German Chocolate Pecan Pound Cake
A Decadent Southern-Inspired Twist on a Classic
German Chocolate Cake, with its iconic coconut-pecan frosting, is a well-loved American classic that dates back to the mid-20th century. Contrary to popular belief, it’s not actually German in origin; it was named after Samuel German, the American chocolatier who developed a special type of dark baking chocolate for the Baker’s Chocolate Company. Our version borrows the soul of the original but reimagines it in the form of a dense, moist pound cake—a style known for its rich crumb and buttery texture. Think of it as the best of both worlds: Southern-style comfort meets nostalgic bakery charm.
This cake is ideal for special occasions, family gatherings, or any time you want to serve something that feels luxurious without being fussy. Whether you’re a seasoned baker or trying your hand at pound cakes for the first time, this guide will walk you through every step with warmth, clarity, and a few handy tricks to make your baking journey as smooth as your cake batter.
Common Pitfalls: Troubleshooting Pound Cake Like a Pro
Baking pound cake can be deceptively simple. Many assume that because it’s a humble, “all-in-one” style of cake, it’s foolproof. But there are a few pitfalls worth avoiding:
- Dry or crumbly cake: This often stems from overbaking or mismeasured flour. We’ll use the scoop and level method to prevent that.
- Dense and heavy texture: Pound cakes are supposed to be rich, but not brick-like. Creaming your butter and sugar properly creates a light structure.
- Sunken centers: Usually caused by underbaking or opening the oven door too early. Patience is key.
- Greasy bottom: Excess butter or poor mixing can cause uneven texture. We’ll beat the batter in stages to maintain emulsification.
Each step in this recipe is designed to keep these issues at bay, so even beginners can feel confident about achieving a picture-perfect result.
Choosing Ingredients with Purpose
The beauty of this pound cake lies in its balance of chocolate, sweetness, nuttiness, and buttery richness. Here’s what to consider when shopping:
- German’s Sweet Chocolate: This is a mild, sweet dark chocolate with about 48% cacao. It melts beautifully and lends the signature flavor. If unavailable, you can substitute semi-sweet chocolate but reduce the sugar slightly.
- Butter: Unsalted, high-quality butter is key. We’re using a lot, so flavor matters.
- Brown Sugar + Granulated Sugar: This combo enhances the depth of the cake. Brown sugar also adds moisture.
- Buttermilk: Offers a slight tang and helps tenderize the crumb. It also activates the baking soda.
- Pecans: Toasted pecans add crunch and a buttery richness. Toasting is non-negotiable—it brings out the flavor.
- Shredded Sweetened Coconut: Essential for the coconut-pecan topping. You can use unsweetened if preferred, but the sweetness helps balance the rich chocolate base.
- Eggs: Room temperature eggs whip better and mix evenly into the batter.
- All-purpose flour: Gives enough structure without being too tough.
Equipment Essentials: What You Need (and What You Don’t)
You don’t need a professional kitchen to make this cake, but a few tools help things go smoothly:
- 12-cup Bundt pan: The classic shape for a pound cake. Non-stick is ideal, but always grease and flour thoroughly.
- Electric mixer: Stand mixers make creaming easy, but a hand mixer works fine.
- Kitchen scale (optional but recommended): For accuracy in measuring flour and sugar.
- Heavy-bottom saucepan: For making the coconut-pecan topping.
- Cooling rack: Prevents soggy bottoms when cooling your cake.
Smart Substitutions and Customizations
This recipe is flexible with a few smart swaps:
- Gluten-free: Use a 1:1 gluten-free flour blend. Pound cake texture is dense, so it adapts well.
- Dairy-free: Substitute butter with a dairy-free baking stick, and use full-fat coconut milk with a splash of vinegar in place of buttermilk.
- Nut-free: Skip the pecans and increase the coconut. Add a pinch of cinnamon for extra flavor.
- Chocolate options: If you can’t find German’s sweet chocolate, semi-sweet or dark chocolate chips work, but balance the sugar accordingly.
Flavor Boosting Secrets
Even classics deserve an upgrade. Here are some little tweaks to elevate your cake:
- Espresso powder: A teaspoon added to the batter deepens the chocolate flavor.
- Vanilla bean paste: Swap this for extract for more intense vanilla notes.
- Bourbon or dark rum: Add a splash to the frosting or cake batter for a Southern twist.
- Sea salt: A pinch of flaky salt on the frosting cuts the sweetness beautifully.
Prep Like a Pastry Chef: Timing and Organization
Here’s a smart game plan to make your baking session stress-free:
- Toast your pecans first so they have time to cool before adding them to the batter or frosting.
- Bring all dairy and eggs to room temp—cold ingredients don’t blend well.
- Make the frosting ahead and chill it slightly. This allows it to thicken and become spreadable.
- Grease your pan right before pouring in the batter to ensure the cake doesn’t stick.
