German Chocolate Pound Cake Recipe

If you’re ready to discover the ultimate chocolate-meets-coconut treat, let me introduce you to the German Chocolate Pound Cake Recipe. This beauty is all about rich, buttery chocolate cake paired with a dreamy coconut-pecan frosting—each bite is a decadent nod to classic comfort but with the texture and “hug in a slice” appeal of a homemade pound cake. It’s perfect for coffee catch-ups, celebrations, or, frankly, just because you’re craving something sensational. Let’s make cake magic together!

Ingredients You’ll Need

The beauty of this German Chocolate Pound Cake Recipe is in its simplicity and the way each ingredient works together to create something truly lovely. You’ll find familiar pantry staples here, plus a few special touches that give it that signature flavor and texture.

• All-purpose flour: This provides the cake’s tender but sturdy crumb—don’t skip sifting for a light texture.
• Baking powder: Gives just the right amount of lift for a rich pound cake without making it airy.
• Salt: Enhances flavors and balances out all the sweetness.
• Unsalted butter: Softened butter brings unbeatable flavor and a melt-in-your-mouth richness.
• Granulated sugar: Much more than sweetness—it helps make the cake moist and golden.
• Large eggs: The secret to binding and a luscious, velvety crumb.
• Vanilla extract: Rounds out the chocolate and butter with its warm aroma.
• Buttermilk: Makes the crumb extra tender and slightly tangy—absolutely worth using.
• German sweet chocolate: For that classic flavor; semi-sweet is a fine swap in a pinch, but the authentic bar is magic.
• Evaporated milk: The base of the legendary coconut-pecan frosting—it creates that thick, almost caramel-like goodness.
• Additional granulated sugar: For sweet, glossy frosting that doesn’t overpower.
• Egg yolks: They help thicken the frosting and give it a rich, custardy flavor.
• More unsalted butter: Adds silkiness and depth to the frosting mix.
• Shredded coconut: For chewy, toasty texture and that unmistakable Southern flavor.
• Chopped pecans: Bring nutty crunch and balance out the sweetness of the cake and frosting.
• Another hit of vanilla extract: Finishes the frosting with a warm, inviting note.

How to Make German Chocolate Pound Cake Recipe

Step 1: Prepare the Cake Pan and Oven

Let’s start with an easy win: preheat your oven to 325°F (160°C). Take your time greasing and flouring a 10-inch bundt or tube pan, making sure you get into every nook and cranny. This guarantees the German Chocolate Pound Cake Recipe will come out with beautiful, defined edges—no sticking, just perfect cake drama.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Sifting really counts here—a quick run-through will keep the cake light and tender, never dense. Set it aside, because you’ll need it in a minute.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat your softened butter and sugar until creamy and pale. It should look fluffy and luscious—this is what makes your pound cake so rich. Let the mixer run for a few minutes; the air incorporated here is pure cake gold.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time. Each egg should disappear completely before the next goes in—this is how you build a beautiful structure. Finish this step with a splash of vanilla extract; it instantly turns your kitchen into a bakery.

Step 5: Combine Dry Ingredients and Buttermilk

Now alternate adding your dry mixture and buttermilk to the batter, starting and ending with the flour. This gentle method keeps everything tender and ensures the cake bakes up with that classic, velvety crumb the German Chocolate Pound Cake Recipe is known for.

Step 6: Add Chocolate

Fold in your chopped German sweet chocolate, making sure it’s evenly distributed for delicious pockets of chocolate in every bite. If you’re swapping for semi-sweet, the results are still dreamy—just a touch deeper in flavor.

Step 7: Bake

Scrape your batter into the prepared pan, levelling it out. Bake for 60 to 70 minutes, or until a toothpick inserted comes out clean and the cake pulls slightly away from the pan. Patience is key here—avoid opening the oven too much, and you’ll be rewarded with a perfectly baked cake.

