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 .

German Chocolate Pound Cake: A Decadent and Moist Recipe

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