Few desserts can match the indulgence of a German Chocolate Pound Cake. With its dense yet moist texture, rich chocolate flavor, and iconic coconut-pecan topping, this cake is a luxurious take on two classic desserts. It merges the buttery, dense quality of a pound cake with the decadent, nutty sweetness of a traditional German Chocolate Cake, making it perfect for special occasions or everyday indulgence.
If you love chocolate cakes, appreciate easy-to-make desserts, or simply want to elevate your baking skills, this recipe will not disappoint. Whether you’re preparing a show-stopping dessert for a party or a comforting treat for your family, this German Chocolate Pound Cake will satisfy every chocolate craving.
Why You’ll Love This Recipe
Intensely Chocolatey: Made with real German’s Sweet Chocolate, this cake is rich, smooth, and packed with cocoa goodness.
Perfectly Moist: Thanks to buttermilk and butter, every bite melts in your mouth.
Nutty and Sweet Topping: The coconut-pecan frosting provides a satisfying crunch with just the right amount of sweetness.
Great for Any Occasion: Whether it’s a holiday gathering, birthday, or weekend treat, this cake is always a crowd-pleaser.
Now, let’s dive into everything you need to know about making the perfect German Chocolate Pound Cake.
Table of Contents
What Makes a Pound Cake Different from a Regular Cake?
Pound cakes have a unique texture and history that set them apart from standard cakes. Their name originates from their original ingredient ratio:
- 1 pound of butter
- 1 pound of sugar
- 1 pound of eggs
- 1 pound of flour
This simple formula resulted in a rich, buttery, and dense cake that was both easy to remember and incredibly satisfying. Over time, bakers modified the recipe, introducing ingredients like baking powder, buttermilk, and chocolate to create softer and more flavorful variations.
How Does Pound Cake Differ from Other Cakes?
| Feature | Pound Cake | Regular Cake |
|---|---|---|
| Texture | Dense, moist, buttery | Light, fluffy, airy |
| Leavening Agents | Relies on eggs (minimal baking powder) | Uses baking powder or baking soda |
| Sweetness Level | Rich but not overly sweet | Often sweeter |
| Fat Content | High (butter-heavy) | Moderate (varies by recipe) |
| Shelf Life | Longer due to high fat content | Shorter, more perishable |
The German Chocolate Pound Cake builds on this tradition, incorporating melted chocolate and buttermilk for added moisture while keeping the dense, buttery crumb of a classic pound cake.
Why Is German Chocolate Cake Called “German”?
Many people assume German Chocolate Cake originates from Germany, but its roots are actually American. The name comes from Samuel German, a chocolatier who developed German’s Sweet Chocolate in 1852. This special chocolate had a milder sweetness than traditional cocoa, making it ideal for baking and desserts.
The Origin of German Chocolate Cake
- 1957: A Texas homemaker submitted a German Chocolate Cake recipe to a newspaper, using German’s Sweet Chocolate as the base.
- The recipe went viral, and Baker’s Chocolate Company heavily promoted it, causing a nationwide baking craze.
- Over time, variations emerged, leading to single-layer, pound cake, and bundt cake adaptations.
The German Chocolate Pound Cake takes inspiration from this classic recipe but offers a simplified, richer version with one single layer and the same coconut-pecan frosting.
Ingredients and Baking Instructions
Ingredient List
Here’s everything you’ll need for a rich, moist, and flavorful German Chocolate Pound Cake:
For the Cake:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 1 cup (2 sticks) | Softened for easy mixing |
| Granulated sugar | 2 cups | Adds sweetness and structure |
| Eggs | 4 large | Room temperature for better consistency |
| German’s Sweet Chocolate | 4 oz | Melted, enhances chocolate flavor |
| All-purpose flour | 2 ½ cups | Sifted for a smooth texture |
| Baking powder | 1 tsp | Helps with slight leavening |
| Salt | ½ tsp | Enhances overall flavor |
| Buttermilk | 1 cup | Adds moisture and tenderness |
| Vanilla extract | 2 tsp | Enhances chocolate flavor |
For the Coconut-Pecan Frosting:
| Ingredient | Amount | Notes |
|---|---|---|
| Evaporated milk | 1 cup | Creates a creamy base |
| Egg yolks | 3 | Helps thicken the frosting |
| Unsalted butter | ½ cup | Adds richness |
| Granulated sugar | 1 cup | Balances sweetness |
| Sweetened coconut flakes | 1 cup | Provides texture |
| Chopped pecans | 1 cup | Adds crunch and flavor |
| Vanilla extract | 1 tsp | Complements the sweetness |
Step-by-Step Instructions
1. Preheat and Prepare the Pan
- Preheat the oven to 325°F (163°C).
