German Chocolate Pecan Pound Cake

This German chocolate pecan pound cake is rich, buttery, and filled with layers of flavor and texture. I love how the dense, moist pound cake gets a decadent twist with swirls of chocolate, crunchy toasted pecans, and a gooey coconut-pecan topping inspired by classic German chocolate cake. It’s a show-stopping dessert that’s surprisingly easy to make.

Why You’ll Love This Recipe

I love this recipe because it gives me all the flavors of a traditional German chocolate cake, but in a dense, satisfying pound cake form. The combination of sweet chocolate, toasted pecans, and caramel-like coconut topping makes each bite incredibly indulgent. It’s perfect for holidays, family gatherings, or when I just want something comforting and homemade.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pound cake:

• 1 cup unsalted butter, softened

• 1 ¾ cups granulated sugar

• 5 large eggs

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• ½ cup sour cream

• 4 oz German sweet chocolate, melted and slightly cooled

• ¾ cup chopped pecans (toasted, if preferred)

For the coconut-pecan topping (optional but recommended):

• ½ cup evaporated milk

• ½ cup brown sugar, packed

• 2 egg yolks

• ¼ cup butter

• ¾ cup sweetened shredded coconut

• ½ cup chopped pecans

• ½ teaspoon vanilla extract

Directions

1. I preheat the oven to 325°F (165°C) and grease a 10-cup bundt or tube pan generously.

2. In a large bowl, I cream together the butter and sugar until light and fluffy.

3. I beat in the eggs one at a time, mixing well after each. I add the vanilla.

4. In a separate bowl, I whisk together the flour, baking powder, and salt.

5. I alternate adding the dry ingredients and sour cream into the butter mixture, starting and ending with the flour.

6. I stir in the melted German chocolate and fold in the pecans.

7. I pour the batter into the prepared pan and smooth the top.

8. I bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. I let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack.

For the topping (while cake bakes or cools):

1. In a saucepan, I whisk together evaporated milk, brown sugar, egg yolks, and butter over medium heat.

2. I cook, stirring constantly, until thickened (about 8–10 minutes).

3. I remove it from the heat, then stir in coconut, pecans, and vanilla.

4. I let it cool slightly before spooning over the cooled pound cake.

Servings and timing

This cake serves about 12–14 slices. It takes me around 20 minutes to prep, 60–70 minutes to bake, and another 15–20 minutes for cooling and topping—about 1 hour and 45 minutes total.

Variations

• I swirl in extra melted chocolate before baking for a marbled effect.

• I skip the topping and dust the cake with powdered sugar when I want something lighter.

• I drizzle with chocolate ganache instead of the coconut topping for a fudgy version.

• I add a touch of espresso powder to the batter to enhance the chocolate flavor.

storage/reheating

I store this cake covered at room temperature for up to 3 days or in the fridge for up to 5 days. If topped with coconut-pecan frosting, I keep it chilled. To serve warm, I microwave slices for 10–15 seconds. This cake also freezes well without the topping—just wrap tightly and freeze for up to 2 months.

FAQs

Can I use regular chocolate instead of German sweet chocolate?

Yes, I sometimes substitute semi-sweet chocolate if I don’t have German sweet chocolate on hand—it still tastes great.

Does this cake need to be refrigerated?

Only if I top it with the coconut-pecan frosting. Otherwise, it’s fine stored covered at room temperature.

Can I make this in a loaf pan?

Yes, I divide the batter between two 9×5-inch loaf pans and reduce the baking time to about 50–55 minutes.

What’s the difference between German chocolate and regular chocolate?

German chocolate is milder and sweeter than semi-sweet or dark chocolate, which gives this cake its unique flavor.

Can I skip the coconut in the topping?

Yes, if I’m not a fan of coconut, I leave it out and just make a pecan caramel-style topping instead.

Conclusion

This German chocolate pecan pound cake is one of those rich, comforting desserts I love to make when I want something impressive and satisfying. With its buttery crumb, toasted nuts, and indulgent topping, it’s a dessert that always gets compliments—and requests for the recipe.