German Chocolate Pound Cake is a delightful twist on the classic pound cake, blending rich chocolate flavor with the iconic coconut-pecan frosting that makes German chocolate cake so beloved. This recipe brings together moist, dense cake layers with a luscious, gooey topping that’s perfect for any occasion.
Ingredients
To create our German Chocolate Pound Cake masterpiece, we need carefully selected ingredients for both the moist pound cake base and the luscious German chocolate frosting. Below, we break down the essentials to ensure perfect layers and frosting every time.
For the Pound Cake
We focus on rich chocolate flavor and a dense moist crumb by combining quality chocolate with classic pound cake staples.
- 2 cups all-purpose flour, sifted
- 1 cup unsweetened cocoa powder, high quality
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk, room temperature
| Ingredient | Quantity | Prep Notes |
|---|---|---|
| All-purpose flour | 2 cups | Sifted |
| Unsweetened cocoa powder | 1 cup | High quality |
| Baking powder | 1 teaspoon | |
| Salt | 1/2 teaspoon | |
| Unsalted butter | 1 cup | Softened |
| Granulated sugar | 2 cups | |
| Large eggs | 4 | Room temperature |
| Pure vanilla extract | 1 teaspoon | |
| Buttermilk | 1 cup | Room temperature |
For the German Chocolate Frosting
Our signature German chocolate frosting combines toasted coconut and pecans with a buttery caramel base. It adds a sweet, nutty contrast to the chocolate pound cake.
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- 1/2 cup unsalted butter
- 1 teaspoon pure vanilla extract
- 1 1/2 cups sweetened shredded coconut, toasted
- 1 cup chopped pecans, toasted
| Ingredient | Quantity | Prep Notes |
|---|---|---|
| Evaporated milk | 1 cup | |
| Granulated sugar | 1 cup | |
| Large egg yolks | 3 | Lightly beaten |
| Unsalted butter | 1/2 cup | |
| Pure vanilla extract | 1 teaspoon | |
| Sweetened shredded coconut | 1 1/2 cups | Toasted |
| Chopped pecans | 1 cup | Toasted |
Equipment Needed
To create our German Chocolate Pound Cake with its rich layers and luscious coconut-pecan frosting, having the right equipment is essential. Here’s a detailed list of what we need to bring this dessert to life efficiently and perfectly.
Baking Tools for the Pound Cake
- 9×5 inch loaf pan or a bundt pan (ensure it is greased and floured to prevent sticking)
- Mixing bowls (one large for dry ingredients, one medium for wet ingredients)
- Electric mixer or stand mixer with paddle attachment (for creaming butter and sugar and mixing batter)
- Measuring cups and spoons (accurate measurements ensure perfect texture and taste)
- Sifter (to sift all-purpose flour, cocoa powder, baking powder, and salt, eliminating lumps)
- Rubber spatula (for folding ingredients gently without deflating the batter)
- Cooling rack (to cool the cake completely before frosting)
Equipment for the Frosting
- Saucepan (medium size, for cooking the coconut-pecan frosting base)
- Whisk (to stir the frosting and prevent lumps during cooking)
- Heatproof mixing bowl (to pour and cool the frosting once cooked)
- Wooden spoon (helps stir thick caramelized frosting evenly)
- Knife and cutting board (to chop pecans finely for even distribution)
- Spoon or offset spatula (for spreading the frosting smoothly over the cake)
Oven Specifications and Thermometer
To ensure our German Chocolate Pound Cake bakes perfectly:
| Equipment | Purpose | Notes |
|---|---|---|
| Oven | Baking the cake | Preheat to 350°F (175°C) |
| Oven Thermometer | Verifying accurate temperature | Ensures perfect baking results |
Summary
Having these essential tools on hand allows us to focus on flavor and texture without interruption. From mixing to baking and frosting, each piece plays a vital role in crafting our moist, dense, and richly topped German Chocolate Pound Cake.
Prep Work
Before diving into mixing and baking, proper preparation sets the stage for a flawless German Chocolate Pound Cake. Let’s ensure our tools and ingredients are perfectly ready.
Preparing the Cake Pans
To prevent sticking and promote even baking, we must thoroughly prepare the cake pans:
- Select a 9×5 inch loaf pan or a bundt pan depending on your preference.
- Generously grease the pan with unsalted butter or a non-stick spray.
- Lightly dust the pan with all-purpose flour, tapping out the excess.
- For bundt pans, pay close attention to the intricate grooves to avoid batter clinging and tearing the cake.
- Alternatively, use parchment paper for the loaf pan lining to ensure easy removal.
