German Chocolate Pound Cake

why make this recipe

German Chocolate Pound Cake is a delightful treat that combines rich chocolate flavor with the sweetness of coconut and pecans. It’s perfect for celebrations, holiday gatherings, or just a cozy afternoon at home. The cake itself is moist and dense, making it a great choice for those who love a hearty dessert. Topped with the famous coconut-pecan frosting, this cake brings a taste of the South to your kitchen.

how to make German Chocolate Pound Cake

Ingredients:

• 2 1⁄2 cups all-purpose flour
• 1 tsp baking powder
• 1⁄2 tsp salt
• 1 cup unsalted butter, softened
• 1 1⁄2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 4 oz German sweet chocolate, chopped
• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1⁄2 cup unsalted butter
• 1 1⁄2 cups shredded coconut
• 1 cup chopped pecans
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the softened butter and granulated sugar until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract.
6. Gradually add the flour mixture alternately with the buttermilk, starting and ending with the flour.
7. Fold in the chopped German chocolate.
8. Pour the batter into the prepared pan and bake for 60–70 minutes, or until a toothpick inserted comes out clean.
9. Cool the cake in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
10. For the frosting, combine the evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
11. Remove from heat and stir in the coconut, pecans, and vanilla extract.
12. Cool the frosting to room temperature before spreading it on the cake.
13. Spread the coconut-pecan frosting generously over the cooled pound cake.
14. Slice the cake and enjoy this classic Southern delight!

how to serve German Chocolate Pound Cake

Serve slices of German Chocolate Pound Cake on a nice dessert plate. It can be paired with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. This cake is great for coffee time or as an ending to a delightful dinner.

how to store German Chocolate Pound Cake

To store the German Chocolate Pound Cake, keep it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week. Make sure to keep the frosting covered to prevent it from drying out.

tips to make German Chocolate Pound Cake

• Make sure your butter is softened for easier mixing.
• Be careful not to overbeat the batter after adding the flour to keep the cake nice and tender.
• If the coconut frosting is too runny, let it cool longer to thicken before spreading it on the cake.

variation

You can add a sprinkle of chocolate chips to the batter for an extra chocolatey flavor. Alternatively, try using walnuts instead of pecans for a different nutty taste.

FAQs

Q: Can I use regular chocolate instead of German sweet chocolate?
A: Yes, you can use semi-sweet chocolate in place of German sweet chocolate, but it may change the flavor slightly.

Q: How do I know when my cake is done?
A: The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached.

Q: Can I freeze the German Chocolate Pound Cake?
A: Yes, you can freeze the pound cake. Wrap it well in plastic wrap and then aluminum foil. It will keep for about 2-3 months in the freezer.