German Chocolate Sheet Cake Recipe
This German Chocolate Sheet Cake is a thin, fudgy, ultra-moist slice of decadent heaven topped with the buttery, nutty, toasty crunch of pecans and coconut in a crazy-easy, crackly warm glaze.
- 1 cup butter
- 1 cup water
- 6 tablespoons unsweetened natural cocoa powder
- 2 cups sugar
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 eggs, lightly beaten
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Coconut Pecan Glaze
- 1 cup pecan halves or pieces
- 1 cup sweetened coconut flakes
- 1/2 cup butter
- 4 tablespoons unsweetened natural cocoa powder
- 6 tablespoons buttermilk
- 1 teaspoon vanilla
- 2 cups powdered sugar
Combine the butter, water, and cocoa powder in a medium saucepan on a medium heat until until the mixture comes to a boil.
Remove from the heat and cool for 5 minutes.
In a medium mixing bowl, sift together flour, sugar, salt, baking powder, and cinnamon.
Stir the hot butter and cocoa mixture into to the dry ingredients.
Add the lightly beaten eggs, buttermilk, and vanilla and stir until combined.
Butter the 18" x 13" sheet pan and pour in the batter, spreading to the edges for a consistent thickness.
Bake for 15 minutes or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, bring to a boil the butter, cocoa, and buttermilk for the glaze in the saucepan used earlier on a medium heat. Remove from heat after it reaches a boil.
Add the vanilla and powdered sugar and whisk to combine.
Stir the toasted pecans and coconut into the glaze, EXCLUDING 1/4 cup of each to be sprinkled on top.
When the cake is finished baking, remove from the oven and pour the hot glaze onto the hot cake, using the back of a spoon or a spatula to spread to the edges of the cake.
Sprinkle the reserved pecans and coconut on top of the glazed cake.
- A slightly smaller cookie sheet may be used, but the bake time may be a few minutes longer, as the cake will be thicker.
- Standard, unsweetened baking cocoa may be substituted, but use 1 teaspoon of baking soda in place of the baking powder.
Calories: 304kcal | Carbohydrates: 39g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 221mg | Potassium: 94mg | Fiber: 2g | Sugar: 28g | Vitamin A: 391IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg