German Chocolate Pound Cake Recipe
German Chocolate Pound Cake Recipe combines a tender chocolate base with a sweet coconut pecan topping that creates a rich, satisfying dessert. The blend of melted German chocolate, cocoa, butter, and creamy ingredients delivers a dense, moist texture. Each slice offers deep flavor and a classic homemade feel, making this recipe a comforting treat enjoyed by many for its timeless taste.
Equipment
- Large mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Bundt pan
- Saucepan
- Whisk
Ingredients
For The Pound Cake:
- 2 cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 4 oz German chocolate melted and slightly cooled
- 1 tsp instant espresso powder or instant coffee
- ½ cup buttermilk room temperature
- ½ cup full fat sour cream room temperature
- 1 ½ tsp vanilla extract
- 1 ½ tsp baking soda
- 1 cup warm water
- 1 tsp baking powder
- ½ tsp salt
For The Coconut Pecan Topping:
- 1 cup evaporated milk
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 ½ cups flaked coconut
- 1 cup chopped pecans
Instructions
Step 1 – Get Oven And Pan Ready
- Preheat your oven to 350°F (175°C). Grease a bundt pan and line it with parchment paper so the cake comes out easily later.
Step 2 – Mix The Wet Ingredients
- In a large bowl, beat the softened butter and sugar together until light and fluffy about 3–4 minutes. Add the eggs one at a time, mixing well after each. Then stir in the vanilla extract, melted German chocolate, and instant espresso powder until smooth.
Step 3 – Combine The Dry Ingredients
- In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with warm water. Start and finish with the dry ingredients. Mix just until combined, then gently fold in the buttermilk and sour cream until the batter is smooth.
Step 4 – Bake The Cake
- Pour the batter into your prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 5 – Make The Coconut-Pecan Topping
- In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until it thickens about 10 minutes. Remove from heat, then stir in the vanilla, coconut, and pecans. Let it cool slightly.
Step 6 – Finish And Serve
- Spread the coconut pecan topping evenly over the cooled cake. Slice and enjoy!