German Chocolate Pecan Pound Cake Recipe | Rich & Moist

German Chocolate Pecan Pound Cake Recipe is a moist, rich, and tender recipe with deep chocolate flavor and a sweet coconut pecan finish.

The cocoa powder gives the cake a rich chocolate taste and soft texture, while chopped pecans add a delicious crunch and nutty flavor.

I especially enjoy how the chocolate chips melt into the cake, making every bite extra satisfying. It works well for holidays, family gatherings, afternoon treats, or special celebrations, and I like serving it with vanilla ice cream or a warm cup of coffee.

In this German Chocolate Pecan Pound Cake, I’ll show you how I make German Chocolate Pecan Pound Cake step by step for a rich, homemade dessert.

Why Do I Personally Like This Recipe?

I like this German Chocolate Pecan Pound Cake Recipe because it brings together some of my favorite dessert flavors in one satisfying cake.

The rich chocolate base has a soft, tender crumb, while the pecans add a pleasant crunch in every bite. I also enjoy the sweetness and texture from the coconut pecan topping, which makes the finished cake feel extra special.

The ingredients are familiar and easy to work with, and the step by step method keeps the baking process manageable. For me, German Chocolate Pecan Pound Cake Recipe is a comforting homemade dessert that feels worth sharing.

About This Dish

German Chocolate Pecan Pound Cake is a rich, moist dessert that combines deep chocolate flavor with sweet coconut and crunchy toasted pecans.

German Chocolate Pecan Pound Cake Recipe main specialty is the contrast between the tender chocolate pound cake and the creamy coconut pecan topping.

Cocoa powder and semi sweet chocolate chips create a satisfying chocolate base, while buttermilk keeps the crumb soft and moist.

I especially like the added texture from the pecans and coconut. The finished cake is ideal for holidays, family gatherings, afternoon coffee, or a special homemade dessert.

How To Prepare German Chocolate Pecan Pound Cake Recipe?

Recipe Overview

Preparation Time: 20 minutes

Cooking Time: 60 minutes

Total Time: 1 hour 20 minutes

Course: Dessert

Cuisine: American

Yield: 12 servings

Kitchen Utensils

• 10-inch Bundt pan
• Stand mixer or electric hand mixer
• Large mixing bowl
• Medium saucepan
• Rubber spatula
• Wire cooling rack

Ingredients

For The Cake

• 1½ cups (340 g) unsalted butter, softened to room temperature
• 2 cups (400 g) granulated sugar
• 5 large eggs, at room temperature
• 2 teaspoons (10 ml) vanilla extract
• 2 cups (250 g) all purpose flour
• ¾ cup (65 g) unsweetened cocoa powder
• 1 teaspoon (4 g) baking powder
• ½ teaspoon (2–3 g) baking soda
• ½ teaspoon (3 g) fine salt
• 1 cup (240 ml) buttermilk, at room temperature
• 1 cup (110 g) finely chopped pecans
• ½ cup (40 g) sweetened shredded coconut
• ½ cup (85 g) semi sweet chocolate chips

For The Coconut Pecan Topping

• ½ cup (120 ml) evaporated milk
• ½ cup (100 g) light brown sugar, firmly packed
• 3 large egg yolks
• ¼ cup (57 g) unsalted butter
• 1 teaspoon (5 ml) vanilla extract
• ¾ cup (60 g) sweetened shredded coconut
• ¾ cup (85 g) chopped toasted pecans
• A small pinch of salt

How To Make The Cake

Step 1

Preheat your oven to 325°F (165°C). Generously grease a 10-inch Bundt pan with softened butter, making sure to cover the bottom, sides, and center tube. Lightly dust the pan with flour or cocoa powder, then tap out any excess. Set the prepared pan aside while you make the cake batter.

Step 2

Add the all purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to a medium mixing bowl. Whisk the ingredients together until the cocoa is evenly distributed and there are no visible lumps. This helps the dry ingredients blend smoothly into the batter later. Set the bowl aside while you prepare the wet ingredients.

