German Chocolate Pecan Pound Cake​

As someone who can’t resist a good dessert, I’m constantly searching for sweets that strike that perfect balance between luxurious and doable—this one nails it.

Picture yourself cutting into a tender, buttery pound cake, its deep Hershey’s cocoa flavor mingling with a smooth, glossy chocolate glaze.

Think your taste buds are ready for a thrill—maybe even enough to impress a friend or two?Let’s jump into a treat that’s just as enjoyable to whip up as it is to savor!That’s the charm of this German Chocolate Pecan Pound Cake!

Why This Recipe Stands Out:

Let’s be honest—there’s no shortage of pound cake recipes out there, but this German Chocolate Pecan Pound Cake? It’s in a league of its own. I love how it takes the familiar comfort of a classic pound cake and gives it a decadent twist with rich chocolate and a nutty, caramel-like frosting. It’s the kind of dessert that feels like a warm hug but still has that “wow” factor to impress anyone who takes a bite.

Here’s what makes it so special:

• Perfect Texture Fusion: The cake itself is moist and dense—thanks to buttermilk and cake flour—while the toasted pecans and coconut flakes bring a satisfying crunch.
• German Chocolate Magic: That silky chocolate glaze, made with Baker’s German’s Sweet Chocolate, adds a glossy finish that’s almost too pretty to eat. Almost.
• Irresistible Frosting: The toasted coconut and pecan topping isn’t just decoration—it’s a flavor powerhouse, blending sweet, nutty, and slightly caramel notes into every forkful.

I’ve baked this for family gatherings and quiet weekends alike, and it never fails to steal the show. It’s indulgent without being fussy, and trust me, you don’t need to be a pro to pull it off.

Ingredients:

Let’s talk about what goes into this German Chocolate Pecan Pound Cake—it’s all about quality ingredients working together to create something unforgettable. I’ve tweaked this lineup over time to get that perfect balance of rich flavor and moist texture, and I’m excited to share it with you. Here’s the scoop on the key players:

• Cake Flour (3 Cups): This isn’t your everyday flour—it’s lighter and finer, giving the pound cake that tender crumb you’ll rave about. Trust me, it’s worth grabbing a bag.
• Unsalted Butter (3 Sticks): Room temperature is key here. It whips up creamy and smooth, locking in that buttery richness without extra salt stealing the show.
• Hershey’s Cocoa Powder (3/4 Cup): This brings deep chocolate flavor to the cake. Unsweetened keeps it bold but not overpowering—perfect for layering with the glaze.
• Buttermilk (1 Cup): My secret weapon for moisture! It adds a subtle tang and keeps every bite soft and luscious.
• Toasted Pecans & Sweetened Coconut Flakes: These stars of the frosting add crunch and sweetness. Toasting them fresh is a game-changer—don’t skip it!
• Baker’s German’s Sweet Chocolate: The heart of the glaze. It melts into a glossy, dreamy topping that ties everything together.

Pro tip: Have your eggs and butter at room temperature before you start—it makes mixing a breeze and ensures a smooth batter.

How to Make German Chocolate Pecan Pound Cake: Step-by-Step

Ready to bring this decadent German Chocolate Pecan Pound Cake to life? I’m here to guide you through every step like we’re baking together in your kitchen. It’s easier than it looks, and the payoff—a moist, chocolatey cake with that irresistible coconut-pecan frosting—is so worth it. Let’s get started!

Step 1: Preheat and Prep

• Set your oven to 325°F—it’s the sweet spot for an even bake.
• Grease and flour a bundt or tube pan (I swear by this combo to avoid sticking).
• Pro tip: Have all your ingredients—like butter and eggs—at room temperature. It makes a huge difference!

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together 3 cups of cake flour, 3/4 cup Hershey’s unsweetened cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt.
• This mix gives the cake its tender crumb and rich chocolate flavor—set it aside for now.

