If you have a soft spot for rich, indulgent desserts that bring a perfect balance of chocolate, coconut, and nuts, you’re going to fall head over heels for this German Chocolate Pound Cake Recipe. This cake takes the classic dense, buttery pound cake and elevates it with luscious melted semisweet chocolate in the batter and an irresistible coconut-pecan glaze that’s sweet, nutty, and utterly comforting. It’s the kind of dessert that makes every bite feel like a warm hug from your grandma’s kitchen, destined to be a new favorite at any gathering or a luxurious treat just for you.
Ingredients You’ll Need
The beauty of this German Chocolate Pound Cake Recipe lies in its use of simple, pantry-friendly ingredients that pack a big flavor punch. Each item plays a key role, whether it’s creating the dense yet tender crumb, adding chocolaty depth, or giving that signature coconut-pecan frosting its delicious texture and flavor.
- Semisweet chocolate chips: Melted and folded into the batter for a rich, smooth chocolate base.
- Unsalted butter: Provides moisture, richness, and helps achieve the proper cake texture.
- Granulated sugar: Sweetens and helps create that fluffy, tender crumb.
- Large eggs: Bind the ingredients together and contribute to the cake’s structure.
- All-purpose flour: The foundation for the cake’s crumb, sifted for lightness.
- Unsweetened cocoa powder: Adds deep chocolate flavor and color without overpowering.
- Instant coffee powder: Enhances the chocolate notes, bringing out more complexity.
- Baking powder: A gentle leavening to lift the dense pound cake just enough.
- Salt: Balances sweetness and intensifies chocolate flavor.
- Buttermilk: Adds tang and keeps the crumb moist and tender.
- Vanilla extract: Rounds out the flavor with warm, aromatic sweetness.
- Chopped raw pecans: Toasted and folded into the icing for crunch and nuttiness.
- Evaporated milk: Creates the glossy, creamy texture of the coconut-pecan glaze.
- Light brown sugar: Adds caramel undertones and moisture to the icing.
- Granulated sugar: Balances the brown sugar sweetness in the frosting.
- Egg yolks: Give the icing richness and help it thicken beautifully.
- Sweetened coconut flakes: Provide classic texture and sweetness in the topping.
How to Make German Chocolate Pound Cake Recipe
Step 1: Prepare and Melt
First, preheat your oven to 325°F (163°C) and generously grease a 12-cup Bundt pan. Preventing any stickiness here is crucial, as you want your pound cake to come out perfectly shaped. Next, melt the semisweet chocolate chips carefully in the microwave, stirring in short bursts so you don’t scorch the chocolate. Set this melted chocolate aside to cool slightly before using.
Step 2: Cream Butter and Sugar
Using the whisk attachment on your stand mixer, start beating the softened butter on high speed until it’s smooth and creamy, about two minutes. Gradually add the granulated sugar and continue to whip for around five minutes. This step is where the batter begins gaining volume and that beautiful pale color, which means air is incorporated for a tender crumb.
Step 3: Add Eggs
One by one, add your eggs, mixing thoroughly after each addition to maintain a smooth batter. Don’t forget to scrape down the sides and bottom of the bowl often so that everything blends evenly. This keeps the texture consistent and avoids any pockets of unmixed ingredients.
Step 4: Incorporate Dry Ingredients and Liquids
On low speed, gradually add the sifted flour in two portions to avoid overmixing. Then stir in the cocoa powder, instant coffee powder, baking powder, and salt—these will give the cake its unique depth of flavor. Next, carefully add the cooled melted chocolate, followed by the buttermilk and vanilla extract. Mix gently until just combined for the perfect balance between fluffiness and that classic pound cake density.
Step 5: Bake
Pour the luscious batter into the prepared Bundt pan and bake for about 70 to 80 minutes. Check for doneness by inserting a toothpick—if it comes out clean, your cake is ready. Be careful not to bake too long, or the cake might dry out. Once baked, reduce the oven temperature to 275°F (135°C), remove the cake, and allow it to cool slightly before inverting it onto a wire rack to cool completely.
Step 6: Make the Icing
While the cake cools, preheat your oven to 350°F (175°C) and toast the chopped pecans on a parchment-lined baking sheet until fragrant and golden, about 10 to 12 minutes. In a saucepan, combine evaporated milk, butter, brown sugar, granulated sugar, and egg yolks over medium heat. Whisk constantly until the mixture bubbles, thickens, and turns a lovely light amber color—about 12 to 15 minutes. Remove from heat and stir in the toasted pecans, coconut flakes, and vanilla extract to complete your decadent German chocolate topping.
Step 7: Finish and Serve
Once your pound cake is completely cooled, generously drizzle or spread the coconut-pecan icing across the top. This icing is sticky, sweet, and perfectly nutty, complementing the chocolate cake beneath in every bite. Let it set slightly before slicing and enjoying!
How to Serve German Chocolate Pound Cake Recipe
Garnishes
To elevate the look and flavor, consider sprinkling extra toasted pecans or coconut flakes on top of the icing just before serving. A light dusting of cocoa powder or a few delicate chocolate shavings can also add a lovely visual contrast and subtle richness.
Side Dishes
This German Chocolate Pound Cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a fruity balance, try serving it alongside fresh berries or a simple berry compote, which cuts through the heaviness beautifully.
Creative Ways to Present
If you want to impress, slice the cake into thick wedges and serve on elegant plates with a drizzle of caramel sauce or a spoonful of espresso-infused cream. For gatherings, cut into small bites and serve on a dessert platter with an assortment of nuts and tropical fruits like sliced mango or pineapple to complement the coconut flavors.
Make Ahead and Storage
Storing Leftovers
Your German Chocolate Pound Cake will stay fresh covered tightly at room temperature for up to 3 days. You can also store it in the refrigerator for up to a week, just be sure to keep it wrapped tightly to prevent it from drying out or absorbing other odors.
Freezing
This cake freezes beautifully either before or after icing. Wrap it well in plastic wrap and then place it in a freezer-safe bag or container. Frozen, it will keep its flavor and texture for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating
If you prefer a slightly warm slice, reheat individual pieces in the microwave for 15 to 20 seconds or gently warm in the oven at a low temperature (around 300°F or 150°C) for 10 minutes.
FAQs
Can I use regular milk instead of buttermilk?
While regular milk can work, buttermilk adds acidity that helps tenderize the cake and balance the sweetness. If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 1/3 cups milk and let sit for 5 minutes before using.
What if I don’t have instant coffee powder?
If you don’t have instant coffee powder, you can omit it, but it really enhances the chocolate flavor. Alternatively, a small splash of brewed strong coffee works well in the batter, just reduce the buttermilk slightly to keep the liquid balance.
Can I make this cake in a different pan?
This recipe is designed for a 12-cup Bundt pan, but you can use a similar size tube pan or two 9-inch round pans. Adjust the baking time accordingly, keeping a close eye so the cake stays moist and tender.
Is the icing safe to keep at room temperature?
The icing contains egg yolks cooked thoroughly in the saucepan, which makes it safe to keep at room temperature for several hours. However, for longer storage, refrigerate the cake to maintain freshness and prevent spoilage.
How long does the cake take to bake?
The cake bakes for about 70 to 80 minutes at 325°F. Check doneness with a toothpick starting at 70 minutes to avoid overbaking, as overcooked pound cakes can become dry.
Final Thoughts
This German Chocolate Pound Cake Recipe is truly a labor of love that rewards you with a stunningly rich and decadent dessert every single time. Whether you’re baking for a special occasion or treating yourself to something wonderful, this cake’s layers of chocolate, coconut, and pecan goodness make it impossible not to smile with every bite. Don’t wait for a holiday; dive into this recipe today and make your day a little sweeter!
Print
German Chocolate Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: German-American
- Diet: Vegetarian
Description
This German Chocolate Pound Cake is a rich and moist dessert featuring a luscious chocolate batter baked into a classic Bundt pan, topped with an irresistible coconut-pecan icing. The cake blends semisweet chocolate, cocoa powder, and a hint of coffee for depth, while the buttery coconut and toasted pecan frosting adds a traditional Southern touch. Perfect for celebrations or an indulgent treat, it’s baked to perfection and finished with a creamy, nutty topping that complements the chocolate base beautifully.
Ingredients
Cake Ingredients
- 1/4 cup semisweet chocolate chips
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 2 3/4 cups granulated sugar
- 5 large eggs, room temperature
- 2 1/4 cups sifted all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon instant coffee powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups buttermilk, room temperature
- 1 tablespoon vanilla extract
Icing Ingredients
- 3/4 cup chopped raw pecans
- 3/4 cup evaporated milk
- 4 tablespoons unsalted butter
- 1/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large egg yolks
- 1 1/2 cups sweetened coconut flakes
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Liberally grease a 12-cup Bundt pan with your preferred nonstick method to ensure easy release after baking.
- Melt chocolate: Place the semisweet chocolate chips into a microwave-safe bowl. Microwave on high for 15 seconds at a time, stirring after each interval, until fully melted and smooth. Set aside to cool slightly.
- Cream butter and sugar: In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on high speed for 2 minutes. Gradually add the granulated sugar and cream together for an additional 5 minutes until the mixture is very pale and fluffy.
- Add eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Use a spatula to scrape down the sides and bottom of the bowl as needed to ensure everything is well incorporated.
- Incorporate dry ingredients and liquids: On the lowest mixer speed, add the sifted flour in 2 batches, being careful not to overmix. Add the cocoa powder, instant coffee powder, baking powder, and salt, mixing gently. Next, add the melted chocolate (make sure it’s not hot), buttermilk, and vanilla extract. Mix only until just combined, scraping the bowl as needed.
- Bake the cake: Pour the batter into the prepared Bundt pan. Bake for 70–80 minutes, checking for doneness by inserting a toothpick in the center (it should come out clean). Do not overbake. Once done, reduce oven temperature to 275°F (135°C) and remove the cake.
- Cool the cake: Allow the cake to cool in the pan on a wire rack for 10 minutes. Invert the cake onto a serving plate and let it cool completely to room temperature. Cover lightly with foil or plastic wrap to prevent it from drying out.
- Toast pecans: For the icing, preheat oven to 350°F (175°C). Line a baking sheet with parchment, spread pecans in a single layer, and bake for 10–12 minutes until lightly toasted. Let cool.
- Prepare icing base: In a medium saucepan over medium heat, combine evaporated milk, butter, brown sugar, granulated sugar, and egg yolks. Whisk constantly until melted together. Continue cooking, whisking occasionally, for 12–15 minutes until the mixture bubbles, turns light amber, and thickens to coat the back of a spoon.
- Finish icing: Remove the saucepan from heat. Stir in the sweetened coconut flakes, vanilla extract, and toasted pecans until everything is evenly combined.
- Apply icing and serve: Drizzle or spread the coconut-pecan icing over the cooled cake. Serve at room temperature and enjoy!
Notes
- Make sure all dairy ingredients and eggs are at room temperature for best mixing and texture.
- Do not overmix the batter once dry ingredients are added to avoid a dense cake.
- The coffee powder enhances the chocolate flavor but is optional.
- Use a toothpick inserted in the center to check for doneness; it should come out clean or with a few moist crumbs.
- Cool the cake completely before adding icing to prevent it from melting and becoming runny.
- Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
