German Chocolate Pound Cake

Introduction to German Chocolate Pound Cake

Few desserts capture the heart of both chocolate lovers and traditional bakers quite like German Chocolate Pound Cake. This recipe combines the dense, velvety crumb of a classic pound cake with the rich, nuanced flavor of German’s Sweet Chocolate.

With its buttery base, melt-in-your-mouth texture, and optional toppings like chocolate ganache or the iconic coconut-pecan garnish, this cake strikes the perfect balance between nostalgia and indulgence.

Pound cakes have been around for centuries, traditionally made with a pound each of butter, sugar, eggs, and flour. The German Chocolate twist, however, gives this old-fashioned treat a decadent modern upgrade.

Whether you serve it as a centerpiece dessert for holidays, a coffee companion, or a gift-worthy bake, this recipe never fails to impress.

Why This Recipe Works

Every element of this German Chocolate Pound Cake recipe is carefully structured for success:

 

Creaming Method for Volume: Beating butter and sugar until fluffy incorporates air, ensuring a light crumb even in such a dense cake.

German’s Sweet Chocolate: This chocolate is milder and sweeter than bittersweet or semi-sweet, adding depth without overwhelming bitterness.

Buttermilk: The acidity tenderizes gluten strands in the flour, creating a softer texture.

Balanced Dry-to-Wet Ratio: Alternating dry ingredients and buttermilk prevents overmixing and keeps the batter smooth.

Slow, Low Baking: Baking at 325°F (165°C) prevents the exterior from browning too quickly while the interior bakes evenly.

The result? A cake that is sturdy enough to slice beautifully, yet tender enough to melt in your mouth.

What You’ll Need for This Recipe

Before diving into the baking process, let’s gather everything required. Proper preparation saves time and avoids mistakes.

For the Cake:

Unsalted butter (1 cup / 2 sticks / 227g): Softened butter is essential for creaming.

Granulated sugar (2 ½ cups / 500g): The sweet backbone of pound cake.

Large eggs (4, room temperature): Provide structure and richness.

Baker’s German’s Sweet Chocolate (4 oz / 113g, melted and slightly cooled): The signature flavor base.

Vanilla extract (2 tsp): Enhances chocolate notes and rounds out flavor.

All-purpose flour (3 cups / 360g): The bulk structure of the cake.

Baking soda (½ tsp): Balances acidity from buttermilk for lift.

Salt (½ tsp): Sharpens and balances sweetness.

Buttermilk (1 cup / 240ml, room temperature): Tenderizes and enriches.

For the Optional Toppings:

Powdered sugar: A classic, minimalist dusting.

Chocolate ganache: Luxurious glossy glaze.

Toasted coconut + pecans: A nod to the traditional German Chocolate Cake style.

How to Make German Chocolate Pound Cake

Step 1: Prep and Preheat

Preheat oven to 325°F (165°C).

Grease and flour a 10–12 cup Bundt pan thoroughly, or use baking spray. This step is crucial to ensure clean release.

Step 2: Make the Batter

Cream butter and sugar: Beat together on medium-high for 4–5 minutes until pale and fluffy. This is the foundation for a light texture.

Add eggs: One at a time, mixing well after each addition. Scrape down the bowl often.

Chocolate and vanilla: Blend in the melted German chocolate and vanilla extract until smooth.

Mix dry ingredients: Whisk flour, baking soda, and salt in a separate bowl.

Combine: On low speed, add dry ingredients in 3 additions and buttermilk in 2 additions, alternating. Start and end with dry ingredients. Do not overmix.

Step 3: Bake the Cake

Pour batter into prepared Bundt pan, smoothing the top.

Tap gently to release air bubbles.

Bake for 60–75 minutes, testing with a skewer. If it comes out clean, the cake is ready.

Tip: If the top browns too quickly, tent loosely with foil after 45 minutes.

Step 4: Cool and Unmold

Cool cake in the pan for 15 minutes.

Invert carefully onto a wire rack and cool completely (≈2 hours).

Step 5: Decorate

Dust with powdered sugar for simplicity.

Drizzle chocolate ganache for elegance.

Add toasted coconut flakes and pecans for the full German Chocolate experience.

Tips + Tricks & More for Recipe Success

Room Temperature Ingredients: Always soften butter and bring eggs/buttermilk to room temp. Cold ingredients can cause curdling.

Melt Chocolate Carefully: Microwave in 30-second bursts, stirring often to avoid scorching.

Don’t Overmix: Once flour is added, mix only until just combined. Overmixing = tough cake.

Bundt Pan Prep: Grease thoroughly, getting into every ridge and curve, to prevent sticking.

Cooling Time: Resist cutting too early. Pound cake needs a full cooling period to set.

Check for Doneness Properly: Insert a long skewer or cake tester, not just a toothpick, since Bundt cakes are thick.

Flavor Enhancements: Add ½ tsp espresso powder to intensify chocolate, or almond extract for a nutty edge.

Make Ahead: This cake tastes even better on day two as flavors meld.

How to Serve German Chocolate Pound Cake

Slice with a sharp serrated knife to preserve clean edges. Each slice should be thick enough to hold its structure but not overly heavy—about 1-inch thick works perfectly. Serve at room temperature for best flavor, as cold cake firms up too much.

Serving Suggestions

Coffee or Espresso: Perfect balance for rich chocolate.

Vanilla Ice Cream: Classic contrast to warm cake.

Whipped Cream + Berries: Adds freshness and lightness.

Holiday Style: Decorate with candied pecans or drizzle red berry coulis for a festive touch.

Time Required

Prep Time: 25 minutes

Bake Time: 60–75 minutes

Cooling Time: 2 hours

Total Time: ~3 hours 15 minutes

Though it requires patience, most of the time is hands-off while the cake bakes and cools.

Variations on German Chocolate Pound Cake

Mini Bundts or Loaves: Divide batter into mini pans for gift-worthy cakes.

Marble Style: Swirl in some melted white chocolate for contrast.

Filled Version: Add a ribbon of coconut-pecan filling inside for a German Chocolate surprise.

Lighter Option: Swap half the butter with Greek yogurt for a tangy, slightly lighter version.

Storage Guidelines

Room Temperature: Keep covered up to 3 days.

Refrigerated: Store airtight for 5 days. Bring to room temp before serving.

Freezer: Wrap tightly in plastic + foil. Freeze up to 3 months. Thaw overnight in fridge.

Why German Chocolate Pound Cake is Perfect for Any Occasion

From Sunday family dinners to birthdays, potlucks, or holiday spreads, this cake carries both elegance and comfort. It’s showy enough for celebrations but simple enough to bake without fuss. Few recipes deliver such consistent, impressive results across so many settings.

Final Thoughts on German Chocolate Pound Cake

With its buttery crumb, rich chocolate base, and versatile topping options, this German Chocolate Pound Cake is more than a recipe—it’s a tradition. Whether you keep it classic with powdered sugar or go all out with ganache, coconut, and pecans, the result is always a cake worth savoring.

Baking it once is never enough; you’ll find yourself coming back to this recipe for years to come. It’s a keeper, a crowd-pleaser, and a reminder of why homemade baking matters.