German Chocolate Pound Cake

Ingredients

For the Cake:

  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup (45g) unsweetened cocoa powder
  • 1 cup (240ml) buttermilk
  • 1 cup (170g) semi-sweet chocolate chips (optional)

For the Coconut-Pecan Frosting:

  • 1 cup (200g) brown sugar
  • 1 cup (240ml) evaporated milk
  • 3 large egg yolks
  • ½ cup (113g) unsalted butter
  • 1 ½ cups (120g) sweetened shredded coconut
  • 1 cup (100g) chopped pecans
  • 1 tsp vanilla extract

Instructions

Make the Cake:

  1. Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
  2. In a large bowl, cream butter and sugar together until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla.
  4. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
  5. Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
  6. Fold in chocolate chips if using.
  7. Pour batter into prepared pan and bake for 60–70 minutes, or until a toothpick comes out clean.
  8. Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

Make the Frosting:

  1. In a saucepan over medium heat, whisk together brown sugar, evaporated milk, egg yolks, and butter.
  2. Cook and stir constantly for 10–12 minutes, until thickened.
  3. Remove from heat. Stir in coconut, pecans, and vanilla.
  4. Let cool slightly before spreading over the cooled pound cake.

Tip:

Refrigerate leftovers and gently warm slices in the microwave before serving for best texture and flavor.

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