Baker’s German Chocolate Pound Cake is a delightful twist on the classic pound cake, combining rich chocolate flavor with the iconic coconut-pecan frosting that German chocolate is known for. This cake brings together the dense, buttery texture of a traditional pound cake with the sweet, nutty topping that makes every bite irresistible. It’s a perfect dessert for any occasion when you want to impress without spending hours in the kitchen.
Ingredients
To create our Baker’s German Chocolate Pound Cake, we carefully select ingredients that build both flavor and texture. Below you will find the precise components for the cake itself and the iconic coconut pecan frosting that crowns this dessert.
Cake Ingredients
The rich and moist texture of our German Chocolate Pound Cake relies on quality ingredients combined with precision.
| Ingredient | Amount | Preparation/Notes |
|---|---|---|
| Unsalted butter | 1 cup (2 sticks) | Softened |
| Granulated sugar | 2 cups | |
| Large eggs | 4 | Room temperature |
| All-purpose flour | 3 cups | Sifted |
| Unsweetened cocoa powder | 1/2 cup | Sifted |
| Baking powder | 1 teaspoon | |
| Salt | 1/2 teaspoon | |
| Whole milk | 1 cup | Room temperature |
| Pure vanilla extract | 2 teaspoons |
Coconut Pecan Frosting Ingredients
The signature coconut pecan frosting brings a luscious combination of sweet texture and nutty depth to our pound cake.
- Evaporated milk — 1 cup
- Granulated sugar — 1 cup
- Egg yolks — 3, lightly beaten
- Unsalted butter — 1/2 cup (1 stick), melted
- Vanilla extract — 1 teaspoon
- Sweetened shredded coconut — 1 1/2 cups
- Chopped pecans — 1 cup, toasted
These specific measurements ensure our frosting balances creamy sweetness with the crunch of toasted pecans and the chewiness of coconut for an unbeatable topping.
Equipment Needed
To create the perfect Baker’s German Chocolate Pound Cake, having the right equipment ensures smooth preparation and a flawless bake. Below is the detailed list of essential tools and their purposes:
| Equipment | Purpose |
|---|---|
| 9×5-inch loaf pan | For baking the rich chocolate pound cake with even heat distribution and ideal shape. |
| Electric mixer | To cream butter and sugar thoroughly and achieve the perfect cake batter consistency. |
| Mixing bowls | For combining cake ingredients and separately mixing the coconut-pecan frosting. |
| Measuring cups and spoons | To measure precise ingredient amounts for balanced flavor and texture. |
| Rubber spatula | To gently fold dry ingredients into wet without losing batter airiness. |
| Whisk | For blending the frosting ingredients smoothly, ensuring no lumps. |
| Cooling rack | To allow the cake to cool evenly once removed from the oven, preventing sogginess. |
| Saucepan | For cooking the frosting mixture with precise heat control to reach the right thickness. |
We recommend preparing all equipment before starting to mix the ingredients, which helps maintain the baking rhythm and prevents overmixing or cooling batter. Using these tools will maximize the texture, flavor, and finish of our Baker’s German Chocolate Pound Cake.
Prep Work
To achieve the perfect Baker’s German Chocolate Pound Cake, thorough prep work ensures every step flows smoothly. Let’s get our tools, ingredients, and oven ready before mixing the batter.
Preparing the Cake Pans
We start by prepping the 9×5-inch loaf pan. Properly preparing the pan is crucial for even baking and easy release of the pound cake.
- Grease the pan generously with unsalted butter or a baking spray to prevent sticking.
- Dust with a light coat of all-purpose flour, tapping out any excess.
- Alternatively, line the pan with parchment paper for an extra non-stick layer.
This step ensures that our rich chocolate pound cake maintains its dense yet tender texture without tearing during removal.
Preheating the Oven
Preheat the oven to an exact 325°F (163°C).
Why 325°F? This moderate temperature allows the dense pound cake to bake evenly without the edges burning or the center remaining undercooked.
| Item | Temperature | Purpose |
|---|---|---|
| Oven | 325°F | Even baking of pound cake |
Set the oven rack to the center position for optimal airflow and heat distribution. We recommend preheating the oven for at least 15 minutes before placing the cake inside.
Preparing Ingredients
Gather and prepare all ingredients before mixing—this enhances workflow and precision.
- Unsalted butter: Soften at room temperature for 30-45 minutes for easy creaming.
- Large eggs: Bring to room temperature to encourage better batter consistency.