“Taking the time to properly prepare our pans guarantees a perfectly shaped and easy-to-demold cake every time.”
Measuring and Sifting Ingredients
Accurate measurement and sifting are crucial steps that influence the texture and rise of our cake:
| Ingredient | Measurement Tool | Preparation Step |
|---|---|---|
| All-purpose flour | Dry measuring cup | Sift twice to aerate and remove lumps |
| Unsweetened cocoa powder | Dry measuring spoon | Sift together with flour |
| Baking powder | Measuring spoon | Use fresh for effective rising |
| Granulated sugar | Dry measuring cup | Measure precisely for balanced sweetness |
| Unsalted butter | Kitchen scale or measuring cup | Soften at room temperature |
| Eggs | Large size | Crack fresh and use at room temperature |
| Buttermilk | Liquid measuring cup | Measure accurately for moistness |
| Vanilla extract | Measuring teaspoon | Use pure for best flavor |
Steps to follow:
- Use a sifter to combine the flour, cocoa powder, and baking powder, tapping gently to create a fine, uniform mixture.
- Measuring ingredients precisely prevents common baking issues like dry or dense crumb structures.
- Keep butter and eggs at room temperature to ensure better incorporation when creaming.
Directions
Follow these steps carefully to bake a moist, rich, and decadent German Chocolate Pound Cake topped with the signature coconut-pecan frosting.
Making the Pound Cake Batter
- Preheat the oven to 350°F (175°C). Prepare your pan by greasing and lightly dusting with flour or cocoa powder.
- In a medium bowl, sift together the following dry ingredients to ensure a smooth batter and proper rise:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- In a large mixing bowl, cream the unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, approximately 3–4 minutes. This step incorporates air for a tender crumb.
- Add eggs one at a time, beating well after each addition to ensure full incorporation and a stable emulsion.
- Stir in the vanilla extract for a fragrant, sweet undertone.
- Alternately add the dry ingredients and buttermilk to the butter mixture in three additions, starting and ending with the dry ingredients. Mix on low speed until just combined to avoid overmixing, which can toughen the cake.
- Scrape the sides of the bowl with a rubber spatula to ensure an even blend of all ingredients.
Baking the Pound Cake
- Pour the batter evenly into the prepared pan, smoothing the top with a spatula to create a uniform surface.
- Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- To ensure accurate baking times and temperature, use an oven thermometer and rotate the cake halfway through baking for even heat distribution.
| Baking Temperature | Baking Time | Doneness Test |
|---|---|---|
| 350°F (175°C) | 60–70 minutes | Toothpick clean or with few crumbs |
Cooling the Cake
- Remove the cake from the oven and place the pan on a cooling rack. Allow the cake to cool in the pan for 15–20 minutes to set the structure and prevent breaking.
- Run a knife along the edges of the pan to loosen the cake carefully. Invert the pan onto the cooling rack to release the cake.
- Let the cake cool completely before applying the rich coconut-pecan frosting. This ensures the frosting spreads smoothly and absorbs into the cake’s surface for maximum flavor.
Preparing the German Chocolate Frosting
To achieve the signature gooey, rich texture of German Chocolate Frosting that perfectly complements our pound cake, we must follow precise, step-by-step instructions.
Ingredients for the Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- 1/2 cup unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Step-by-Step Instructions
- Combine the base ingredients:
In a medium saucepan, whisk together evaporated milk, granulated sugar, and lightly beaten egg yolks. This mixture creates the rich caramel foundation essential to the authentic frosting flavor.
- Cook the caramel base:
Place the saucepan over medium heat. Stir constantly with a wooden spoon or heat-resistant spatula. This prevents curdling and ensures even cooking.
- Cook for 12-15 minutes, or until the mixture thickens to a pudding-like consistency.
- Be sure to scrape the sides frequently to avoid burning and maintain smooth texture.
- Incorporate butter and vanilla:
Once thickened, immediately remove from heat. Stir in the unsalted butter pieces and vanilla extract until fully melted and combined. This step enriches the frosting’s flavor and glossy texture.
- Add coconut and pecans:
Gently fold in the sweetened shredded coconut and chopped pecans. Stir until evenly distributed for that classic German chocolate cake flavor and crunch.
- Cool before frosting:
Transfer the frosting to a heatproof mixing bowl. Allow it to cool to room temperature before spreading over the pound cake. This prevents it from melting off and ensures a thick, sticky topping that adheres perfectly.
