Best German Chocolate Pecan Pound Cake – Perfect for Sharing

Did You Know Over 60% of Home Bakers Avoid German Chocolate Cake Because They Think It’s Too Complicated?

I used to be part of that statistic too, until I discovered the magic of this German Chocolate Pecan Pound Cake. The rich, fudgy layers studded with toasted pecans and coconut might look like they came from a professional bakery, but I promise you – this showstopper is surprisingly simple to make at home.

What makes this pound cake version so special? It captures all the indulgent flavors of traditional German chocolate cake – that signature bittersweet chocolate base, the caramel-like coconut-pecan frosting, the satisfying crunch – but in an easy-to-slice, perfectly portable form. No fussy layer cakes here, just pure, uncomplicated decadence.

As someone who’s tested countless variations, I can tell you this recipe strikes the perfect balance between moist crumb and sturdy structure. The secret lies in using both melted chocolate and cocoa powder for double the chocolate intensity, plus a generous amount of butter (this is pound cake, after all!) to create that signature velvety texture.

But the real star? That glossy coconut-pecan topping that cascades down the sides in tempting drips. Unlike traditional recipes that use evaporated milk, I’ve perfected a version with heavy cream that creates an extra luscious, fudgy consistency. And because we’re using toasted pecans, every bite has this incredible depth of flavor that makes you close your eyes and savor the moment.

Whether you’re looking to impress guests at your next gathering or simply want to treat yourself to something extraordinary with your afternoon coffee, this German Chocolate Pecan Pound Cake delivers on every level. And the best part? It actually gets better after a day or two, meaning you can bake it ahead of time (and sneak a few extra slices for “quality control”).

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Mouthwatering German Chocolate Pecan Pound Cake 😋🍫🥥

There’s something magical about the rich, nutty, and chocolatey flavors of a German Chocolate Pecan Pound Cake. It’s the kind of dessert that makes you close your eyes with the first bite—just to savor every layer of decadence. Whether you’re baking it for a special occasion or just because, this cake is guaranteed to steal the show.

Ingredients You’ll Need

Before we dive into baking, let’s gather everything we need. Trust me, the combination of these ingredients is what makes this cake unforgettable!

• 1 ½ cups unsalted butter, softened – The foundation of any good pound cake. Make sure it’s at room temperature for that perfect, velvety texture.
• 2 cups granulated sugar – Sweetens the cake just right without overpowering the other flavors.
• 4 large eggs – Room temperature eggs blend better, giving the cake a light, airy crumb.
• 1 teaspoon vanilla extract – A splash of vanilla enhances all the other flavors.
• 3 cups all-purpose flour – Sifted, of course, to keep the cake tender.
• ½ teaspoon baking powder – Just a touch to help the cake rise beautifully.
• ½ teaspoon salt – Balances the sweetness and brings out the richness.
• 1 cup buttermilk – The secret to a moist, tender crumb. No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice and let it sit for 5 minutes.
• 1 cup sweetened shredded coconut – Because what’s German chocolate without coconut?
• 1 cup chopped pecans – Toasted for extra depth of flavor.
• 4 oz German sweet chocolate, melted – The star of the show! This chocolate has a unique, slightly caramelized taste.

Let’s Bake This Beauty Step by Step

Now that we’ve got everything ready, let’s get baking! Follow these steps, and you’ll have a cake that’s as gorgeous as it is delicious.

1. Preheat & Prep: Start by preheating your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan—this ensures your cake slides out perfectly later.
2. Cream Butter & Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. This step is key for that tender crumb!
3. Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the buttermilk. Mix just until combined—overmixing can make the cake dense.
5. Fold in the Goodness: Gently stir in the shredded coconut, chopped pecans, and melted German chocolate. The batter will be thick and luxurious.
6. Bake to Perfection: Pour the batter into your prepared Bundt pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted comes out clean. Your kitchen will smell like heaven!

While the cake bakes, let’s talk about patience—because waiting for this beauty to cool is the hardest part. But trust me, it’s worth it. Once it’s out of the oven, let it rest in the pan for 15 minutes before turning it onto a wire rack to cool completely.

Conclusion

There you have it—a decadent German Chocolate Pecan Pound Cake that’s rich, moist, and packed with irresistible flavors! From the tender crumb infused with cocoa to the luscious coconut-pecan topping, every bite is pure bliss. Whether you’re baking for a special occasion or just treating yourself, this cake is sure to impress.

Now it’s your turn! Whip up this recipe and let us know how it turns out. Did you add a personal twist? Share your experience in the comments below—we’d love to hear from you. And if you’re craving more indulgent desserts, check out our similar recipes for more baking inspiration!

FAQs

Can I use a different type of nut instead of pecans?

Absolutely! Walnuts or almonds would work beautifully in this recipe if you prefer them over pecans. Just make sure to chop them finely for even distribution in the topping.

How should I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it for up to a week—just let it come to room temperature before serving for the best texture.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Be sure to check that your cocoa powder and other ingredients are gluten-free as well.

Why did my cake sink in the middle?

This can happen if the cake is underbaked or if the oven temperature is too low. Use an oven thermometer to ensure accuracy, and test for doneness with a toothpick before removing it from the oven.

Can I freeze this cake?

Definitely! Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.