There’s nothing quite like the decadence of a homemade German Chocolate Pecan Pound Cake. From the first slice to the very last crumb, this cake is an irresistible combination of flavors and textures. Imagine the deep, rich chocolate infused with buttery pecans and a sweet, gooey coconut frosting that wraps the entire dessert in pure indulgence. It’s a cake that feels special yet approachable, perfect for breakfast gatherings, holiday celebrations, or simply because you’re craving something extraordinary.

I stumbled upon the idea of combining the classic German chocolate cake flavors with the simplicity of a pound cake during one of my weekend baking adventures. My goal was to create something that didn’t require the meticulous layering of a traditional German chocolate cake but still delivered the same beloved flavors in every bite. The result was a rich, moist pound cake with the signature coconut pecan topping. Not only is it a crowd-pleaser, but it’s also incredibly versatile. Whether you enjoy it as a breakfast cake with your morning coffee or dress it up with a chocolate ganache drizzle for dessert, this cake is bound to become a favorite.

If you’re planning your holiday baking list, don’t miss our guide to “Explore festive baking ideas for the holiday season” with tips for creating seasonal treats here.

Why You’ll Love This Chocolate Pecan Cake Recipe

To start, this cake isn’t just any chocolate dessert; it’s a showstopper. Here are a few reasons why you’ll fall in love with it:

First, the flavor is unparalleled. The combination of German chocolate, toasted pecans, and sweetened coconut creates a balance of richness and sweetness that’s absolutely divine. Secondly, the texture is perfectly balanced. This pound cake, with its dense yet moist crumb, delivers the satisfying heft you expect from a traditional Southern dessert.

Moreover, it’s versatile. This recipe works just as well for a holiday dessert table as it does for a weekend brunch. For instance, you can serve it as-is for a casual gathering or dress it up with a ganache drizzle and extra pecans for a more elegant affair. Finally, it’s incredibly approachable. Unlike layered cakes that can be intimidating for beginners, this pound cake comes together in a single pan, making it an ideal choice for bakers of all skill levels.

If you’ve been looking for a recipe that combines simplicity with sophistication, this is it. Let’s gather the ingredients and get started!

Essential Ingredients for German Chocolate Pecan Pound Cake

For the Cake

• All-Purpose Flour: 2 ½ cups for structure and stability.
• Cocoa Powder: ½ cup to enhance the chocolate flavor.
• Baking Powder: 1 tsp to give the cake its lift.
• Salt: ½ tsp to balance the sweetness.
• Butter: 1 cup, softened, for a tender crumb.
• Granulated Sugar: 2 cups to sweeten and aerate the batter.
• Eggs: 4 large, for structure and richness.
• Buttermilk: 1 cup to add moisture and a slight tang.
• Sour Cream: ½ cup for extra tenderness and richness.
• German Sweet Chocolate: 4 oz, melted and cooled, for authentic flavor.
• Vanilla Extract: 2 tsp for depth of flavor.

For the Coconut Pecan Frosting

• Butter: ½ cup, for creaminess.
• Brown Sugar: 1 cup, for a caramel-like sweetness.
• Evaporated Milk: 1 cup to create a rich, smooth frosting base.
• Egg Yolks: 3 large, for thickening.
• Vanilla Extract: 1 tsp, to round out the flavors.
• Sweetened Coconut Flakes: 1 ½ cups, for texture and sweetness.
• Toasted Pecans: 1 cup, chopped, for crunch and nuttiness.

Optional Garnish

• Chocolate Ganache Drizzle: Made with melted chocolate and heavy cream for an extra layer of decadence.

Step-by-Step Guide to Making German Chocolate Pecan Pound Cake

1. Preparing the Pan

To begin, preheat your oven to 325°F (165°C). Proper preparation is crucial to ensure the cake releases cleanly from the pan, so grease a Bundt pan generously with butter or a non-stick spray, and then dust it with cocoa powder. This step not only prevents sticking but also gives the cake a seamless finish.

2. Mixing the Batter

Start by creaming the butter and sugar together in a large mixing bowl. This step is essential because it creates air pockets that help make the cake light and fluffy. Using a stand mixer or hand mixer, beat the butter and sugar on medium speed until the mixture is pale and creamy—about 3-4 minutes.