Step 3: Cream the Butter and Sugar

• In a large bowl, beat 3 sticks of unsalted butter (softened) with 3 cups of sugar until it’s light and fluffy—about 3-4 minutes with a mixer.
• Patience here pays off; you’re building the cake’s structure and sweetness.

Step 4: Add the Eggs

• Crack in 5 large eggs, one at a time, beating well after each.
• Add 1 tablespoon of vanilla extract—smell that aroma?—and mix until smooth. Don’t rush; this keeps the batter silky.

Step 5: Combine Wet and Dry

• Alternate adding the dry flour mixture and 1 cup of buttermilk to the butter mix—start and end with the dry (flour, buttermilk, flour, buttermilk, flour).
• Mix just until combined—no overmixing, or the cake gets tough!

Step 6: Bake the Cake

• Pour the batter into your prepared pan, smoothing the top with a spatula.
• Bake at 325°F for 1 hour and 15 minutes—check with a toothpick; if it’s clean, you’re done. (Ovens vary, so start peeking at 1 hour.)
• Let it cool in the pan for 10 minutes, then flip onto a wire rack to cool completely.

Step 7: Make the Chocolate Glaze

• Melt Baker’s German’s Sweet Chocolate with 1/4 cup water over low heat, stirring until smooth.
• Add a knob of butter, a sprinkle of powdered sugar, and a splash of vanilla extract—whisk until glossy. Adjust with more water or sugar for pourable perfection.
• Drizzle over the cooled cake—watch it shine!

Step 8: Whip Up the Toasted Coconut & Pecan Frosting

• Toast 1.5-2 cups sweetened coconut flakes and 1 cup pecans in a dry skillet over medium heat—stir until golden and fragrant (about 5 minutes).
• In a saucepan, simmer 1 can evaporated milk, 1 cup dark brown sugar, 1 stick butter, 3 egg yolks, and 1/8 tsp salt until thickened—about 10 minutes.
• Stir in 1 tablespoon vanilla and the toasted coconut and pecans. Cool slightly, then spread over the glazed cake.

Step 9: Admire and Enjoy

• Step back and look at that beauty—moist pound cake, silky chocolate glaze, and a nutty frosting crown.
• Slice it up and serve—your kitchen’s about to be everyone’s favorite spot!

See? Not so hard, right? Follow these steps, and you’ll have a German chocolate masterpiece that’s as fun to make as it is to eat. Let me know how it turns out—or if you need a hand tweaking anything!

For more delicious recipes, check out our Desserts Section.

Tips for Success:

Baking the perfect German Chocolate Pecan Pound Cake is easy with these simple tricks—I’ve learned them the hard way, so you don’t have to!

Here’s what you need to know:

Room Temperature Ingredients: Bring your butter, eggs, and buttermilk to room temp before starting. It’s a small step that makes mixing smoother and keeps the batter light.

Toast Like a Pro: Spread pecans and coconut flakes on a baking sheet and toast at 325°F for 5-7 minutes—watch closely so they don’t burn! This boosts their flavor big time.

Don’t Rush the Bake: At 325°F, it takes about 1 hour and 15 minutes, but ovens vary. Check with a toothpick—if it comes out clean, you’re golden.

Cool Completely: Let the cake cool in the pan for 10 minutes, then transfer to a rack. A warm cake will crumble under that chocolate glaze!

Glaze Consistency: If your chocolate glaze feels too thick, add a tiny splash of water. Too thin? More powdered sugar. You’ve got this!

Serving Suggestions:

Your German Chocolate Pecan Pound Cake is ready—now let’s make it shine! Here are easy, fun ways to serve it and impress everyone.

Try these ideas:

With a Warm Drink: Pair it with a steamy cup of coffee or hot cocoa—the bitterness cuts through the cake’s sweetness perfectly.

Add a Dollop: A scoop of vanilla ice cream or a swirl of whipped cream on the side? Yes, please! It’s a cool contrast to the rich coconut frosting.

Slice & Share: Cut thick slices and plate them with a drizzle of extra chocolate glaze for that wow factor—great for impressing guests.