Step 3

Place the softened butter and granulated sugar in a large mixing bowl. Beat them together on medium speed for about 3–4 minutes, scraping the sides of the bowl as needed. Continue mixing until the butter looks pale, light, and fluffy. Properly creaming the butter and sugar helps give the pound cake a soft texture and a nicely even crumb.

Step 4

Add the room temperature eggs one at a time, beating well after each addition. Make sure each egg is fully blended before adding the next one. Add the vanilla extract after all five eggs have been incorporated, then mix briefly until the batter looks smooth and creamy. Scrape down the sides of the bowl once more to ensure everything is evenly combined.

Step 5

Reduce the mixer speed to low. Add the dry ingredient mixture in three additions, alternating with the room temperature buttermilk (start and finish with the dry ingredients). Mix only until just combined after each addition to avoid overmixing.

Step 6

Add the finely chopped pecans, sweetened shredded coconut, and semi sweet chocolate chips to the finished batter. Use a rubber spatula to gently fold them through until they are evenly distributed. Scrape along the bottom of the bowl as you fold so no pockets of batter remain. Avoid vigorous mixing, which can make the finished cake heavier than desired.

Step 7

Transfer the batter to the prepared Bundt pan and spread it evenly with a spatula. Gently tap the pan on the counter once or twice to remove any large air pockets. Bake at 325°F (165°C) for 65–75 minutes, or until a toothpick inserted into the thickest part comes out with a few moist crumbs. Avoid opening the oven repeatedly during baking.

Step 8

Remove the baked cake from the oven and let it cool in the Bundt pan for 15–20 minutes. Carefully turn the cake onto a wire rack and allow it to cool completely. Meanwhile, whisk the evaporated milk, brown sugar, and egg yolks together in a saucepan. Add the butter and salt, then cook over medium-low heat, stirring constantly, until the mixture becomes noticeably thicker and smooth.

Step 9

Remove the saucepan from the heat and stir in the vanilla extract. Add the sweetened shredded coconut and toasted chopped pecans, stirring until both are evenly coated with the warm topping. Let the mixture stand for several minutes so it can thicken slightly. The topping should remain soft enough to spread easily over the cooled cake.

Step 10

Place the completely cooled pound cake on a serving platter and spoon the coconut-pecan topping generously over the top. Spread it gently with the back of a spoon, allowing some of the topping to naturally settle along the sides. Let the topping sit for a few minutes before slicing. Cut the cake into about 12 portions and serve at room temperature with coffee, tea, whipped cream, or vanilla ice cream.

Nutrition Facts Per Servings

What Will The Texture Be Like Inside This Cake?

The inside of this German Chocolate Pecan Pound Cake is wonderfully moist, soft, and tender, with a rich chocolate flavor in every bite.

You’ll notice little pockets of crunchy pecans, sweet shredded coconut, and melty semi sweet chocolate chips throughout the cake, giving it a delicious mix of textures.

The buttery crumb feels rich without being heavy, while the coconut and pecans add a lovely chew and crunch. German Chocolate Pecan Pound Cake Recipe beautifully satisfying, flavorful, and the kind of homemade cake everyone will love.

Tips For Achieving The Best Texture

1. Bring the butter, eggs, and buttermilk to room temperature so they combine smoothly and create an even, tender crumb.

2. Beat the butter and sugar until noticeably light and fluffy. This helps build the right structure without making the cake dense.

3. Measure the flour carefully and avoid packing it into the cup. Too much flour can leave the finished cake heavy and dry.

4. Mix the batter only until the dry ingredients are incorporated. Overmixing can develop too much gluten and make the crumb firm.

5. Check the cake near the end of baking. Remove it when a toothpick comes out with a few moist crumbs rather than waiting for it to be completely clean.

Usage Suggestions

I like serving this German Chocolate Pecan Pound Cake Recipe in generous slices with a cup of freshly brewed coffee or tea. For a richer dessert, I would add a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream on the side.

