You know that feeling when you pull a cake out of the oven and your whole house just smells… happy? That’s what this is. This isn’t just another cake recipe I’m giving you. It’s the one that makes people’s eyes go wide when they take the first bite.
We’re making a German Chocolate Pecan Pound Cake. And I’m going to walk you through it so it comes out perfect, even if baking usually scares you a little. This thing is dense, it’s moist, and it’s covered in that gooey coconut-pecan topping that’s just everything. You can absolutely do this.
What You’ll Need
Getting your ingredients ready first is, I swear, half the battle. It makes everything else go so much smoother. Don’t just dump things in a bowl. Measure them out. Put them in little cups. You’ll feel like a TV chef, and you won’t forget the baking powder. Trust me on this.
Here’s the breakdown for the cake itself. Room temperature stuff is not a suggestion, it’s a rule. It helps the batter mix up all smooth and creamy instead of lumpy. Set your butter and eggs out on the counter an hour before you start.
For the Chocolate Pound Cake
| Ingredient | Amount |
|---|---|
| All-purpose flour | 3 cups |
| Unsweetened cocoa powder | ½ cup |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Unsalted butter, softened | 1½ cups (3 sticks) |
| Granulated sugar | 2½ cups |
| Large eggs, room temp | 5 |
| Vanilla extract | 2 tsp |
| Buttermilk, room temp | 1 cup |
For the Gooey Topping
This is the part that makes it a “German” chocolate cake. The story goes that it was named after a guy named Samuel German who worked for a chocolate company, not the country. Kinda funny, right? Anyway, this topping is the star.
| Ingredient | Amount |
|---|---|
| Evaporated milk | 1 can (12 oz) |
| Granulated sugar | 1 cup |
| Egg yolks, beaten | 3 |
| Unsalted butter | ½ cup (1 stick) |
| Vanilla extract | 1 tsp |
| Sweetened coconut flakes | 1⅓ cups |
| Chopped pecans | 1 cup |
Tools You Might Need
You don’t need a bunch of fancy stuff, but having the right tools makes a big difference. The Bundt pan is pretty important for getting that classic pound cake look.
| Tool | Purpose |
|---|---|
| 10 or 12-cup Bundt pan | For baking the cake |
| Stand or hand mixer | Creaming butter & sugar |
| Mixing bowls | For dry/wet ingredients |
| Measuring cups & spoons | For accurate amounts |
| Medium saucepan | For making the topping |
| Whisk & spatula | Mixing and scraping |
| Wire cooling rack | To cool the cake properly |
Pro Tips From My Kitchen
I’ve made more pound cakes than I can count, and I’ve made all the mistakes so you don’t have to. Here are the three biggest things that will save you a headache.
Tip 1: The Butter & Sugar Matter Most
The first step of creaming butter and sugar together is the most important part of the whole recipe. You need to beat it on medium-high speed for at least 5 to 7 minutes. Seriously. Set a timer. You’re looking for it to get pale yellow and super fluffy, almost like frosting. This beats air into the batter, which is what helps the cake rise and gives it that perfect texture. If you rush this, your cake will be heavy and dense.
Tip 2: Don’t Drown Your Flour
Once you start adding the flour, turn your mixer down to low. You want to mix it just until the white streaks are gone. If you go crazy and beat the batter at this point, you’ll make the cake tough. A few little lumps are totally fine. Over-mixing develops the gluten in the flour, which is great for bread, but terrible for a tender cake.
Tip 3: Your Pan Prep is Everything
A beautiful Bundt cake that’s stuck in the pan is just heartbreaking. Don’t rely on a quick spray alone. Take a little bit of soft butter or shortening and use a paper towel or pastry brush to get into every single nook and cranny of that pan. I mean every little detail. Then, sprinkle in a tablespoon or two of flour and tilt and tap the pan around until it’s all coated in a thin layer. Tap out any extra. This double barrier is your best insurance policy.
Let’s Bake This Cake, Step-by-Step
Alright, you’ve got your stuff ready. Let’s get to the fun part.
Part 1: Making the Pound Cake Batter
Step 1: First thing, get your oven preheating to 325°F (165°C). Move a rack to the middle of the oven. Then, prepare your Bundt pan using that pro tip I just gave you. Seriously, do it now.
Step 2: In a medium bowl, whisk together your dry ingredients: the flour, cocoa powder, baking soda, and salt. Just give it a good mix to make sure everything is combined. This stops you from getting a salty bite.
Step 3: In your big mixer bowl, beat the softened butter and sugar together. Start on low, then crank it to medium-high for a full 5 minutes. Scrape down the sides of the bowl once or twice. It should look pale and really fluffy.
