We’ve always loved how German Chocolate Pound Cake blends the dense, buttery goodness of a classic pound cake with the rich, nutty layers of chocolate and coconut frosting. It’s a comforting treat that elevates any gathering, offering that perfect balance of moist texture and indulgent flavor we can’t resist.
Though its name hints at German roots, this dessert actually hails from the US, inspired by a 19th-century chocolate recipe. We’re excited to share our take on it, proving it’s as timeless as it is delicious for your next baking adventure.
Ingredients
We love diving into the heart of what makes our German Chocolate Pound Cake so irresistible, and that starts with the right ingredients. Below, we break down the essentials, grouped for clarity, and ordered as they typically come into play during preparation. This ensures you have everything ready for a seamless baking experience.
For the Cake Batter
Gather these primary ingredients first, as they’ll form the base of your rich, buttery German Chocolate Pound Cake:
- 1 cup unsalted butter, softened to room temperature for easy creaming
- 2 cups granulated sugar, for achieving that signature sweet density
- 4 large eggs, at room temperature to promote even emulsification
- 2 cups all-purpose flour, sifted to avoid lumps and ensure a tender crumb
- ¾ cup unsweetened cocoa powder, high-quality for deep chocolate flavor
- 1 teaspoon baking powder, to help with a slight rise without overpowering the pound cake texture
- ½ teaspoon baking soda, for balancing acidity in the batter
- 1 cup buttermilk, full-fat for moisture and tang
- 2 teaspoons vanilla extract, pure for authentic aroma
For the Coconut-Pecan Frosting
Once the cake is baked, these ingredients take center stage to create the iconic topping that elevates our German Chocolate Pound Cake:
- 1 cup evaporated milk, for a creamy base
- 1 cup granulated sugar, to complement the frosting’s sweetness
- ½ cup unsalted butter, cubed for quick melting
- 3 large egg yolks, whisked lightly to thicken the mixture
- 1 teaspoon vanilla extract, for added depth
- 1 ⅓ cups sweetened shredded coconut, toasted for enhanced flavor and texture
- 1 cup pecans, chopped coarsely for a satisfying crunch
Using precise measurements like these guarantees a moist, flavorful result every time. We always suggest checking for freshness—especially with items like baking powder—to keep your German Chocolate Pound Cake at its best.
Equipment Needed
To prepare our German Chocolate Pound Cake, we rely on essential baking tools that ensure precision and efficiency in mixing, baking, and frosting. Building on the ingredients we’ve outlined, these items help transform fresh components like butter, sugar, and cocoa powder into a moist, flavorful masterpiece.
Must-Have Tools
We categorize the equipment into core baking essentials and frosting-specific items for clarity. Here’s a detailed list to guide you:
- Mixing Bowls: Large and medium-sized stainless steel or glass bowls for combining dry ingredients like flour and cocoa powder with wet ones such as eggs and buttermilk. We prefer ones with non-slip bases to prevent accidents during vigorous mixing.
- Electric Mixer or Stand Mixer: A powerful tool for creaming butter and sugar to achieve that signature pound cake texture. Opt for a stand mixer if you’re making larger batches, as it frees your hands for other tasks.
- Measuring Cups and Spoons: Accurate sets for measuring ingredients precisely—essential for the buttermilk and vanilla extract to maintain the cake’s moisture and flavor balance.
- Baking Pan: A 10-inch loaf pan or bundt pan, greased and floured, to bake the cake evenly. We recommend non-stick options to ease release and preserve the cake’s rich, buttery crust.
- Saucepan: A medium-sized one for preparing the coconut-pecan frosting, allowing you to gently heat evaporated milk, sugar, and egg yolks without scorching.
- Whisk and Spatula: A wire whisk for blending frosting ingredients smoothly and a silicone spatula for folding in shredded coconut and chopped pecans without deflating the mixture.
- Oven and Oven Thermometer: A standard oven preheated to 325°F for even baking. Use an oven thermometer to verify temperature accuracy, as fluctuations can affect the cake’s rise and texture.
Equipment Tips for Success
For optimal results, we suggest organizing your tools beforehand. In the table below, we outline key equipment considerations based on our baking experience:
| Equipment Item | Why It’s Important | Recommended Specifications |
|---|---|---|
| Electric Mixer | Ensures even creaming for a tender crumb | At least 300-watt motor for dense batters |
| Baking Pan | Promotes uniform baking and easy removal | 10-inch size for standard recipes |
| Oven Thermometer | Prevents over- or under-baking | Digital for precise readings |
By using these tools, we guarantee that every step from mixing the batter to frosting the cooled cake enhances the German Chocolate Pound Cake‘s appeal, making your baking session both enjoyable and successful.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s bring our German Chocolate Pound Cake to life with these straightforward steps. We ensure every detail leads to a moist, flavorful cake topped with irresistible coconut-pecan frosting.
