German Chocolate Pound Cake

The German Chocolate Pound Cake is a rich, decadent twist on the classic German Chocolate Cake—a dessert known for its luscious coconut-pecan frosting, deep chocolate flavor, and moist layers. However, this version offers the same indulgent experience in a denser, more buttery pound cake format. With origins tracing back to a recipe created using Baker’s German’s Sweet Chocolate, this cake is not actually from Germany. Instead, it’s an all-American classic named after Samuel German, the chocolate’s inventor.

This cake combines the best of both worlds: the dense, satisfying texture of pound cake and the iconic nutty, creamy, coconut-laced topping that has made German Chocolate Cake a beloved favorite for generations. It’s perfect for special occasions, holidays, or whenever you’re craving something comforting and rich.

Let’s explore how to make this luxurious dessert from scratch.

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 tsp baking soda

• ½ tsp salt

• 1 cup buttermilk

• 1 tsp pure vanilla extract

• ½ cup sour cream (adds extra moisture and richness)

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 tsp vanilla extract

Preparation

Step 1: Prepare the Chocolate Pound Cake Batter

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 butter and sugar until light and fluffy, about 4–5 minutes.

3. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.

4. Add the melted German’s sweet chocolate and mix well until smooth and fully blended.

Step 2: Mix Dry Ingredients

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 buttermilk, beginning and ending with flour.

7. Stir in the vanilla extract and sour cream. The batter should be thick and velvety.

Step 3: Bake the Cake

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 out onto a wire rack to cool completely.

Step 4: Prepare the Coconut-Pecan Frosting

11. In a medium saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.

12. Cook, stirring constantly, until thickened—about 10–12 minutes.

13. Remove from heat and stir in coconut, pecans, and vanilla. Let the mixture cool until it thickens enough to spread.

Step 5: Assemble the Cake

14. Once the cake has completely cooled, 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 top.

Variations

• Chocolate Chip Version: Fold ¾ cup semi-sweet chocolate chips into the batter before baking for extra richness.

• Bundt Frosting Drizzle: If you prefer a drizzle, thin out the frosting with a splash of milk and pour it over the cake.

• Toasted Coconut: Toast the coconut before adding it to the frosting for enhanced texture and flavor.

• Mini Cakes: Use a muffin tin for individual servings—perfect for parties!

• Rum Infused: Add a tablespoon of dark rum or coconut rum to the frosting for a grown-up twist.

Cooking Note

• Do not rush the frosting—it must thicken on the stove for the perfect consistency. Constant stirring is crucial to avoid scrambled eggs.

• Use room temperature ingredients for a smoother, more evenly mixed batter.

• Be careful not to overbake—this pound cake should remain moist and tender.

• Allow the cake to cool completely before frosting to avoid the topping melting and sliding off.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

• Perfect paired with a cup of coffee or a glass of cold milk.

• For an elegant presentation, serve on a cake stand and top with a sprinkle of toasted coconut and whole pecans.

• Add a drizzle of chocolate ganache for extra decadence.

Tips

• Prep all ingredients in advance to streamline the process.

• Line your baking pan with parchment paper on the bottom for easy release.

• Store the cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days.

• The cake also freezes well—wrap slices in plastic wrap and foil, then freeze for up to 2 months.

• To toast pecans, bake in a 350°F oven for 6–8 minutes or until fragrant.

Prep Time: 25 minutes

Cooking Time: 1 hour 10 minutes

Total Time: 1 hour 35 minutes

Nutritional Information (Per Slice – based on 12 servings)

• Calories: 620

• Protein: 7g

• Sodium: 270mg

Note: These values are approximate and can vary based on ingredient brands and portion sizes.

FAQs

Is German Chocolate Pound Cake really German?

No, it’s actually American! The name comes from the brand “German’s Sweet Chocolate,” named after Samuel German.

Can I use a different chocolate?

Yes, but German’s Sweet Chocolate gives this cake its distinct flavor. Semi-sweet or dark chocolate will alter the taste.

What if I don’t have buttermilk?

You can make a substitute by mixing 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! It’s even better the next day as the flavors deepen. Store it properly and frost just before serving for best results.

Can I freeze this cake?

Yes. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Conclusion

The German Chocolate Pound Cake is a show-stopping dessert that balances elegance with indulgence. With its deep chocolate flavor, rich buttery crumb, and irresistible coconut-pecan frosting, it’s a recipe that brings people together—whether it’s a holiday dinner, a birthday, or a Sunday treat. While the original German Chocolate Cake is a classic layer cake, this pound cake version offers a heartier texture and is simpler to make while delivering the same beloved flavors.

Bake this once, and it might just become a staple in your recipe collection. It’s comfort food with a gourmet twist—beautiful to serve, even better to eat, and unforgettable in every bite.

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