Step 4: Turn the mixer down to medium-low and add your room temperature eggs, one at a time. Wait until each egg is fully mixed in before you add the next one. This is key. After the last egg is in, add your vanilla extract.
Step 5: Now, we alternate. With the mixer on its lowest speed, add about a third of your flour mixture. Let it get mostly mixed in, then pour in about half of your buttermilk. Repeat this: another third of flour, the rest of the buttermilk, and finish with the last of the flour.
Step 6: Stop the mixer as soon as the last bit of flour disappears. Take the bowl off the mixer and use a spatula to scrape the bottom of the bowl, just to make sure everything is mixed together. Don’t go wild, just a few gentle folds.
Part 2: Baking and Cooling
Step 1: Pour your batter into the prepared Bundt pan and smooth the top with your spatula. Give the pan a couple of firm taps on the counter to get rid of any big air bubbles.
Step 2: Bake for 60 to 75 minutes. Pound cakes take a while. You’ll know it’s done when a long wooden skewer or toothpick inserted near the center comes out clean, with just a few moist crumbs attached. No wet batter.
Step 3: This next part is critical. Let the cake cool in the pan on a wire rack for exactly 15 minutes. Not 10, not 20. If you try to flip it too early, it’ll fall apart. Too late, and it might stick.
Step 4: After 15 minutes, put the wire rack on top of the pan and, using oven mitts, carefully flip the whole thing over. The cake should slide right out. If it doesn’t, give it a little jiggle. Let it cool completely on the rack. This will take at least an hour. Don’t rush it.
Part 3: The Topping You Could Eat With a Spoon
Step 1: While the cake is cooling, make the topping. In a medium saucepan, combine the evaporated milk, sugar, beaten egg yolks, and butter.
Step 2: Cook this over medium heat, stirring it pretty much constantly with a whisk. You have to keep it moving so the eggs don’t scramble. It will start to thicken up after about 10-12 minutes. You want it thick enough to coat the back of a spoon.
Step 3: Once it’s thick, take it off the heat. Stir in the vanilla, the coconut flakes, and the chopped pecans.
Step 4: Let the topping cool for about 20-30 minutes. It will get even thicker as it cools. You want it to be spreadable, not runny.
Step 5: Once the cake is totally cool and the topping has thickened, just pour and spread it all over the top of the cake, letting it drip down the sides. It doesn’t have to be perfect; messy looks delicious here.
Possible Swaps and Changes
Sometimes you don’t have exactly what a recipe calls for, or you just want to try something different. That’s cool.
- Pecans: Walnuts would work great here too. Or if you have a nut allergy, you can just leave them out. The topping will still be amazing.
- Buttermilk: No buttermilk? No problem. Pour 1 tablespoon of white vinegar or lemon juice into a measuring cup, then add enough regular milk to equal 1 cup. Let it sit for 5 minutes. You’ve just made your own.
- Cocoa Powder: You can use Dutch-process cocoa if you have it. It will give the cake a darker color and a slightly less bitter chocolate flavor.
Storing Your Leftovers
If you have any leftovers, which is a big “if,” you can store this cake in an airtight container on the counter for about 3 days. Because of the topping, I wouldn’t leave it out much longer than that.
You can also keep it in the fridge for up to a week. Just let a slice sit out for about 20 minutes to come to room temperature before you eat it. Cold pound cake is a little stiff.
Common Questions Answered
Q1. Why did my pound cake sink in the middle?
Ans: This usually happens for two reasons: you opened the oven door too much while it was baking, or it was slightly underbaked in the center. Make sure that toothpick comes out clean.
Q2. My cake is dry. What did I do wrong?
Ans: Dry cake is almost always from overbaking or overmixing the flour. Use a timer for the baking, and remember to mix the flour on low speed just until it’s combined.
Q3. Can I make this in two loaf pans instead of a Bundt pan?
Ans: Yep. Just divide the batter between two greased and floured 9×5 inch loaf pans. You’ll need to start checking for doneness sooner, probably around the 50-60 minute mark.
Q4. Can I freeze this cake?
Ans: Yes. For best results, freeze the cake without the topping. Let it cool completely, wrap it tightly in two layers of plastic wrap and a layer of foil, and it will keep for up to 3 months. Thaw it on the counter, then make the topping fresh and add it before serving.
Wrapping Up
See? You can totally make an amazing, from-scratch cake that will make you look like a baking rockstar. The steps are simple, you just have to follow them and not rush the important parts.
The smell of this thing baking, and that first bite of rich chocolate cake with the sweet, chewy topping… it’s so worth it.
If you make this, I’d love to hear how it turned out. Drop a comment below and tell me about it, or ask any questions you have. Now go get baking.
