The German Chocolate Pound Cake is a decadent, indulgent dessert that beautifully reimagines the beloved German Chocolate Cake in a rich, buttery pound cake form. Known for its dense texture, deep chocolate flavor, and signature coconut-pecan frosting, this dessert is the perfect fusion of sophistication and comfort. While its name may suggest German origins, the recipe is proudly American—named after Samuel German, the inventor of the original Baker’s German’s Sweet Chocolate used in the classic cake.
This version captures everything people love about the traditional German Chocolate Cake — the moist crumb, the velvety sweetness, and that irresistible nutty frosting — but in a more compact, sliceable form that’s perfect for any occasion. Whether for a family gathering, a holiday feast, or just a weekend treat, this pound cake will earn you rave reviews.
Why You’ll Love This Recipe
- Rich chocolate flavor: Deep, sweet, and perfectly balanced.
- Moist and buttery: Thanks to sour cream and buttermilk, every bite melts in your mouth.
- Classic Southern charm: It’s nostalgic, comforting, and elegant all at once.
- That frosting: Coconut, pecans, and caramelized sweetness—what more could you want?
Ingredients
For the Chocolate Pound Cake
- 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 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- ½ cup sour cream (for added richness and moisture)
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 sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Prepare the Cake Batter
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan, ensuring every nook and cranny is coated.
In a large mixing bowl, cream together the butter and sugar until light and fluffy — about 4 to 5 minutes. This step is crucial for building the perfect pound cake structure.
Add the eggs one at a time, mixing well after each addition. Then, pour in the melted German’s Sweet Chocolate and blend until the mixture is completely smooth and glossy.
Combine the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this to your chocolate mixture in alternating batches with buttermilk, starting and ending with flour. This alternating method ensures a balanced, smooth batter.
Mix in the vanilla extract and sour cream. The batter should have a rich, thick texture — silky yet substantial.
Bake the Pound Cake
Pour the batter evenly into the prepared pan and tap it gently on the counter to remove air bubbles. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Prepare the Coconut-Pecan Frosting
In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter over medium heat. Stir constantly — this step requires patience. Continue cooking for 10–12 minutes, or until the mixture thickens and coats the back of a spoon.
Remove from the heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Let the frosting cool until it reaches a spreadable consistency.
Assemble the Cake
Once the pound cake has completely cooled, spread the coconut-pecan frosting generously over the top and sides. For an extra touch of beauty, sprinkle additional toasted coconut or chopped pecans along the edges or top.
Variations
- Chocolate Chip Twist: Add ¾ cup of semi-sweet chocolate chips to the batter for bursts of melty chocolate.
- Bundt Drizzle: Thin the frosting with a splash of milk for a drizzle-style topping that beautifully cascades over the cake.
- Toasted Coconut: Toast the coconut before adding it to the frosting for a deeper, nuttier flavor.
- Mini Cakes: Pour batter into muffin tins for individual pound cake servings — ideal for parties or gifts.
- Rum-Infused Version: Add 1 tablespoon of dark or coconut rum to the frosting for a grown-up, tropical flair.
Cooking Notes
- Patience with the Frosting: Stir continuously while it thickens to avoid curdling the eggs. It should have a smooth, custard-like consistency before adding the coconut and pecans.
- Use Room Temperature Ingredients: This ensures even mixing and a smooth, lump-free batter.
- Avoid Overbaking: The perfect pound cake is tender and moist—check doneness early to prevent dryness.
- Cool Before Frosting: Applying frosting to a warm cake can cause it to melt and slide off.
Serving Suggestions
- Serve warm or at room temperature with a scoop of vanilla or coconut ice cream.
- Enjoy with whipped cream or fresh berries for a light contrast.
- Add a drizzle of chocolate ganache over the frosted cake for extra decadence.
- Serve with a cup of coffee or a cold glass of milk — it’s pure comfort.
- For an elegant touch, place the cake on a pedestal and decorate with whole pecans and a dusting of cocoa powder.
Expert Tips
- Prep in Advance: Measure and set out all ingredients before starting for a smooth workflow.
- Line the Pan Base: Add a round of parchment paper to prevent sticking, especially if using a tube pan.
- Storage: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5.
- Freezing: Wrap the cake tightly in plastic wrap and aluminum foil. It freezes beautifully for up to 2 months. Thaw overnight in the fridge before serving.
- Toast Your Pecans: Bake them at 350°F for 6–8 minutes or until fragrant — this enhances their nutty aroma.
Nutritional Information (Per Slice – Based on 12 Servings)
- Calories: 620
- Protein: 7g
-
Sodium: 270mg
(Values may vary depending on brands and portion sizes.)
FAQs
Is German Chocolate Pound Cake really from Germany?
No. It’s actually an American creation named after Samuel German, who developed Baker’s German’s Sweet Chocolate in the 1850s.
Can I use different chocolate?
Yes, though German’s Sweet Chocolate gives the authentic flavor. Using semi-sweet or dark chocolate will make it less sweet and more intense.
What if I don’t have buttermilk?
You can easily make your own substitute — combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Can I make this cake ahead of time?
Absolutely! In fact, it tastes even better the next day as the flavors meld together. For best results, frost it shortly before serving.
Can I freeze the cake?
Yes. Wrap it well in plastic wrap and foil, and freeze for up to 2 months. Defrost in the refrigerator overnight before enjoying.
Final Thoughts
The German Chocolate Pound Cake is a celebration of rich flavors and classic comfort. Every slice combines the buttery texture of a traditional pound cake with the decadent sweetness of the iconic coconut-pecan frosting. It’s elegant enough for celebrations yet simple enough for any home baker to master.
From the first forkful of moist chocolate cake to the last bite of caramel-kissed frosting, this dessert delivers pure satisfaction. Whether it’s served for a special holiday or just because, this cake proves that homemade indulgence never goes out of style.