German Chocolate Pound Cake Recipe

If you adore rich, decadent desserts with a perfect balance of chocolate and coconut, then you are going to fall head over heels for this German Chocolate Pound Cake Recipe. This luscious cake combines the dense, buttery texture of a classic pound cake with the irresistible flavors of semisweet chocolate and that iconic coconut-pecan icing. Every bite feels like a celebration, bringing a little slice of Southern tradition to your table that’s both comforting and delightfully indulgent. Whether you’re baking for a special occasion or simply craving a show-stopping treat, this German Chocolate Pound Cake Recipe will quickly become a treasured family favorite.

Ingredients You’ll Need

Each ingredient in this German Chocolate Pound Cake Recipe plays an essential role in building its rich texture, deep chocolate flavor, and that signature gooey topping. The beautiful thing about this recipe is how simple staples come together to create something truly magical.

• Semisweet chocolate chips: Melting these adds the luscious base of chocolate flavor throughout the cake.
• Unsalted butter: Using room temperature butter ensures a smooth, creamy batter for perfect crumb and moisture.
• Granulated sugar: Sweetens the cake evenly and helps create a tender bite.
• Large eggs: Provide structure and richness, while adding moisture.
• All-purpose flour: The backbone that gives the cake its dense, pound cake consistency.
• Unsweetened cocoa powder: Intensifies the chocolate flavor and deepens the color.
• Instant coffee powder: A secret boost that enhances the chocolate without adding a coffee taste.
• Baking powder: Helps the cake rise gently for a light but firm texture.
• Salt: Balances sweetness and amplifies flavors.
• Buttermilk: Adds a slight tang and tenderness, making every bite moist and flavorful.
• Vanilla extract: Highlights the sweetness with warm, floral notes.
• Chopped raw pecans: Toasted to crunchy perfection for that iconic topping texture.
• Evaporated milk: Creates the creamy base of the coconut-pecan icing.
• Light brown sugar: Adds a subtle molasses flavor and deep color in the frosting.
• Sweetened coconut flakes: For that classic chewy sweetness on top.
• Egg yolks: Enrich the frosting with a silky texture.

How to Make German Chocolate Pound Cake Recipe

Step 1: Prepare the Oven and Pan

Start by preheating your oven to 325°F (163°C). Grease a 12-cup Bundt pan generously to guarantee your pound cake comes out beautifully without sticking. This step is simple but critical—nothing disappoints more than a cake stuck to the pan!

Step 2: Melt the Chocolate

Place the semisweet chocolate chips in a microwave-safe bowl and heat them in 15-second bursts, stirring each time until smooth and fully melted. Let this sit to cool slightly while you prepare the batter. This melted chocolate will enrich your cake with a deep, velvety flavor.

Step 3: Cream Butter and Sugar

Using a stand mixer with a whisk attachment, whip the softened butter on high for 2 minutes until creamy, then gradually add the sugar. Continue beating for about 5 minutes until the mixture is pale and fluffy—this aeration is what gives your pound cake a light, tender crumb despite its dense nature.

Step 4: Add Eggs

Add the eggs one at a time, mixing well after each addition. This method helps the batter absorb the eggs fully and ensures the cake will rise evenly. Don’t forget to scrape down the bowl sides to incorporate every bit of batter.

Step 5: Combine Dry Ingredients and Add Wet Ingredients

On low speed, gently add the sifted flour in two batches to prevent overmixing, followed by cocoa powder, coffee powder, baking powder, and salt. Pour in the cooled melted chocolate, buttermilk, and vanilla extract, mixing until just combined. This careful folding creates a cake that is moist with a perfectly tender crumb.

Step 6: Bake the Cake

Transfer the batter into your prepared Bundt pan and bake for 70 to 80 minutes. Check doneness by inserting a toothpick in the center—it should come out clean but poking gently. Avoid overbaking to keep the cake moist and tender.

Step 7: Cool the Cake

Let the cake rest in the pan on a wire rack for 10 minutes before inverting onto a serving plate. Once out of the pan, cool completely to room temperature and cover lightly to preserve moisture.

