German Chocolate Pound Cake Recipe
If you’re searching for a show-stopping dessert that combines irresistible chocolate richness with a dreamy coconut-pecan topping, look no further than this German Chocolate Pound Cake Recipe. This cake takes the classic flavors you love—deep cocoa, buttery crumb, and that signature coconut-pecan topping—and transforms them into a sliceable, celebration-worthy pound cake. Whether it’s a special occasion or just a day when you want to treat yourself, this recipe promises a moist, decadent bite every time and is sure to become your new favorite.
Ingredients You’ll Need
With just a handful of pantry staples and a few beloved extras, you’ll be amazed how these simple ingredients work together to create layers of flavor and texture in this German Chocolate Pound Cake Recipe. Each ingredient is chosen for a reason, so don’t be tempted to skip or substitute—every one plays a starring role!
- Unsalted butter (1 cup, softened): Essential for a tender, rich crumb and that undeniable buttery flavor.
- Vegetable oil (½ cup): Gives the cake extra moisture, so every bite stays soft and luscious.
- Granulated sugar (3 cups): Sweetens and helps the cake develop a beautiful golden crust.
- Large eggs (5): Adds structure and richness—be sure they’re at room temperature for the best results.
- Vanilla extract (1 tbsp): Brings warmth and rounds out the chocolate and coconut flavors.
- Coconut extract (½ tsp, optional): Intensifies that signature coconut aroma—totally worth it if you have some on hand.
- All-purpose flour (3 cups): The foundation of the cake’s structure, giving it that classic pound cake texture.
- Baking powder (½ tsp): Helps the cake rise just enough for a perfect, dense crumb.
- Salt (½ tsp): Balances the sweetness and enhances the chocolate.
- Unsweetened cocoa powder (½ cup): Delivers a deep, chocolatey flavor without making the cake too sweet.
- Buttermilk (1 cup): Adds a slight tang and keeps the cake moist and tender from the inside out.
- German sweet chocolate (1 bar, 4 oz, melted and cooled): The star ingredient for authentic flavor—don’t skip it!
- Evaporated milk (1 cup, for topping): Gives the topping a luscious, creamy base.
- Granulated sugar (1 cup, for topping): Sweetens and thickens the coconut-pecan topping.
- Large egg yolks (3, for topping): Responsible for the rich, custardy texture in the topping.
- Unsalted butter (½ cup, for topping): Ensures a silky-smooth finish and irresistible flavor.
- Vanilla extract (1 tsp, for topping): Enhances all the sweet, nutty notes in the coconut and pecans.
- Sweetened shredded coconut (1 ⅓ cups, for topping): Adds chewy, tropical sweetness and classic German chocolate vibe.
- Chopped pecans (1 cup, for topping): Brings crunch and a nutty richness that pairs beautifully with the coconut.
How to Make German Chocolate Pound Cake Recipe
Step 1: Prep the Pan and Oven
Start by preheating your oven to 325°F (163°C) and generously greasing and flouring a 10-inch Bundt or tube pan. This extra step ensures that your German Chocolate Pound Cake Recipe will release perfectly every single time—no sticking, no crumbling, just a gorgeous cake ready for its topping.
Step 2: Cream the Butter, Oil, and Sugar
In a large mixing bowl, beat together the softened butter, vegetable oil, and granulated sugar until the mixture looks pale and fluffy. This process introduces air into the batter, which helps create that signature pound cake texture that’s both moist and light.
Step 3: Add the Eggs and Flavorings
Add the eggs one at a time, beating well after each addition to ensure everything is well incorporated. Stir in the vanilla extract and coconut extract if you’re using it—this is where those warm, fragrant undertones start to shine.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and unsweetened cocoa powder. Mixing these ahead ensures even distribution throughout the cake, so every bite is perfectly chocolatey and rises just right.
Step 5: Alternate Dry Ingredients and Buttermilk
Add the dry mixture to the wet mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. This keeps the batter smooth and helps prevent over-mixing, which can lead to a dense cake.
Step 6: Stir in Melted German Chocolate
Gently fold in the melted (and slightly cooled) German chocolate bar. This is the magic moment—your kitchen will start to smell like a chocolate dream, and the batter will turn irresistibly glossy.
Step 7: Bake the Cake
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean. Let your masterpiece cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Step 8: Prepare the Coconut-Pecan Topping
While the cake cools, combine evaporated milk, granulated sugar, egg yolks, and butter in a saucepan over medium heat. Stir constantly until the mixture thickens, about 10 to 12 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the topping cool slightly so it’s thick but still spreadable.
Step 9: Finish and Serve
Spoon the luscious coconut-pecan topping over your cooled German Chocolate Pound Cake Recipe, letting it drip enticingly down the sides. Now, all that’s left is to slice and serve!
How to Serve German Chocolate Pound Cake Recipe
Garnishes
For a little extra flair, try sprinkling extra toasted coconut, a handful of chopped pecans, or even a few chocolate curls on top right before serving. A dusting of powdered sugar can add a pretty, snow-like effect for special occasions.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a refreshing balance, serve with fresh berries or a fruit compote—raspberries and strawberries are especially lovely with the chocolate-coconut flavors.