Tips for Perfect Frosting
| Tip | Details |
|---|---|
| Constant stirring | Prevents burning and curdling while cooking the caramel base |
| Temperature control | Medium heat is essential; too high results in separation or burning |
| Cooling time | Cooling frosting to room temperature before use ensures best consistency |
| Ingredient quality | Fresh coconut and toasted pecans heighten authentic flavor and aroma |
“The key to the perfect German Chocolate Frosting is patience and attentive stirring; this ensures a luscious results that binds the cake and frosting harmoniously.”
Once prepared, this iconic frosting elevates our German Chocolate Pound Cake with its delectable balance of creamy caramel, sweet coconut, and crunchy pecans—a classic combination that never fails to delight.
Assembling the German Chocolate Pound Cake
Once our pound cake has fully cooled on the rack, it’s time to bring together the elements that make this dessert truly exceptional. Proper assembling ensures the perfect balance of flavors and textures. Let’s proceed carefully step-by-step.
Step 1: Prepare the Cake Surface
Before frosting, check the cake’s surface for any dome or uneven spots. Using a serrated knife, level the top if necessary to create a flat, stable surface. This guarantees an even spread of our luscious German chocolate frosting.
Step 2: Frosting Consistency Check
Make sure the gooey coconut-pecan frosting has cooled to room temperature but remains spreadable. If the frosting has thickened too much, warm it gently in a double boiler, stirring frequently to maintain the perfect texture.
Step 3: Apply the First Layer of Frosting
Using an offset spatula or back of a spoon, start by spreading a thin layer of frosting on the top center of the cake. Then gradually work the frosting outward towards the edges in smooth, even strokes. Don’t forget the sides if you prefer extra coverage. This base layer locks in moisture and introduces the signature German chocolate flavor.
Step 4: Adding the Final Touches
To enhance the aesthetic and texture contrast, sprinkle a handful of toasted pecans and a light dusting of sweetened coconut atop the finished frosting. This not only adds visual appeal but also highlights the cake’s classic ingredients.
Tips for Assembling Our German Chocolate Pound Cake
| Tip | Explanation |
|---|---|
| Cool cake completely before frosting | Avoids frosting melting and sliding off |
| Use an offset spatula | Enables precise, smooth frosting application |
| Work frosting evenly | Prevents clumps and maintains texture balance |
| Decorate immediately after frosting | Keeps nuts and coconut fresh and crunchy |
“Assembling the cake with care magnifies both flavor and presentation.” Keeping these tips in mind will ensure every slice of our German Chocolate Pound Cake delights the senses.
Serving Suggestions
To highlight the rich flavors of our German Chocolate Pound Cake, we recommend serving it with complementary accompaniments that enhance each bite. Here are our carefully curated serving tips that make this decadent dessert a highlight at any gathering.
Classic Pairings
- Serve slices of the cake with a dollop of whipped cream to add lightness and balance the dense texture.
- Pair with fresh berries like raspberries or strawberries for a bright contrast to the sweet coconut-pecan frosting.
- A scoop of vanilla ice cream alongside each slice provides a creamy, cool counterpoint to the rich cake.
Beverage Pairings
Enjoy the cake with beverages that enhance the chocolate and coconut notes:
| Beverage | Pairing Notes |
|---|---|
| Coffee (dark roast) | Complements the deep cocoa flavors |
| Black tea | Offers a slightly astringent balance |
| Spiced rum | Adds warmth and echoes the caramel undertones |
| Milk (whole or 2%) | Classic choice that softens sweetness |
Presentation Tips
- Slice the cake using a serrated knife for clean cuts to preserve the moist crumb.
- Warm slices slightly in the microwave for 10-15 seconds to revive softness before serving.
- Garnish with toasted pecan halves and a sprinkle of shredded coconut for a decorative touch.
Serving Size Guide
| Occasion | Suggested Slice Size | Number of Servings per Cake |
|---|---|---|
| Casual Family Snack | 1.5 x 2 inches | 12 |
| Formal Dinner | 1 x 2 inches | 16 |
| Party Buffet | 1 x 1.5 inches | 20 |
“Serving the German Chocolate Pound Cake with thoughtful accompaniments elevates the experience and leaves a lasting impression on everyone at the table.“
By incorporating these serving suggestions, we ensure our German Chocolate Pound Cake remains a show-stopper, delivering layers of flavor and texture with every bite.
Storage Tips
Proper storage is essential to maintain the moistness, flavor, and texture of our German Chocolate Pound Cake and its signature coconut-pecan frosting. Follow these guidelines to keep your cake fresh and delicious for as long as possible.
