Preparation:
Step 1: Preheat and Prepare
Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan generously or spray with baking spray that includes flour.
Step 2: Cream the Butter, Oil & Sugar
In a large mixing bowl, beat together the butter, oil, and sugar until light and fluffy (about 3–4 minutes). This is the key to a smooth, velvety crumb.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
Step 5: Combine Wet & Dry
Add the dry ingredients to the wet in three batches, alternating with the buttermilk, beginning and ending with dry. Mix just until combined.
Gently fold in the melted German chocolate until the batter is rich and uniform.
Step 6: Bake
Pour the batter into your prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Make the Coconut-Pecan Frosting:
In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, for 10–12 minutes, until the mixture thickens and turns a golden caramel color.
Remove from heat and stir in coconut, pecans, and vanilla extract. Let it cool for 15–20 minutes before spreading on the cake.
Variation:
- Chocolate Ganache Drizzle: Add a rich ganache over the frosting for a glossy, double-chocolate finish.
- Filled Version: Bake half the batter, spread a layer of frosting, then pour remaining batter over top and bake.
- Bundt or Loaf Style: You can also use two loaf pans instead of a Bundt. Just adjust baking time accordingly (about 50–55 minutes).
Cooking Note:
Use room temperature ingredients to ensure your batter blends smoothly and evenly. If your frosting thickens too much before spreading, warm slightly or add a tablespoon of milk.
Serving Suggestions:
- Serve with a hot cup of coffee, espresso, or a cold glass of milk.
- Add a scoop of vanilla or coconut ice cream on the side for full indulgence.
- Top each slice with a dollop of whipped cream and toasted pecans for presentation.
Tips:
- Don’t overbake! The cake should be just set and moist in the center.
- Toast your pecans for 5–7 minutes before using to boost their flavor.
- Use a serrated knife for clean, beautiful slices.
- Store at room temperature in a covered cake stand or airtight container for 3 days, or in the fridge up to a week.
Prep Time:
25 minutes
Baking Time:
60–70 minutes
Total Time:
1 hour 30 minutes
Nutritional Information (Approx. per slice – serves 12):
Calories: 550
Protein: 6g
Sodium: 310mg
FAQs
Q: Can I make this cake in advance?
A: Yes! In fact, it tastes even better the next day once the flavors settle in. Store covered and frost before serving if possible.
Q: Can I freeze it?
A: Absolutely. Wrap the unfrosted cake tightly in plastic and foil and freeze for up to 2 months. Thaw and add frosting before serving.
Q: What is the difference between German chocolate and regular chocolate?
A: German chocolate is a sweet, dark baking chocolate developed by Baker’s. It’s milder than bittersweet and adds a smooth, rich taste.
Q: Can I double the frosting?
A: YES! If you love extra gooey topping, double it and layer it thick — no judgment here.
Conclusion:
Rich. Moist. Buttery. Nutty. Chocolatey. This German Chocolate Pound Cake is everything you love about a classic German chocolate dessert — only denser, more indulgent, and wildly satisfying.
Whether you’re baking for a birthday, a holiday gathering, or just a well-earned treat for yourself, this cake is guaranteed to deliver that sweet Southern “oh-my-goodness” moment in every single bite.
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