German Chocolate Pound Cake

Why Make This Recipe

German Chocolate Pound Cake is a delightful and rich dessert that offers a unique twist on traditional pound cake. With its moist texture and the sweet, nutty flavor of coconut and pecans, this cake is perfect for celebrations or casual gatherings. The combination of German chocolate and creamy frosting makes it a showstopper that never fails to impress.

How to Make German Chocolate Pound Cake

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 4 large eggs, room temperature
• 4 oz Baker’s German’s Sweet Chocolate, melted and slightly cooled
• 2 ½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 1 tsp pure vanilla extract
• ½ cup sour cream (adds extra moisture and richness)
• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, beaten
• ½ cup unsalted butter
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 4–5 minutes.
3. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
4. Add the melted German’s sweet chocolate and mix well until smooth and fully blended.
5. In a separate bowl, sift together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the chocolate mixture alternately with the buttermilk, beginning and ending with flour.
7. Stir in the vanilla extract and sour cream. The batter should be thick and velvety.
8. Pour the batter into the prepared pan and tap it gently to remove air bubbles.
9. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
11. In a medium saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, and butter.
12. Cook, stirring constantly, until the mixture thickens—about 10–12 minutes.
13. Remove from heat and stir in the coconut, pecans, and vanilla. Let this mixture cool until it thickens enough to spread.
14. Once the cake has cooled completely, generously spread the coconut-pecan frosting over the top and sides.
15. For a decorative touch, press chopped pecans or toasted coconut along the bottom edge or on top.

How to Serve German Chocolate Pound Cake

To serve German Chocolate Pound Cake, slice it into thick pieces and place them on dessert plates. You can enjoy it plain, or serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

How to Store German Chocolate Pound Cake

To store the cake, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week or freeze it for up to three months. Make sure to wrap it well to prevent freezer burn.

Tips to Make German Chocolate Pound Cake

• Ensure that the butter is softened to room temperature for easy mixing.
• Don’t overmix the batter; mix just until combined.
• If you want a deeper chocolate flavor, consider using a high-quality cocoa powder in addition to the German chocolate.
• Allow the cake to cool completely before frosting to ensure the frosting does not melt.

Variation

You can add different nuts like walnuts or even chocolate chips to the batter for added texture. For a twist, consider using other kinds of flavored chocolate or adding a layer of fruit preserves beneath the frosting.

FAQs

Q: Can I use regular chocolate instead of German chocolate?
A: Yes, you can use regular chocolate, but keep in mind that it will change the flavor profile. German chocolate has a unique sweetness.

Q: How can I make my cake even more moist?
A: Adding a bit more sour cream or buttermilk can enhance moisture. You can also try brushing the cake with a simple syrup after baking.

Q: Can I make this cake ahead of time?
A: Absolutely! This cake tastes even better the next day. You can bake it ahead of time and frost it just before serving.

German Chocolate Pound Cake

A delightful and rich dessert combining German chocolate with a sweet, nutty flavor from coconut and pecans, perfect for celebrations or casual gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Cake, Dessert

Cuisine American, German

Servings 12 servings

Calories 450 kcal

Ingredients

  

For the Cake

• 1 cup unsalted butter, softened Make sure butter is at room temperature
• 2.5 cups granulated sugar
• 4 large eggs, room temperature
• 4 oz Baker's German’s Sweet Chocolate, melted and slightly cooled
• 2.5 cups all-purpose flour Sifted
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 cup buttermilk
• 1 tsp pure vanilla extract
• 0.5 cup sour cream Adds extra moisture and richness

For the Frosting

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, beaten
• 0.5 cup unsalted butter
• 1.5 cups sweetened shredded coconut
• 1 cup chopped pecans
• 1 tsp vanilla extract

Instructions

 

Preparation

• Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
• In a large mixing bowl, cream the softened butter and sugar until light and fluffy (about 4–5 minutes).
• Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
• Add the melted German’s sweet chocolate and mix until smooth.

Mixing Dry Ingredients

• In a separate bowl, sift together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the chocolate mixture alternately with the buttermilk, beginning and ending with flour.
• Stir in the vanilla extract and sour cream until the batter is thick and velvety.

Baking

• Pour the batter into the prepared pan and tap gently to remove air bubbles.
• Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Making the Frosting

• In a medium saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, and butter.
• Cook, stirring constantly, until the mixture thickens (about 10–12 minutes).
• Remove from heat and stir in the coconut, pecans, and vanilla. Let cool until it thickens enough to spread.

Serving

• Once the cake has cooled completely, generously spread the coconut-pecan frosting over the top and sides.
• Press chopped pecans or toasted coconut along the bottom edge or on top for a decorative touch.

Notes

Wrap tightly in plastic wrap or aluminum foil; store at room temperature for up to 3 days or refrigerate for up to a week. Can be frozen for up to 3 months.

Keyword Chocolate Dessert, Coconut Pecan Frosting, German Chocolate Cake, Pound cake