German Chocolate Pecan Pound Cake Recipe also works nicely on a holiday dessert table, at family gatherings, or as an afternoon treat.

I recommend serving it at room temperature so the chocolate flavor, coconut, and pecans come through clearly.

Recipe Variations

1. Add 2 tbsp (10 g) instant espresso powder to the dry ingredients for a deeper chocolate-coffee flavor.

2. Add ½ cup (85 g) extra semi-sweet chocolate chips for a richer chocolate flavor and more melty chocolate throughout.

3. Increase the shredded coconut to 1 cup (80 g) for a stronger coconut flavor and slightly chewier texture.

4. Replace the pecans with 1 cup (120 g) chopped walnuts in both the cake and glaze for a slightly different nutty flavor.

5. Add 1 tbsp (6 g) finely grated orange zest to the batter for a bright citrus note that pairs well with the chocolate.

How To Make More Delicious

1. Add 1 tbsp (15 g) of cocoa powder for a deeper chocolate flavor, but reduce the flour by the same amount to keep the texture balanced.

2. Stir 1 tbsp (15 g) of buttermilk into the batter if it feels unusually thick before baking.

3. Toast the pecans for 6–8 minutes, then cool them completely before folding them into the batter for better crunch and flavor.

4. Add 1 tbsp (15 g) of melted butter to the glaze if it seems too thick, stirring until smooth and spoonable.

5. Let the baked cake cool for at least 20 minutes before removing it from the pan. This helps the crumb set without breaking apart.

Storage & Make Ahead

I recommend storing the cooled cake in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate it for up to 5 days and let each slice come to room temperature before serving.

The German Chocolate Pecan Pound Cake Recipe can be baked 1 day ahead and glazed before serving. For longer storage, wrap the unglazed cake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

Frequently Asked Questions

Conclusion

I hope you enjoyed making this delicious German Chocolate Pecan Pound Cake Recipe as much as I enjoyed putting the recipe together for you.

The combination of rich chocolate, sweet coconut, and crunchy pecans makes every slice wonderfully satisfying. I also hope the clear steps inspire you to give this homemade dessert a try without feeling overwhelmed.

Now it’s your turn to bake it soon, share it with your family, and enjoy the results. Once you make it, I’d love to hear how it turned out and how delicious you found every bite!

For More Delicious Cake Recipes Try These

Buttermilk Coffee Cake Recipe | Tender & Moist

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Eliana

German Chocolate Pecan Pound Cake Recipe

German Chocolate Pecan Pound Cake Recipe is a moist, rich, and tender recipe with deep chocolate flavor and a sweet coconut pecan finish. The cocoa powder gives the cake a rich chocolate taste and soft texture, while chopped pecans add a delicious crunch and nutty flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 695

Ingredients Equipment Method Notes

Ingredients

  

For The Cake

• 1½ cups 340 g unsalted butter, softened to room temperature
• 2 cups 400 g granulated sugar
• 5 large eggs at room temperature
• 2 teaspoons 10 ml vanilla extract
• 2 cups 250 g all purpose flour
• ¾ cup 65 g unsweetened cocoa powder
• 1 teaspoon 4 g baking powder
• ½ teaspoon 2–3 g baking soda
• ½ teaspoon 3 g fine salt
• 1 cup 240 ml buttermilk, at room temperature
• 1 cup 110 g finely chopped pecans
• ½ cup 40 g sweetened shredded coconut
• ½ cup 85 g semi sweet chocolate chips

For The Coconut Pecan Topping

• ½ cup 120 ml evaporated milk
• ½ cup 100 g light brown sugar, firmly packed
• 3 large egg yolks
• ¼ cup 57 g unsalted butter
• 1 teaspoon 5 ml vanilla extract
• ¾ cup 60 g sweetened shredded coconut
• ¾ cup 85 g chopped toasted pecans
• A small pinch of salt

Equipment

• 10-inch Bundt pan
• Stand mixer or electric hand mixer
• Large mixing bowl
• Medium saucepan
• Rubber spatula
• Wire cooling rack

Method

 

Step 1

1. Preheat your oven to 325°F (165°C). Generously grease a 10-inch Bundt pan with softened butter, making sure to cover the bottom, sides, and center tube. Lightly dust the pan with flour or cocoa powder, then tap out any excess. Set the prepared pan aside while you make the cake batter.