Ingredients
For the Cake:
- 2 cups (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 1 cup (200g) light brown sugar, packed
- 5 large eggs, room temperature
- 4 oz (113g) German’s sweet chocolate, melted and slightly cooled
- 1 tbsp vanilla extract
- 3 cups (360g) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (240ml) buttermilk, room temperature
- 1 cup (120g) toasted pecans, chopped
For the Coconut-Pecan Topping:
- 1 cup (200g) light brown sugar
- ½ cup (1 stick/113g) unsalted butter
- 1 cup (240ml) evaporated milk
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 ½ cups (130g) sweetened shredded coconut
- 1 cup (120g) toasted pecans, chopped
- Pinch of salt
Instructions
Make the Cake:
- Preheat oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan thoroughly.
- In a large bowl or stand mixer, cream the butter and sugars together on medium-high speed for 4–5 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Scrape down the bowl.
- Mix in the melted chocolate and vanilla until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- With the mixer on low, alternate adding dry ingredients and buttermilk, starting and ending with flour. Mix just until combined—do not overbeat.
- Fold in the toasted pecans.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack and cool completely.
Make the Coconut-Pecan Topping:
- In a medium saucepan, combine brown sugar, butter, evaporated milk, and egg yolks.
- Cook over medium heat, whisking constantly, until thickened (about 10–12 minutes).
- Remove from heat and stir in vanilla, coconut, pecans, and a pinch of salt.
- Let cool until spreadable. It will thicken as it cools.
Assemble:
Once the cake is fully cooled, spoon the coconut-pecan topping generously over the top. Let it drip down the sides naturally for that classic look.
FAQs and Troubleshooting
Can I make this ahead of time?
Yes! The cake keeps beautifully for up to 3 days at room temperature. The frosting can be made 2 days ahead and stored in the fridge.
Why is my cake dry?
Most likely overbaking. Use an oven thermometer to check your temp and pull the cake when just a few moist crumbs stick to your tester.
Can I freeze it?
Absolutely. Wrap slices individually or the whole cake (without frosting) in plastic wrap and foil. Freeze for up to 2 months.
Serving Suggestions
Serve this cake with a dollop of whipped cream or a scoop of vanilla bean ice cream. A drizzle of warm caramel sauce or a dusting of cocoa powder adds even more decadence. It pairs beautifully with coffee, bourbon, or a dark roast tea.
Variations: Pound Cake vs. Classic German Chocolate Cake
While classic German Chocolate Cake is made with fluffy layers of chocolate cake and frosting in between, this pound cake is a denser, richer cousin—more compact, with a buttery crumb and a more casual serving style. It’s sturdier, travel-friendly, and doesn’t require assembly beyond topping it with frosting. That makes it perfect for potlucks, holiday buffets, or cozy nights in.
Storage & Reheating
- Room Temperature: Store covered for up to 3 days.
- Refrigerator: Store up to 5 days, but bring to room temp before serving.
- Reheat slices in the microwave for 10–15 seconds if you want it warm.
German Chocolate Pecan Pound Cake
Equipment
- 12-cup Bundt pan: The classic shape for a pound cake. Non-stick is ideal, but always grease and flour thoroughly.
- Electric mixer: Stand mixers make creaming easy, but a hand mixer works fine.
- Kitchen scale (optional but recommended): For accuracy in measuring flour and sugar.
- Heavy-bottom saucepan: For making the coconut-pecan topping.
- Cooling rack: Prevents soggy bottoms when cooling your cake.
Ingredients
Ingredients
For the Cake:
- 2 cups 226g unsalted butter, softened
- 1 ½ cups 300g granulated sugar
- 1 cup 200g light brown sugar, packed
- 5 large eggs room temperature
- 4 oz 113g German’s sweet chocolate, melted and slightly cooled
- 1 tbsp vanilla extract
- 3 cups 360g all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup 240ml buttermilk, room temperature
- 1 cup 120g toasted pecans, chopped
For the Coconut-Pecan Topping:
- 1 cup 200g light brown sugar
- ½ cup 1 stick/113g unsalted butter
- 1 cup 240ml evaporated milk
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 ½ cups 130g sweetened shredded coconut
- 1 cup 120g toasted pecans, chopped
- Pinch of salt
Instructions
Instructions
Make the Cake:
- Preheat oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan thoroughly.
- In a large bowl or stand mixer, cream the butter and sugars together on medium-high speed for 4–5 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Scrape down the bowl.
- Mix in the melted chocolate and vanilla until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- With the mixer on low, alternate adding dry ingredients and buttermilk, starting and ending with flour. Mix just until combined—do not overbeat.
- Fold in the toasted pecans.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack and cool completely.
Make the Coconut-Pecan Topping:
- In a medium saucepan, combine brown sugar, butter, evaporated milk, and egg yolks.
- Cook over medium heat, whisking constantly, until thickened (about 10–12 minutes).
- Remove from heat and stir in vanilla, coconut, pecans, and a pinch of salt.
- Let cool until spreadable. It will thicken as it cools.
Assemble:
- Once the cake is fully cooled, spoon the coconut-pecan topping generously over the top. Let it drip down the sides naturally for that classic look.
