German Chocolate Pound Cake: The Ultimate Recipe Guide

German Chocolate Pound Cake: Just the name conjures up images of rich, decadent indulgence, doesn’t it? Forget everything you think you know about ordinary pound cake because this recipe elevates the classic to a whole new level of deliciousness. Imagine sinking your teeth into a moist, buttery cake, infused with the subtle notes of chocolate and topped with that iconic, creamy coconut-pecan frosting. Are you drooling yet? I know I am!

Interestingly, despite its name, German Chocolate Pound Cake isn’t actually German in origin. The “German” refers to Sam German, an American baker who developed a type of baking chocolate for the Baker’s Chocolate Company in 1852. The recipe, as we know it today, gained popularity in the 1950s thanks to a recipe published by a Dallas homemaker. So, while the name might be a bit misleading, the taste is undeniably authentic and utterly irresistible.

People adore this cake for several reasons. The combination of the dense, yet tender crumb of the pound cake with the sweet, chewy frosting is simply divine. The coconut and pecans add a delightful textural contrast, making each bite a symphony of flavors and sensations. Plus, while it looks impressive, this cake is surprisingly easy to make, making it perfect for both special occasions and everyday treats. So, let’s get baking and create a German Chocolate Pound Cake that will have everyone begging for seconds!

Ingredients:

• For the Cake:
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks or 226g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk
• 1/2 cup (57g) unsweetened cocoa powder
• 1/2 cup (120ml) boiling water
• For the Coconut Pecan Frosting:
• 1 cup (2 sticks or 226g) unsalted butter
• 1 cup (200g) granulated sugar
• 1 cup (240ml) evaporated milk
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 1/2 cups (150g) shredded coconut
• 1 cup (100g) chopped pecans
• Optional Chocolate Ganache Drizzle:
• 4 ounces (113g) semi-sweet chocolate, chopped
• 1/4 cup (60ml) heavy cream

Preparing the Cake Batter:

1. Preheat and Prep: First things first, preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan. Make sure you get into all the nooks and crannies to prevent the cake from sticking. I like to use baking spray with flour already in it for extra insurance.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures everything is evenly distributed, which is key for a good rise. Set this aside for now.
3. Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step; it’s important for incorporating air into the batter, which will make the cake tender.
4. Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. After adding all the eggs, stir in the vanilla extract.
5. Combine Cocoa and Water: In a small bowl, whisk together the cocoa powder and boiling water until smooth. This creates a chocolate “bloom,” intensifying the chocolate flavor. Let it cool slightly before adding it to the batter.
6. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. So, add about 1/3 of the dry ingredients, then 1/2 of the buttermilk, then another 1/3 of the dry ingredients, then the remaining buttermilk, and finally the last 1/3 of the dry ingredients. Mix until just combined after each addition. Be careful not to overmix, as this can lead to a tough cake.
7. Add Chocolate Mixture: Gently fold in the cocoa mixture until just combined. Again, be careful not to overmix.

Baking the Cake:

1. Pour into Pan: Pour the batter into the prepared tube pan or Bundt pan, spreading it evenly.
2. Bake: Bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. The baking time may vary depending on your oven, so keep an eye on it.
3. Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling it in the pan first helps it to set and prevents it from breaking when you invert it.

Making the Coconut Pecan Frosting:

1. Combine Ingredients: In a medium saucepan, combine the butter, sugar, evaporated milk, and egg yolks.
2. Cook and Stir: Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This usually takes about 10-12 minutes. Be patient and keep stirring to prevent scorching.
3. Remove from Heat: Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
4. Cool Slightly: Let the frosting cool slightly before frosting the cake. This will prevent it from melting too much and running off the sides.

Assembling the Cake:

1. Frost the Cake: Once the cake is completely cool, spread the coconut pecan frosting evenly over the top and sides of the cake. Don’t worry if it’s a little messy; that’s part of the charm!

Optional Chocolate Ganache Drizzle:

1. Prepare the Ganache: Place the chopped semi-sweet chocolate in a heatproof bowl.
2. Heat the Cream: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
3. Pour over Chocolate: Pour the hot cream over the chopped chocolate and let it sit for 1 minute to soften the chocolate.
4. Stir Until Smooth: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
5. Drizzle: Let the ganache cool slightly for a few minutes, then drizzle it over the frosted cake. Get creative with your drizzle!

