How to Bake the Ultimate German Chocolate Pecan Pound Cake
I remember my grandmother’s kitchen always had a certain smell. It was a mix of butter, sugar, and something warm and toasty I could never quite place.
One afternoon, the secret was revealed. She was pulling a deep, golden-brown pound cake from the oven, its top covered in a gooey, coconut-pecan frosting.
It wasn’t just a pound cake, and it wasn’t just a German chocolate cake. It was both, merged into one perfect dessert. That memory is the heart and soul of this recipe.
This isn’t just about baking a cake. It’s about creating that warm, comforting feeling—a dessert that’s dense, moist, and loaded with the classic coconut and pecan topping we all love.
What You’ll Need
Gathering your ingredients first makes the whole process smoother. It’s what the pros call “mise en place,” but I just call it “not running around the kitchen like a maniac.”
For the Pound Cake:
- 1 ½ cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup buttermilk, at room temperature
- 2 teaspoons vanilla extract
For the Coconut Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- ½ cup unsalted butter
- 4 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 ½ cups pecans, toasted and chopped
Tools Required for Baking
You don’t need a professional kitchen, just a few basics. Having the right tools on hand prevents any last-minute searching.
| Tool | Purpose |
|---|---|
| 10-inch Bundt Pan or Tube Pan | For baking the pound cake. |
| Stand Mixer or Hand Mixer | Essential for creaming butter and sugar. |
| Medium Saucepan | For making the frosting. |
| Mixing Bowls | For dry and wet ingredients. |
| Whisk and Spatula | For mixing and scraping the bowl. |
How to Make German Chocolate Pecan Pound Cake
Let’s break this down into simple steps. We’ll make the cake first, and while it cools, we’ll whip up that delicious frosting.
Making the Pound Cake Batter
Step 1: Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt pan. Don’t skip this; it’s your insurance against the cake sticking.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this dry mixture aside for later.
Step 3: In the bowl of your stand mixer, cream the softened butter and sugar together on medium-high speed. Do this for about 5-7 minutes, until it’s light, pale, and fluffy. This step whips air into the batter, which is key for a tender pound cake.
Step 4: Add the room-temperature eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to make sure everything is incorporated.
Step 5: Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients (flour, buttermilk, flour, buttermilk, flour). Mix just until the flour disappears. Do not overmix.
Step 6: Stir in the vanilla extract. Pour the batter evenly into your prepared Bundt pan and smooth the top with a spatula.
Step 7: Bake for 65-75 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
Preparing the Coconut Pecan Frosting
Step 1: While the cake cools, combine the evaporated milk, sugar, butter, and egg yolks in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens. This should take about 10-12 minutes. Don’t let it boil.
Step 2: Remove the saucepan from the heat. Stir in the vanilla extract, shredded coconut, and toasted pecans.
Step 3: Let the frosting cool for about 20-30 minutes. It will continue to thicken as it cools. Once the cake is completely cool, spread the frosting over the top, letting it drip down the sides.
Pro Tips for a Perfect Cake
I’ve made my fair share of mistakes over the years. Here are a few things I learned that make a huge difference.
- Room Temperature is Non-Negotiable. Your butter, eggs, and buttermilk must be at room temperature. This allows them to blend together smoothly, creating a uniform batter and a tender, even crumb.
- Don’t Rush the Creaming. Beating the butter and sugar for a full 5-7 minutes seems long, but it’s the most critical step for a light pound cake texture. Set a timer if you need to!
- Toast Your Pecans. Spreading raw pecans on a baking sheet and toasting them at 350°F for 5-8 minutes deepens their nutty flavor. It adds an incredible depth to the frosting that you just can’t get otherwise.
- Avoid Overmixing the Flour. Once you start adding the flour, you’re developing gluten. Too much mixing leads to a tough, dry cake. Mix only until the flour is just combined.
Substitutions and Variations
Feel free to play around with this recipe. Baking is a science, but there’s room for creativity.
| Ingredient | Substitution/Variation |
|---|---|
| Pecans | Use toasted walnuts or almonds. |
| Buttermilk | Mix 1 cup milk with 1 tbsp lemon juice. Let sit 5 mins. |
| Unsweetened Cocoa | Use Dutch-processed cocoa for a darker, richer flavor. |
| Gluten-Free | Use a 1-to-1 gluten-free all-purpose flour blend. |
Make-Ahead and Efficiency Tips
A little planning can make your baking day so much easier.
Make-Ahead
Pound cakes are fantastic for making ahead. You can bake the cake (unfrosted) up to two days in advance. Just wrap it tightly in plastic wrap and store it at room temperature. The frosting can also be made a day ahead and stored in an airtight container in the refrigerator. Just let it come to room temperature before spreading.
Time-Saving Tips
- Measure everything out before you start.
- Toast the pecans while the oven preheats.
- Let your ingredients (butter, eggs) sit on the counter for about an hour before you begin.
Nutritional Information and Diet Swaps
Here’s a general idea of the nutrition. Please note these are estimates and can vary based on the specific ingredients you use.
Estimated Nutrition (per slice, assuming 16 slices):
- Calories: ~550 kcal
- Fat: ~30g
- Carbohydrates: ~65g
- Sugar: ~45g
- Protein: ~7g
For a lower-sugar version, you can experiment with sugar substitutes like erythritol, but it may affect the final texture. For a dairy-free cake, use a high-quality plant-based butter and a dairy-free buttermilk alternative.
Leftovers and Storage
If you somehow have leftovers, here’s how to keep them fresh.
Store the cake in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, you might want to refrigerate it.
For longer storage, you can freeze individual slices. Wrap each slice tightly in plastic wrap, then place them in a freezer bag. They’ll keep for up to 3 months. Just thaw at room temperature when you’re ready for a treat.
Frequently Asked Questions (FAQ)
Q1. Why did my pound cake crack on top?
Ans: A crack on top of a pound cake is actually a good sign! It means the cake got a great rise in the oven. It’s a hallmark of a classic, homemade pound cake. Don’t worry, the frosting will cover it beautifully.
Q2. Can I use a different pan, like a loaf pan?
Ans: Yes, you can. This recipe will make two 9×5 inch loaf cakes. You will need to adjust the baking time, so start checking for doneness around the 50-60 minute mark.
Q3. My frosting seems too thin. What did I do wrong?
Ans: The frosting thickens significantly as it cools. If it’s still too thin after cooling, you may not have cooked it long enough. You can return it to the saucepan and cook it for a few more minutes, stirring constantly. If it’s too thick, stir in a teaspoon of evaporated milk at a time until it reaches the right consistency.
Q4. Can I make this cake without the coconut?
Ans: Absolutely. If you’re not a fan of coconut, you can simply leave it out of the frosting. The pecan frosting on its own is still incredibly delicious.
Wrapping Up
There you have it—a cake that’s part rich, chocolatey pound cake and part classic German chocolate cake. It’s a combination that feels both nostalgic and excitingly new.
Baking this cake is about more than just following steps. It’s about creating a moment of pure comfort and indulgence. I truly hope you give it a try.
When you do, come back and leave a comment below. Tell me how it turned out, if you made any fun variations, or if you have any questions. I’d love to hear from you!
