German Chocolate Pound Cake: A Rich and Decadent Recipe

Indulge in the ultimate dessert experience with this decadent German Chocolate Pound Cake. This recipe combines the rich, dense texture of a classic pound cake with the iconic flavors of German chocolate cake—sweet chocolate, toasted pecans, and tender coconut. It’s a show-stopping dessert that’s surprisingly straightforward to make, perfect for any occasion from family gatherings to holiday celebrations. If you’ve been searching for a cake that is moist, flavorful, and unforgettable, you’ve found it.

This isn’t just another chocolate cake. It’s a buttery, from-scratch pound cake infused with deep chocolate flavor, then generously topped with a homemade coconut pecan frosting. Every slice delivers a satisfyingly dense crumb and a sweet, crunchy, and gooey topping. Get ready to bake the best German Chocolate Pound Cake you’ve ever tasted.

What Makes This German Chocolate Pound Cake Special?

Unlike a traditional layered German chocolate cake, this recipe features a rich chocolate pound cake as its base. This provides a sturdier, moister, and more buttery foundation for the classic coconut pecan frosting. The result is a dessert that holds up beautifully, slices cleanly, and delivers an incredible depth of flavor in every single bite.

We’ve perfected the balance of ingredients to ensure the cake is never dry. Using key ingredients like buttermilk and real butter at room temperature creates a tender crumb that melts in your mouth. This is the kind of cake that will have everyone asking for the recipe.

Key Ingredients for Success

Achieving the perfect German Chocolate Pound Cake starts with high-quality ingredients. Here’s what you’ll need and why each component is crucial. Making sure your dairy and eggs are at room temperature is essential for a smooth, well-emulsified batter.

For the Chocolate Pound Cake:

• Unsalted Butter: The backbone of any good pound cake. Use room temperature butter for a light, fluffy texture.
• Granulated Sugar: Provides sweetness and helps create a tender crumb by aerating the butter.
• Eggs: Room temperature eggs mix more evenly into the batter and help the cake rise.
• All-Purpose Flour: Provides the structure for the cake. Be sure to measure it correctly by spooning and leveling.
• Unsweetened Cocoa Powder: For that deep, rich chocolate flavor.
• Baking Soda: Gives the cake a little lift, ensuring it’s not overly dense.
• Salt: Balances the sweetness and enhances the chocolate flavor.
• Buttermilk: The acidity in buttermilk creates an incredibly tender and moist cake.
• Vanilla Extract: Enhances all the other flavors in the cake.

For the Coconut Pecan Frosting:

• Evaporated Milk: Creates a rich, creamy base for the frosting that won’t curdle.
• Egg Yolks: Helps to thicken the frosting into a luscious, custard-like consistency.
• Brown Sugar: Adds a deep, caramel-like sweetness that complements the pecans and coconut.
• Unsalted Butter: Adds richness and a smooth mouthfeel.
• Sweetened Shredded Coconut: Provides the signature chewy texture.
• Toasted Pecans: Toasting the pecans before adding them enhances their nutty flavor and adds a delightful crunch.

How to Make the Best German Chocolate Pound Cake

Follow these step-by-step instructions carefully to create a flawless dessert. We’ll start with the cake and then move on to the irresistible frosting.

Step 1: Prepare Your Pan and Oven

Preheat your oven to 325°F (163°C). Generously grease and flour a 10 or 12-cup Bundt pan. This step is critical to prevent the cake from sticking. Don’t skip it!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking helps to aerate the ingredients and remove any lumps, ensuring they are evenly distributed.

Step 3: Cream the Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar on medium-high speed for 5-7 minutes. The mixture should become very light and fluffy. This process incorporates air into the batter, which is essential for a light-textured pound cake.

Step 4: Add Eggs and Vanilla

Add the room temperature eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined. Mix in the vanilla extract.

Step 5: Alternate Dry and Wet Ingredients

With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix only until the flour is just combined—overmixing can lead to a tough cake.

Step 6: Bake the Cake

Pour the batter into your prepared Bundt pan and spread it evenly. Bake for 60-75 minutes, or until a wooden skewer or cake tester inserted into the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.

Crafting the Perfect Coconut Pecan Frosting

This frosting is what truly defines a German Chocolate Pound Cake. Making it from scratch is simple and yields a far superior flavor and texture compared to store-bought versions.

In a medium saucepan, combine the evaporated milk, egg yolks, and brown sugar. Cook over medium heat, stirring constantly, until the mixture thickens and can coat the back of a spoon (about 8-10 minutes). Do not let it boil. Remove from the heat and stir in the butter and vanilla until the butter is completely melted. Finally, fold in the shredded coconut and toasted pecans. Let the frosting cool and thicken for about 30 minutes before spreading it over the cooled pound cake. For lovers of gooey desserts, you might also enjoy this recipe for Pecan Pie Cheesecake.