- All-purpose flour, unsweetened cocoa powder, baking powder, and salt: Measure precisely and sift together once to remove lumps and promote even mixing.
- Whole milk: Let stand at room temperature to prevent batter curdling.
- Vanilla extract: Measure out and keep ready for quick addition.
- For the frosting ingredients, toast the pecans lightly in a dry skillet over medium heat for 5-7 minutes until fragrant and golden to intensify flavor.
- Shred any large coconut flakes finely if needed for an even texture in the frosting.
Directions
Follow these detailed steps to create our Baker’s German Chocolate Pound Cake with its rich texture and signature coconut-pecan frosting. Precision and timing are key to achieving the perfect balance of flavors and moistness.
Making the Cake Batter
- Cream the butter and sugar: In a large mixing bowl, beat 1 cup unsalted butter (softened) with 2 cups granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time: Incorporate 4 large eggs one by one, beating well after each addition to maintain a smooth, emulsified batter.
- Combine dry ingredients: In a separate bowl, sift together 3 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/2 tsp salt to ensure even mixing.
- Alternate adding dry ingredients with milk: Gradually add the dry mixture to the butter mixture alternately with 1 cup whole milk, starting and ending with the dry mix. Beat on low speed after each addition until just combined to avoid overmixing.
- Stir in vanilla: Finally, add 2 tsp pure vanilla extract and mix gently.
- Prepare for baking: Pour the batter evenly into the greased and floured 9×5-inch loaf pan, smoothing the top with a rubber spatula for even rising.
Baking the Pound Cake
- Preheat oven to 325°F (163°C) before placing the cake.
- Bake the cake in the middle rack for approximately 75-85 minutes or until a toothpick inserted in the center comes out clean.
- Begin checking the doneness starting at 70 minutes to prevent overbaking which can dry the dense pound cake.
| Step | Temperature | Time | Doneness Check |
|---|---|---|---|
| Bake Cake | 325°F (163°C) | 75-85 minutes | Toothpick clean |
- To ensure even baking, avoid opening the oven door frequently during the first 60 minutes.
Cooling the Cake
- Remove from oven carefully and place the loaf pan on a wire cooling rack.
- Let the cake cool in the pan for about 20 minutes to firm up and ease removal.
- Run a knife around the edges, then gently invert the cake onto the rack to cool completely.
- Allow the cake to cool fully before applying the signature coconut-pecan frosting; this prevents melting and ensures the frosting sets perfectly.
By following these directions closely, we guarantee a rich Baker’s German Chocolate Pound Cake with excellent crumb and classic flavor, perfectly ready for frosting and serving.
Preparing the Coconut Pecan Frosting
To perfectly complement our Baker’s German Chocolate Pound Cake, the coconut pecan frosting must be rich, creamy, and textured with toasted pecans and shredded coconut. Here’s how we prepare this classic topping step-by-step.
Ingredients Overview for the Frosting
| Ingredient | Quantity | Notes |
|---|---|---|
| Evaporated milk | 1 cup | Use whole evaporated milk |
| Granulated sugar | 1 cup | For caramelized sweetness |
| Egg yolks | 3 | Fresh eggs, room temperature |
| Unsalted butter | 1/2 cup (1 stick) | Cut into cubes |
| Vanilla extract | 1 teaspoon | Pure vanilla preferred |
| Sweetened shredded coconut | 1 1/2 cups | Adds chewy texture |
| Toasted chopped pecans | 1 cup | Toast until golden brown |
Step 1: Preparing the Base Mixture
In a medium saucepan, combine the evaporated milk, granulated sugar, and egg yolks. Using a whisk, blend the mixture together thoroughly until the sugar dissolves and the egg yolks are fully incorporated. This creates a smooth, rich base to which the butter and flavorings will be added.
Step 2: Cooking the Frosting Mixture
Place the saucepan over medium heat. Constantly whisk the mixture to ensure it does not scorch on the bottom. Cook until the mixture thickens noticeably and reaches a temperature of about 160°F (71°C). This process typically takes 10-15 minutes. The mixture should coat the back of a spoon and become shiny and custard-like.
Tip: Stirring constantly prevents curdling and ensures smoothness.
Step 3: Adding Butter and Vanilla
Remove the saucepan from heat. Immediately stir in the unsalted butter cubes one at a time, allowing each cube to melt fully before adding the next. Then whisk in the vanilla extract for depth of flavor.
