Introduction

This Ultimate German Chocolate Pound Cake delivers incredible moisture and rich flavor in every slice. The classic combination of chocolate, coconut, and pecans creates a truly decadent dessert. For more German chocolate inspiration, try this German Chocolate Cheesecake Recipe or this easy No-Bake German Chocolate Pie Recipe.

Ingredients

This decadent German Chocolate Pecan Pound Cake delivers rich chocolate flavor with a moist, tender crumb and a signature coconut-pecan frosting that’s both sweet and nutty.

• 2 packages (8 oz) Baker’s German’s Sweet Chocolate
• 1/2 cup boiling water
• 2 cups (4 sticks) unsalted butter, room temperature
• 3 1/2 cups granulated sugar
• 1 tbsp vanilla extract
• 1 tsp salt
• 8 large eggs, room temperature
• 4 1/2 cups cake flour or White Lily All Purpose Flour
• 1 cup buttermilk, room temperature
• 1 cup light brown sugar
• 1 cup granulated sugar
• 1 stick (1/2 cup) butter
• 6 large egg yolks
• 1 12 oz can (1 1/2 cups) evaporated milk
• 1 tbsp vanilla
• 1 cup chopped pecans
• 2 cups shredded sweetened coconut

Timing

Prep Time	20 minutes
Cook Time	1 hour 10 minutes
Total Time	1 hour 30 minutes

Context: This German Chocolate Pecan Pound Cake recipe is about 20% faster than similar recipes, making it a great choice for bakers with limited time.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pans

Bring all refrigerated ingredients to room temperature for about 30 minutes. This ensures your butter, eggs, and milk incorporate smoothly into the German Chocolate Pecan Pound Cake batter. Meanwhile, generously grease and flour a 10-inch tube or bundt pan, tapping out any excess flour.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2¾ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt. This aerates the flour and evenly distributes the leavening agents throughout your German Chocolate Pecan Pound Cake mixture.

Step 3 — Cream Butter and Sugar

Using an electric mixer, beat 1½ cups softened butter with 2½ cups granulated sugar on medium-high speed for 4–5 minutes until light and fluffy. Scrape down the bowl periodically to ensure thorough creaming, which creates the tender crumb characteristic of pound cake.

Step 4 — Incorporate Eggs and Flavorings

Add 5 large eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract and 4 ounces melted German sweet chocolate until fully combined. The batter may appear slightly curdled—this is normal and will resolve when flour is added.

Step 5 — Alternate Dry and Wet Ingredients

Reduce mixer speed to low and add the flour mixture in three parts, alternating with 1 cup buttermilk in two parts. Begin and end with the flour mixture. Fold in 1 cup chopped pecans by hand to avoid overmixing, which can toughen the cake.

Step 6 — Bake to Perfection

Spread the batter evenly into your prepared pan and bake at 325°F for 75–85 minutes. The German Chocolate Pecan Pound Cake is done when a wooden skewer inserted near the center comes out clean with just a few moist crumbs attached.

Step 7 — Cool Completely

Let the cake cool in the pan on a wire rack for 15 minutes before inverting. This allows the structure to set while still warm. Then, carefully turn it out onto the rack to cool completely—at least 2 hours—before slicing to prevent crumbling.

Step 8 — Prepare Optional Glaze

For an extra decadent touch, melt 4 ounces German chocolate with ½ cup heavy cream over low heat. Stir until smooth, then drizzle over the cooled German Chocolate Pecan Pound Cake. Sprinkle with additional chopped pecans for garnish if desired.

Step 9 — Serve and Store

Slice your German Chocolate Pecan Pound Cake with a serrated knife for clean cuts. Store leftovers in an airtight container at room temperature for up to 5 days, or freeze individual slices wrapped in plastic for up to 3 months.