Next, add the eggs, one at a time, beating well after each addition. This gradual incorporation helps maintain the batter’s structure. Stir in the melted German chocolate and vanilla extract, ensuring everything is well combined.

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting not only removes lumps but also evenly distributes the dry ingredients. Gradually add these dry ingredients to the wet mixture, alternating with the buttermilk and sour cream. Start and end with the dry ingredients, mixing just until combined after each addition to avoid overmixing.

3. Baking the Cake

Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to release any trapped air bubbles. Place it in the preheated oven and bake for 60–75 minutes. You’ll know the cake is done when a toothpick inserted into the center comes out clean.

Once baked, let the German Chocolate Pecan Pound Cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. This step is critical because attempting to remove the cake while it’s too hot can cause it to break.

4. Making the Coconut Pecan Frosting

While the cake cools, prepare the frosting. In a medium saucepan, combine butter, brown sugar, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture begins to thicken—this usually takes about 10–12 minutes.

Remove the saucepan from heat and whisk in the egg yolks. Then, fold in the sweetened coconut flakes and toasted pecans. Allow the frosting to cool slightly before spreading it over the cooled cake.

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5. Decorating the Cake

To finish, spread the coconut pecan frosting generously over the top of the cake, letting it drip naturally over the sides. For an extra flourish, drizzle a chocolate ganache over the frosting and garnish with additional toasted pecans.

Baking Tips for the Best Chocolate Pecan Pound Cake

As with any baking project, small details can make a big difference.

• Room Temperature Ingredients: Ensure that the butter, eggs, and sour cream are at room temperature before you start. This ensures they blend more easily and evenly into the batter.
• Don’t Overmix: Overworking the batter can lead to a dense, tough cake. Mix just until the ingredients are incorporated.
• Toasting Pecans: Toasting the pecans before adding them to the frosting intensifies their flavor and adds a delightful crunch.
• Check for Doneness: Always test the cake with a toothpick. If it comes out clean or with just a few crumbs, your cake is ready.

Variations of German Chocolate Pound Cake to Try

This recipe is versatile, so feel free to experiment.

1. Nut-Free Option: Skip the pecans and use extra coconut flakes instead.
2. Chocolate Chip Addition: Fold in ½ cup of chocolate chips for added texture.
3. Dark Chocolate Lovers: Substitute German chocolate with dark chocolate for a deeper, more intense flavor.
4. Mini Pound Cakes: Divide the batter into mini Bundt pans for individual servings.

How to Store German Chocolate Pound Cake

Proper storage ensures your cake stays fresh and delicious.

• Room Temperature: Store the cake in an airtight container for up to 3 days.
• Refrigeration: Refrigerate the frosted cake for up to a week. Allow it to come to room temperature before serving.
• Freezing: Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight and frost before serving.

Serving Suggestions

This cake is as versatile in its presentation as it is in its preparation.

• For breakfast, pair a slice with a steaming cup of coffee or a creamy latte.
• For dessert, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
• For special occasions, dust the cake with powdered sugar and top with extra coconut flakes for a sophisticated touch.

Frequently Asked Questions

What’s the difference between chocolate cake and German chocolate cake?

The primary difference between chocolate cake and German chocolate cake lies in the ingredients and flavors. While traditional chocolate cake uses cocoa powder or unsweetened chocolate for a rich, straightforward chocolate flavor, German chocolate cake features German’s Sweet Chocolate, which is a milder, sweeter chocolate that adds a unique, caramel-like undertone.

Furthermore, the hallmark of a German chocolate cake is its signature frosting made with coconut and pecans, whereas chocolate cakes are typically frosted with chocolate buttercream, ganache, or whipped cream. In short, German chocolate cake is all about the balance of rich chocolate and sweet, nutty topping, while regular chocolate cake leans more toward deep, intense chocolate flavor.

What makes a pound cake different from a regular cake?

Pound cake stands out from regular cakes due to its dense, moist texture and the simplicity of its ingredients. Originally, pound cakes were made with a pound each of butter, sugar, eggs, and flour, which gave them their name and trademark weightiness. Over time, modern recipes have evolved to include ingredients like sour cream, buttermilk, and baking powder to create a softer, moister crumb.