Prepare the Ingredients
Before we start mixing, it’s crucial to measure and prep our ingredients accurately for seamless baking. Begin by softening 1 cup of unsalted butter at room temperature—this ensures a creamy texture that blends effortlessly. Crack and separate 4 large eggs, setting aside the yolks for the frosting. Sift 2 cups of all-purpose flour with 1/2 cup of cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda to avoid lumps and enhance the cake’s rich, chocolatey depth. Measure out 1 cup of buttermilk and 2 teaspoons of vanilla extract, and for the frosting, chop 1 cup of pecans and shred 1 cup of sweetened coconut. This preparation step sets the stage for a smooth process, allowing us to focus on the cake’s decadent flavors.
Mix the Batter
We mix the batter in a few simple, active steps to achieve a velvety consistency that promises a tender crumb. In a large mixing bowl, cream 1 cup of softened unsalted butter with 2 cups of granulated sugar using our electric mixer on medium speed until light and fluffy—this takes about 3-5 minutes and incorporates air for a rise that makes the cake irresistibly soft. Add 4 large eggs one at a time, beating well after each to build structure and deepen the chocolate pound cake’s richness. Gradually mix in the sifted dry ingredients (2 cups flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon baking soda) alternating with 1 cup of buttermilk, starting and ending with the dry mix to prevent curdling. Stir in 2 teaspoons of vanilla extract for a warm, aromatic finish. The batter should be smooth and glossy, evoking the comforting scent of chocolate that fills our kitchen.
Bake the Cake
With our batter ready, we bake the cake to golden perfection, ensuring even heat for a moist interior and crisp edges. Preheat our oven to 325°F and grease a 10-inch bundt pan with butter and flour to prevent sticking. Pour the batter into the pan, smoothing the top with a spatula for an even rise. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean—monitor closely to capture the cake’s deep, buttery aroma as it bakes. Once done, remove from the oven and let it rest in the pan for 10 minutes; this step locks in the German Chocolate Pound Cake’s signature dense yet tender texture, making every bite a delightful experience.
Make the Frosting
While the cake bakes, we prepare the coconut-pecan frosting to add a sweet, nutty contrast that elevates the overall dish. In a medium saucepan, combine 1 cup of evaporated milk, 1 cup of granulated sugar, 1/2 cup of unsalted butter, and 3 large egg yolks, whisking constantly over medium heat until the mixture thickens and bubbles—this takes about 10-12 minutes and develops a creamy, golden hue. Remove from heat and stir in 1 teaspoon of vanilla extract, 1 cup of sweetened shredded coconut, and 1 cup of chopped pecans for a crunchy, toasted flavor that complements the cake’s chocolate base. The frosting should be thick and glossy, with the coconut-pecan elements releasing a warm, inviting fragrance that hints at the frosting’s indulgent taste.
Cool and Frost the Cake
Finally, we cool and frost the cake to ensure it sets beautifully and delivers a harmonious blend of textures. Transfer the baked cake to a wire rack to cool completely for about 1-2 hours—this prevents the frosting from melting and preserves the cake’s moist interior. Once cooled, spread the prepared frosting evenly over the top and sides using a spatula, letting it cascade for a rustic appeal. The combination of the cake’s rich, buttery crumb with the frosting’s sweet, nutty coating creates a sensory masterpiece, where every slice reveals layers of German Chocolate Pound Cake flavor that will impress at any gathering.
Make-Ahead and Storage
As baking enthusiasts, we understand that life gets busy, so planning ahead with our German Chocolate Pound Cake can make all the difference. This section guides you through smart make-ahead strategies and proper storage techniques to keep your cake moist, flavorful, and ready to impress.
Make-Ahead Options
One of the beauties of German Chocolate Pound Cake is its versatility for preparation in advance. We recommend baking the cake up to two days before your event to allow flavors to meld and deepen. Start by following our detailed instructions to bake and cool the cake completely on a wire rack. Once cooled, wrap the unfrosted cake tightly in plastic wrap or aluminum foil to prevent it from drying out. This method not only saves time on the day of serving but also enhances the rich, buttery texture that makes this cake a standout.