Creative Ways to Present
If you’re hosting, try slicing the cake into individual servings, then plating each slice with a drizzle of extra topping and a sprinkle of toasted coconut. Mini Bundt pans or muffin tins make adorable single-serve versions for parties or potlucks—just adjust the baking time accordingly.
Make Ahead and Storage
Storing Leftovers
This German Chocolate Pound Cake Recipe stays moist and delicious for days. Simply cover the cake tightly with plastic wrap or store in an airtight container at room temperature for up to three days. If your kitchen runs warm, pop it in the fridge to keep the topping fresh.
Freezing
Want to savor this treat later? The cake (without the topping) freezes beautifully! Wrap it well in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the refrigerator, and add the topping just before serving for the best texture.
Reheating
If you prefer your cake slightly warm, just place a slice in the microwave for 10–15 seconds. The topping will melt a little and turn even gooier—pure comfort food! If reheating a larger portion, use a low oven (about 300°F) for 10 minutes.
FAQs
Can I make this German Chocolate Pound Cake Recipe ahead of time?
Absolutely! In fact, the flavors deepen and the cake gets even moister after a day. Just store it covered at room temperature or in the fridge, and wait to add the topping until you’re ready to serve for the freshest taste.
What if I don’t have German sweet chocolate?
If you can’t find the classic baking bar, you can substitute with semisweet baking chocolate or a mix of dark chocolate and a bit of extra sugar. The authentic German chocolate does have a unique flavor, though—so grab some if you can!
Can I use a different type Dessert
Yes! While a Bundt or tube pan is traditional (and gives that wow-factor shape), you can also use two loaf pans or even make cupcakes—just adjust the baking time as needed.
Is it possible to make this cake nut-free?
Definitely. If you or your guests have nut allergies, simply leave out the pecans from the topping. You’ll still have all the coconut goodness and rich chocolate flavor in every bite.
Does this German Chocolate Pound Cake Recipe work for special diets?
This recipe is vegetarian-friendly. For a dairy-free version, try substituting plant-based butter and buttermilk alternatives, and use a dairy-free chocolate bar. The results will still be delicious!
Final Thoughts
If you’re looking for a dessert that’s both classic and a little bit luxurious, this German Chocolate Pound Cake Recipe is the one to try. Whether you’re baking for a celebration or just because, you’ll love how every bite brings together rich chocolate, coconut, and pecan in a way that’s truly unforgettable. Give it a go—you might just find it becomes your most-requested treat!
Print
German Chocolate Pound Cake Recipe
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This German Chocolate Pound Cake is a rich and moist dessert featuring a dense chocolate cake infused with melted German sweet chocolate and topped with a luscious coconut-pecan frosting. Perfect for special occasions or a decadent treat, this Southern-inspired Bundt cake is enhanced by its creamy, nutty topping that beautifully complements the deep chocolate flavor.
Ingredients
For the Cake:
- 1 cup unsalted butter (softened)
- ½ cup vegetable oil
- 3 cups granulated sugar
- 5 large eggs
- 1 tbsp vanilla extract
- ½ tsp coconut extract (optional)
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup unsweetened cocoa powder
- 1 cup buttermilk
- 1 (4 oz) bar German sweet chocolate (melted and slightly cooled)
For the Topping:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ⅓ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F. Grease and flour a 10-inch Bundt or tube pan thoroughly to ensure the cake doesn’t stick.
- Cream Butter, Oil, and Sugar: In a large mixing bowl, cream together the softened unsalted butter, vegetable oil, and granulated sugar until the mixture is light and fluffy, which creates a smooth texture in the cake.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and the optional coconut extract for added flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, salt, and unsweetened cocoa powder to evenly distribute the leavening and cocoa throughout the cake batter.
- Alternate Adding Dry Ingredients and Buttermilk: Add the dry flour mixture to the wet ingredients in three parts, alternating with the buttermilk—beginning and ending with the dry ingredients. Mix just until combined to maintain the cake’s tenderness.
- Incorporate Melted German Chocolate: Gently stir in the melted and slightly cooled German sweet chocolate to infuse the batter with rich chocolate flavor and moisture.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top evenly. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely before applying the topping.
- Prepare the Topping: In a saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and butter. Cook the mixture, stirring constantly, until it thickens, about 10–12 minutes.
- Finish the Topping: Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the topping cool slightly before spreading over the cooled cake to prevent dripping.
Notes
- This cake is rich and moist, and can be prepared a day in advance to enhance the flavors.
- Store the cake covered at room temperature for up to 3 days or refrigerate for longer storage.
- Allow the topping to cool slightly before spreading on the cake to avoid excessive dripping.
- For best results, use high-quality German sweet chocolate and fresh pecans.
- Prep Time: 25 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 50g
- Sodium: 210mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 130mg
