German Chocolate Pound Cake combines the rich, buttery texture of a classic pound cake with the iconic flavors of German chocolate. This dessert is a delightful twist on traditional recipes, featuring layers of moist cake infused with chocolate and topped with a luscious coconut-pecan frosting. It’s a perfect treat for celebrations or simply satisfying a sweet craving.
We love how this cake balances dense, tender crumb with the sweet, nutty topping that German chocolate is famous for. Whether you’re a longtime fan or trying it for the first time, these recipes bring out the best of both worlds. Let’s dive into making a German Chocolate Pound Cake that’s sure to impress and become a new favorite in your dessert lineup.
Ingredients
To craft the perfect German Chocolate Pound Cake, precise ingredients are essential. Each component contributes to the cake’s moist texture and the signature rich flavor of German chocolate complemented by a luscious topping.
Dry Ingredients
We rely on these dry ingredients for structure and that classic pound cake crumb.
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsweetened cocoa powder
Wet Ingredients
These ingredients add moisture, richness, and the distinctive depth that makes the cake uniquely satisfying.
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk, room temperature
- 4 ounces German sweet chocolate, melted and slightly cooled
German Chocolate Frosting Ingredients (Optional)
The iconic coconut-pecan frosting brings the authentic German chocolate experience to this pound cake.
| Ingredient | Quantity |
|---|---|
| Sweetened shredded coconut | 1 ½ cups |
| Chopped pecans | 1 cup |
| Evaporated milk | 1 cup |
| Granulated sugar | 1 cup |
| Unsalted butter | ½ cup (1 stick) |
| Egg yolks | 4, lightly beaten |
| Vanilla extract | 1 teaspoon |
This combination of ingredients ensures a perfect balance between the cake’s dense, buttery crumb and the rich, chewy frosting layered on top.
Equipment Needed
To master our German Chocolate Pound Cake recipe, gathering the right equipment is crucial for achieving the perfect texture and presentation. Below is a detailed list of the essential tools and their purposes.
Baking Tools
- 9×5-inch Loaf Pan
We use this standard size to create the classic pound cake shape with even baking throughout.
- Mixing Bowls (Large and Medium)
Multiple bowls help us separate dry and wet ingredients for precise mixing.
- Electric Hand Mixer or Stand Mixer
Creaming the butter and sugar until fluffy is key for the dense yet tender crumb of the cake.
- Measuring Cups and Spoons
Accurate measurement of ingredients ensures consistent results every time.
Preparation Tools
- Rubber or Silicone Spatula
For folding ingredients gently, especially when incorporating the melted German sweet chocolate.
- Whisk
Helps blend dry ingredients thoroughly before combining with wet ingredients.
- Cooling Rack
We transfer the cake here immediately after baking to prevent sogginess from steam.
Frosting Equipment
- Medium Saucepan
Essential to cook the coconut-pecan frosting gently over medium heat without burning.
- Wooden Spoon or Heat-Resistant Spatula
For stirring the custard-like frosting continuously to achieve the right consistency.
| Equipment | Purpose |
|---|---|
| 9×5-inch Loaf Pan | Shape and bake the pound cake evenly |
| Mixing Bowls (Large & Medium) | Separate ingredients and mix efficiently |
| Electric Hand or Stand Mixer | Cream butter and sugar for rich texture |
| Measuring Cups and Spoons | Accurate ingredient portioning |
| Rubber or Silicone Spatula | Fold in ingredients without deflating batter |
| Whisk | Combine dry ingredients evenly |
| Cooling Rack | Allow cake to cool without moisture accumulation |
| Medium Saucepan | Heat and cook frosting ingredients safely |
| Wooden Spoon or Heat-Resistant Spatula | Stir frosting continuously to avoid lumps |
Having this equipment on hand allows us to focus on perfecting the German Chocolate Pound Cake texture and flavor with ease. Each tool plays a specific role in achieving the moist crumb and luscious coconut-pecan frosting this recipe is celebrated for.
Instructions
Follow these detailed steps to create a moist, rich German Chocolate Pound Cake perfectly layered with classic coconut-pecan frosting. Each stage ensures we achieve the ideal balance between dense crumb and luscious topping.
Preparing the Batter
- Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan to prevent sticking.
- In a medium bowl, whisk together the dry ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- In a large mixing bowl, cream 1 cup unsalted butter (softened) with 2 cups granulated sugar using an electric mixer on medium-high speed until light and fluffy (about 4 minutes).
- Add 4 large eggs one at a time, beating well after each addition to incorporate air and create a smooth batter.
- Stir in 1 teaspoon vanilla extract.
- Gradually alternate adding the dry ingredients and 1 cup buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix each addition just until combined.
- Gently fold in 4 ounces melted German sweet chocolate, ensuring even distribution without over-mixing.
Baking the Cake
- Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60 to 70 minutes. Begin checking doneness at 60 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- To ensure even baking, avoid opening the oven door frequently. Rotate the pan halfway through baking if your oven tends to have hot spots.
