{"id":1304,"date":"2026-02-02T23:55:42","date_gmt":"2026-02-02T23:55:42","guid":{"rendered":"https:\/\/food.ukbiddingdirectory.com\/?p=1304"},"modified":"2026-02-02T23:55:42","modified_gmt":"2026-02-02T23:55:42","slug":"german-chocolate-sheet-cake","status":"publish","type":"post","link":"https:\/\/food.ukbiddingdirectory.com\/?p=1304","title":{"rendered":"German Chocolate Sheet Cake"},"content":{"rendered":"

 <\/p>\n

German Chocolate Sheet Cake<\/strong><\/h1>\n

 <\/p>\n

This German Chocolate Sheet Cake<\/strong> is a rich, moist chocolate cake baked in a large sheet pan and topped with the classic coconut\u2013pecan frosting<\/strong>. It\u2019s perfect for parties, family gatherings, potlucks, or anytime you want a crowd-pleasing dessert with deep chocolate flavor and a gooey, nutty topping.<\/p>\n

Why You\u2019ll Love This Recipe<\/strong><\/h2>\n
    \n
  • Classic German chocolate flavor in easy sheet-cake form<\/li>\n
  • Ultra-moist chocolate cake<\/li>\n
  • Rich coconut-pecan frosting<\/li>\n
  • Feeds a crowd<\/li>\n
  • Easy to slice and serve<\/li>\n<\/ul>\n

    Ingredients (Serves 12\u201315)<\/strong><\/h2>\n

    For the Chocolate Sheet Cake<\/strong><\/h3>\n
      \n
    • 2 cups all-purpose flour<\/li>\n
    • 2 cups granulated sugar<\/li>\n
    • \u00be cup unsweetened cocoa powder<\/li>\n
    • 1 teaspoon baking soda<\/li>\n
    • \u00bd teaspoon baking powder<\/li>\n
    • \u00bd teaspoon salt<\/li>\n
    • 1 cup unsalted butter<\/li>\n
    • 1 cup water<\/li>\n
    • 2 large eggs, room temperature<\/li>\n
    • \u00bd cup buttermilk<\/li>\n
    • 1 tablespoon vanilla extract<\/li>\n<\/ul>\n

      For the Coconut-Pecan Frosting<\/strong><\/h3>\n
        \n
      • 1 cup evaporated milk<\/li>\n
      • 1 cup granulated sugar<\/li>\n
      • 3 large egg yolks<\/li>\n
      • \u00bd cup unsalted butter<\/li>\n
      • 1 teaspoon vanilla extract<\/li>\n
      • 1\u00bd cups sweetened shredded coconut<\/li>\n
      • 1 cup chopped pecans<\/li>\n<\/ul>\n

        Instructions (Step by Step)<\/strong><\/h2>\n

        1. Prepare the Pan<\/strong><\/h2>\n
          \n
        1. Preheat oven to 350\u00b0F (175\u00b0C)<\/strong>.<\/li>\n
        2. Grease and line a 10\u00d715-inch or 9\u00d713-inch sheet pan<\/strong> with parchment paper.<\/li>\n<\/ol>\n

          2. Make the Chocolate Cake Batter<\/strong><\/h2>\n
            \n
          1. In a large bowl, whisk together:\n
              \n
            • Flour<\/li>\n
            • Sugar<\/li>\n
            • Cocoa powder<\/li>\n
            • Baking soda<\/li>\n
            • Baking powder<\/li>\n
            • Salt<\/li>\n<\/ul>\n<\/li>\n
            • In a saucepan, melt butter with water over medium heat until just boiling.<\/li>\n
            • Pour the hot butter mixture over the dry ingredients and mix until smooth.<\/li>\n
            • Add eggs one at a time, mixing well.<\/li>\n
            • Stir in buttermilk and vanilla extract.<\/li>\n<\/ol>\n

              The batter will be thin\u2014this is normal and gives a moist cake.<\/em><\/p>\n

              3. Bake the Cake<\/strong><\/h2>\n
                \n
              1. Pour batter evenly into prepared pan.<\/li>\n
              2. Bake for 25\u201330 minutes<\/strong>, or until a toothpick inserted comes out clean.<\/li>\n
              3. Remove from oven and let cool completely in the pan.<\/li>\n<\/ol>\n

                4. Make the Coconut-Pecan Frosting<\/strong><\/h2>\n
                  \n
                1. In a saucepan over medium heat, combine:\n
                    \n
                  • Evaporated milk<\/li>\n
                  • Sugar<\/li>\n
                  • Egg yolks<\/li>\n
                  • Butter<\/li>\n<\/ul>\n<\/li>\n
                  • Cook, stirring constantly, until thickened (about 10\u201312 minutes).<\/li>\n
                  • Remove from heat and stir in vanilla extract.<\/li>\n
                  • Fold in shredded coconut and chopped pecans.<\/li>\n
                  • Let frosting cool slightly\u2014it will thicken as it cools.<\/li>\n<\/ol>\n

                    5. Frost the Cake<\/strong><\/h2>\n
                      \n
                    1. Spread the coconut-pecan frosting evenly over the cooled cake.<\/li>\n
                    2. Use a spatula to gently press frosting into an even layer.<\/li>\n<\/ol>\n

                      \u00a0Serving Suggestions<\/strong><\/h2>\n
                        \n
                      • Serve at room temperature<\/li>\n
                      • Pair with coffee or milk<\/li>\n
                      • Cut into squares for easy serving<\/li>\n<\/ul>\n

                        Pro Tips<\/strong><\/h2>\n

                        Use room-temperature eggs for smooth batter
                        \nStir frosting constantly to prevent curdling
                        \nLet cake cool fully before frosting
                        \nTastes even better the next day<\/p>\n

                        Variations<\/strong><\/h2>\n
                          \n
                        • Extra Chocolate:<\/strong> Add chocolate chips to batter<\/li>\n
                        • Nut-Free:<\/strong> Omit pecans<\/li>\n
                        • Layered Version:<\/strong> Bake in two thinner pans<\/li>\n
                        • Cupcakes:<\/strong> Adjust bake time to 18\u201320 minutes<\/li>\n<\/ul>\n

                          Storage<\/strong><\/h2>\n
                            \n
                          • Store covered at room temperature for 2 days<\/strong><\/li>\n
                          • Refrigerate up to 5 days<\/strong><\/li>\n
                          • Freeze slices up to 2 months<\/strong><\/li>\n<\/ul>\n

                             <\/p>\n","protected":false},"excerpt":{"rendered":"

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