Here’s a rich and decadent German Chocolate Pecan Pound Cake—perfectly moist, nutty, and full of chocolate flavor 🍫🌰
German Chocolate Pecan Pound Cake
Ingredients (for 1 loaf)
Cake:
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup cocoa powder (unsweetened)
- ¾ cup buttermilk
Filling/Topping:
- 1 cup chopped pecans
- ½ cup shredded coconut
- 1 cup sweetened condensed milk or evaporated milk
- ½ cup brown sugar
- 3 tbsp butter
- 1 tsp vanilla extract
Instructions
- Prep oven & pan
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Make the cake batter
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk flour, baking powder, salt, and cocoa.
- Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until smooth.
- Bake the cake
- Pour batter into prepared pan.
- Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan 10 minutes, then transfer to a wire rack.
- Prepare the topping
- In a small saucepan, combine sweetened condensed milk, brown sugar, butter, and vanilla over medium heat.
- Cook, stirring, until slightly thickened (5–7 minutes).
- Stir in pecans and coconut.
- Top the cake
- Spoon the topping over the cooled cake.
Tips & Variations
- Extra moist: Brush cake with a few tablespoons of strong brewed coffee before adding topping.
- Chocolate boost: Add ½ cup chocolate chips to the batter.
- Make it mini: Bake in a 9×9 pan or muffin tins for smaller servings.
- Storage: Store covered at room temperature 2–3 days, or refrigerate up to a week.
If you want, I can also give a faster German Chocolate Pecan Pound Cake recipe that uses a single bowl and is ready in under an hour.