Tips for a Flawless Pound Cake

• Use Room Temperature Ingredients: This is non-negotiable for a pound cake. Room temperature butter, eggs, and buttermilk create a smooth, uniform batter that traps air for a lighter texture.
• Don’t Overmix the Batter: Once you start adding the flour, mix on low speed and only until it’s just incorporated. Overmixing develops gluten, which can make your cake tough and dry.
• Toast Your Pecans: Toasting pecans for 5-7 minutes in a dry skillet or in the oven deepens their flavor and makes them extra crunchy. It’s a small step with a big impact! For more baking inspiration, check out our famous bakery-style chocolate chip cookies.
• Let the Cake Cool Properly: Allow the cake to cool completely before adding the frosting. A warm cake will cause the frosting to melt and slide off.

Storage and Freezing Instructions

Proper storage is key to keeping your German Chocolate Pound Cake fresh and delicious.

• Storing: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The frosting holds up well in either condition.
• Freezing: This cake freezes wonderfully! For best results, freeze the cake and frosting separately. Wrap the unfrosted cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. The frosting can be stored in a separate airtight container in the freezer. To serve, thaw the cake at room temperature and the frosting in the refrigerator, then frost the cake before serving.

Recipe Variations to Try

While this classic recipe is a true winner, you can easily customize it to your liking.

• Add Chocolate Chips: Fold 1 cup of semi-sweet chocolate chips into the batter for an extra chocolatey kick.
• Spike the Frosting: Add a tablespoon of bourbon or dark rum to the frosting for a more complex, grown-up flavor.
• Different Nuts: If pecans aren’t your favorite, try using toasted walnuts or almonds in the frosting instead.
• Try a Different Pan: You can bake this cake in two 9×5 inch loaf pans instead of a Bundt pan. Just be sure to adjust the baking time accordingly. Or for a truly decadent treat, use the cake as a base for a chocolate mousse filling.

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Why You’ll Love This Recipe

This German Chocolate Pound Cake is the perfect fusion of two classic desserts. It’s rich, buttery, and intensely chocolatey, with a gooey, crunchy topping that provides the perfect textural contrast. Whether you’re an experienced baker or just starting, this recipe provides clear, simple steps to help you create a stunning and delicious cake that is sure to impress. We hope you love it as much as we do!

Did you make this recipe? We’d love to see it! Share your creation on Pinterest and tag us.

German Chocolate Pound Cake: A Rich and Decadent Recipe

This German Chocolate Pound Cake recipe combines a rich, moist chocolate pound cake with a classic homemade coconut pecan frosting. It's a decadent, from-scratch dessert that's perfect for any special occasion and surprisingly easy to make.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 16 slices

Course: Dessert

Cuisine: American

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

Chocolate Pound Cake

• 1.5 cups unsalted butter softened to room temperature
• 3 cups granulated sugar
• 5 large eggs at room temperature
• 2.5 cups all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup buttermilk at room temperature
• 2 teaspoons vanilla extract

Coconut Pecan Frosting

• 1 cup evaporated milk
• 3 large egg yolks lightly beaten
• 1 cup packed brown sugar
• 0.5 cup unsalted butter cubed
• 1.5 cups sweetened shredded coconut
• 1 cup pecans chopped and toasted
• 1 teaspoon vanilla extract

Equipment

• 1 10 or 12-cup Bundt Pan
• 1 Stand Mixer
• 1 Medium Saucepan

Method

 

For the Chocolate Pound Cake

1. Preheat oven to 325°F (163°C). Generously grease and flour a 10 or 12-cup Bundt pan.
2. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
3. In a large bowl with a stand mixer, cream the butter and granulated sugar on medium-high speed for 5-7 minutes until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. On low speed, add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix just until combined.
6. Pour batter into the prepared Bundt pan. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

For the Coconut Pecan Frosting

1. In a medium saucepan, combine evaporated milk, egg yolks, and brown sugar. Cook over medium heat, stirring constantly, for about 8-10 minutes until thickened.
2. Remove from heat. Stir in the cubed butter and vanilla extract until the butter has melted completely.
3. Fold in the shredded coconut and toasted pecans. Let the frosting cool for about 30 minutes to thicken before spreading over the cooled cake.

Notes

Ensure all dairy and eggs are at room temperature for a smoother batter.
Do not overmix the batter once the flour is added to keep the cake tender.
Toast the pecans to enhance their flavor before adding them to the frosting.