If you love the flavors of classic German chocolate cake but dream of a dessert with the rich, melt-in-your-mouth texture of a buttery pound cake, you’re in for a real treat with this German Chocolate Pound Cake Recipe. Layers of deep chocolate flavor, velvety crumb, and that iconic coconut-pecan topping come together for a show-stopping dessert that feels both nostalgic and downright luxurious. Whether you’re celebrating a big occasion or simply sharing something special with friends over coffee, this cake is sure to captivate chocolate lovers and coconut fans alike!

German Chocolate Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

This cake looks impressive, but you’ll find every ingredient does its part to create an unforgettable bite. Gather your pantry staples and a few special touches, and you’ll be ready to create a true German Chocolate Pound Cake Recipe masterpiece.

Unsalted Butter (1 cup, softened): Provides that classic pound cake richness and tender crumb.
Vegetable Oil (1/2 cup): Keeps the cake extra moist without weighing it down.
Granulated Sugar (3 cups): Adds sweetness and helps achieve a beautiful, caramelized crust.
Large Eggs (5): Create structure and ensure a soft, velvety texture.
Vanilla Extract (1 tablespoon): Adds warmth and aroma; use pure vanilla for a big flavor boost.
Almond Extract (1/2 teaspoon, optional): Gives a subtle, sophisticated hint that sets your cake apart.
Whole Milk (1 cup): Brings balance and tenderness to the batter.
German Sweet Chocolate (4 oz, melted and cooled): The secret to this cake’s signature chocolate depth.
All-Purpose Flour (3 cups): The sturdy base that supports the decadent topping.
Baking Powder (1/2 teaspoon): Gives just enough lift for a light, fluffy crumb.
Salt (1/2 teaspoon): Enhances every flavor and keeps sweetness in check.

For the Coconut-Pecan Topping:

Evaporated Milk (1 cup): Creates a creamy base with a rich, caramelized flavor.
Granulated Sugar (1 cup): Sweetens and thickens the topping perfectly.
Egg Yolks (3 large): Add richness and a beautiful golden hue.
Unsalted Butter (1/2 cup): Makes the topping silky and luscious.
Vanilla Extract (1 teaspoon): Infuses warmth and rounds out the sweetness.
Sweetened Shredded Coconut (1 1/2 cups): Gives the classic chewy bite and tropical aroma.
Chopped Pecans (1 cup): Bring the nutty crunch and balance to every forkful.

How to Make German Chocolate Pound Cake Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan really well — this helps the cake release perfectly and gives it that bakery-style finish.

Step 2: Cream the Butter, Oil, and Sugar

In a large mixing bowl, combine the softened butter, vegetable oil, and sugar. Beat until the mixture is light and fluffy, about 3 to 4 minutes. This step is crucial for a plush, tender crumb so don’t cut it short!

Step 3: Add the Eggs and Flavorings

One at a time, add in the eggs, beating well after each addition. Mix in the vanilla extract and, if you’re feeling fancy, that optional almond extract for extra complexity.

Step 4: Stir in the German Sweet Chocolate

Pour in the melted, slightly cooled German sweet chocolate and thoroughly blend it into the batter. This is where the signature chocolate flavor starts to shine, giving the German Chocolate Pound Cake Recipe its soul.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This makes sure your rising agents are evenly dispersed, so every bite gets the same perfectly tender texture.

Step 6: Alternate Adding Dry Ingredients and Milk

Add the dry ingredients to the butter mixture in three parts, alternating with adding the milk in two parts — begin and end with dry ingredients. Gently mix until just combined, taking care not to overwork the batter.

Step 7: Bake the Cake

Pour the batter into your prepared pan, smoothing the top. Bake for 75 to 85 minutes. When a toothpick inserted into the center comes out clean, your cake is ready. Let it cool in the pan for 15 minutes, then invert onto a wire rack and let cool completely.

Step 8: Make the Coconut-Pecan Topping

In a medium saucepan, stir together the evaporated milk, granulated sugar, egg yolks, unsalted butter, and vanilla extract. Cook over medium heat, stirring constantly, until thickened — this usually takes about 10 to 12 minutes. Remove from heat and fold in the sweetened shredded coconut and chopped pecans. Let the topping cool slightly so it’s thick and spreadable, then lavishly spoon it over your cooled pound cake.