Fruit Twist: Serve with fresh berries like raspberries or strawberries for a pop of color and a tart balance to the nutty pecans.

German Chocolate Pecan Pound Cake​ Recipe

James

A rich and moist pound cake infused with deep chocolate flavor, topped with a silky German chocolate glaze and a crunchy toasted coconut-pecan frosting.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine American

Servings 12 Servings

Calories 520 kcal

Ingredients

  

Cake

• 3 cups cake flour
• 3/4 cup Hershey’s unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 sticks 1.5 cups unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs
• 1 tablespoon vanilla extract
• 1 cup buttermilk

Chocolate Glaze

• 6 ounces Baker’s German’s Sweet Chocolate
• 1/4 cup water
• 1 tablespoon butter
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• Toasted Coconut & Pecan Frosting
• 1.5 cups sweetened coconut flakes
• 1 cup pecans chopped
• 1 can 12 oz evaporated milk
• 1 cup dark brown sugar
• 1 stick 1/2 cup butter
• 3 egg yolks
• 1/8 teaspoon salt
• 1 tablespoon vanilla extract

Instructions

 

Step 1: Prep the Oven & Pan

• Preheat the oven to 325°F (163°C).
• Grease and flour a bundt or tube pan to prevent sticking.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together cake flour, cocoa powder, baking powder, and salt. Set aside.

Step 3: Cream Butter & Sugar

• Beat butter and sugar for 3-4 minutes until light and fluffy.

Step 4: Add Eggs & Vanilla

• Add eggs one at a time, mixing well. Stir in vanilla extract.

Step 5: Combine Wet & Dry Ingredients

• Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry.
• Mix just until combined.

Step 6: Bake

• Pour the batter into the prepared pan.
• Bake for 1 hour 15 minutes, or until a toothpick inserted comes out clean.
• Cool for 10 minutes, then turn out onto a wire rack.

Step 7: Prepare the Chocolate Glaze

• Melt chocolate with water over low heat, stirring until smooth.
• Add butter, powdered sugar, and vanilla, whisking until glossy.

Step 8: Make the Coconut-Pecan Frosting

• Toast coconut and pecans in a dry skillet over medium heat.
• Simmer evaporated milk, brown sugar, butter, egg yolks, and salt until thickened (10 minutes).
• Stir in vanilla and toasted pecans/coconut.

Step 9: Assemble

• Drizzle the chocolate glaze over the cooled cake.
• Spoon the coconut-pecan frosting on top.

Step 10: Serve & Enjoy

• Slice and serve this rich, chocolatey delight!

Notes

Nutrition Information (Per Serving)

• Calories: 520
• Fat: 29g
• Carbohydrates: 61g
• Protein: 6g
• Sugar: 42g

 

Disclaimer: Nutritional values are approximate and based on automated calculations. Actual numbers may vary depending on the specific ingredients and brands used. For precise information, please check the nutrition labels of your ingredients or refer to your preferred brand’s data.

Keyword Chocolate Bundt Cake, German Chocolate Pound Cake, Pecan Cake

Other pound cake recipes worth trying:

Loved this pound cake? I’ve got more where that came from! Check out these goodies from my site—they’re just as irresistible:

• Butter Pecan Pound Cake Recipe
• Sundrop Pound Cake Recipe
• Lemon Pound Cake Recipe
• Mile High Pound Cake Recipe

FAQs about German Chocolate Pecan Pound Cake:

Got questions about this German Chocolate Pecan Pound Cake? I’ve got you covered with answers to the stuff I hear all the time—let’s clear things up!

Conclusion

This German Chocolate Pecan Pound Cake is the perfect mix of rich, chocolatey indulgence and cozy homemade goodness. With its buttery texture, deep cocoa flavor, and irresistible toasted coconut-pecan topping, it’s a guaranteed showstopper. Whether you’re baking for a special occasion or just treating yourself, this recipe is as fun to make as it is to eat.

Tried it? Share your experience, leave a review, or even post your own twist on the recipe! Have a question? Drop it in the comments—I’d love to help!

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