Step 2

1. Add the all purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to a medium mixing bowl. Whisk the ingredients together until the cocoa is evenly distributed and there are no visible lumps. This helps the dry ingredients blend smoothly into the batter later. Set the bowl aside while you prepare the wet ingredients.

Step 3

1. Place the softened butter and granulated sugar in a large mixing bowl. Beat them together on medium speed for about 3–4 minutes, scraping the sides of the bowl as needed. Continue mixing until the butter looks pale, light, and fluffy. Properly creaming the butter and sugar helps give the pound cake a soft texture and a nicely even crumb.

Step 4

1. Add the room temperature eggs one at a time, beating well after each addition. Make sure each egg is fully blended before adding the next one. Add the vanilla extract after all five eggs have been incorporated, then mix briefly until the batter looks smooth and creamy. Scrape down the sides of the bowl once more to ensure everything is evenly combined.

Step 5

1. Reduce the mixer speed to low. Add the dry ingredient mixture in three additions, alternating with the room temperature buttermilk (start and finish with the dry ingredients). Mix only until just combined after each addition to avoid overmixing.

Step 6

1. Add the finely chopped pecans, sweetened shredded coconut, and semi sweet chocolate chips to the finished batter. Use a rubber spatula to gently fold them through until they are evenly distributed. Scrape along the bottom of the bowl as you fold so no pockets of batter remain. Avoid vigorous mixing, which can make the finished cake heavier than desired.

Step 7

1. Transfer the batter to the prepared Bundt pan and spread it evenly with a spatula. Gently tap the pan on the counter once or twice to remove any large air pockets. Bake at 325°F (165°C) for 65–75 minutes, or until a toothpick inserted into the thickest part comes out with a few moist crumbs. Avoid opening the oven repeatedly during baking.

Step 8

1. Remove the baked cake from the oven and let it cool in the Bundt pan for 15–20 minutes. Carefully turn the cake onto a wire rack and allow it to cool completely. Meanwhile, whisk the evaporated milk, brown sugar, and egg yolks together in a saucepan. Add the butter and salt, then cook over medium-low heat, stirring constantly, until the mixture becomes noticeably thicker and smooth.

Step 9

1. Remove the saucepan from the heat and stir in the vanilla extract. Add the sweetened shredded coconut and toasted chopped pecans, stirring until both are evenly coated with the warm topping. Let the mixture stand for several minutes so it can thicken slightly. The topping should remain soft enough to spread easily over the cooled cake.

Step 10

1. Place the completely cooled pound cake on a serving platter and spoon the coconut-pecan topping generously over the top. Spread it gently with the back of a spoon, allowing some of the topping to naturally settle along the sides. Let the topping sit for a few minutes before slicing. Cut the cake into about 12 portions and serve at room temperature with coffee, tea, whipped cream, or vanilla ice cream.

Notes

Nutrition Facts

Calories: 695 kcal | Fat: 42 g | Saturated Fat: 19 g | Cholesterol: 168 mg | Sodium: 320 mg | Carbohydrates: 76 g | Fiber: 3 g | Sugars: 52 g | Protein: 9 g

Eliana

I am Eliana, photographer and followed my passion into the culinary world and became a full-time food lover with over five years of hands-on cooking experience. My creative journey didn’t stop with fashion photography it naturally evolved into the kitchen, where I express myself through food. I enjoy exploring new recipes, experimenting with different flavor combinations, and adding a creative, visually inspired touch to familiar dishes. My recipes are inspired by family traditions and classic Southern comfort food, often reimagined into healthier versions while still preserving their rich, satisfying flavor.