If you have a sweet tooth and love classic desserts, then the German Chocolate Pound Cake is a must-try recipe. This delightful treat combines the rich, buttery texture of a pound cake with the luscious, nutty coconut-pecan frosting that German chocolate cakes are famous for.
Originating from the United States and not Germany, this cake has become a beloved dessert for celebrations and cozy family gatherings alike. Its deep chocolate flavor balanced with the sweet and slightly crunchy frosting makes it an irresistible indulgence.
Whether you’re baking for a special occasion or simply craving a comforting slice of cake with your coffee, this recipe brings together the best of both worlds. The moist pound cake base is easy to prepare and bakes into a perfect golden loaf, while the topping adds a rich, creamy finish that will wow your guests.
Get ready to impress with this classic, crowd-pleasing dessert that’s as delicious as it is timeless.
Why You’ll Love This Recipe
This German Chocolate Pound Cake recipe is a fantastic blend of simplicity and indulgence. It’s perfect for home bakers of all skill levels because it uses straightforward ingredients and clear steps.
The pound cake itself is incredibly moist and buttery, baked to perfection with a tender crumb that melts in your mouth. The signature coconut-pecan frosting adds a luscious texture and delightful flavor that gives this cake its iconic appeal.
Plus, it’s adaptable! You can bake it as a loaf cake or in a bundt pan, and the frosting can be used as a glaze or spread thickly over the top.
This recipe also pairs wonderfully with coffee, tea, or a scoop of vanilla ice cream for an extra special treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 4 ounces German sweet chocolate, chopped (or substitute semi-sweet chocolate)
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, beaten
- ½ cup unsalted butter
- 1 ½ cups shredded sweetened coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- 8×4 inch loaf pan or bundt pan
- Spatula
- Saucepan (for frosting)
- Cooling rack
- Knife (for chopping chocolate)
Instructions
- Preheat your oven to 350°F (175°C). Grease your loaf pan or bundt pan thoroughly with butter and lightly dust with flour to prevent sticking.
- Chop the German sweet chocolate</strong into small pieces and set aside.
- In a large mixing bowl, cream the softened butter and sugar together using a stand or hand mixer until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs one at a time,</strong beating well after each addition to fully incorporate.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients</strong to the creamed butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined; do not overmix.
- Stir in the vanilla extract and chopped chocolate pieces</strong gently with a spatula.
- Pour the batter</strong into the prepared pan and smooth the top with a spatula.
- Bake</strong for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven</strong and let the cake cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
- While the cake is cooling, prepare the frosting: In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown (about 12-15 minutes).
- Remove from heat,</strong and stir in the shredded coconut, chopped pecans, and vanilla extract. Allow the frosting to cool slightly before spreading.
- Once the cake is completely cool,</strong spread the coconut-pecan frosting generously over the top.
- Serve and enjoy!</strong Slice generously and savor every bite of this classic delight.
Tips & Variations
“For the best texture, make sure your butter and eggs are at room temperature before mixing. This helps the batter come together smoothly and creates a tender cake.”
- Chocolate Options: If you can’t find German sweet chocolate, substitute high-quality semi-sweet or bittersweet chocolate chips.
- Nut-Free Version: Omit the pecans and replace with extra coconut or chopped walnuts if preferred.
- Mini Cakes: Divide the batter into muffin tins for individual German chocolate pound cake cupcakes topped with frosting.
- Layer Cake: Bake in two 8-inch round pans and sandwich with the coconut-pecan frosting for a traditional German chocolate cake twist.
- Make Ahead: The cake and frosting can be made a day in advance. Store the cake wrapped tightly and refrigerate the frosting separately until ready to use.
Nutrition Facts
| Nutrient | Amount Per Serving (1 slice) |
|---|---|
| Calories | 420 kcal |
| Fat | 25 g |
| Saturated Fat | 12 g |
| Cholesterol | 120 mg |
| Sodium | 210 mg |
| Carbohydrates | 45 g |
| Fiber | 2 g |
| Sugars | 30 g |
| Protein | 5 g |
Serving Suggestions
This German Chocolate Pound Cake is a versatile dessert that pairs beautifully with many accompaniments. Consider serving it warm with a scoop of vanilla or coconut ice cream for a classic combination.
For a richer experience, drizzle some chocolate ganache or caramel sauce over the slices. Fresh berries like raspberries or strawberries add a lovely tart contrast to the sweet cake.
It also works wonderfully alongside a hot cup of coffee or spiced tea, making it an ideal treat for afternoon gatherings or holiday celebrations.
For more delicious cake recipes, you might enjoy these posts:
- Berry Cobbler Recipe Vegan: Easy, Delicious, and Healthy
- Best Vegan Cheese Scone Recipe for Fluffy, Tasty Bakes
- Best Vegan Polenta Cake Recipe for Delicious Desserts
Conclusion
The German Chocolate Pound Cake is a delightful treat that brings together the best of both worlds: the simplicity of a moist, buttery pound cake and the rich, textured delight of a coconut-pecan frosting.
This recipe is approachable for bakers of all levels and offers plenty of room for creativity with variations and serving ideas.
Whether you’re celebrating a special occasion or simply craving a comforting slice of cake, this recipe delivers exceptional flavor and texture every time. The balance of chocolate, coconut, and nuts makes it a crowd-pleaser that will keep everyone coming back for more.
So preheat your oven, gather your ingredients, and enjoy baking this timeless dessert that’s sure to become a favorite in your recipe collection.
📖 Recipe Card: German Chocolate Pound Cake
Description: A rich and moist pound cake infused with German chocolate and topped with a classic coconut-pecan frosting. Perfect for celebrations or a decadent dessert treat.
Prep Time: PT20M
Cook Time: PT1H10M
Total Time: PT1H30M
Servings: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup German sweet chocolate, chopped
- 1/2 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 3 egg yolks
Instructions
- Preheat oven to 325°F (165°C).
- Grease and flour a 9×5 inch loaf pan.
- Sift together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla.
- Mix in chopped German chocolate alternately with buttermilk.
- Fold in dry ingredients until just combined.
- Pour batter into prepared pan and bake for 1 hour and 10 minutes.
- While cake bakes, combine evaporated milk, sugar, egg yolks, coconut, and pecans in a saucepan.
- Cook over medium heat, stirring constantly until thickened.
- Cool frosting slightly before spreading over warm cake.
- Allow cake to cool completely before serving.
Nutrition: Calories: 450 kcal | Protein: 6 g | Fat: 28 g | Carbs: 45 g
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