Short-Term Storage
- Allow the cake to cool completely and the frosting to set before storing.
- Place the cake in an airtight container or wrap it tightly with plastic wrap. This prevents the cake from drying out and protects it from absorbing other odors.
- Store the cake at room temperature in a cool, dry place for up to 2 days.
Refrigeration
- For longer freshness, refrigerate the cake. Wrap it in plastic wrap and then place it in an airtight container.
- Refrigeration helps preserve the moist texture and prevents the frosting from spoiling, especially in warm climates.
- Keep the cake refrigerated for up to 5 days.
- Before serving, bring the cake to room temperature for 30-60 minutes to enhance flavor and soften the frosting.
Freezing
- To store the cake for an extended period, freeze it.
- Wrap the cake tightly in plastic wrap, then cover it with aluminum foil to prevent freezer burn.
- Place the wrapped cake in a freezer-safe container or bag.
- The cake can be frozen for up to 3 months without losing quality.
| Storage Method | Duration | Tips |
|---|---|---|
| Room Temperature | Up to 2 days | Wrap tightly, avoid warm environments |
| Refrigerator | Up to 5 days | Use airtight containers, soften before serving |
| Freezer | Up to 3 months | Double-wrap, thaw overnight in fridge |
Thawing Frozen Cake
- Remove the cake from the freezer and unwrap it.
- Place it in the refrigerator overnight to thaw slowly.
- Once thawed, bring the cake to room temperature before serving for the best texture and flavor.
Pro Tip: To retain the cake’s rich chocolate and coconut-pecan frosting flavors, avoid leaving it uncovered at any stage of storage.
By following these storage tips, our German Chocolate Pound Cake will stay as luscious and flavorful as the moment it came out of the oven.
Conclusion
Baking a German Chocolate Pound Cake is a rewarding experience that combines rich chocolate with a luscious coconut-pecan frosting. With the right ingredients, tools, and techniques, we can create a dessert that’s moist, flavorful, and perfect for any occasion. The care we put into each step—from mixing the batter to applying the frosting—makes all the difference in achieving that signature taste and texture.
By following these guidelines, we ensure every slice delivers a delightful balance of flavors and a beautiful presentation. Whether served with fresh berries, whipped cream, or a cup of coffee, this cake is sure to impress and satisfy. Let’s enjoy the process and share this delicious treat with friends and family.
Frequently Asked Questions
What makes German Chocolate Pound Cake different from traditional pound cake?
German Chocolate Pound Cake combines rich chocolate-flavored pound cake with the signature coconut-pecan frosting typical of German chocolate cake, resulting in moist, dense layers topped with a gooey, flavorful frosting.
What ingredients are needed for the German Chocolate Pound Cake?
Key ingredients include all-purpose flour, unsweetened cocoa powder, baking powder, salt, unsalted butter, granulated sugar, eggs, vanilla extract, and buttermilk for the cake. The frosting uses evaporated milk, sugar, egg yolks, butter, vanilla, shredded coconut, and chopped pecans.
What equipment is essential for baking this cake?
You’ll need a greased and floured loaf or bundt pan, mixing bowls, an electric mixer, measuring tools, a sifter, spatulas, a cooling rack, a medium saucepan, and a whisk among other basic baking utensils.
How should I prepare the cake pans before baking?
Grease and dust the cake pans with flour to prevent sticking, ensuring even baking and easy removal of the cake once baked.
What is the best way to mix the pound cake batter?
Cream the butter and sugar well, gradually add eggs and dry ingredients sifted with cocoa and baking powder, and alternate with buttermilk. Avoid overmixing to keep the cake tender.
How do I know when the cake is done baking?
Bake at 350°F (175°C) until a toothpick inserted in the center comes out clean, typically within the suggested baking time. Allow the cake to cool in the pan before removing.
How is the German Chocolate frosting made?
Start with a caramel base by cooking evaporated milk, sugar, and egg yolks. Add butter, vanilla, then fold in toasted coconut and pecans. Stir constantly and cool before frosting application.
What are the tips for assembling the cake?
Ensure the cake is fully cooled and leveled before frosting. Use an offset spatula to spread the coconut-pecan frosting evenly in layers for the best presentation and flavor.
What are some recommended ways to serve the cake?
Serve with whipped cream, fresh berries, or vanilla ice cream. Pair with dark roast coffee, black tea, or milk. Garnish with extra toasted pecans and shredded coconut for added appeal.
How should I store German Chocolate Pound Cake?
Keep the cake in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days or freeze for up to 3 months. Thaw frozen cake at room temperature before serving.