If you’re short on time, you can prepare the coconut-pecan frosting ahead as well. Cook the frosting as directed, let it cool to room temperature, then store it in an airtight container in the refrigerator for up to 48 hours. When you’re ready to assemble, gently reheat the frosting on the stove over low heat, stirring until it reaches a spreadable consistency. This ensures the chocolate and coconut flavors remain vibrant and the frosting adheres perfectly to the cake.
Storage Guidelines
Proper storage is key to maintaining the moist crumb and decadent frosting of your German Chocolate Pound Cake. Below, we outline the best practices based on storage method, including recommended durations for optimal freshness.
| Storage Method | Duration | Conditions and Tips |
|---|---|---|
| Room Temperature | Up to 2 days | Store the unfrosted cake in a cool, dry place away from direct sunlight. Wrap it securely to preserve its tender texture and prevent staleness. |
| Refrigerator | Up to 5 days | Ideal for frosted cakes. Place the fully assembled cake in an airtight container to avoid absorbing odors and maintain the coconut-pecan’s nutty crunch. Let it sit at room temperature for 30 minutes before serving to restore its soft, velvety mouthfeel. |
| Freezer | Up to 3 months | Freeze the unfrosted cake by first wrapping it in plastic wrap, then in foil for extra protection. For the frosting, freeze it separately in a freezer-safe bag. Thaw both in the refrigerator overnight and bring to room temperature before assembling to ensure the chocolate richness shines through without any icy textures. |
Always check for signs of spoilage, such as off odors or mold, before consuming. By following these steps, we guarantee your German Chocolate Pound Cake will retain its comforting appeal and be ready to elevate any gathering.
Conclusion
We’re thrilled you’ve joined us on this baking adventure with German Chocolate Pound Cake. It’s a recipe that brings warmth and joy to every occasion.
Experiment with it and make it your own—we’re certain it’ll become a cherished favorite in your home.
Frequently Asked Questions
What is German Chocolate Pound Cake?
German Chocolate Pound Cake is a rich, buttery dessert that combines the dense texture of a traditional pound cake with chocolate and a creamy coconut-pecan frosting. Despite its name, it’s an American creation inspired by a 19th-century chocolate recipe. This treat offers comforting flavors that make it perfect for gatherings, blending moist cake with sweet, nutty toppings for a timeless baking favorite.
Is German Chocolate Pound Cake actually from Germany?
No, German Chocolate Pound Cake isn’t from Germany. It’s a U.S. invention, named after Baker’s German’s Sweet Chocolate, created in the 1850s. The recipe gained popularity in America and has become a beloved classic, showcasing American baking ingenuity rather than German origins.
What ingredients are needed for German Chocolate Pound Cake?
For the cake, you’ll need unsalted butter, granulated sugar, eggs, all-purpose flour, cocoa powder, baking powder, baking soda, buttermilk, and vanilla extract. The coconut-pecan frosting requires evaporated milk, sugar, butter, egg yolks, vanilla extract, sweetened shredded coconut, and chopped pecans. Use fresh ingredients and precise measurements for the best moist, flavorful results.
What equipment is required to make German Chocolate Pound Cake?
Essential tools include mixing bowls, an electric or stand mixer, measuring cups and spoons, a baking pan (like a bundt pan), a saucepan, a whisk, and a spatula. Don’t forget an oven thermometer and preheated oven for accurate baking. Organizing these items beforehand ensures a smooth process from mixing to frosting.
How do I make German Chocolate Pound Cake?
Start by creaming butter and sugar, then add eggs, and alternate dry ingredients with buttermilk for the batter. Bake in a greased pan at the recommended temperature until done. While baking, prepare the frosting by heating evaporated milk, sugar, butter, and egg yolks, then stir in coconut and pecans. Cool the cake fully before frosting for a perfect finish.
Can I prepare German Chocolate Pound Cake in advance?
Yes, you can bake the cake up to two days ahead and wrap it tightly to maintain moisture. The frosting can be made in advance and refrigerated. This allows for easy preparation, ensuring the cake stays fresh and ready to impress at your gathering without last-minute stress.
How should I store German Chocolate Pound Cake?
Store the cake at room temperature for up to 2 days in an airtight container. For longer freshness, refrigerate it for up to a week or freeze for up to 3 months, wrapped well. Thaw in the fridge before serving to keep it moist and flavorful, preserving its comforting appeal.