Name: German Chocolate Pecan Pound Cake Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: German
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 1/2 teaspoon almond extract (optional); 2 3/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk, at room temperature; 1 cup chopped pecans, toasted; 1/2 cup semi-sweet chocolate chips (optional); 1 cup evaporated milk; 1 cup granulated sugar; 3 large egg yolks; 1/2 cup unsalted butter, cubed; 1 teaspoon pure vanilla extract; 1 1/4 cups shredded sweetened coconut; 1 cup chopped pecans

Jump to Recipe·5.1 from 16 reviews

Get ready to experience pure dessert magic with this German Chocolate Pecan Pound Cake! Imagine a rich, tender chocolate pound cake, bursting with buttery notes and toasted pecans, all crowned with a lusciously gooey coconut-pecan topping. This recipe takes everything you adore about classic German chocolate cake and gives it a Southern twist that’s pure comfort in every slice. Whether you’re making it for a special occasion or just to share something extra-special with your loved ones, this is a true showstopper and a hands-down favorite in my kitchen.

German Chocolate Pecan Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about what goes into this heavenly German Chocolate Pecan Pound Cake. Each ingredient brings something special to the party, from deep cocoa flavor to the irresistible crunch of pecans. Here’s what you’ll need to transform simple staples into pure cake bliss:

Unsalted Butter: Provides a rich, creamy foundation and is essential for that melt-in-your-mouth pound cake crumb.
Granulated Sugar: Sweetens both the cake and topping, balancing flavors and giving the cake its tender texture.
Large Eggs: Add moisture, richness, and structure – be sure they’re at room temperature for best results!
Pure Vanilla Extract: Enhances the chocolate flavor and warmth of the cake and the topping.
Almond Extract (Optional): Adds a subtle nutty aroma that deepens the overall flavor.
All-Purpose Flour: Creates structure and gives the pound cake its signature dense, moist crumb.
Unsweetened Cocoa Powder: The key to that dark, decadent chocolate base.
Baking Powder and Baking Soda: These leaveners make sure your cake rises to the occasion.
Salt: Lifts all the flavors and keeps things balanced.
Buttermilk: Adds moistness and a gentle tang that pairs perfectly with the chocolate.
Chopped Pecans, Toasted: Brings nutty crunch and a toasty aroma that’s irresistible in every bite.
Semi-Sweet Chocolate Chips (Optional): For extra chocolate pockets. Who could resist?
Evaporated Milk: The base for that luscious, iconic coconut-pecan topping.
Egg Yolks: Create creaminess and richness in the topping.
Cubed Unsalted Butter: Melts into the topping for unrivaled silkiness.
Shredded Sweetened Coconut: Delivers that classic German chocolate chew and sweetness.

How to Make German Chocolate Pecan Pound Cake

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 325°F (163°C). Generously grease and flour a bundt or tube pan so your German Chocolate Pecan Pound Cake releases perfectly later. Set out your eggs and buttermilk to warm to room temperature—this ensures everything blends beautifully. Toast your pecans in a dry skillet for a few minutes until fragrant, then set them aside to cool.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy. This step is all about aeration—give it at least 3-5 minutes for the silkiest, most luscious pound cake crumb you can imagine.

Step 3: Add Eggs and Extracts

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Follow with vanilla extract and that optional dash of almond extract. This is when the aroma starts to get irresistible!

Step 4: Combine Dry Ingredients

In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting helps ensure there are no unwanted lumps and makes for a fine, even crumb in the finished cake.

Step 5: Mix Wet and Dry Ingredients

Add the dry mixture to the butter mixture in three parts, alternating with the buttermilk. Start and finish with the dry ingredients. Mix gently after each addition, just until combined—over-mixing can make the cake dense.

Step 6: Fold in Pecans and Chocolate Chips

With a spatula, gently fold in the toasted pecans and chocolate chips (if using). You’ll see the batter take on a gorgeously speckled look that hints at the flavor-packed bites to come.

Step 7: Bake

Pour the batter evenly into your prepared pan, smoothing the top. Bake for 60-75 minutes or until a skewer comes out clean (with just a few moist crumbs). Let the cake cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.

Step 8: Make the Coconut-Pecan Topping

While the cake cools, combine evaporated milk, granulated sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 10-12 minutes. Remove from heat, then stir in vanilla, shredded coconut, and more chopped pecans. Let it cool slightly before spooning over the cake.

Step 9: Assemble and Serve

Spoon or pour the coconut-pecan topping over your cooled German Chocolate Pecan Pound Cake, letting it drip a little down the sides for a showstopping finish. This is where the magic truly happens!

How to Serve German Chocolate Pecan Pound Cake

Garnishes

Enhance every slice by sprinkling a few toasted pecans or extra coconut on top for added texture and visual appeal. A drizzle of melted chocolate or a dusting of powdered sugar can truly elevate the look if you’re aiming to impress!

Side Dishes

This cake is decadent all on its own, but it also pairs beautifully with a scoop of vanilla or coconut ice cream, a dollop of unsweetened whipped cream, or even a chilled glass of milk or coffee. These simple sides make every bite feel like an indulgent occasion.

Creative Ways to Present

Give your German Chocolate Pecan Pound Cake a special twist by serving it as mini bundt cakes, slicing it into decadent cake bars, or even layering slices with whipped cream and berries for a trifle. You can even serve it slightly warm for an ultra-comforting treat!

Make Ahead and Storage

Storing Leftovers

To keep your cake fresh, cover it tightly with plastic wrap or store in an airtight container at room temperature for up to three days. For longer storage, refrigerate; just bring it to room temperature or warm slightly before serving so it stays moist and flavorful.

Freezing

You can freeze German Chocolate Pecan Pound Cake! Wrap individual slices (or the whole cake) in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the refrigerator before serving—the topping will still taste wonderfully rich and creamy.

Reheating

If you prefer your pound cake slightly warm, simply pop a slice in the microwave for 10-15 seconds. For the whole cake, cover with foil and heat in a low oven (300°F) until just warmed through; don’t overdo it or you’ll dry out the crumb.

FAQs

Can I make this German Chocolate Pecan Pound Cake without nuts?

Absolutely! The cake and topping will still be delicious without pecans. Try substituting with toasted coconut for extra texture, or simply leave the nuts out entirely for those with allergies.

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

German chocolate is actually a brand of sweet baking chocolate, but for this recipe, using unsweetened cocoa powder lets you control the sweetness while still getting that dark, deep chocolate flavor in your German Chocolate Pecan Pound Cake.

Can I use a different pan if I don’t have a bundt or tube pan?

Yes! You can bake the cake in a loaf pan (you may need two) or even a 9×13-inch pan for a more traditional cake look. Adjust the baking time and check for doneness with a toothpick.

How do I toast the pecans for the cake?

Toast pecans in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden—about 3-5 minutes. Be careful not to burn them, as this will make them bitter.

Can I make the coconut-pecan topping in advance?

Definitely! The topping can be made a day or two ahead and stored in the refrigerator. Just bring it to room temperature or warm gently before spreading it over your German Chocolate Pecan Pound Cake.

Final Thoughts

If you’re looking for an impressive dessert that’s as dreamy to eat as it is easy to make, you can’t go wrong with this German Chocolate Pecan Pound Cake. Trust me, once you share a slice (or two) with friends or family, it’ll quickly become your go-to special treat. Let yourself fall in love with every gooey, chocolatey, nutty bite!