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.
Servings: 24
Calories: 304kcal
Ingredients
Cake
- 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
Instructions
- Preheat the oven to 350 degrees.
- Spread the pecans and sweetened coconut out on a 18" x 13" baking sheet and cook for 8-10 minutes until fragrant and golden.
Cake
- 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.
Glaze
- 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.
Notes
- 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.
Nutrition
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