We absolutely love diving into the world of Baker’s German Chocolate Pound Cake, a timeless favorite that blends rich, velvety chocolate with the dense crumb of a classic pound cake. Originating from American baking traditions it’s named after Baker Samuel German this recipe offers a delightful twist on familiar flavors that make every bite irresistible.
As baking enthusiasts we’ve found this cake perfect for holidays or cozy gatherings capturing that perfect balance of moist texture and nutty sweetness. Let’s explore how we can bring this comforting classic to your kitchen.
Ingredients
We carefully select high-quality ingredients to craft our Baker’s German Chocolate Pound Cake, ensuring a moist, rich chocolate flavor that captures the essence of this American classic. These components come together to deliver the dense texture and nutty sweetness perfect for any gathering.
For the Cake
To build the base of our Baker’s German Chocolate Pound Cake, we start with these key ingredients, listed in the order they are typically used for seamless preparation:
- 1 cup (2 sticks) unsalted butter, softened to room temperature for easy creaming
- 2 cups granulated sugar, measured precisely for the perfect sweetness
- 4 large eggs, at room temperature to promote even mixing
- **1 bar (4 ounces) Baker’s German Sweet Chocolate, melted and cooled slightly to infuse the signature chocolate depth
- 2 ½ cups all-purpose flour, sifted to avoid lumps and ensure a tender crumb
- 1 teaspoon baking powder, for a subtle lift without overpowering the density
- ½ teaspoon salt, to balance flavors
- 1 cup whole milk, at room temperature to maintain batter consistency
- 1 teaspoon pure vanilla extract, for added warmth and aroma
For the Topping or Frosting
- 1 cup evaporated milk, stirred gently for a smooth base
- 1 cup granulated sugar, to enhance the topping’s sweetness
- 3 large egg yolks, beaten lightly for proper emulsification
- ½ cup (1 stick) unsalted butter, cubed for quick melting
- 1 teaspoon pure vanilla extract, to tie in the cake’s flavors
- 1 ⅓ cups sweetened shredded coconut, toasted for a nutty crunch
- 1 cup chopped pecans, toasted and coarsely chopped for added texture and depth
Equipment Needed
To bring our Baker’s German Chocolate Pound Cake to life, we rely on essential kitchen tools that ensure precision and efficiency in baking. These items help achieve the cake’s signature moist texture and rich chocolate flavor without any hassle.
Must-Have Tools
We recommend gathering the following equipment before starting. Each piece plays a key role in mixing, baking, and assembling the cake and its nutty topping:
- Mixing bowls: Use at least two large stainless-steel or glass bowls—one for creaming butter and sugar, and another for combining dry ingredients. This keeps our workflow organized and prevents cross-contamination.
- Electric stand mixer or hand mixer: A stand mixer with a paddle attachment works best for beating the butter, sugar, and eggs to create the dense, fluffy batter that defines this classic cake.
- Measuring cups and spoons: Accurate measurements are crucial for our recipe’s success. Opt for a set of dry and liquid measuring cups plus spoons to handle ingredients like flour, milk, and vanilla extract precisely.
- 9-inch bundt pan or loaf pan: This is the star tool for baking. A non-stick bundt pan ensures the cake releases easily and maintains its iconic shape, contributing to the even baking and golden crust.
- Saucepan: A medium-sized saucepan is essential for preparing the coconut-pecan topping. It allows for gentle heating of evaporated milk, sugar, and butter to achieve the perfect creamy consistency.
- Whisk and rubber spatula: A whisk helps incorporate air into the batter for better rise, while a rubber spatula is ideal for folding in ingredients like chocolate and nuts without deflating the mixture.
- Oven thermometer: To guarantee consistent results, we suggest using an oven thermometer. It ensures your oven is at the precise temperature needed for baking this dense cake to perfection.
By having these tools ready, we make the process of creating our Baker’s German Chocolate Pound Cake seamless and enjoyable, leading to a dessert that’s as impressive as it is delicious.
Instructions
We guide you through baking our irresistible Baker’s German Chocolate Pound Cake, building on the ingredients and tools we’ve prepared. Let’s follow these precise steps for a moist, dense texture with rich chocolate flavors that will delight your senses.
