Prepare your taste buds, because this German Chocolate Pound Cake is the ultimate blend of rich, chocolate decadence and that classic coconut-pecan icing everyone adores. Imagine a buttery, deeply chocolate pound cake as the foundation—tender, moist, and just the right amount of sweet—finished with a crown of toasty pecans and chewy coconut. The best part? Despite looking like a showstopper, it truly is a breeze to whip up and fits perfectly into any busy weeknight or last-minute celebration. If you’re after an easy yet unforgettable dessert, this cake delivers every single time.

Why You’ll Love This Recipe

Effortless Yet Impressive: This cake looks like it came from a fancy bakery but comes together with simple steps and straightforward ingredients.
Perfect Texture and Flavor: Expect a super-moist crumb, thanks to plenty of butter and buttermilk, plus intense chocolate flavor with just a hint of coffee to make everything pop.
No Fancy Equipment Needed: If you have a standard Bundt pan and a mixer, you’re set.
Ideal for Make-Ahead Needs: It tastes even better after sitting overnight—none of that dry cake nonsense!
That Iconic Icing: Toasted pecans, chewy coconut, and a silky caramel-like base make every bite irresistible.

Ingredients You’ll Need

Let’s talk about what makes this cake really shine. Here’s what you’ll use—and why each one matters:

Semisweet Chocolate Chips: For a richer, deeper chocolate flavor and extra moisture.
Unsalted Butter: Essential for that melt-in-your-mouth pound cake texture.
Granulated Sugar: Sweetens the cake and helps with tenderness.
Eggs: Help bind the cake and make it wonderfully fluffy.
All-Purpose Flour: The dependable structure here; sifted for a tender crumb.
Unsweetened Cocoa Powder: Delivers the main chocolate punch; don’t skimp on quality!
Instant Coffee Powder: A secret weapon—adds sophistication and depth to the chocolate.
Baking Powder and Salt: For just the right lift and balance.
Buttermilk: Brings irresistible tang and keeps the cake extra-moist.
Vanilla Extract: Lifts the chocolate flavors and rounds everything out.

For the icing:

Raw Pecans: Toasted for a nutty, luxurious crunch.
Evaporated Milk: The base for a creamy, caramel-like icing.
Unsalted Butter: Richness and smoothness for the topping.
Brown Sugar & Granulated Sugar: Sweetness and a hit of caramel flavor.
Egg Yolks: Thicken and enrich the icing, classic German chocolate style.
Sweetened Coconut Flakes: For classic chewy, tropical bites throughout every slice.
Vanilla Extract: Adds warmth and depth to the icing.

Tip: Always use room-temperature eggs and butter. This helps your batter come together smoothly and evenly.

Variations

Looking to make this recipe your own? Here are some creative twists:

Nut-Free: Simply skip the pecans or swap them for toasted sunflower seeds or pumpkin seeds.
Deeper Chocolate: Add a handful of dark chocolate chunks into the batter for pockets of molten chocolate.
Dairy-Free: Substitute almond or soy milk mixed with a little lemon juice for buttermilk, and use vegan butter.
Boozy Version: Stir a splash of bourbon into the icing for a grown-up finish.
More Coconut?: Fold some extra coconut into the cake batter itself for double the coconut goodness.

How to Make German Chocolate Pound Cake

Here’s how to bring this mouthwatering cake to life—even on a weeknight when time is short.

Step 1: Prep and Melt Chocolate

Preheat your oven to 325°F. Prepare your Bundt pan generously to prevent sticking. Gently melt your chocolate chips in the microwave, stirring every 15 seconds until smooth. Set this aside to cool slightly so it won’t curdle the buttermilk later.

Step 2: Cream Butter and Sugar

In your mixer, beat the butter on high for 2 minutes until creamy and luscious. Add the sugar gradually, then keep creaming for another 5 minutes—this is key for the softest crumb. You’ll see it turn pale and super fluffy.