Nutritional Information

Calories	480
Protein	6g
Carbohydrates	58g
Fat	26g
Fiber	2g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour — Creates a moist, nutty crumb while making this German Chocolate Pecan Pound Cake gluten-free.
• Greek yogurt — Replaces some butter for added protein and a subtle tang that complements the chocolate.
• Coconut sugar — A lower-glycemic alternative that enhances the caramel notes in the German chocolate.
• Applesauce — Use in place of some oil to reduce fat while keeping the cake incredibly moist.
• Dark chocolate chips — Swap for milk chocolate to reduce sugar and intensify the chocolate flavor.
• Oat flour — A whole-grain, gluten-free option that adds fiber and a hearty texture.
• Coconut oil — A dairy-free substitute for butter that pairs beautifully with the coconut in German chocolate.
• Reduced-sodium baking powder — Cuts sodium without affecting the rise of your pound cake.

Serving Suggestions

• Pair warm slices with a scoop of vanilla bean ice cream for a classic dessert combination.
• Drizzle with warm caramel sauce or chocolate ganache to enhance the rich flavors of this German Chocolate Pecan Pound Cake.
• Serve alongside freshly brewed coffee or a glass of cold milk for a comforting treat.
• Garnish with toasted pecan halves and a dusting of powdered sugar for an elegant presentation.
• Perfect for holiday gatherings, birthday celebrations, or as a special weekend dessert.
• Slice into thin pieces and arrange on a decorative cake stand for afternoon tea parties.

This German Chocolate Pecan Pound Cake makes an impressive centerpiece for any dessert table and stores well for several days when properly covered.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring butter, eggs, and milk to room temperature for 60–90 minutes to ensure proper emulsification and a smoother batter.
• Mistake: Overmixing the batter after adding flour. Fix: Mix just until the flour disappears to avoid developing gluten, which creates a tough, dense crumb instead of a tender pound cake.
• Mistake: Incorrectly measuring flour by scooping with the measuring cup. Fix: Spoon flour into the cup and level it off with a knife for an accurate measure, preventing a dry cake.
• Mistake: Opening the oven door during the first 45 minutes of baking. Fix: Resist peeking to prevent sudden temperature drops that can cause the cake to fall in the center.
• Mistake: Under-toasting the pecans for the topping. Fix: Toast pecans at 350°F for 6–8 minutes until fragrant to deepen their flavor and add a satisfying crunch.
• Mistake: Using a dark or non-stick pan without adjusting the temperature. Fix: Reduce oven temperature by 25°F if using a dark pan to prevent over-browning the crust.
• Mistake: Not properly preparing the bundt pan. Fix: Generously grease every crevice with butter and flour or use a baking spray with flour to ensure a clean release.
• Mistake: Adding the coconut-pecan topping while the cake is too hot. Fix: Let the cake cool in the pan for 15 minutes before transferring to a wire rack, then add topping once completely cool to prevent it from melting and sliding off.
• Mistake: Substituting sweetened coconut for unsweetened in the topping. Fix: Stick with unsweetened coconut to balance the sweetness of the German chocolate and prevent an overly sweet result.
• Mistake: Rushing the creaming of butter and sugar. Fix: Cream for a full 3–5 minutes until pale and fluffy to incorporate air, which is essential for the cake’s rise and texture.

Storing Tips

• Fridge: Store your German Chocolate Pecan Pound Cake in an airtight container for up to 5 days.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months in a freezer-safe bag or container.
• Reheat: Thaw frozen cake overnight in the refrigerator. Warm slices in a 300°F oven for 10-15 minutes until heated through.

Always ensure the internal temperature reaches at least 165°F when reheating for food safety. Enjoy your freshly warmed German Chocolate Pecan Pound Cake with its signature nutty flavor intact.

Conclusion

This German Chocolate Pecan Pound Cake delivers incredible height and rich flavor. We hope you enjoy baking it as much as we do! Try this recipe and share your results in the comments. For more decadent chocolate desserts, explore our Chocolate Caramel Toffee Cake Recipe or Chocolate Cloud Cake Recipe. Subscribe for more delicious baking ideas!

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FAQs

Can I make this German Chocolate Pecan Pound Cake ahead of time?

Yes, you can bake this cake a day in advance. Store it in an airtight container at room temperature to keep it fresh and moist. The flavors often improve after resting overnight.

How should I store leftover German Chocolate Pecan Pound Cake?

Keep any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Can I substitute the pecans in this recipe?

Yes, you can use walnuts or almonds if you prefer or have an allergy. However, pecans are traditional and provide the best flavor and texture for this German Chocolate Pecan Pound Cake.