Prepare the Ingredients
Before we begin, gather and prep our ingredients for smooth assembly. Start by chopping the pecans finely and measuring out 1 cup of sweetened shredded coconut for the topping. Melt 4 ounces of Baker’s German Sweet Chocolate in a microwave-safe bowl on high for 1-minute intervals, stirring until smooth to ensure even distribution in the batter—its nutty sweetness will enhance the cake’s signature taste.
- For the cake batter: Soften 1 cup of unsalted butter at room temperature, crack and beat 4 large eggs lightly in a separate bowl, and combine 1 cup of whole milk with 1 teaspoon of pure vanilla extract.
- For the topping: In a small bowl, whisk together 1 cup of evaporated milk, 1 cup of granulated sugar, and 3 large egg yolks until well blended, ready for heating later.
This preparation sets the stage for a seamless mix, allowing the decadent chocolate and nutty notes to shine.
Mix the Batter
We combine our prepped ingredients to create a velvety batter that promises a tender, flavorful crumb. In a large mixing bowl, use an electric mixer to cream 1 cup of softened unsalted butter with 2 cups of granulated sugar on medium speed for 3-4 minutes until light and fluffy—the butter’s rich aroma will begin to emerge.
- Add the 4 lightly beaten eggs one at a time, mixing well after each to incorporate air and achieve a smooth consistency.
- Stir in the melted Baker’s German Sweet Chocolate, then gradually add 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt, alternating with the milk-vanilla mixture in three parts to prevent clumping.
- Finally, fold in any remaining dry ingredients using a rubber spatula for an even blend, resulting in a thick batter that hints at the cake’s indulgent, chocolatey depth.
This step ensures our batter is perfectly balanced, delivering the dense texture and nutty undertones that make this cake a classic.
Bake the Cake
With our batter ready, we transfer it to the pan and bake to golden perfection, filling your kitchen with the irresistible scent of warm chocolate and vanilla. Preheat your oven to 325°F using the thermometer for accuracy, then grease and flour a 9-inch bundt pan thoroughly to prevent sticking.
- Pour the batter into the prepared pan, smoothing the top with a spatula for even baking.
- Place the pan in the center of the oven and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean—monitor closely after 55 minutes to avoid overbaking.
- The cake will rise beautifully, developing a golden crust that contrasts with its moist interior, releasing a warm, comforting aroma as it bakes.
This baking process locks in the cake’s rich flavors, creating a dessert that’s ideal for holidays or gatherings.
Cool and Frost
Once baked, we cool the cake to enhance its texture before adding the luscious coconut-pecan frosting, which adds a sweet, crunchy topping. Remove the pan from the oven and let it cool on a wire rack for 15 minutes, then invert the cake onto the rack to cool completely for about 1-2 hours—the surface will firm up, making it easier to frost.
- For the frosting, heat the evaporated milk mixture in a saucepan over medium heat, stirring constantly until it thickens and bubbles, about 10-12 minutes; add ½ cup of unsalted butter, 1 teaspoon of pure vanilla extract, the chopped pecans, and shredded coconut, then cook for another 2 minutes until glossy and fragrant.
- Spread the warm frosting evenly over the cooled cake using a spatula, ensuring full coverage for a delightful contrast of creamy sweetness and nutty crunch.
This final touch elevates the cake’s sensory appeal, blending the dense chocolate base with the topping’s irresistible texture.
Make-Ahead Instructions
To keep our Baker’s German Chocolate Pound Cake fresh and flavorful for gatherings, we recommend preparing elements in advance. This approach saves time while preserving the cake’s moist texture and rich chocolate notes. Let’s break down the steps for seamless planning.
Preparing the Topping Ahead
We can make the coconut-pecan topping up to 2 days in advance to enhance efficiency. Start by combining evaporated milk, granulated sugar, egg yolks, and unsalted butter in a saucepan over medium heat. Stir constantly until the mixture thickens and turns golden, which takes about 10-12 minutes. Once cooled, fold in sweetened shredded coconut and chopped pecans. Transfer the topping to an airtight container and refrigerate it. When ready to use, let it sit at room temperature for 30 minutes and give it a quick stir to restore its creamy consistency.
