German Chocolate Pound Cake

Why You’ll Love This Recipe

German Chocolate Pound Cake takes the best parts of a classic German chocolate cake and turns them into a convenient, delicious pound cake. It’s incredibly moist and rich, with the deep flavor of cocoa and a sweet coconut-pecan topping that perfectly complements the dense cake. The chocolatey crumb of the pound cake is the perfect base for the indulgent, nutty topping, and every bite is a delightful combination of textures. This cake is perfect for any occasion, from casual gatherings to special celebrations, and is sure to please chocolate lovers and cake enthusiasts alike.

Ingredients

For the cake:

• 1 ½ cups all-purpose flour

• 1 cup unsweetened cocoa powder

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup unsalted butter, softened

• 1 ½ cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 1 cup buttermilk

• ½ cup hot water

For the coconut-pecan topping:

• 1 cup sweetened shredded coconut

• 1 cup chopped pecans

• 1 can (12 oz) evaporated milk

• 1 cup granulated sugar

• ½ cup unsalted butter

• 3 large egg yolks

• 1 tsp vanilla extract

• A pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven:
   Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.

2. Prepare the cake batter:
   In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
   Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
   Finally, stir in the hot water, which will help to make the batter smoother and create a lighter texture.

3. Bake the cake:
   Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
   Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.

4. Make the coconut-pecan topping:
   In a medium saucepan, combine the evaporated milk, sugar, butter, egg yolks, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble, about 5-7 minutes.
   Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the mixture cool for a few minutes before spreading it on the cooled pound cake.

5. Assemble the cake:
   Once the pound cake has cooled completely, spread the coconut-pecan topping evenly over the top. Slice and serve!

Servings and Timing

• Servings: 10-12 slices

• Preparation time: 20 minutes

• Baking time: 50-60 minutes

• Total time: 1 hour 20 minutes

Variations

• Chocolate Chips: Add ½ cup of chocolate chips to the cake batter for extra pockets of melted chocolate throughout the pound cake.

• Nut-Free Topping: If you prefer, you can omit the pecans and make a coconut-only topping for a more traditional German chocolate cake topping.

• Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, store it in the refrigerator for up to 5 days.

• Reheating: To reheat, simply microwave individual slices for 10-15 seconds or warm them in a low oven (around 300°F) for 5-10 minutes.

FAQs

1. Can I make this cake without buttermilk?

Yes, if you don’t have buttermilk, you can substitute it with regular milk or make a quick buttermilk substitute by adding 1 tbsp of lemon juice or vinegar to a cup of milk. Let it sit for 5 minutes before using.

2. Can I freeze this cake?

Yes, this cake freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and foil before freezing. It will last up to 3 months in the freezer. Thaw overnight in the refrigerator before serving.

3. How can I make the topping thicker?

If you prefer a thicker topping, simply cook the mixture for a little longer. Just be careful not to burn it. The mixture should coat the back of a spoon when it’s ready.

4. Can I use another type of nut instead of pecans?

Yes, you can use walnuts or even almonds as a substitute for pecans, depending on your preference.

5. How do I prevent the topping from sliding off the cake?

Ensure the cake is completely cool before spreading the topping. The topping will stick better once it has had time to set on the cake.

6. Can I add frosting on top of the cake?

While the coconut-pecan topping is the traditional way to go, you can certainly add a layer of chocolate frosting for extra richness if you like. Just make sure it complements the topping.

7. How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs. If it comes out with wet batter, bake for a few more minutes and check again.

8. Can I use a bundt pan instead of a loaf pan?

Yes, you can use a bundt pan. Just be sure to grease and flour it well, and you may need to check the baking time since a bundt pan may require slightly more time due to its shape.

9. Can I make this recipe dairy-free?

To make this cake dairy-free, substitute the butter with a plant-based butter or oil, and use a non-dairy milk, like almond milk, in place of buttermilk. Ensure that the topping is also made with dairy-free butter.

10. How can I make the cake less sweet?

If you prefer a less sweet cake, you can reduce the sugar in both the cake and the topping by about ¼ cup each. You may also opt for dark chocolate in the cake to balance the sweetness.

Conclusion

German Chocolate Pound Cake is a perfect dessert for chocolate lovers who enjoy a rich, dense cake topped with a sweet, coconut-pecan topping. It’s a wonderfully indulgent treat that combines the flavors of classic German chocolate cake with the easy preparation of a pound cake. Whether you’re serving it at a family gathering, a special occasion, or as an everyday treat, this cake will undoubtedly be a crowd-pleaser. Enjoy the decadent chocolate flavor, nutty topping, and perfect balance of textures in every bite!

German Chocolate Pound Cake

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German Chocolate Pound Cake combines the rich flavors of chocolate with a sweet coconut-pecan topping, offering a perfect balance of textures. Moist, dense, and indulgent, this cake brings the classic German chocolate cake in an easy-to-make pound cake form. It’s the perfect treat for any occasion!

• Author: Laura
• Prep Time: 20min
• Cook Time: 30min
• Total Time: 1 hour 20 minutes
• Yield: 10-12 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

For the cake:

1 ½ cups all-purpose flour

1 cup unsweetened cocoa powder

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 cup unsalted butter, softened

1 ½ cups granulated sugar

4 large eggs

1 tsp vanilla extract

1 cup buttermilk

½ cup hot water

For the coconut-pecan topping:

1 cup sweetened shredded coconut

1 cup chopped pecans

1 can (12 oz) evaporated milk

1 cup granulated sugar

½ cup unsalted butter

3 large egg yolks

1 tsp vanilla extract

A pinch of salt

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Instructions

1. Preheat the oven:
   Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.

2. Prepare the cake batter:
   In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
   Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
   Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
   Stir in the hot water, which will help create a smoother batter and lighter texture.

3. Bake the cake:
   Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
   Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.

4. Make the coconut-pecan topping:
   In a medium saucepan, combine the evaporated milk, sugar, butter, egg yolks, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble, about 5-7 minutes.
   Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the mixture cool for a few minutes before spreading it on the cooled pound cake.

5. Assemble the cake:
   Once the cake has cooled completely, spread the coconut-pecan topping evenly over the top. Slice and serve!