Step 4: Incorporating Coconut and Pecans
Once the butter and vanilla are well combined, fold in the sweetened shredded coconut and toasted chopped pecans using a rubber spatula. Mix gently but thoroughly so the texture becomes creamy but still retains the signature chewy coconut and crunchy pecans that make this frosting unique.
Step 5: Cooling the Frosting
Transfer the frosting to a bowl and let it cool for about 30 minutes at room temperature. The frosting will thicken as it cools, achieving the ideal consistency for spreading on the cooled pound cake.
Important: Do not frost the cake while the frosting is warm. Warm frosting will melt and slide off the cake ruining the texture.
By following these precise steps, our Baker’s German Chocolate Pound Cake comes alive with the authentic coconut pecan frosting — irresistibly sweet, nutty, and texturally satisfying. This frosting perfectly balances the dense, chocolaty pound cake beneath.
Assembling the Cake
Now that our Baker’s German Chocolate Pound Cake and the luscious coconut-pecan frosting have both cooled to perfection, it’s time to bring these two elements together. This step is critical for achieving the iconic texture and flavor balance that defines this classic dessert.
Frosting the Pound Cake
To frost our German Chocolate Pound Cake flawlessly, we follow these precise steps:
- Ensure the Cake is Completely Cool
Before frosting, the pound cake must be at room temperature or cooler. Applying frosting to a warm cake will cause it to melt and slide off, ruining the texture and presentation.
- Prepare Your Spreading Tools
Use a butter knife or an offset spatula for smooth and even frosting application. A rubber spatula can also help in scraping the frosting bowl cleanly.
- Apply a Generous Layer of Frosting
Start spreading the coconut-pecan frosting in the center of the cake surface. Carefully spread it toward the edges, working gently to avoid tearing the cake’s delicate crumb.
- Create a Slightly Rustic Look
The traditional appearance features a slightly uneven, rustic texture to highlight the toasted pecans and shredded coconut throughout the frosting. Use gentle swirling motions to emphasize these textures.
- Optional: Add Extra Pecans or Coconut on Top
For presentation flair and extra crunch, sprinkle a handful of toasted chopped pecans or sweetened shredded coconut over the frosting once applied.
| Step | Tip | Reason |
|---|---|---|
| Cool Cake Completely | Patience is key | Prevents frosting from melting |
| Use Offset Spatula | For even spreading | Smooth finish and control |
| Spread Gently | Avoid pressing hard | Preserve the cake crumb |
| Rustic Texture Finish | Swirling motions with a spatula | Highlights frosting ingredients |
| Garnish with nuts/coconut | Optional but impactful | Adds crunch and visual appeal |
“The marriage of the rich chocolate cake with the creamy, nutty frosting creates the unmistakable magic of this German Chocolate Pound Cake.” By carefully assembling the cake, we ensure that every bite delivers the perfect balance of dense, buttery cake and the sweet, textured frosting that makes this dessert memorable.
Serving Suggestions
To fully enjoy the Baker’s German Chocolate Pound Cake, we recommend serving it with thoughtful accompaniments that complement its rich flavors and creamy coconut-pecan frosting. Here are some perfect pairings and presentation tips to elevate your dessert experience:
Ideal Serving Temperature
- Allow the cake to reach room temperature before slicing. This ensures the butter in the pound cake softens slightly, enhancing the moist, dense texture.
- For a slightly chilled variation, refrigerate slices for 15-20 minutes to intensify the chocolate flavor while keeping the frosting firm.
Portioning and Presentation
- Slice the cake into 1-inch thick pieces for balanced portions that highlight the frosting-to-cake ratio.
- Serve on white or pastel plates to contrast beautifully with the dark chocolate crumb and glossy frosting.
Paired Beverages
| Beverage Type | Specific Suggestions | Flavor Profile |
|---|---|---|
| Coffee | Medium roast black coffee or espresso | Bold, slightly bitter |
| Tea | Earl Grey, Darjeeling, or a light chai | Fragrant, slightly spicy or floral |
| Alcoholic Beverages | Port wine, Madeira, or a bourbon neat | Sweet, rich, enhancing chocolate |
Accompaniments
- Offer a dollop of whipped cream lightly sweetened with vanilla to add lightness.
- Fresh berries such as raspberries or blueberries add a tart contrast to the dense richness.
- A drizzle of caramel sauce or chocolate ganache can amplify the indulgence for special occasions.
Serving Tips for Gatherings
- Plate slices with a small spoonful of frosting on the side to allow guests to add more if desired.
