German Chocolate Pecan Pound Cake Recipe
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.
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.