German Chocolate Pound Cake Recipe

If you’re on the hunt for a dessert that combines rich chocolate flavor with a moist, dense crumb, you absolutely must try this German Chocolate Pound Cake Recipe. It takes the classic pound cake to decadent heights using semisweet chocolate, cocoa, and a luscious coconut-pecan icing that’s as scrumptious as it sounds. Whether you’re baking for a special occasion or a cozy weekend treat, this recipe brings an old-school bakery charm with a twist that will have everyone asking for seconds.

Ingredients You’ll Need

The magic of this German Chocolate Pound Cake Recipe lies in simple, quality ingredients that each play a vital role. From the buttery base and perfectly balanced cocoa to the irresistible toasted pecans and coconut in the icing, every item is essential for that signature flavor and texture.

• 1/4 cup semisweet chocolate chips: Melts down smoothly to infuse a deep chocolate taste.
• 1 1/2 cups (3 sticks) unsalted butter, room temperature: Creates tenderness and richness in the cake.
• 2 3/4 cups granulated sugar: Sweetens and helps achieve a fluffy texture.
• 5 large eggs, room temperature: Adds structure and moisture, binding everything beautifully.
• 2 1/4 cups sifted all-purpose flour: The foundation that holds the cake together.
• 3/4 cup unsweetened cocoa powder: Boosts the chocolate flavor without extra sweetness.
• 1/2 teaspoon instant coffee powder: Enhances the richness of the chocolate subtly.
• 1/2 teaspoon baking powder: Ensures just the right amount of lift.
• 1/2 teaspoon salt: Balances sweetness and deepens flavor.
• 1 1/3 cups buttermilk, room temperature: Adds moisture and a slight tang for complexity.
• 1 tablespoon vanilla extract: Rounds out the flavors with warm, sweet notes.
• 3/4 cup chopped raw pecans: Toasted to add crunch and nutty sweetness.
• 3/4 cup evaporated milk: Integral to the rich coconut-pecan icing consistency.
• 4 tablespoons unsalted butter: Enhances the icing’s creamy mouthfeel.
• 1/4 cup light brown sugar, packed: Adds caramel undertones to the icing.
• 1/4 cup granulated sugar: Balances the sweetness of the topping.
• 2 large egg yolks: Give the icing body and silkiness.
• 1 1/2 cups sweetened coconut flakes: Provides chewiness and tropical flair to the topping.
• 1 teaspoon vanilla extract: Infuses the icing with a comforting vanilla aroma.

How to Make German Chocolate Pound Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by heating your oven to 325°F (163°C) and generously greasing a 12-cup Bundt pan. This step is crucial for the cake to release effortlessly after baking, so don’t skimp.

Step 2: Melt the Chocolate

Pop your semisweet chocolate chips in a microwave-safe bowl and heat in 15-second bursts, stirring each time until smooth. Let it cool slightly so it won’t scramble the batter later.

Step 3: Cream Butter and Sugar

Using a stand mixer fitted with a whisk, whip the butter on high speed for a couple of minutes. Gradually add the sugar and keep whipping until the mixture becomes pale and fluffy. This is the foundation for a light yet rich pound cake.

Step 4: Incorporate the Eggs

Add your eggs one at a time, making sure to mix well after each addition. Scrape down the sides of the bowl with a spatula frequently – this ensures everything blends perfectly and your cake has an even crumb.

Step 5: Combine Dry Ingredients and Liquids

On the lowest mixer setting, gently add your sifted flour in two parts to avoid overmixing. Stir in the cocoa powder, instant coffee, baking powder, and salt. Then add the melted chocolate, buttermilk, and vanilla extract only until just combined for that perfect moist texture.

Step 6: Bake the Cake

Pour batter into your Bundt pan and bake for 70 to 80 minutes. To know when it’s ready, insert a toothpick in the center: it should come out clean. Don’t let it overbake! Once done, lower the heat to 275°F (135°C) and remove the cake from the oven.