Step 8: Toast the Pecans

While the cake cools, preheat your oven to 350°F (175°C). Toast the chopped pecans on a parchment-lined baking sheet for about 10 to 12 minutes until fragrant and lightly browned. This step awakens their flavor and adds delightful crunch.

Step 9: Prepare and Finish the Icing

In a medium saucepan over medium heat, whisk together evaporated milk, butter, brown sugar, granulated sugar, and egg yolks. Cook while whisking until the mixture thickens, bubbles, and turns a lovely light amber shade—about 12 to 15 minutes. Remove from heat, then stir in coconut flakes, vanilla extract, and toasted pecans. This luscious icing is the perfect sweet and nutty topping that truly completes your German Chocolate Pound Cake Recipe.

Step 10: Frost and Serve

Spread or drizzle the coconut-pecan icing generously over the cooled cake. Serve at room temperature and watch how quickly this crowd-pleaser disappears. It’s simply irresistible!

How to Serve German Chocolate Pound Cake Recipe

Garnishes

Adding extra toasted pecans or a sprinkle of shredded coconut on top can elevate the look and texture of the cake. For a festive touch, add a few chocolate shavings or even a dollop of whipped cream to create an elegant appearance that invites everyone to dig in.

Side Dishes

This cake pairs beautifully with fresh berries or a scoop of vanilla or coconut ice cream. If you’re looking for a lighter counterpart, a simple bowl of mixed fruit salad or a dollop of lightly sweetened whipped cream adds freshness and balances the cake’s richness.

Creative Ways to Present

For gatherings, slice the German Chocolate Pound Cake Recipe and serve it on petite dessert plates with a drizzle of caramel or chocolate sauce. Alternatively, layer slices between sheets of wax paper for an attractive take-home gift or pack slices in pretty boxes for friends and family who appreciate homemade treats.

Make Ahead and Storage

Storing Leftovers

Once the cake is frosted, cover it loosely with foil or plastic wrap and store it at room temperature for up to 3 days. This keeps the cake moist and the icing fresh without refrigeration, perfect if you plan to enjoy it shortly after baking.

Freezing

You can freeze the unfrosted cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months. When ready to eat, thaw it overnight in the fridge, then bring to room temperature before frosting and serving. Freezing after frosting is possible but may alter the icing’s texture slightly.

Reheating

If you prefer a warm slice, heat individual portions gently in the microwave for 15 to 20 seconds. This brings out the cake’s rich flavors and softens the topping, making each bite even more comforting.

FAQs

Can I use regular milk instead of buttermilk?

While you can substitute regular milk combined with a teaspoon of lemon juice or vinegar as a buttermilk substitute, the slight acidity in real buttermilk helps tenderize the cake and adds a subtle tang that brightens the chocolate flavor.

What type of chocolate works best for this pound cake?

Semisweet chocolate chips are ideal because they provide balanced sweetness and melt smoothly. Avoid overly sweet or dark chocolate as it can overpower the other flavors or make the cake bitter.

Is it necessary to use instant coffee powder?

Yes, but only a small amount—instant coffee enhances the chocolate’s richness without imparting a coffee taste. If you don’t have coffee powder, you can omit it, but the depth of flavor might be slightly less intense.

Can I make this cake in a regular loaf pan?

Absolutely! Just adjust the baking time accordingly—typically, a loaf pan will bake the cake a bit quicker, so start checking for doneness around 50 minutes. The Bundt pan, however, gives a stunning shape and even baking.

How thick should I spread the coconut-pecan icing?

This is up to you! Some prefer a thin glaze to lightly coat the cake, while others love a generous, thick layer that adds gooey texture. Either way, the frosting is delicious and completes the German Chocolate Pound Cake Recipe beautifully.

Final Thoughts

This German Chocolate Pound Cake Recipe is more than just a dessert—it’s a joyful experience full of rich flavors and comforting textures that bring people together. If you’re ready to wow your friends or family with something truly special, this cake delivers every time. So roll up your sleeves, grab those simple ingredients, and create a beautiful cake that will have everyone asking for seconds. Happy baking!

Print