- Once baked, remove the cake from the oven and let it sit in the pan on a wire rack for 10 minutes.
Cooling the Cake
- After the initial rest, carefully run a butter knife around the edges to loosen the cake.
- Invert the cake onto the cooling rack and remove the pan.
- Let the cake cool completely (approximately 1 to 2 hours) before frosting to prevent melting or sliding of the signature coconut-pecan topping.
- When fully cool, spread the prepared coconut-pecan frosting generously over the top for the perfect finishing touch.
| Step | Temperature/Time | Notes |
|---|---|---|
| Oven Preheat | 350°F (175°C) | Prepare pan while the oven preheats |
| Baking Time | 60-70 minutes | Toothpick check at 60 minutes |
| Cooling in Pan | 10 minutes | Allows cake to slightly firm |
| Cooling on Rack | 1-2 hours | Essential before frosting |
Directions for German Chocolate Frosting
To achieve the iconic Coconut Pecan Frosting that defines a German Chocolate Pound Cake, precise preparation and careful attention to texture are essential. Follow the steps below to create a luscious, chewy frosting that perfectly complements the rich pound cake.
Making the Coconut Pecan Frosting
We begin by combining the key ingredients that give the frosting its signature flavor and texture:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Step-by-step preparation:
- In a medium saucepan, whisk together the evaporated milk, granulated sugar, and egg yolks until smooth.
- Add the butter and place the saucepan over medium heat, continuously stirring with a wooden spoon or heat-resistant spatula.
- Cook the mixture, stirring constantly, for about 12 to 15 minutes until it thickens to a spreadable custard-like consistency. The mixture should coat the back of the spoon but not be grainy or curdled.
- Remove the pan from heat and stir in the vanilla extract, followed by folding in the shredded coconut and chopped pecans.
- Let the frosting cool slightly to thicken further but still remain spreadable.
| Ingredient | Measurement |
|---|---|
| Evaporated Milk | 1 cup |
| Granulated Sugar | 1 cup |
| Egg Yolks | 3, lightly beaten |
| Unsalted Butter | 1/2 cup |
| Vanilla Extract | 1 teaspoon |
| Sweetened Shredded Coconut | 1 cup |
| Chopped Pecans | 1 cup |
Frosting Application Tips
To get the best results when spreading your German Chocolate Frosting on the pound cake, keep these tips in mind:
- Apply frosting while still warm: The frosting should be warm enough to spread smoothly but not hot enough to drip excessively.
- Use an offset spatula: This tool provides better control and helps spread the frosting evenly over the cake’s surface.
- Layer generously: The traditional coconut-pecan frosting is thick and chunky, so don’t be shy about applying a rich layer to complement the pound cake’s dense crumb.
- Cool cake is key: Ensure the pound cake has cooled completely before frosting to prevent melting or sliding.
- Refrigerate briefly after frosting: Letting the cake rest for 20 to 30 minutes in the refrigerator helps the frosting set firmly for clean slices.
By mastering these steps, we enhance the defining characteristics of the German Chocolate Pound Cake’s finishing touch — its rich, textured frosting bursting with sweet coconut and crunchy pecans.
Serving Suggestions
Our German Chocolate Pound Cake shines best when paired with complementary flavors and delightful presentations that elevate its rich, buttery crumb and the iconic coconut-pecan frosting. Here are some carefully curated serving ideas to enhance every bite and impress your guests.
1. Classic Presentation
- Slice the cake into generous portions about 1 inch thick.
- Serve on simple white plates to highlight the cake’s deep chocolate hue and golden coconut-pecan topping.
- Add a dollop of fresh whipped cream on the side for a light contrast.
- Garnish with a sprinkle of toasted pecans or a few coconut flakes for texture and visual appeal.
2. Warm and Cozy
- Gently warm individual slices in the microwave for 15 to 20 seconds.
- Top immediately with a scoop of vanilla bean ice cream to create a warm-cold sensation.
- Drizzle with pure caramel sauce or a rich chocolate ganache for added decadence.
- Serve with a small cup of freshly brewed coffee or hot tea to balance the sweetness.
3. Fresh Fruit Pairing
- Complement the cake with fresh berries such as raspberries or strawberries to add a bright, tart element.
- Arrange a medley of sliced kiwi, orange segments, and blueberries around the slice for a vibrant, colorful plate.
- Lightly dust the fruit and cake plate with powdered sugar for elegance.
- Optionally, add a sprig of fresh mint for aroma and a pop of green.
4. Elegant Dessert Platter
Create a versatile dessert platter centered around our German Chocolate Pound Cake with the following accompaniments:
| Component | Description |
|---|---|
| Cake slices | Cut into bite-sized squares for easy serving |
| Mini whipped cream dollops | Piped for decorative effect |
| Toasted coconut flakes | Adds extra crunch and enhances coconut flavor |
| Chopped pecans | Enhances nutty richness |
| Fresh berries | Raspberries and blackberries for tartness |
| Chocolate curls | Dark chocolate shavings for an extra touch of indulgence |
This platter invites guests to customize their bites and enjoy a symphony of textures and flavors.