Step 3: Eggs and Dry Ingredients

Add eggs, one at a time, letting each combine fully. Scrape the bowl as needed—no dry patches, please. Reduce speed and add sifted flour gently in two batches. Sprinkle in cocoa, coffee powder, baking powder, and salt.

Step 4: Final Cake Batter

Pour in the cooled melted chocolate, buttermilk, and vanilla. Mix until just combined. Pause here to clean the bowl and fold in anything stuck to the bottom. Don’t overmix!

Step 5: Bake

Spread batter evenly in the Bundt pan. Bake for 70–80 minutes, checking for doneness as you go. A toothpick should come out clean when it’s ready.

Step 6: Cool and Prepare Icing

Let the cake cool in the pan for 10 minutes, then invert onto a rack or serving plate and cool completely. While it cools, toast the pecans at 325°F for about 10 minutes.

Step 7: Make Icing

In a saucepan, combine evaporated milk, butter, both sugars, and egg yolks. Cook over medium heat, whisking until everything is melted and thickened—aim for a light amber color. Remove from heat, stir in coconut, vanilla, and toasted pecans.

Step 8: Finish and Serve

Drizzle the warm icing over the cooled cake. Let it set, slice, and serve at room temperature.

Pro Tips for Making the Recipe

Don’t Rush the Creaming: Take your time when beating butter and sugar; it really matters for texture.
Room-Temperature Ingredients: This is non-negotiable. Warm up those eggs and buttermilk before starting.
Careful Mixing: Always stop the mixer as soon as things come together. Overmixing means a tough cake—nobody wants that!
Melt Chocolate Safely: Microwave in short bursts to avoid scorching—a smooth melt equals a smooth batter.
Icing Watch: The icing thickens quickly as it cools. Drizzle while still warm for the dreamiest finish.

How to Serve

This cake is an event on its own, so it rarely needs much else! Cut generous slices and serve as-is, or elevate it even further:

A Scoop of Vanilla Ice Cream: The warm icing and cool cream—heaven.
Fresh Berries: Raspberries or strawberries cut the richness perfectly.
Espresso or Strong Coffee: The ideal companion to those deep chocolate notes.
Whipped Cream Dollop: For a lighter counterbalance to the fudgy goodness.

This cake is equally at home as a weeknight “just because” treat or the centerpiece at any celebration.

Make Ahead and Storage

Storing Leftovers

Just cover the cake tightly with foil or plastic wrap and store at room temperature for up to 3 days. It stays moist and delectable—no dry pound cake ever!

Freezing

If you want to freeze, wrap cake slices individually and stash in an airtight container or freezer bag. They’ll keep beautifully for up to 2 months. Thaw on the counter for an effortless dessert fix.

Reheating

Enjoy slices as-is, or gently warm in the microwave for about 10 seconds to bring back that fresh-baked softness. The icing will get a little gooey—pure comfort!

FAQs

Can I make this cake ahead of time?
Absolutely! In fact, the flavors deepen and the texture improves after a day. Make it the night before for best results—just wait to add the icing until you’re ready to serve.

What if I don’t have a Bundt pan?
No worries! This batter bakes nicely in two standard loaf pans. Keep an eye on baking times, checking around 60 minutes.

How do I know when the icing is thick enough?
Look for the icing to turn a light amber color and coat the back of a spoon. It should thicken a touch more as it cools, so don’t let it get too thick in the pot.

Can I skip the coffee powder?
Definitely, but it subtly boosts the chocolate flavor rather than making the cake taste like coffee. Highly recommend keeping it in, but the cake will still be delicious without it.

Final Thoughts

If you ever wanted to bake a cake that’s equal parts classic, crowd-pleasing, and low-stress, this German Chocolate Pound Cake is your new go-to. It’s a joy to make, tastes fantastic, and serves up nostalgic comfort with a fancy twist. Don’t hesitate—gather your ingredients and treat yourself and your loved ones to a slice (or two) of this chocolatey masterpiece. Happy baking!

German Chocolate Pound Cake Recipe