How to Serve German Chocolate Pound Cake Recipe

Garnishes

The crowning coconut-pecan topping is already swoon-worthy, but a drizzle of melted chocolate or a dusting of powdered sugar really takes the German Chocolate Pound Cake Recipe to the next level. For extra flair, a few toasted pecan halves scattered on top can make it look bakery-perfect for a celebration.

Side Dishes

This cake doesn’t just shine on its own — it loves good company! Serve thick slices with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. Fresh berries, especially strawberries or raspberries, bring a tart counterpoint to all that creamy richness.

Creative Ways to Present

For parties or picnics, you can slice the German Chocolate Pound Cake Recipe into mini loaves or cubes and skewer with fruit for a gorgeous dessert platter. Or, layer cubes of cake, whipped cream, and extra topping in parfait glasses for a show-stopping trifle.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake tightly wrapped or in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. The moisture from the topping keeps every bite delicious, even on day three!

Freezing

Want to savor the German Chocolate Pound Cake Recipe another day? Wrap individual slices or the whole cake (without the topping) in plastic wrap and foil. Freeze for up to 2 months, then thaw at room temperature before adding the coconut-pecan topping.

Reheating

If you like your pound cake slightly warm, microwave slices for about 10 seconds each before serving. The topping will turn melty and the cake becomes extra tender — a real delight with coffee or tea.

FAQs

Can I use semi-sweet chocolate instead of German sweet chocolate?

German sweet chocolate has a unique, mild flavor that gives this cake its trademark taste. While you can substitute semi-sweet, you may need to increase the sugar just a bit to mimic that classic sweetness.

Does the almond extract make a big difference?

The almond extract is optional, but it adds a subtle, aromatic lift to the flavor profile. If you love a hint of nostalgia and something extra-special in your cakes, don’t skip it!

Can I make the coconut-pecan topping in advance?

Yes, absolutely! Prepare the topping as directed, then refrigerate it for up to 3 days. Bring it to room temperature (or gently warm it) before spreading on your cake for easy assembly.

What’s the best way to tell when the cake is done?

Your best bet is the toothpick test — insert it into the center of the cake, and if it comes out clean or with just a few moist crumbs, the cake is ready to come out of the oven.

Is this German Chocolate Pound Cake Recipe suitable for special diets?

This recipe is vegetarian by design! For other dietary needs, consider using lactose-free milk or a good gluten-free flour blend, though the texture may vary slightly.

Final Thoughts

This German Chocolate Pound Cake Recipe is more than just a dessert — it’s a celebration in every slice! From the luscious chocolate base to that coconutty, nutty topping, every bite feels like a warm hug. Gather your ingredients, invite some friends, and enjoy the magic of this Southern-inspired classic. Happy baking!

German Chocolate Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 28 reviews

Author: Emma
Total Time: 1 hour 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent flavors of this German Chocolate Pound Cake. A moist and tender pound cake infused with German chocolate, topped with a luscious coconut-pecan frosting. Perfect for any special occasion or dessert indulgence.

Ingredients

Scale

Main Cake:

1 cup unsalted butter (softened)
1/2 cup vegetable oil
3 cups granulated sugar
5 large eggs
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
1 cup whole milk
4 oz German sweet chocolate (melted and slightly cooled)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Coconut-Pecan Topping:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans

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Instructions

Prepare the Cake: Preheat the oven to 325°F (163°C) and grease and flour a 10-inch Bundt or tube pan.
Mix the Ingredients: Cream together butter, oil, and sugar. Add eggs, vanilla, almond extract, and melted chocolate. Alternate adding dry ingredients and milk.
Bake: Pour batter into the pan and bake for 75–85 minutes until a toothpick comes out clean.
Make the Topping: Cook evaporated milk, sugar, egg yolks, butter, and vanilla until thickened. Stir in coconut and pecans.
Assemble: Spread topping over the cooled cake.