5. Beverage Pairings
- Pair our rich cake with a robust cup of espresso or dark roast coffee to complement the chocolate notes.
- For an indulgent option, serve with a glass of tawny port or a sweet dessert wine such as a late-harvest Riesling.
- A cold glass of whole milk or a creamy chai latte also balances the cake’s richness beautifully.
Pro Tip: Always serve the coconut-pecan frosting chilled or at room temperature to maintain its luscious texture while allowing the cake’s flavors to fully develop on the palate.
Using these Serving Suggestions, we ensure every slice of our German Chocolate Pound Cake becomes a memorable dessert experience perfect for any occasion or sweet craving.
Make-Ahead and Storage Tips
Mastering the art of storing and prepping ahead for our German Chocolate Pound Cake guarantees ultimate freshness and flavor whenever we want to indulge. Here’s how to keep our cake moist, luscious, and ready for any occasion.
Make-Ahead Tips
- Bake in advance: We can prepare the German Chocolate Pound Cake up to 3 days before serving. After cooling completely, wrap it tightly in plastic wrap to lock in moisture.
- Frost closer to serving: For the best texture and flavor, apply the coconut-pecan frosting no more than 24 hours before serving. This preserves the frosting’s signature chewiness and prevents it from becoming too soft or runny.
- Freeze for longer storage: To store the cake longer, wrap it tightly in plastic wrap and then aluminum foil before freezing. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
Storage Methods
| Storage Method | Duration | Key Step |
|---|---|---|
| Room Temperature | Up to 2 days | Keep wrapped in plastic wrap |
| Refrigerator | 5 to 7 days | Store in an airtight container |
| Freezer | Up to 3 months | Wrap tightly in plastic and foil |
Tips for Maintaining Freshness
- Avoid refrigerating unfrosted cake longer than 2 days to prevent drying.
- When refrigerating a frosted cake, store it in an airtight container or cake dome to protect the frosting’s texture.
- Before serving, bring refrigerated or frozen cake to room temperature for at least 30 minutes to enhance flavor and softness.
- Reheat individual slices gently in the microwave for 10-15 seconds to revive moisture and warmth without melting the frosting.
“Properly storing our German Chocolate Pound Cake means every bite stays as rich, moist, and flavorful as when it first came out of the oven.“
By following these make-ahead and storage tips, we ensure our German Chocolate Pound Cake remains an irresistible dessert whether served today or weeks later.
Conclusion
German Chocolate Pound Cake is a timeless treat that brings together rich flavors and delightful textures. With the right ingredients, tools, and techniques, we can create a dessert that’s both impressive and comforting.
Whether for a special occasion or a simple indulgence, this cake promises to satisfy and impress every time. Let’s embrace the process and enjoy every delicious slice together.
Frequently Asked Questions
What makes German Chocolate Pound Cake different from regular pound cake?
German Chocolate Pound Cake combines a dense, moist pound cake base with melted German sweet chocolate and is topped with a rich coconut-pecan frosting, giving it a unique balance of rich chocolate and sweet, chewy textures.
What are the key ingredients for the cake batter?
The cake batter includes all-purpose flour, baking powder, baking soda, salt, cocoa powder, unsalted butter, granulated sugar, eggs, vanilla extract, buttermilk, and melted German sweet chocolate.
What ingredients are needed for the coconut-pecan frosting?
The frosting requires sweetened shredded coconut, chopped pecans, evaporated milk, granulated sugar, unsalted butter, egg yolks, and vanilla extract.
What baking tools do I need to make this cake?
Essential tools include a 9×5-inch loaf pan, mixing bowls, an electric mixer, measuring cups, spatulas, a whisk, a cooling rack, a medium saucepan, and a wooden spoon.
How long should I bake the German Chocolate Pound Cake?
Bake the cake for 60 to 70 minutes, checking for doneness by inserting a toothpick in the center; it should come out clean when done.
When should I apply the coconut-pecan frosting?
The cake should be completely cooled (1 to 2 hours) before spreading the frosting, which should be applied while still warm for easier spreading.
How should I serve German Chocolate Pound Cake?
Serve slices on white plates with whipped cream or vanilla ice cream and caramel sauce. Fresh fruit and beverage pairings also enhance the dessert experience.
Can I make the cake ahead of time?
Yes, bake the cake up to three days in advance and frost it no more than 24 hours before serving for the best texture and flavor.
What is the best way to store leftover cake?
Store unfrosted cake at room temperature for up to two days, refrigerate frosted cake, or freeze leftovers for up to three months to maintain freshness.
How do I reheat leftover slices?
Gently reheat individual slices in the microwave or oven to preserve moisture and flavor without drying the cake.