Tips and Tricks for the Perfect German Chocolate Pound Cake:

• Room Temperature Ingredients: Using room temperature ingredients, especially the butter and eggs, is crucial for creating a smooth and emulsified batter. This helps the cake bake evenly and have a tender crumb. Take your butter and eggs out of the refrigerator about an hour before you plan to start baking.
• Don’t Overmix: Overmixing the batter develops the gluten in the flour, which can result in a tough cake. Mix until just combined after each addition of ingredients.
• Proper Pan Preparation: A well-greased and floured pan is essential for preventing the cake from sticking. I highly recommend using baking spray with flour already in it for extra insurance, especially for intricate Bundt pans.
• Cooling Time: Allow the cake to cool completely before frosting it. Frosting a warm cake will cause the frosting to melt and slide off.
• Frosting Consistency: The coconut pecan frosting should be thick enough to spread easily but not so thick that it’s difficult to work with. If it’s too thick, add a tablespoon or two of milk to thin it out. If it’s too thin, cook it for a few more minutes, stirring constantly.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• Variations: Feel free to experiment with different variations of this recipe. You could add chocolate chips to the batter, use different types of nuts in the frosting, or even add a layer of chocolate buttercream frosting under the coconut pecan frosting.
• Cocoa Powder Type: I prefer using Dutch-processed cocoa powder for its richer, smoother flavor and darker color. However, you can use natural cocoa powder if that’s what you have on hand.
• Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the cup with milk to equal 1 cup. Let it sit for 5 minutes before using.
• Pecan Toasting: Toasting the pecans before adding them to the frosting enhances their flavor and adds a nice crunch. To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.

Troubleshooting Tips:

• Cake is Dry: If your cake turns out dry, it could be due to overbaking, using too much flour, or not enough liquid. Make sure to measure your flour accurately (spoon and level method is best) and don’t overbake the cake.
• Cake is Dense: A dense cake can be caused by overmixing the batter, using cold ingredients, or not enough leavening agent (baking powder and baking soda). Make

Conclusion:

This German Chocolate Pound Cake is more than just a dessert; it’s an experience, a journey back to comforting flavors with a sophisticated twist. I truly believe this recipe is a must-try for anyone who appreciates a moist, decadent cake that’s surprisingly easy to make. The rich chocolate flavor, perfectly balanced by the subtle coconut and pecan notes, creates a symphony of tastes that will leave you wanting more. It’s the kind of cake that makes any occasion feel special, whether it’s a simple weeknight treat or a celebratory gathering. What makes this recipe so irresistible? It’s the perfect combination of simplicity and indulgence. Unlike some German chocolate cakes that require multiple layers and intricate frosting, this pound cake version streamlines the process without sacrificing any of the iconic flavor. The moist, dense crumb is incredibly satisfying, and the glaze adds just the right amount of sweetness and textural contrast. Plus, the ingredients are readily available, so you can whip this up whenever the craving strikes. But the best part? It’s incredibly versatile! Serve it warm with a scoop of vanilla ice cream for a truly decadent dessert. Or, let it cool completely and slice it thinly to enjoy with a cup of coffee or tea. For a more festive presentation, dust it with powdered sugar or drizzle it with melted chocolate. Looking for variations? I’ve got you covered! If you’re not a fan of pecans, feel free to substitute them with walnuts or almonds. You could even add a handful of chocolate chips to the batter for an extra chocolatey kick. For a boozy twist, try adding a tablespoon of rum or bourbon to the glaze. And if you’re feeling adventurous, you could even try making mini bundt cakes instead of a traditional loaf. The possibilities are endless! I’m confident that this German Chocolate Pound Cake will become a new favorite in your household. It’s a crowd-pleaser that’s sure to impress your friends and family. It’s the perfect cake to bring to potlucks, bake sales, or any occasion where you want to share a little bit of happiness. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake! I promise you won’t regret it. And once you’ve tried it, I’d love to hear about your experience. Did you make any variations? What did your family think? Share your photos and stories in the comments below! I can’t wait to see your creations. Happy baking! I am sure you will find that this is the best German Chocolate Pound Cake recipe you have ever tried. Don’t forget to let the cake cool completely before slicing for the cleanest cuts. Enjoy!

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