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Decadent German Chocolate Pecan Pound Cake Delight
A luscious twist on classic German chocolate cake—rich, nutty, and drenched in coconut-pecan caramel glaze!
Prep Time: 20 mins | Bake Time: 60 mins | Total Time: 1 hr 20 mins (+ cooling)
Servings: 12
🍫 Ingredients
For the Pound Cake:
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1½ cups (3 sticks / 340g) unsalted butter, softened
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2½ cups (500g) granulated sugar
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5 large eggs, room temperature
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1 tsp vanilla extract
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½ tsp almond extract (optional, but divine)
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3 cups (375g) all-purpose flour
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½ cup (50g) unsweetened cocoa powder
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1 tsp baking powder
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½ tsp salt
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1 cup (240ml) buttermilk
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1 cup (120g) chopped pecans, toasted
For the German Chocolate Glaze:
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1 cup (200g) brown sugar
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½ cup (1 stick / 115g) butter
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¼ cup (60ml) heavy cream
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1 cup (100g) shredded coconut (sweetened or unsweetened)
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1 cup (120g) chopped pecans, toasted
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1 tsp vanilla extract
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Pinch of salt
📝 Instructions
1. Make the Pound Cake
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Prep: Preheat oven to 325°F (165°C). Grease and flour a 10-12 cup Bundt pan.
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Cream butter & sugar: Beat butter and sugar for 3-5 mins until light and fluffy.
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Add eggs & extracts: Beat in eggs one at a time, then add vanilla and almond extract.
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Dry ingredients: Whisk flour, cocoa, baking powder, and salt. Alternate adding dry mix and buttermilk to batter. Fold in 1 cup pecans.
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Bake: Pour into pan and bake 55-65 mins until a toothpick comes out clean. Cool 15 mins in pan, then invert onto a rack.
2. Make the Glaze
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In a saucepan, melt butter, brown sugar, and cream over medium heat. Simmer 2-3 mins until thickened slightly.
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Off heat, stir in coconut, pecans, vanilla, and salt. Let cool 5 mins (it will thicken more).
3. Assemble
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Pour warm glaze over the slightly cooled cake, letting it drip down the sides.
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Let set 10-15 mins before slicing.
💡 Pro Tips
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Toast your pecans for deeper flavor (350°F for 5-7 mins).
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For extra moisture: Brush cake with simple syrup (1:1 sugar:water) before glazing.
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Storage: Keeps 3 days covered at room temp or freeze (unglazed) for up to 3 months.
🍽️ Serving Suggestion
Pair with vanilla ice cream or whipped cream for over-the-top indulgence!
🇩🇪 Why It’s Called “German” Chocolate Cake
Despite the name, this cake is 100% American! It’s named after Sam German, who created the sweet baking chocolate used in the original 1850s recipe. The pecan-coconut topping became iconic later.
Perfect for: Birthdays, holidays, or when you need a showstopping dessert!
Want a lighter version? Swap gluten-free flour or reduce sugar by ¼ cup. 😊