- Grease and flour a bundt pan or loaf pan to prevent sticking.
2. Cream Butter and Sugar
- Beat butter and sugar together until light and fluffy (about 3-5 minutes). This step is crucial for a soft cake texture.
3. Add Eggs One at a Time
- Crack in one egg at a time, beating well after each addition. This ensures the batter stays smooth and airy.
4. Melt and Mix in the Chocolate
- Melt the German’s Sweet Chocolate and let it cool slightly.
- Gently fold it into the batter for a rich, velvety texture.
5. Alternate Dry and Wet Ingredients
- Sift together flour, baking powder, and salt.
- Add the flour mixture in batches, alternating with buttermilk.
- Stir in vanilla extract for added flavor.
6. Bake the Cake
- Pour batter into the prepared pan.
- Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean.
Why Is Pound Cake Sometimes Dry?
One of the most common concerns when baking a German Chocolate Pound Cake is achieving the perfect moist, tender texture. Unfortunately, pound cakes can sometimes turn out dry, crumbly, or dense due to baking mistakes or improper ingredient ratios. However, with the right techniques, you can ensure a perfectly moist and flavorful cake every time.
Common Reasons for a Dry Pound Cake & How to Fix Them
- Overbaking
- Baking the cake too long removes moisture, leading to a dry texture.
- Fix: Always set a timer and check for doneness 10 minutes before the suggested bake time. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
- Too Much Flour
- Incorrect flour measurements can make the batter too dense.
- Fix: Use the spoon-and-level method to measure flour properly—scoop flour into the measuring cup with a spoon and level it off with a knife. Avoid packing flour into the measuring cup.
- Not Enough Fat or Liquid
- Pound cakes require a balance of butter, eggs, and buttermilk to remain soft and rich.
- Fix: Always use room-temperature butter to ensure proper creaming and full-fat buttermilk for extra moisture.
- Overmixing the Batter
- Mixing the batter too much develops excess gluten, making the cake dense and dry.
- Fix: Mix only until ingredients are just combined—stop as soon as no visible dry flour remains.
Who Invented German Chocolate Cake?
Many people assume German Chocolate Cake is from Germany, but it is actually an American invention. The cake got its name from Samuel German, an English-American chocolatier who developed German’s Sweet Chocolate in 1852.
The History Behind German Chocolate Cake
- 1852: Samuel German created a type of mild, slightly sweet baking chocolate, later called German’s Sweet Chocolate by the Baker’s Chocolate Company.
- 1957: A Texas homemaker published a recipe for German Chocolate Cake using German’s Sweet Chocolate. The recipe went viral, and Baker’s Chocolate heavily promoted it, causing a nationwide baking trend.
- Today: The cake remains a staple in American baking, known for its chocolate layers and coconut-pecan frosting.
The German Chocolate Pound Cake is a modern adaptation of the original recipe, making it easier to bake while maintaining the rich, chocolatey flavor and iconic frosting.
Pro Tips & Creative Variations
Expert Tips for the Best German Chocolate Pound Cake
Use High-Quality Chocolate – Always opt for German’s Sweet Chocolate or a premium semi-sweet baking chocolate for the best flavor.
Do Not Skip Buttermilk – The slight acidity in buttermilk tenderizes the cake crumb and adds a moist, rich texture.
Let the Cake Cool Completely – Cutting into the cake too soon causes it to crumble. Allow at least 1 hour for proper cooling before adding the frosting.
Store Correctly for Maximum Freshness – Wrap the cake in plastic wrap and store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Delicious Variations to Try
- Marble German Chocolate Pound Cake
- Swirl in melted dark chocolate before baking for a visually stunning marble effect.
- Bundt Cake Version
- Bake in a bundt pan for a beautiful shape, then drizzle with chocolate ganache before adding the coconut-pecan frosting.
- Cream Cheese German Chocolate Pound Cake
- Add ½ cup of softened cream cheese to the batter for a slightly tangy and extra creamy texture.
