Name: German Chocolate Pound Cake
Prep time: 25 min
Cook time: PT-488664H35M31S
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, at room temperature; 1 cup sour cream, at room temperature; 2 teaspoons vanilla extract; 4 ounces German’s sweet baking chocolate, melted and cooled; 1/2 cup buttermilk, at room temperature; Coconut-Pecan Frosting; 1 cup evaporated milk; 3 large egg yolks; 1 cup granulated sugar; 1/2 cup unsalted butter; 1 teaspoon vanilla extract; 1 1/2 cups sweetened shredded coconut; 1 cup chopped pecans, toasted if desired

The first slice of German chocolate pound cake is pure indulgence. Dense and buttery, yet tender enough to melt in your mouth, it’s layered with deep chocolate richness and crowned with a luscious coconut-pecan frosting that glistens like caramel. Each bite is a beautiful marriage of velvety chocolate and nutty sweetness, the kind of dessert that lingers on your tongue long after the last crumb disappears. It’s a cake that feels like both comfort and celebration in one.

Behind the Recipe

German chocolate pound cake has a special place in my heart because it takes the traditional decadence of German chocolate cake and gives it a southern twist by baking it in pound cake form. I remember walking into my grandmother’s kitchen, the smell of chocolate wafting through the air as she beat butter and sugar with her old hand mixer. By the time the cake emerged from the oven, everyone gathered, waiting for that first generous slice topped with gooey coconut-pecan frosting. It was always more than a dessert, it was an event.

Recipe Origin or Trivia

Despite the name, German chocolate cake is not from Germany. It was named after Samuel German, an American baker who created a special dark baking chocolate for the Baker’s Chocolate Company in 1852. The original recipe, published in the 1950s, quickly became a household favorite. The pound cake variation borrows the same beloved flavors—rich chocolate, coconut, and pecans—then packages them in a moist, dense loaf or Bundt-style cake that’s easier to serve but just as memorable.

Why You’ll Love German Chocolate Pound Cake

Versatile: Works as a showstopping dessert, a party centerpiece, or a slice with coffee.

Budget-Friendly: Uses common baking ingredients you likely already have.

Quick and Easy: Simpler than a layer cake but still delivers big flavor.

Customizable: Adjust sweetness, add more nuts, or even drizzle with chocolate ganache.

Crowd-Pleasing: A universally loved flavor combination.

Make-Ahead Friendly: The flavor deepens if made a day before serving.

Great for Leftovers: Tastes just as amazing on day two, sometimes even better.

Chef’s Pro Tips for Perfect Results

Getting this cake just right takes a few insider tricks:

Cream the butter and sugar thoroughly for a lighter crumb.
Bring eggs and sour cream to room temperature to avoid a dense texture.
Melt chocolate gently over a double boiler to prevent scorching.
Test doneness with a toothpick but avoid overbaking to keep it moist.
Let the cake cool completely before frosting so the topping sets beautifully.

Kitchen Tools You’ll Need

You won’t need a bakery kitchen, just these essentials:

Mixing Bowls: For wet and dry ingredients.
Hand Mixer or Stand Mixer: To cream butter and sugar properly.
Measuring Cups and Spoons: For accuracy.
Saucepan: For preparing the coconut-pecan frosting.
Bundt Pan or Loaf Pan: Traditional vessel for pound cake.
Cooling Rack: Ensures even cooling and prevents soggy bottoms.

Ingredients in German Chocolate Pound Cake

Every ingredient plays a role in this decadent creation.

All-purpose flour: 2 1/2 cups, forms the cake’s structure.
Baking soda: 1/2 teaspoon, balances acidity and aids rise.
Salt: 1/2 teaspoon, enhances flavor.
Unsalted butter: 1 cup (softened), provides richness and tender crumb.
Granulated sugar: 2 cups, sweetens and creates structure.
Large eggs: 4, add richness and bind the batter.
Sour cream: 1 cup, ensures moist texture.
Vanilla extract: 2 teaspoons, enhances flavor depth.
German’s sweet baking chocolate: 4 ounces (melted and cooled), the signature chocolate base.
Buttermilk: 1/2 cup, balances flavor and improves tenderness.

For the coconut-pecan frosting:

Evaporated milk: 1 cup, base of the custard-like frosting.
Egg yolks: 3, thicken the frosting.
Granulated sugar: 1 cup, sweetens and caramelizes.
Unsalted butter: 1/2 cup, makes the frosting rich and silky.
Vanilla extract: 1 teaspoon, enhances flavor.
Sweetened shredded coconut: 1 1/2 cups, adds texture and signature flavor.
Chopped pecans: 1 cup, give nutty crunch.

Ingredient Substitutions

Don’t worry if you’re missing an ingredient, here are easy alternatives:

German’s chocolate: Use semi-sweet chocolate with a tablespoon of sugar.
Sour cream: Swap with plain Greek yogurt.
Buttermilk: Make your own by adding 1/2 tablespoon vinegar or lemon juice to 1/2 cup milk.
Pecans: Walnuts work well too.

