If you’ve ever loved German chocolate cake for its nutty, sweet, gooey topping—you’re going to fall head over heels for this German Chocolate Pound Cake. It takes all the richness of a traditional pound cake and infuses it with deep cocoa flavor, sweet German chocolate, and finishes strong with a thick layer of coconut-pecan frosting that you’ll want to eat by the spoonful.
It’s the perfect blend of decadent and nostalgic, baked in a Bundt for maximum drama with minimum effort.
Why I Love This Recipe
This cake is a celebration of flavor and texture: buttery, dense crumb; rich chocolate depth; and a topping so good it doubles as a dessert on its own. It’s ideal for holiday gatherings, birthdays, or just when you want to treat yourself to something unforgettable.
The base is a riff on a Southern-style chocolate pound cake—with buttermilk for tenderness and a combo of melted chocolate and cocoa powder for full-bodied flavor. The classic German chocolate topping pulls it all together with sweetened coconut, chopped pecans, and creamy richness.
Ingredients
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ cup vegetable oil
- 2½ cups granulated sugar
- 5 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- 4 oz sweet German chocolate, melted and slightly cooled
- ¼ cup unsweetened cocoa powder
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- ½ cup unsalted butter
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 tsp vanilla extract
Swaps & Notes
- Sweet German chocolate: Found in baking aisles near semi-sweet bars. Do not skip—its mild flavor is key.
- Buttermilk substitute: Use 1 cup milk + 1 tbsp vinegar or lemon juice if needed.
- Coconut-free option: Skip the topping and dust with powdered sugar, or try a simple chocolate ganache instead.
- Add-ins: Fold in ½ cup mini chocolate chips to the batter for a melty surprise.
Instructions
Step 1: Make the Cake Batter
Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.
In a large bowl, cream the butter, oil, and sugar until light and fluffy (about 4–5 minutes).
Add eggs one at a time, beating well after each. Stir in the vanilla and melted German chocolate.
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
Alternately add the dry mixture and buttermilk to the wet ingredients, starting and ending with the dry. Mix just until combined.
Pour batter into the prepared pan and smooth the top.
Step 2: Bake
Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10–15 minutes, then carefully invert onto a wire rack and let cool completely.
Step 3: Make the Coconut-Pecan Frosting
In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened—about 10–12 minutes.
Remove from heat and stir in coconut, pecans, and vanilla. Let cool to a spreadable consistency.
Step 4: Assemble
Once the cake is completely cooled, spoon or spread the frosting over the top. Serve immediately or chill to firm the topping.
Tips for Success
- Use room temp ingredients for a smoother batter and even baking.
- Grease your Bundt pan well—this cake has a rich texture and can stick.
- Don’t rush the frosting—stir it constantly and allow it to thicken properly.
- Let the cake cool fully before frosting to prevent melting.
Serving Suggestions and Pairings
This cake is rich, so a little goes a long way. It’s fantastic with:
- A scoop of vanilla bean or coconut ice cream
- A mug of strong black coffee or a glass of milk
- Served next to Big Family Banana Pudding for a Southern-style dessert table
- Paired with Pumpkin Delight Dessert or Easy Coconut Macaroons for texture and contrast
Storage & Leftovers
- Room Temp: Store covered for 2 days.
- Fridge: Keeps up to 5 days; let slices come to room temp before serving.
- Freezer: Wrap unfrosted slices tightly and freeze for up to 2 months.
More Recipes You’ll Love
For more bold bakes and nostalgic sweets, don’t miss:
- Neiman Marcus Cookies – chewy, crispy, and loaded
- Snow Globe Cookies – whimsical and festive
- Pumpkin Delight Dessert – creamy, cozy, and no-bake
- Easy Coconut Macaroons – naturally gluten-free, chewy, and sweet
- Big Family Banana Pudding – always a hit at gatherings
Final Thoughts
This German Chocolate Pound Cake is what happens when indulgence meets tradition. The chocolate base is rich and moist, the topping is classic and craveable, and together they create a dessert that’s equal parts comforting and celebratory.
Tried it? Snap a photo and tag @chefmaniac. We’d love to see your version! Want more crowd-pleasing desserts and from-scratch inspiration? Hit follow and stay tuned.
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