- Gluten-Free Adaptation
- Replace the flour with a gluten-free all-purpose blend and add 1 extra egg to help with structure.
FAQs
Can I Make a Lighter Version of This Cake?
For a healthier twist:
Use Greek yogurt instead of buttermilk.
Reduce sugar by ¼ cup without affecting taste.
Swap half the butter for unsweetened applesauce.
Can I Make This Cake Without German’s Sweet Chocolate?
Yes! Substitute with 4 oz of semi-sweet chocolate + 1 tbsp sugar for a similar flavor.
What’s the Best Way to Store German Chocolate Pound Cake?
Room Temperature: 3 days (wrapped in plastic).
Refrigerated: Up to 1 week in an airtight container.
Frozen: Up to 3 months (wrapped in plastic and foil).
How Do I Keep My Pound Cake Moist?
To maintain moisture:
Use buttermilk or sour cream for extra richness.
Do not overbake – check the cake 10 minutes before the suggested time.
Store properly – wrap in plastic and keep in an airtight container.
Why Do They Call It Pound Cake?
The original pound cake recipe used one pound each of butter, sugar, eggs, and flour. Over time, the recipe was refined, but the name remained the same.
Why Is German Chocolate Cake Called “German”?
The cake is named after Samuel German, an American chocolatier who developed German’s Sweet Chocolate. The dessert itself originated in Texas, not Germany.
What Makes a Pound Cake Different from a Regular Cake?
Pound cakes are denser and richer than regular cakes due to their high butter-to-flour ratio. Unlike airy layer cakes, pound cakes have a tight crumb structure and a moist, buttery texture.
Conclusion
The German Chocolate Pound Cake is an irresistible combination of rich chocolate, buttery cake texture, and sweet coconut-pecan frosting. Whether you follow the classic recipe or explore a creative variation, this cake guarantees moisture, depth of flavor, and pure indulgence.
From understanding its American origins to perfecting the baking process, you now have all the knowledge needed to create a flawless cake every time.
So, grab your ingredients, preheat your oven, and start baking this ultimate chocolate delight today!
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German Chocolate Pound Cake: A Decadent and Moist Recipe
- Total Time: 80-95 minutes
- Yield: 1 bundt cake or loaf
Description
Few desserts match the indulgence of this German Chocolate Pound Cake. With a dense yet moist texture, rich chocolate flavor, and a decadent coconut-pecan topping, this cake merges the buttery richness of a pound cake with the classic elements of German Chocolate Cake. Perfect for any occasion, it’s a show-stopping dessert that’s easy to make and impossible to resist.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 4 oz German’s Sweet Chocolate, melted
- 2 ½ cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 3 egg yolks
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 cup sweetened coconut flakes
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat and Prepare the Pan
- Preheat your oven to 325°F (163°C).
- Grease and flour a bundt pan or loaf pan to prevent sticking.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, beat butter and sugar together until light and fluffy (about 3-5 minutes).
Step 3: Add the Eggs
- Add one egg at a time, beating well after each addition for a smooth batter.
Step 4: Melt and Mix the Chocolate
- Melt German’s Sweet Chocolate, let it cool slightly, then fold it into the batter for a rich chocolate flavor.
Step 5: Combine Dry and Wet Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the batter, alternating with buttermilk.
- Stir in vanilla extract for extra flavor.
Step 6: Bake the Cake
- Pour the batter into the prepared pan.
- Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting.
Step 7: Prepare the Coconut-Pecan Frosting
- In a saucepan over medium heat, whisk together evaporated milk, egg yolks, butter, and sugar.
- Cook, stirring constantly, until thickened (about 10-12 minutes).
- Remove from heat and stir in coconut flakes, pecans, and vanilla extract.
- Let the frosting cool slightly before spreading over the cake.
Notes
- For Extra Moisture: Do not overbake! Check doneness with a toothpick at 60 minutes.
- Storage: Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.
- Make Ahead Tip: The cake can be baked a day in advance and stored before frosting.
- Variations:
- Marble Cake: Swirl in dark chocolate for a marbled effect.
- Bundt Cake Version: Drizzle with chocolate ganache before adding frosting.
- Cream Cheese Variation: Add ½ cup softened cream cheese to the batter for a tangy twist.
- Prep Time: 20 minutes
- Cook Time: 60-75 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 450 kcal
- Fat: 26g
- Carbohydrates: 50g
- Protein: 6g
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