German Chocolate Pound Cake

German chocolate pound cake is a rich, indulgent dessert that combines the deep flavor of chocolate with the signature coconut-pecan topping we all know and love. This cake has the dense, buttery texture of a traditional pound cake, layered with the sweet, gooey frosting that makes it unmistakably “German chocolate.” It’s a comforting, impressive bake I reach for when I want to wow a crowd or enjoy a special treat.

Why You’ll Love This Recipe

I love how this cake brings together two dessert classics—the velvety texture of pound cake and the bold, nutty-sweet flavor of German chocolate topping. It’s moist, flavorful, and perfect for making ahead. The frosting alone is enough to get me excited, but the rich chocolate cake underneath seals the deal every time.

Ingredients

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

For the cake:

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• All-purpose flour

• Baking powder

• Salt

• Unsweetened cocoa powder

• Whole milk or buttermilk

• Vanilla extract

• Semi-sweet or German’s sweet chocolate (melted and cooled)

For the coconut-pecan frosting:

• Evaporated milk

• Granulated sugar

• Egg yolks

• Unsalted butter

• Vanilla extract

• Sweetened shredded coconut

• Chopped pecans

Directions

To make the cake:

1. I preheat the oven to 325°F and grease and flour a bundt pan or tube pan thoroughly.

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

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

4. In another bowl, I whisk together the flour, cocoa powder, baking powder, and salt.

5. I add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry mixture.

6. I stir in the vanilla and melted chocolate until fully combined.

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

8. I bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.

9. I let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.

To make the frosting:

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

2. I cook, stirring constantly, until the mixture thickens—about 10–12 minutes.

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

4. I let the frosting cool to room temperature, then spread it generously over the cooled cake.

Servings and timing

This recipe serves 12–14 people. It takes about 25 minutes to prep, 70 minutes to bake, and around 30 minutes to cool and frost. I plan for about 2.5 hours from start to finish.

Variations

Sometimes I stir mini chocolate chips into the batter or drizzle melted chocolate over the finished cake for an extra indulgent touch. I’ve also tried using dark cocoa for a deeper chocolate flavor or adding a splash of espresso to intensify the richness.

storage/reheating

I store the cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat individual slices, I microwave for 10–15 seconds to bring back that soft, freshly-baked texture. The frosting stays soft and delicious even after chilling.

FAQs

Can I use a boxed cake mix?

For convenience, I sometimes start with a German chocolate cake mix and turn it into a pound cake by adding extra eggs, butter, and pudding mix—but the homemade version gives the best texture and flavor.

Why is it called German chocolate cake?

Despite the name, it’s not from Germany. It’s named after Samuel German, who developed a type of sweet baking chocolate for Baker’s Chocolate Company in the 1800s.

Can I make this in a loaf pan?

Yes, I divide the batter into two greased loaf pans and reduce the baking time to 50–60 minutes. I test with a toothpick to check for doneness.

How do I keep the frosting from becoming too thick?

I cook it just until it coats the back of a spoon, then remove it from the heat. If it thickens too much as it cools, I stir in a teaspoon of milk to loosen it.

Can I freeze this cake?

Yes. I freeze the cake (without frosting) tightly wrapped for up to 2 months. I thaw it overnight in the fridge and frost it after it’s fully defrosted.

Conclusion

This German chocolate pound cake is a rich, nostalgic dessert I love baking when I want something truly special. The soft, chocolatey crumb and sweet, coconut-pecan topping make every bite unforgettable. Whether I’m sharing it with guests or sneaking a slice with coffee, it never lasts long on the counter.