Baking the Cake in Advance
For the cake itself, we suggest baking it a day or two before serving to allow flavors to deepen. Follow our detailed baking instructions from the previous section, ensuring the batter reaches that velvety texture before pouring it into the prepared pan. Bake until a toothpick inserted in the center comes out clean, then cool completely on a wire rack. Once cooled, wrap the cake tightly in plastic wrap and store it at room temperature for up to 2 days or in the refrigerator for up to 5 days. This method maintains the dense, nutty sweetness that makes Baker’s German Chocolate Pound Cake a standout dessert.
Storage and Reheating Tips
Proper storage is key to retaining the cake’s indulgent qualities. Below is a quick reference table for storage durations and methods:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Room Temperature | Up to 2 days | Keep in an airtight container to preserve moisture and prevent staleness. |
| Refrigerator | Up to 5 days | Wrap securely to avoid drying out; the cool environment enhances the chocolate’s depth. |
| Freezer | Up to 3 months | Double-wrap in plastic and foil; thaw overnight in the refrigerator before serving. |
When reheating, if the cake has been refrigerated, let it sit at room temperature for 1 hour or warm individual slices in the microwave for 15-20 seconds to revive its soft, decadent texture without overcooking. By following these steps, we ensure every bite of our Baker’s German Chocolate Pound Cake delivers that signature rich flavor and moist crumb.
Conclusion
We’ve loved sharing this timeless Baker’s German Chocolate Pound Cake recipe with you, as it’s a staple that brings warmth to any table. It’s more than just a dessert—it’s our go-to for creating memorable moments with family and friends.
By following our tips, you’ll craft a cake that’s rich, moist, and full of flavor every time. We’re confident you’ll make it your own and enjoy the rewards of homemade baking.
Frequently Asked Questions
What is Baker’s German Chocolate Pound Cake?
Baker’s German Chocolate Pound Cake is a rich, dense chocolate cake named after Baker Samuel German. It features a moist texture, nutty sweetness from pecans, and a coconut topping, making it ideal for holidays and gatherings. This American baking classic combines high-quality ingredients for a comforting, indulgent dessert you can make at home.
What are the key ingredients for Baker’s German Chocolate Pound Cake?
For the cake, you’ll need unsalted butter, granulated sugar, eggs, Baker’s German Sweet Chocolate, all-purpose flour, baking powder, salt, whole milk, and pure vanilla extract. The topping requires evaporated milk, granulated sugar, egg yolks, unsalted butter, vanilla extract, sweetened shredded coconut, and chopped pecans. These create its signature rich, moist flavor.
What kitchen equipment is needed to bake Baker’s German Chocolate Pound Cake?
Essential tools include mixing bowls, an electric mixer, measuring cups and spoons, a 9-inch bundt or loaf pan, a saucepan for the topping, a whisk, rubber spatula, and an oven thermometer. These items ensure precise preparation and even baking for a seamless experience.
How do I bake Baker’s German Chocolate Pound Cake?
Start by preparing ingredients like chopping pecans and melting chocolate. Mix the batter until velvety, bake in a greased pan at the recommended temperature until golden, then cool. Top with a coconut-pecan frosting for enhanced flavor. Follow the detailed steps for a perfect, moist result every time.
Can I make Baker’s German Chocolate Pound Cake ahead of time?
Yes, prepare the coconut-pecan topping up to 2 days in advance and store it in the fridge. Bake the cake 1-2 days ahead to deepen flavors, then store at room temperature for up to 2 days, refrigerate for up to a week, or freeze for up to 3 months. Reheat gently to restore texture.
How should I store Baker’s German Chocolate Pound Cake?
Store the cooled cake at room temperature in an airtight container for up to 2 days. For longer freshness, refrigerate for up to a week or freeze for up to 3 months. Thaw in the fridge and reheat in the oven to maintain its moist crumb and rich flavor. Always cover to prevent drying.