German Chocolate Pound Cake – Sweet Perfection

Introduction

Welcome to this delicious recipe for German Chocolate Pound Cake! This dish is perfect for anyone looking to prepare a flavorful and satisfying dessert. Whether you’re baking for your family or hosting friends, this cake is sure to impress with its rich taste and easy preparation.

German Chocolate Pound Cake is a wonderful twist on the classic, transforming the flavors of the famous coconut-pecan frosting into a rich, moist, and decadent cake. The signature flavors are baked directly into the cake and finished with a luxurious glaze.

German Chocolate Pound Cake

Description

This cake is dense, moist, and buttery with the distinct taste of chocolate, coconut, and pecans in every single bite.

Recipe Details

Yields: 1 Bundt cake (10–12 servings)
Prep time: 20 minutes
Bake time: 60–75 minutes

Ingredients

For the Cake

1 cup (2 sticks) unsalted butter, softened
1/2 cup vegetable oil
2 ½ cups granulated sugar
5 large eggs, at room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 cup German’s Sweet Chocolate (or dark cocoa powder)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk, at room temperature
1 cup sweetened shredded coconut
1 cup chopped pecans

For the German Chocolate Glaze

1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1 cup evaporated milk
3 large egg yolks, lightly beaten
1 teaspoon vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans

Instructions

Make the Cake

Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
Cream butter, oil, and sugar until light and fluffy (3–5 minutes).
Add eggs one at a time, then mix in vanilla.
Whisk flour, chocolate, baking powder, and salt in a separate bowl.
Add dry ingredients alternately with buttermilk.
Fold in coconut and pecans gently.
Bake 60–75 minutes until a skewer comes out clean.
Cool 20 minutes, then invert and cool completely.

Make the Glaze

Cook butter, sugar, milk, and egg yolks until thick (10–12 minutes).
Stir in vanilla, coconut, and pecans.
Cool 15–20 minutes until pourable.

Assemble the Cake

Place the cooled cake on a serving plate.
Pour glaze over the top and let it drip down the sides.

Tips for Success

Use room-temperature ingredients.
Do not overmix the batter.
A few moist crumbs on the skewer are fine.
Let the cake cool completely before glazing.

Conclusion

Congratulations on making this German Chocolate Pound Cake! This dessert is perfect for sharing with family and friends and is sure to become a favorite in your kitchen.