Ingredient Spotlight

German’s Chocolate: This special baking chocolate is less sweet than milk chocolate, giving the cake its signature flavor.

Coconut: Its chewy texture and natural sweetness are what make the frosting unforgettable.

Instructions for Making German Chocolate Pound Cake

Baking this cake is a journey worth savoring step by step:

Preheat Your Equipment: Heat oven to 350°F (175°C). Grease and flour a Bundt or loaf pan.
Combine Ingredients: Whisk flour, baking soda, and salt together in a medium bowl.
Prepare Your Cooking Vessel: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add sour cream and vanilla. Stir in melted chocolate.
Assemble the Dish: Alternate adding flour mixture and buttermilk to the wet batter, beginning and ending with flour. Mix just until combined.
Cook to Perfection: Pour batter into prepared pan and bake 55–65 minutes, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes, then invert onto a rack to cool completely.
Finishing Touches: For frosting, whisk evaporated milk, egg yolks, sugar, and butter in a saucepan over medium heat until thickened, about 10–12 minutes. Remove from heat, stir in vanilla, coconut, and pecans. Let cool slightly.
Serve and Enjoy: Spread frosting over cooled cake, slice, and savor.

Texture & Flavor Secrets

This cake’s dense yet tender crumb is balanced by the frosting’s creamy, chewy texture. Chocolate richness mingles with the caramel-like sweetness of coconut and pecans, creating a bite that’s both indulgent and harmonious.

Cooking Tips & Tricks

Always use room-temperature ingredients for a consistent batter.
Cool the frosting slightly before spreading to prevent dripping.
Store cake covered to keep it moist and flavorful.

What to Avoid

Overmixing the batter, which leads to a dense cake.
Rushing the cooling process, which can make the frosting slide off.
Using hot chocolate straight from melting, which may scramble eggs when mixed in.

Nutrition Facts

Servings: 12
Calories per serving: 480

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes

Make-Ahead and Storage Tips

This cake can be made a day in advance and tastes even better after resting. Store at room temperature covered for up to 3 days or refrigerate up to 5 days. For longer storage, freeze unfrosted cake slices tightly wrapped for up to 2 months.

How to Serve German Chocolate Pound Cake

Slice generously and serve with a cup of coffee or a glass of cold milk. For extra flair, drizzle with chocolate sauce or top with whipped cream alongside fresh berries.

Creative Leftover Transformations

Don’t let leftovers go unnoticed:

Cube cake and layer into trifles with whipped cream and fruit.
Toast slices lightly and spread with a thin layer of Nutella.
Crumble into ice cream sundaes for added decadence.

Additional Tips

Add an extra ounce of melted chocolate for deeper flavor. Toast pecans before stirring into frosting for more aroma. For an elegant touch, dust the cake lightly with cocoa powder before frosting.

Make It a Showstopper

Serve on a pedestal cake stand with frosting dripping slightly down the sides. Garnish with extra toasted pecans and coconut flakes for visual appeal.

Variations to Try

Mini Loaves: Bake in smaller pans for giftable cakes.
Chocolate Drizzle: Add melted chocolate over the frosted cake.
Nut-Free: Skip the pecans for a smoother frosting.
Double Chocolate: Stir mini chocolate chips into the batter.
Holiday Twist: Add a pinch of cinnamon or espresso powder to the batter.

FAQ’s

1. Can I use regular chocolate instead of German’s chocolate?

Yes, semi-sweet chocolate works with a little added sugar.

2. Can I make this without coconut?

Yes, though it won’t be traditional. Simply omit or substitute with chopped nuts.

3. Can I bake this in loaf pans?

Yes, divide batter evenly and adjust baking time to 45–50 minutes.

4. Can I freeze the cake?

Yes, freeze unfrosted slices wrapped tightly for up to 2 months.

5. Can I make the frosting ahead?

Yes, prepare a day before and refrigerate, then bring to room temperature before using.

6. Do I have to use sour cream?

It’s recommended for moisture, but Greek yogurt is a good substitute.

7. Can I add chocolate chips?

Yes, folding in 1 cup of chips makes the cake even more chocolatey.

8. Can I reduce the sugar?

Yes, but the cake may lose some tenderness and sweetness.

9. How do I know when it’s done?

A toothpick inserted should come out mostly clean with a few moist crumbs.

10. Can I serve it warm?

Yes, but wait until frosting cools slightly before spreading.

Conclusion

German chocolate pound cake is pure comfort wrapped in chocolate, coconut, and pecans. It’s dense, rich, and unforgettable, the kind of cake that makes gatherings brighter and coffee breaks sweeter. Trust me, you’re going to love this one, and let me tell you, it’s worth every bite.