German Chocolate Sheet Cake – The Keep At House Chef

We reworked our amazing German Chocolate Cake recipe into a neater, one-bowl, one-pan surprise! This wealthy, chocolatey, and moist cake is topped with probably the most irresistible coconut pecan frosting. It’s easy to make, completely scrumptious, and completely dreamy!

For one more straightforward cake recipe, attempt our Flourless Chocolate Cake for extra chocolatey goodness!

German Chocolate Sheet Cake is a type of desserts that by no means disappoints. It’s candy, nutty, moist, and chocolatey. With its easy steps, this cake is ideal for even newbie bakers! Plus, it’s so good, that you just doubtless received’t need to share!

Ingredient Notes

• All-Objective Flour: Stick to common all-purpose flour for the perfect outcomes. We don’t advocate utilizing cake flour because it makes this cake crumbly.
• Unsweetened Cocoa Powder: We advocate Hershey’s cocoa powder because it’s broadly accessible. You can even use higher-quality choices like Ghirardelli or these from specialty chocolatiers, although they could be dearer.
• Baking Soda and Powder: You’ll want each. Make sure you test the expiration date to keep away from a flat cake.
• Eggs: Customary Grade AA giant eggs will work completely.
• Buttermilk: Don’t skip this! Homemade buttermilk is a superb substitute.
• Vegetable Oil: Canola oil or olive oil are good alternate options. Stick to a neutral-flavored oil.
• Salted Butter: You can even use unsalted butter and add a pinch of salt.
• Brown Sugar: Gentle or darkish brown sugar each work effectively.
• Egg Yolks: No must mood—simply add them immediately.
• Evaporated Milk: This isn’t the identical as condensed milk, so you should definitely use the right sort.
• Unsweetened Coconut Flakes: Sweetened coconut flakes can be utilized for added sweetness if most popular.
• Chopped Pecans: You may additionally use chopped walnuts, however pecans are the standard selection.

German’s Candy Chocolate

This cake will get its identify from a product from the Baker’s Chocolate Firm. It was developed by a person named Samuel German. German’s Candy Chocolate Bar is a darkish chocolate bar with extra sugar in it than common semi-sweet. We don’t use this explicit product on this recipe as a result of we really feel like we are able to get a greater taste with out it, however the identify nonetheless stands.

Milk vs Buttermilk

We extremely advocate utilizing buttermilk for the perfect taste and texture. If you happen to don’t have any readily available, making a substitute is easy! Simply add 1 teaspoon of white vinegar to 1 cup of milk, let it sit for five minutes, and voilà—selfmade buttermilk!

The Proper Pan

Choosing the proper pan is vital to making sure your cake seems completely. For our German Chocolate Sheet Cake, we used a jelly roll pan or baker’s half sheet, which measures 13×18 inches with a rimmed edge. Utilizing a smaller or deeper pan can alter the cake-to-frosting ratio, affecting each the style and texture.

Making ready the Pan

Put together the pan by flippantly greasing it with butter or nonstick cooking spray, then line the underside with parchment paper, making certain no overhang. Precut parchment paper sheets are particularly handy for this step. Whereas parchment paper isn’t required, it helps make sure the cake doesn’t stick and makes serving simpler too.

Frosting Suggestions

Take your time when making the coconut pecan frosting—dashing it will probably result in scorched sugar or a grainy texture, and no person desires that! Prepare dinner it over medium warmth, stirring always, and let persistence do its factor.

You’ll realize it’s prepared when the frosting thickens sufficient to coat the again of a spoon. A fast finger swipe via the coating ought to depart a clear line.

As soon as it’s prepared, let the frosting cool fully earlier than spreading it in your cake. Belief me, this little step makes all of the distinction—it units completely and is a lot simpler to work with!