Name: Decadent German Chocolate Pecan Pound Cake Delight
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 5 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 8 ounces German chocolate, melted; 1 cup chopped pecans; 1/2 cup shredded coconut

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A luxurious Bundt cake that marries the richness of German chocolate with the nutty crunch of pecans and sweet coconut for an unforgettable dessert experience.

Why You'll Love This Recipe

This German Chocolate Pecan Pound Cake is the perfect intersection of decadence and comfort. The moist, tender crumb offers the classic density of a pound cake while the melted German chocolate infuses every bite with deep chocolate flavor. What makes this cake truly special is the harmonious blend of textures—the soft cake contrasts beautifully with crunchy pecans and chewy coconut flakes. It's an impressive dessert that doesn't require professional baking skills, making it perfect for special occasions or whenever you want to treat yourself to something extraordinary. The elegant Bundt shape adds visual appeal with minimal effort, allowing you to create a bakery-worthy dessert right in your own kitchen.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour provides the sturdy foundation for this pound cake, giving it structure while still allowing for a tender crumb when properly measured and mixed.

Baking powder acts as the leavening agent in this recipe, helping the cake rise to a perfect height while maintaining that characteristic pound cake density.

Salt enhances all the flavors in the cake, particularly bringing out the complexity of the chocolate and balancing the sweetness.

Unsalted butter contributes that rich, moist texture that pound cakes are famous for. Make sure it's properly softened—you should be able to press a finger into it and leave an indentation, but it shouldn't be melty.

Granulated sugar not only sweetens the cake but also helps create air pockets when creamed with butter, contributing to the cake's structure and texture.

Eggs provide stability, moisture, and richness to the cake. They act as a binding agent while also adding protein that helps the cake set properly.

Vanilla extract adds a warm, aromatic flavor that complements the chocolate beautifully. It's subtle but essential for depth of flavor.

Buttermilk brings a slight tanginess that balances the richness and sweetness of the cake while also contributing to its moist texture.

German chocolate is the star ingredient, offering a milder, sweeter chocolate flavor than dark or bittersweet varieties. It contains a higher percentage of sugar and includes ingredients like cocoa butter for a velvety smooth texture.

Chopped pecans add a delightful crunch and nutty flavor that's characteristic of German chocolate desserts. Their buttery taste pairs perfectly with the coconut and chocolate.

Shredded coconut brings sweetness and chewiness to the cake, adding textural interest and that classic German chocolate cake flavor profile.

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Fold in the melted German chocolate, chopped pecans, and shredded coconut.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

Servings and Timing

This German Chocolate Pecan Pound Cake yields approximately 12 generous servings. Preparation takes about 15 minutes, while baking time is 55-65 minutes. Factor in cooling time of at least 1 hour before serving. Each serving contains approximately 350 calories, making it a rich but worthwhile indulgence.

Variations

Chocolate Glaze Topping: Enhance the chocolate flavor by drizzling a simple chocolate ganache over the cooled cake.

Caramel Pecan Version: Add a caramel drizzle and extra toasted pecans on top for a turtle-inspired variation.

Rum-Infused Cake: Add 2 tablespoons of dark rum to the batter for a sophisticated flavor profile.

Espresso Enhancement: Dissolve 1 tablespoon of instant espresso powder in the buttermilk to intensify the chocolate flavor.

Mini Bundts: Divide the batter among mini Bundt pans for individual servings, reducing the baking time to about 25-30 minutes.

White Chocolate Twist: Substitute white chocolate for the German chocolate for a different but equally delicious cake.

Storage/Reheating

This cake keeps remarkably well, making it perfect for advance preparation. Store it at room temperature, tightly wrapped in plastic wrap or in an airtight container, for up to 3 days. For longer storage, refrigerate for up to a week, though allowing it to come to room temperature before serving will provide the best texture and flavor.

For freezing, wrap individual slices or the entire cake (once completely cooled) in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or for several hours at room temperature.

While this cake is traditionally served at room temperature, you can gently warm individual slices in the microwave for 10-15 seconds if you prefer a slightly warm dessert. Pair warm slices with vanilla ice cream for an extra-special treat.

FAQs

What exactly is German chocolate?

German chocolate isn't actually from Germany. It's named after Samuel German, an American who developed a specific type of dark baking chocolate for Baker's Chocolate Company in 1852. It has a higher sugar content than semi-sweet chocolate, giving it a milder, sweeter flavor profile.

Can I substitute regular chocolate if I can't find German chocolate?

Yes, you can substitute semi-sweet chocolate plus 1 tablespoon of sugar for every 8 ounces of German chocolate called for in the recipe. This will approximate the sweetness level and provide a similar flavor profile.

Why did my cake crack on top?

A crack on top is normal for pound cakes and actually indicates a properly made batter. However, excessive cracking might mean your oven temperature is too high or the cake is positioned too close to the top heating element.

My cake is sticking to the Bundt pan. What did I do wrong?

For Bundt cakes, thorough greasing and flouring of the pan is crucial. Make sure to get into all the crevices. Allow the cake to cool for exactly 10 minutes before removing—too short and it will fall apart, too long and it will stick.

Can I make this cake ahead of time for a special occasion?

Absolutely! This cake actually improves in flavor after a day, as the flavors have time to meld. It keeps well at room temperature for up to 3 days and can be frozen for up to 3 months if well-wrapped.

Is there a dairy-free alternative for this recipe?

You can substitute plant-based butter and non-dairy milk with a tablespoon of vinegar (to create a buttermilk alternative). Just ensure your chocolate is also dairy-free if making a completely dairy-free version.

How can I tell when the cake is done without overbaking it?

A toothpick inserted into the thickest part should come out clean or with a few moist crumbs, not wet batter. Also, the cake should spring back when lightly pressed and will have begun to pull away slightly from the sides of the pan.

Can I add a frosting or glaze to this cake?

While this cake is delicious as is, a simple glaze made from powdered sugar and milk or a chocolate ganache would be a wonderful addition. You could also serve it with a dollop of whipped cream.

My cake sank in the middle after baking. What happened?

This could be due to underbaking, opening the oven door too early in the baking process, or overbeating the batter which incorporates too much air. Make sure your leavening agents are fresh as well.

How do I prevent my pecans from sinking to the bottom of the cake?

Toss your chopped pecans in a tablespoon of the flour mixture before folding them into the batter. This helps suspend them throughout the cake rather than having them sink during baking.

Conclusion

This German Chocolate Pecan Pound Cake represents the perfect marriage of traditional pound cake density with the beloved flavors of German chocolate cake. The rich chocolate base studded with crunchy pecans and sweet coconut creates a dessert that feels both familiar and special. Whether you're serving it at a holiday gathering, celebrating a birthday, or simply treating yourself to something extraordinary on a Sunday afternoon, this cake delivers satisfaction in every slice. Its versatility—being equally delicious fresh, stored for a few days, or even frozen—makes it a reliable go-to recipe for your dessert repertoire. Master this cake once, and you'll find yourself returning to it whenever you need a foolproof crowd-pleaser that combines elegance with homespun comfort.