Step 8: Cool the Cake

Let the cake rest in its pan for 15 minutes; this helps it settle and come out cleanly. Invert onto a wire rack and allow to cool completely before frosting. This step makes all the difference in texture and freshness.

Step 9: Make the Coconut-Pecan Frosting

In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Stir constantly over medium heat until thickened—watch as it transforms into the signature, caramel-rich base of this German Chocolate Pound Cake Recipe’s topping. Remove from heat and stir in coconut, pecans, and vanilla. Cool it to room temperature so it spreads beautifully over your cake.

Step 10: Frost and Serve

Generously slather the frosting over your cooled pound cake, letting it tumble down the sides and nestle into the curves. Slice, share, and enjoy the fruits of your labor—each bite is a slice of pure Southern comfort.

How to Serve German Chocolate Pound Cake Recipe

Garnishes

Top your German Chocolate Pound Cake Recipe with a little extra toasted coconut or a sprinkle of chopped pecans for added crunch and a beautiful finishing touch. A dusting of powdered sugar gives it a whimsical, bakery-fresh look, and a few curls of chocolate on top never hurt.

Side Dishes

This cake is rich, so it pairs brilliantly with something a bit lighter or contrasting: try fresh seasonal berries, a dollop of softly whipped cream, or even a scoop of classic vanilla ice cream. For something really special, serve with hot coffee or a fragrant cup of black tea to balance every bite.

Creative Ways to Present

It’s fun to slice the cake and stack wedges with layers of extra frosting in between for a party parfait presentation. Mini bundt cakes or cupcake-sized versions are adorable for brunch spreads or gift-giving. Add colorful edible flowers or a drizzle of melted chocolate for a show-stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

If you somehow end up with leftovers of this German Chocolate Pound Cake Recipe (it’s rare, trust me!), you can keep the cake covered at room temperature for up to two days. For ultimate freshness, refrigerate the cake—wrapped tightly—for up to five days. The flavors just keep getting better.

Freezing

Wrap unfrosted slices or even the whole cake securely in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the fridge before frosting. The coconut-pecan frosting can also be frozen separately—just bring it back to room temp and give it a gentle stir before using.

Reheating

To enjoy that fresh-baked warmth, zap individual slices (frosted or not) in the microwave for 10-15 seconds. If you prefer the oven, cover loosely with foil and heat at 300°F for about 10 minutes. The cake will taste just like it was baked that morning.

FAQs

Can I use regular chocolate instead of German sweet chocolate?

Yes, you can substitute semi-sweet chocolate if you don’t have German sweet chocolate on hand. The taste will be deeper but still delicious—just keep an eye out for added sugar since semi-sweet isn’t as sweet as the original.

Is buttermilk necessary for this recipe?

Absolutely! Buttermilk gives the German Chocolate Pound Cake Recipe its iconic tenderness and subtle tang. If you’re out, make a quick substitute by adding 1 tablespoon lemon juice or vinegar to a cup of milk and letting it sit for five minutes.

Can I make this recipe as cupcakes or a loaf cake?

Definitely! Just adjust your baking times—cupcakes will take about 20-25 minutes, while a loaf may need closer to an hour. The flavors remain just as wonderful in any shape.

How do I know when the pound cake is fully baked?

The best method is the toothpick test: Insert a toothpick into the thickest part of the cake. It should come out clean or with just a few moist crumbs. The cake will also pull away slightly from the pan when ready.

Can the frosting be made in advance?

Yes! The coconut-pecan frosting keeps well in the fridge for up to one week. Just let it come to room temperature and give it a good stir before spreading over your cake.

Final Thoughts

This German Chocolate Pound Cake Recipe is pure comfort with every bite—an irresistible blend of chocolatey richness, chewy coconut, and toasty pecan crunch. Trust me, your kitchen will smell like heaven, and your friends and family will beg for seconds. Give it a try, share the love, and make this classic cake part of your own sweet traditions!

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