German Chocolate Pound Cake Recipe

If you are searching for a show-stopping dessert that combines rich chocolate, buttery texture, and a luscious coconut-pecan topping, look no further than this German Chocolate Pound Cake Recipe. This classic cake is a decadent twist on traditional pound cake, boasting layers of deep chocolate flavor complemented perfectly by a sticky, nutty frosting that melts in your mouth. Whether you’re celebrating a special occasion or simply treating yourself, this recipe delivers that melt-away moment everyone craves.

Ingredients You’ll Need

Every ingredient in this German Chocolate Pound Cake Recipe is simple yet essential, working together to create the perfect balance of moistness, flavor, and texture. From the creamy butter that gives richness, to the cocoa powder that brings that intense chocolate note, each component plays a starring role.

• Semisweet chocolate chips: Melted to infuse moist chocolate richness throughout the cake.
• Unsalted butter (3 sticks), room temperature: Creates a tender crumb and adds buttery flavor.
• Granulated sugar (2 3/4 cups): Sweetens evenly and helps create a light texture.
• Large eggs (5), room temperature: Bind ingredients and help the cake rise beautifully.
• All-purpose flour (2 1/4 cups), sifted: Provides structure while remaining soft.
• Unsweetened cocoa powder (3/4 cup): Delivers deep chocolate flavor and rich color.
• Instant coffee powder (1/2 teaspoon): Enhances the chocolate intensity without adding coffee flavor.
• Baking powder (1/2 teaspoon): Adds gentle lift to the dense cake.
• Salt (1/2 teaspoon): Balances sweetness and boosts flavor complexity.
• Buttermilk (1 1/3 cups), room temperature: Keeps the cake moist and tender with a slight tang.
• Vanilla extract (1 tablespoon): Adds warm aroma and rounds out flavors.
• Chopped raw pecans (3/4 cup): Toasted for crunch and nutty depth in the frosting.
• Evaporated milk (3/4 cup): Rich and creamy base for the classic coconut-pecan icing.
• Unsalted butter (4 tablespoons): Adds lusciousness to the frosting.
• Light brown sugar (1/4 cup), packed: Brings caramel notes to the sweet topping.
• Granulated sugar (1/4 cup): Balances sweetness and texture in icing.
• Large egg yolks (2): Thickens the frosting for a velvety finish.
• Sweetened coconut flakes (1 1/2 cups): Provides chewiness and tropical flavor in the frosting.
• Vanilla extract (1 teaspoon): Finishes icing with warm sweetness.

How to Make German Chocolate Pound Cake Recipe

Step 1: Prepare the Oven and Pan

Before diving into batter, preheat your oven to 325°F (163°C). Generously grease a 12-cup Bundt pan — this step is crucial to help your cake release smoothly after baking and to keep that stunning shape intact.

Step 2: Melt the Chocolate

Place semisweet chocolate chips in a microwave-safe bowl and melt slowly by microwaving in 15-second intervals, stirring in between. This careful melting ensures the chocolate stays smooth without burning, delivering rich swirls in your cake.

Step 3: Cream Butter and Sugar

Using a stand mixer with a whisk attachment, whip the softened butter on high speed for 2 minutes to incorporate air. Gradually add granulated sugar and continue to whip for another 5 minutes until pale and fluffy — this creates the cake’s tender crumb and light texture.

Step 4: Add Eggs

Add eggs one at a time, mixing thoroughly after each addition. This gradual process helps emulsify the batter, ensuring no curdling and a smooth, consistent mix. Don’t forget to scrape the bowl frequently to blend everything evenly.

Step 5: Combine Dry Ingredients and Remaining Wet Ingredients

On the lowest mixer setting, add sifted flour in two parts to avoid overmixing. Introduce cocoa powder, instant coffee, baking powder, and salt gently. Then fold in the slightly cooled melted chocolate, buttermilk, and vanilla—mix until just combined for that perfectly moist and rich batter.