Step 7: Cool the Cake

Allow the cake to rest in the pan on a wire rack for 10 minutes before carefully inverting it onto a plate. Let it cool fully at room temperature. Cover lightly so it stays moist and fresh for your next step.

Step 8: Toast the Pecans

While the cake cools, preheat to 350°F (175°C). Toast chopped pecans on a parchment-lined baking sheet for 10 to 12 minutes until fragrant and golden brown. This step elevates the icing’s flavor by bringing out the nut’s natural oils.

Step 9: Prepare the Coconut-Pecan Icing

Combine evaporated milk, butter, brown sugar, granulated sugar, and egg yolks in a saucepan over medium heat. Keep whisking constantly until melted and combined, then cook for 12 to 15 minutes until thickened and a beautiful light amber color.

Step 10: Finish the Icing

Remove the pan from heat and stir in sweetened coconut flakes, vanilla extract, and the toasted pecans. Mix until everything is evenly distributed and glossy.

Step 11: Add the Icing and Serve

Drizzle or spread this luscious coconut-pecan icing all over your cooled cake. Let it sit at room temperature to allow the flavors to meld before slicing and serving. You’re in for a treat!

How to Serve German Chocolate Pound Cake Recipe

Garnishes

Sprinkling a handful of extra toasted pecans or a light dusting of cocoa powder over the frosted cake adds a finishing touch that looks beautiful and hints at the flavors inside.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a refreshing contrast, serve alongside a cup of hot coffee or robust black tea.

Creative Ways to Present

Try slicing the cake and serving it with layers of fresh berries arranged on the side or drizzled with a warm caramel sauce. For celebrations, add edible gold leaf flakes or chocolate shavings for some extra sparkle.

Make Ahead and Storage

Storing Leftovers

Keep any leftover German Chocolate Pound Cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days to maintain moisture and freshness.

Freezing

You can freeze the cake without the icing for up to two months. Wrap the cake tightly in plastic wrap, then foil, and thaw overnight in the refrigerator before adding the fresh coconut-pecan topping.

Reheating

If you’d like a warm slice, heat the cake gently in the microwave for about 15 seconds or briefly in a low-temperature oven. It’s lovely served a bit warmed to enhance the flavors and make the icing slightly melty.

FAQs

What is the difference between German chocolate cake and this German Chocolate Pound Cake Recipe?

Traditional German chocolate cake usually features layered cakes with frosting between and on top, often with a coconut-pecan frosting. This recipe takes that iconic flavor profile and condenses it into a dense, moist pound cake with the same delicious coconut-pecan icing, delivering the richness in a simpler, single-layer form.

Can I use regular milk instead of buttermilk?

Buttermilk adds a subtle tang and reacts with the baking powder to help the cake rise perfectly. If you don’t have buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using as a substitute.

How do I avoid overbaking the pound cake?

Keep a close eye starting at 70 minutes and test with a toothpick inserted in the center. As soon as it comes out clean or with a few moist crumbs, your cake is done. Overbaking can dry out the cake, so it’s better to check earlier than later.

Is the instant coffee powder necessary?

While optional, the instant coffee powder enhances the depth of the chocolate flavor without making the cake taste like coffee. It’s a secret ingredient that bakers use to intensify richness subtly.

Can I make the coconut-pecan frosting ahead of time?

Yes, you can prepare the frosting a day ahead and store it in the refrigerator. Warm it gently before spreading over the cake to make it easy to spread again and bring out its ooey-gooey goodness.

Final Thoughts

Making this German Chocolate Pound Cake Recipe is like unwrapping a little piece of homemade bliss every time you slice into it. The way chocolate and coconut come together with tender crumb and crunchy pecans will make it a fast favorite in your baking repertoire. So don’t hesitate — gather your ingredients and create this comforting, indulgent cake that’s guaranteed to bring smiles at any gathering.

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