- Garnish each slice with a few toasted pecan halves or a sprinkle of shredded coconut for appealing texture and aroma.
Quote to Inspire
“The magic of a great cake lies not only in its ingredients but in the careful harmony of every bite.”
By following these Serving Suggestions, we ensure our Baker’s German Chocolate Pound Cake stands out as a centerpiece dessert, delivering that unforgettable blend of dense, buttery crumb and luscious coconut-pecan frosting every time we serve it.
Storage Tips
Proper storage is essential to preserve the rich flavor and moist texture of our Baker’s German Chocolate Pound Cake. Follow these steps to maintain its freshness and quality:
Cooling Before Storing
Allow the cake to cool completely at room temperature before storage. Storing while warm traps moisture, causing sogginess or condensation in the container.
Short-Term Storage (Up to 3 Days)
- Wrap the cake tightly in plastic wrap or aluminum foil to prevent drying out.
- Place the wrapped cake in an airtight container or resealable bag.
- Store at room temperature in a cool, dry place away from direct sunlight.
Refrigeration (Up to 1 Week)
If you want to keep the cake longer:
- Wrap the cooled cake well in plastic wrap and aluminum foil for extra protection.
- Store inside an airtight container in the refrigerator.
- Before serving, let the cake sit at room temperature for at least 30 minutes to restore softness and flavor.
Freezing (Up to 3 Months)
For extended storage:
- Wrap the cake slices or whole cake tightly in plastic wrap.
- Double-wrap with aluminum foil to prevent freezer burn.
- Label with the date of freezing for easy tracking.
- To thaw, place the cake in the refrigerator overnight, then bring to room temperature before serving.
| Storage Method | Wrapping Required | Storage Location | Duration | Notes |
|---|---|---|---|---|
| Room Temperature | Plastic wrap or foil + container | Cool, dry place | Up to 3 days | Avoid heat and sunlight to maintain freshness |
| Refrigeration | Plastic wrap + foil + container | Refrigerator | Up to 1 week | Let rest at room temp before serving |
| Freezing | Double wrap (plastic + foil) | Freezer | Up to 3 months | Thaw overnight in fridge then serve at room temp |
“A well-stored Baker’s German Chocolate Pound Cake retains its signature moist crumb and luscious coconut-pecan frosting taste for days.“
By following these storage guidelines, we ensure every slice remains as delicious as the first bite.
Conclusion
Baker’s German Chocolate Pound Cake is a delightful twist on a classic favorite that brings rich chocolate and a luscious coconut-pecan frosting together in perfect harmony. With the right ingredients, tools, and a little patience, this cake is achievable for bakers of all levels.
Whether you’re serving it for a special occasion or simply treating yourself, this pound cake promises a memorable dessert experience. We’re confident that once you try this recipe, it’ll become a staple in your baking repertoire. Enjoy every bite!
Frequently Asked Questions
What makes Baker’s German Chocolate Pound Cake different from traditional pound cake?
It features a rich chocolate flavor and signature coconut-pecan frosting, combining dense, buttery cake with a sweet, nutty topping for a unique twist.
What are the main ingredients for the cake and frosting?
The cake includes butter, sugar, eggs, flour, cocoa powder, baking powder, salt, milk, and vanilla. The frosting uses evaporated milk, sugar, egg yolks, butter, vanilla, shredded coconut, and toasted pecans.
What equipment do I need to bake this cake?
You’ll need a 9×5-inch loaf pan, electric mixer, mixing bowls, measuring cups and spoons, rubber spatula, whisk, cooling rack, and a saucepan.
How should I prepare the pan and ingredients before baking?
Grease and flour or line the pan with parchment. Preheat oven to 325°F. Soften butter, bring eggs to room temperature, sift dry ingredients, and toast pecans beforehand.
How long does the cake bake and at what temperature?
Bake at 325°F (163°C) for 75-85 minutes, checking doneness with a toothpick to avoid overbaking.
When should I apply the coconut-pecan frosting?
Frost the cake only after it has completely cooled to ensure the frosting sets properly and maintains its texture.
Can I store Baker’s German Chocolate Pound Cake?
Yes, store at room temperature for short-term, refrigerate up to a week, or freeze for longer storage. Always cool completely and wrap well.
How should I serve this cake for the best experience?
Allow it to reach room temperature before slicing and pair with coffee, tea, or port wine. Garnish with whipped cream or fresh berries for added appeal.