cake
Prep Time: 20 minutes
Cook Time: 25 minutes
Chill Time: 10 minutes
Total Time: 55 minutes
Servings: 30
Calories: 294kcal
Cost: $15

Ingredients

Cake

  • 2 cups all-purpose flour unbleached, sifted
  • ¼ cup unsweetened cocoa powder for mild chocolate flavor
  • 1 teaspoon baking soda leavening agent
  • 1 teaspoon salt enhances chocolate flavor
  • ¾ cup canola oil neutral oil for moisture
  • 2 cups granulated sugar for sweetness
  • 3 large eggs room temperature
  • 1 teaspoon pure vanilla extract flavor enhancer
  • 1 cup buttermilk adds tang and tenderness
  • ½ cup hot water to bloom cocoa

Frosting

  • 2 large eggs beaten for smooth texture
  • 12 ounces evaporated milk rich, creamy base
  • 1½ cups granulated sugar for sweetness
  • ½ cup salted butter adds flavor and richness
  • 2½ cups sweetened shredded coconut texture and sweetness
  • 1 cup toasted pecans chopped, adds crunch and nutty flavor

Instructions

  • Preheat the oven to 350°F and grease a 18x13-inch half sheet pan.
  • In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
    A clear bowl containing dry ingredients like cocoa powder, flour, and sugar, prepared to mix with wet ingredients.
  • In a stand mixer or with hand beaters, combine the canola oil, sugar, eggs, and vanilla extract. Beat until smooth and fully incorporated.
  • Add one-third of the dry ingredients to the wet mixture and mix just until combined.
  • Pour in half of the buttermilk and mix gently until incorporated, scraping the sides as needed.
  • Add another third of the dry ingredients followed by the remaining buttermilk, mixing just until combined.
    A round cake pan filled with chocolate batter, smoothed out for even baking.
  • Add the remaining dry ingredients and mix until fully incorporated.
  • Pour in the hot water and stir until the batter is smooth and uniform.
  • Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
    A rectangular baking pan evenly filled with smooth chocolate batter, ready for baking.
  • Allow the cake to cool completely in the pan before frosting.
  • For the frosting, combine the beaten eggs, evaporated milk, sugar, and butter in a medium saucepan.
  • Heat over medium-low heat, whisking constantly until the mixture thickens and becomes bubbly, about 10-12 minutes.
  • Remove from heat and stir in the shredded coconut and toasted pecans until fully combined.
    A saucepan filled with a thick, chocolatey batter mixed with chopped pecans, likely for the cake base.
  • Allow frosting to cool for at least 10 minutes before spreading over the cooled cake.
  • Spread the frosting evenly over the cooled cake and serve.

Notes

This cake is perfect for gatherings—soft chocolate paired with a nutty, coconut topping will make everyone come back for seconds!

Nutrition

Serving: 1Serving | Calories: 294kcal (15%) | Carbohydrates: 36g (12%) | Protein: 4g (8%) | Fat: 16g (25%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 43mg (14%) | Sodium: 193mg (8%) | Potassium: 118mg (3%) | Fiber: 1g (4%) | Sugar: 28g (31%) | Vitamin A: 182IU (4%) | Vitamin C: 1mg (1%) | Calcium: 51mg (5%) | Iron: 1mg (6%)
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