Step 5: Bake the Cake
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
Step 6: Prepare the German Chocolate Frosting
- In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 10 minutes).
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool slightly, but not set completely.
Step 7: Frost the Cake
- Spread the warm frosting evenly over the cooled cake. The frosting should be slightly gooey and set beautifully as it cools completely.
Step 8: Serve and Enjoy
- Slice the cake into squares or rectangles and serve.
- For an extra touch, sprinkle additional chopped pecans or toasted coconut on top.
Tips for the Perfect German Chocolate Sheet Cake
- Room Temperature Ingredients: Using room temperature eggs and buttermilk helps the batter combine more evenly.
- Boiling Water: Adding boiling water ensures the cake stays moist and gives it a light, airy texture.
- Frosting Consistency: Spread the frosting while warm but slightly cooled to avoid melting the cake’s surface.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
The German Chocolate Sheet Cake is a delightful combination of soft chocolate cake and a luscious coconut-pecan topping. Its simple preparation makes it perfect for any occasion, and each bite promises a perfect balance of sweet, nutty, and chocolatey flavors. Once you try this recipe, it will quickly become your go-to dessert for celebrations or a sweet indulgence anytime!
If you want, I can also give you a shortcut version that makes the frosting even easier without losing flavor—perfect if you’re short on time but craving this cake. Do you want me to do that?