Pound cakes, in contrast to most regular cakes, possess a rich, buttery flavor and are more substantial, thanks to creaming methods and leavening agents like baking soda or powder. In addition, pound cakes don’t typically rely on elaborate frostings; instead, they often feature glazes, light toppings, or are served plain to let their texture and flavor shine.

What cake mix can I substitute for German chocolate cake mix?

If you don’t have a German chocolate cake mix on hand, you can substitute it with a regular chocolate cake mix and make a few adjustments to capture the essence of German chocolate cake. First, add ½ cup of sweetened shredded coconut and ½ cup of chopped pecans to the batter to mimic the flavors found in traditional German chocolate cake.

Additionally, you can swap out regular cocoa powder with Dutch-process cocoa to enhance the chocolate flavor. To maintain the mild sweetness unique to German chocolate, consider adding an extra tablespoon of sugar or a splash of vanilla extract. This way, you’ll get close to the original flavor profile without needing the exact mix.

What is the best butter for baking a pound cake?

When it comes to baking a pound cake, unsalted butter is the best choice. Using unsalted butter allows you to control the amount of salt in the recipe, ensuring a perfectly balanced flavor. Additionally, high-quality butter with a high fat content, such as European-style butter, can elevate the richness and texture of your pound cake.

Moreover, using room temperature butter ensures proper creaming with sugar, creating the air pockets that give pound cakes their signature moist and dense crumb. If you only have salted butter on hand, reduce the salt in the recipe by about ¼ teaspoon per stick of butter used to avoid overpowering the cake.

What is the frosting on German chocolate cake made of?

What truly distinguishes a German chocolate cake is its frosting. Known as coconut pecan frosting, it’s made with a rich, custard-like base of evaporated milk, egg yolks, and butter, which are cooked together until thickened. Once the mixture reaches the right consistency, sweetened shredded coconut and chopped pecans are folded in to add texture and flavor.

This frosting is unique because it doesn’t require powdered sugar or a mixer; instead, it’s cooked on the stovetop for a silky, caramel-like finish. Unlike traditional frostings, which are typically smooth and spreadable, the coconut pecan frosting is chunky, adding both flavor and visual appeal to the cake. It pairs perfectly with the mild chocolate flavor of the cake.

Is German chocolate cake the same as Devil’s Food Cake?

No, German chocolate cake and Devil’s Food Cake are not the same. While both are chocolate cakes, they have distinct differences in flavor and texture. Devil’s Food Cake is characterized by its deep, dark chocolate flavor and ultra-light, fluffy texture, which comes from the use of baking soda and coffee in the batter. The coffee enhances the chocolate flavor, and the baking soda creates a lighter crumb.

In contrast, German chocolate cake is milder in flavor and denser in texture due to the use of German’s Sweet Chocolate and less emphasis on leavening agents. Additionally, German chocolate cake is topped with a coconut pecan frosting, whereas Devil’s Food Cake is usually paired with a rich chocolate buttercream or ganache. Essentially, Devil’s Food Cake is for those who crave bold chocolate intensity, while German chocolate cake is for those who love a balanced sweetness with unique toppings.

Conclusion

In conclusion, making a German Chocolate Pecan Pound Cake from scratch is not only a rewarding experience but also an opportunity to create a dessert that brings people together. Furthermore, this recipe offers the perfect balance of flavor, texture, and presentation, making it suitable for any occasion. Whether you’re baking it for a festive holiday gathering, a casual family breakfast, or even as a special treat for yourself, this cake is guaranteed to impress.

Additionally, its simplicity ensures that bakers of all skill levels can achieve success, while its rich flavors make it a standout on any table. Not only is it a versatile recipe, but it’s also a great way to explore Southern dessert traditions and experiment with your own personal touches. For example, you could try adding a chocolate ganache drizzle or incorporating extra coconut flakes for a unique twist.

Finally, don’t forget that baking is about more than just the end result—it’s about the joy of creating something from scratch and sharing it with the people you love. So, grab your apron, preheat your oven, and dive into this delicious recipe. Trust me, your kitchen will smell heavenly, and your guests will be asking for seconds.