Step 6: Bake the Cake

Pour batter into your prepared Bundt pan and bake for 70 to 80 minutes. Test doneness by inserting a toothpick; it should come out clean but watch carefully to avoid overbaking, which can dry out the cake. After baking, lower the oven temperature to 275°F (135°C) and carefully remove the cake.

Step 7: Cool the Cake

Let the cake cool in the pan on a wire rack for 10 minutes before flipping it out onto a serving plate. Allow it to come to room temperature completely, then cover lightly to prevent drying while you prepare the frosting.

Step 8: Toast the Pecans

Increase oven heat to 350°F (175°C). Spread pecans on a parchment-lined baking sheet and toast for 10 to 12 minutes until golden and aromatic. This toasting step elevates their flavor and crunch for the topping.

Step 9: Prepare the Icing

Combine evaporated milk, butter, brown and granulated sugar, and egg yolks in a medium saucepan over medium heat. Whisk constantly until melted together, then continue cooking for 12 to 15 minutes until mixture thickens and takes on a light amber hue.

Step 10: Finish the Icing

Remove from heat and fold in coconut flakes, vanilla, and toasted pecans until everything is perfectly mixed. This luscious frosting is the iconic finish to this German Chocolate Pound Cake Recipe.

Step 11: Frost and Serve

Drizzle or spread the coconut-pecan icing over the cooled cake generously. Serve at room temperature to enjoy the full depth of flavors and the contrast between tender cake and sticky topping.

How to Serve German Chocolate Pound Cake Recipe

Garnishes

Enhance your cake’s presentation with a sprinkle of extra toasted pecans or delicate chocolate shavings for added texture and flair. A dusting of powdered sugar can also add a pretty, snowy effect that makes each slice extra inviting.

Side Dishes

This cake pairs beautifully with fresh berries or a dollop of softly whipped cream to balance the richness. For coffee or tea lovers, a rich dark roast or a fragrant chai complements the complex chocolate and coconut flavors wonderfully.

Creative Ways to Present

For a special occasion, try layering slices with whipped cream and fresh fruit between layers to create a rustic trifle. Alternatively, serve individual mini versions decorated with a pecan half on top for charming single servings that impress.

Make Ahead and Storage

Storing Leftovers

Keep any leftover German Chocolate Pound Cake refrigerated, wrapped tightly in plastic wrap or stored in an airtight container. It will stay fresh for up to 4 days, maintaining its moist texture and luscious flavor.

Freezing

This cake freezes exceptionally well. Wrap tightly in plastic and then foil to avoid freezer burn. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator.

Reheating

To revive slices, warm gently in the microwave for 15 to 20 seconds or in a low oven covered with foil to preserve moisture. Avoid overheating to keep the cake tender and luscious.

FAQs

Can I use regular milk instead of buttermilk in this German Chocolate Pound Cake Recipe?

While regular milk can be used, buttermilk adds a pleasant tang and reacts with baking powder to tenderize the crumb. To mimic buttermilk, add 1 tablespoon vinegar or lemon juice to regular milk and let it sit for 5 minutes before using.

Is it possible to make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free baking blend, but ensure it contains xanthan gum to help with structure. Expect slight texture differences, but the flavors will still shine.

Why is instant coffee powder used in the recipe?

Instant coffee powder enhances and intensifies the chocolate flavor without imparting a coffee taste, making the chocolate notes more vibrant and rich throughout the cake.

Can I prepare the cake batter in advance?

It’s best to bake the batter fresh for optimal rise and texture. However, batter can be refrigerated for up to 24 hours; just give it a gentle stir before baking to recombine any settled ingredients.

What is the best way to serve leftover cake?

Leftover cake shines when served slightly warmed with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent treat that feels freshly made.

Final Thoughts

This German Chocolate Pound Cake Recipe is a dazzling dessert that’s as impressive as it is comforting. The rich chocolate base paired with the classic coconut-pecan icing is truly a combination made in heaven. I wholeheartedly encourage you to try this recipe—it’s sure to become one of your favorite go-tos for celebrations or anytime you want a slice of pure delight.

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