This German Chocolate Pecan Pound Cake is a rich, buttery dessert that blends the deep flavor of chocolate with toasted pecans and a hint of coconut-inspired sweetness. Dense yet tender, it’s perfect for special occasions, holidays, or whenever you want a truly indulgent homemade cake.

Why You’ll Love This Recipe

This pound cake is moist, flavorful, and satisfying without being overly sweet. The combination of cocoa, chopped pecans, and a smooth chocolate finish creates a balanced dessert that feels both classic and comforting. It’s easy to prepare, slices beautifully, and tastes even better the next day, making it ideal for make-ahead baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake batter
unsalted butter, softened – 1 cup (226 g)
granulated sugar – 2 cups (400 g)
large eggs, room temperature – 4
vanilla extract – 2 teaspoons
all-purpose flour – 2½ cups (315 g)
unsweetened cocoa powder – ½ cup (50 g)
baking powder – 1 teaspoon
salt – ½ teaspoon
whole milk – 1 cup (240 ml)
chopped pecans, lightly toasted – 1½ cups (170 g)

For the chocolate pecan topping
evaporated milk – ¾ cup (180 ml)
brown sugar – ¾ cup (165 g)
unsalted butter – ¼ cup (57 g)
egg yolks – 2
vanilla extract – 1 teaspoon
shredded coconut – 1 cup (85 g)
chopped pecans – ½ cup (55 g)

Directions

Preheat your oven to 325°F (165°C). Grease and flour a standard 10-inch bundt or tube pan, making sure all crevices are well coated.

In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 4 to 5 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.

Gently fold in the toasted chopped pecans. Pour the batter evenly into the prepared pan and smooth the top.

Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.

To prepare the topping, combine evaporated milk, brown sugar, butter, and egg yolks in a saucepan over medium heat. Cook while stirring constantly until thickened, about 8 to 10 minutes. Remove from heat and stir in vanilla, shredded coconut, and pecans. Let cool slightly, then spoon over the cooled cake.

Servings and timing

Servings: 12 slices
Preparation time: 25 minutes
Baking time: 70–80 minutes
Cooling and topping time: 30 minutes
Total time: approximately 2 hours 15 minutes

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Allow refrigerated slices to come to room temperature before serving for best texture.

To reheat, warm individual slices in the microwave for 10 to 15 seconds. Avoid overheating to keep the cake moist.

FAQs

Can I make this cake without the topping?

Yes, the cake is delicious on its own. You can dust it lightly with powdered sugar or serve it plain if you prefer.

What makes this a German chocolate-style cake?

The combination of chocolate, pecans, and coconut-inspired topping reflects the classic flavors associated with German chocolate desserts.

Can I use a loaf pan instead of a bundt pan?

Yes, but divide the batter between two standard loaf pans and reduce the baking time to about 55–65 minutes.

How do I know when the pound cake is done?

Insert a toothpick or skewer into the center. If it comes out clean or with a few dry crumbs, the cake is ready.

Can I use low-fat milk?

Whole milk is recommended for richness, but low-fat milk can be used with slightly less moisture.

Are the pecans necessary?

Pecans add texture and flavor, but you can omit them if needed or replace them with another halal-friendly nut.

Can this cake be frozen?

Yes, freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw completely before adding the topping.

Why is my pound cake dense?

Overmixing the batter or inaccurate measurements can lead to a dense texture. Measure carefully and mix just until combined.

Can I reduce the sugar?

You can reduce the sugar slightly, but it may affect the texture and moisture of the cake.

Is this cake suitable for special occasions?

Absolutely. Its rich flavor and elegant appearance make it perfect for celebrations, gatherings, and holidays.

Conclusion

German Chocolate Pecan Pound Cake is a timeless dessert that delivers deep chocolate flavor, nutty crunch, and comforting richness in every slice. Whether served at a celebration or enjoyed with a cup of tea, this cake is sure to impress and satisfy anyone who loves classic homemade baking.

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