Mouth-Watering German Chocolate Pecan Pound Cake

Hi, I’m Sarah Jansen, a traveler and food blogger who has a deep love for desserts that tell a story. Few cakes have the heritage and flavor complexity of the German Chocolate Cake, and when combined with the richness of a classic pound cake, it becomes something truly extraordinary. This German Chocolate Pecan Pound Cake is indulgent, moist, and filled with layers of flavor that will leave your taste buds celebrating every bite.

What makes this cake unforgettable is the fusion of buttery pound cake with the iconic German chocolate flavors of coconut, pecans, and caramel-like frosting. Add in the nutty crunch of toasted pecans and the richness of sweet German chocolate, and you have a dessert that feels both nostalgic and gourmet.

Perfect for the holidays, special gatherings, or simply when you want to treat yourself, this cake is a showstopper. With each slice, you’ll experience a harmony of textures: velvety crumb, gooey coconut-pecan topping, and melt-in-your-mouth decadence.

Overview of German Chocolate Pecan Pound Cake

The German Chocolate Pecan Pound Cake is a dessert that feels as comforting as it is elegant. Unlike traditional German chocolate cake, which is layered with frosting, this version is baked as a pound cake—dense, buttery, and rich. What makes it stand out is its texture: moist and tender, yet substantial enough to carry the bold flavors of chocolate and pecans.

The topping is the crown jewel: a gooey coconut-pecan glaze that cascades over the cake, creating a glossy, indulgent finish. Each slice carries that signature caramelized sweetness balanced by earthy toasted pecans and the slight chewiness of coconut. It’s not overly sweet, but perfectly balanced to let the chocolate shine.

This cake is not just a dessert; it’s an experience. It tells a story of tradition with a modern twist—taking the beloved German chocolate cake and transforming it into something new, approachable, and versatile. Whether served as a centerpiece dessert or alongside coffee, this cake turns any gathering into an occasion.

Ingredients for German Chocolate Pecan Pound Cake

For the Pound Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream (adds moisture)
• 1/2 cup whole milk
• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 4 ounces German sweet chocolate, melted and cooled
• 1 cup toasted pecans, chopped

For the Coconut-Pecan Topping:

• 1 cup evaporated milk
• 1 cup brown sugar, packed
• 3 large egg yolks, lightly beaten
• 1/2 cup unsalted butter
• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans, toasted

How to Make German Chocolate Pecan Pound Cake

The beauty of this cake lies in the layering of flavors and textures. Start by preparing your oven and greasing a bundt pan generously with butter and a dusting of cocoa powder (this prevents sticking and enhances the chocolate flavor).

For the batter, cream together butter and sugar until fluffy, then beat in eggs one at a time. Stir in melted German chocolate for richness and depth. Alternate adding the dry ingredients (flour, cocoa, baking powder, baking soda, and salt) with the sour cream and milk mixture. This ensures a smooth, tender crumb without overmixing. Fold in the toasted pecans for a nutty crunch in every bite.

Pour the batter into the prepared pan and bake until a toothpick comes out clean, about 60–70 minutes. Allow the cake to cool before glazing.

For the topping, simmer evaporated milk, brown sugar, egg yolks, and butter until thick and custard-like. Remove from heat and stir in coconut and pecans. Spoon this glossy mixture over the cooled cake, letting it drip down the sides for an irresistible presentation.

Instructions:

1. Preheat Oven & Prepare Pan: Preheat your oven to 325°F (163°C). Generously grease and flour a bundt pan, or use baking spray with flour. Dusting with cocoa powder instead of flour adds flavor and prevents white streaks.
2. Cream Butter & Sugar: In a large mixing bowl, beat softened butter and sugar until pale and fluffy, about 3 minutes. This step builds the structure of the pound cake.
3. Add Eggs & Chocolate: Add eggs one at a time, mixing well after each addition. Stir in melted German chocolate and vanilla extract.
4. Mix Dry & Wet Ingredients: In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. In another, mix sour cream and milk. Add dry and wet mixtures to the batter alternately, beginning and ending with flour. Mix until just combined—do not overmix.
5. Fold in Pecans: Gently stir in chopped toasted pecans for added crunch.
6. Bake the Cake: Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes before inverting onto a wire rack. Cool completely.
7. Make the Topping: In a saucepan, combine evaporated milk, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes). Remove from heat and stir in shredded coconut and toasted pecans.
8. Glaze the Cake: Spoon warm topping over the cooled pound cake, allowing it to drip naturally down the sides.
9. Serve & Enjoy: Slice and serve with coffee or whipped cream for a decadent finish.

Cook and Prep Times

• Prep Time: 25 minutes
• Cook Time: 65 minutes
• Cooling Time: 45 minutes
• Total Time: ~2 hours 15 minutes

Nutrition Information (Per Slice, Approx. 1/12 of cake)

• Calories: 480
• Protein: 6g
• Fat: 28g
• Saturated Fat: 15g
• Carbohydrates: 52g
• Fiber: 3g
• Sugar: 36g
• Sodium: 210mg

Serving of German Chocolate Pecan Pound Cake

This German Chocolate Pecan Pound Cake is a show-stopper on its own, but how you serve it can elevate the experience even further. Slice thick wedges and present them on rustic dessert plates with a fork and linen napkin. A drizzle of chocolate ganache or caramel sauce across the slice creates a dramatic presentation for dinner parties.

For casual gatherings, serve the cake with freshly whipped cream and a side of fresh berries—the tartness balances the richness beautifully. It also pairs perfectly with strong coffee, cappuccinos, or even a glass of dessert wine like port or sherry.

During the holidays, place the cake at the center of the dessert table, garnished with extra toasted pecans and a sprinkle of shredded coconut for an eye-catching finish. You can even slice it thinner to serve as part of a festive dessert sampler.

No matter how it’s plated, this cake invites guests to slow down and savor the moment—a dessert that’s not just eaten, but experienced.

Pro Tips & Variations

• Use high-quality German sweet chocolate for authentic flavor.
• Toast the pecans before folding them into the batter for enhanced nuttiness.
• Swap sour cream for Greek yogurt for a tangy variation.
• Add 1 tablespoon espresso powder to the batter to intensify the chocolate flavor.
• For mini cakes, divide batter into loaf pans or muffin tins (adjust bake time).
• Make ahead: The cake keeps well for 3–4 days when wrapped tightly.

Final Thoughts

The German Chocolate Pecan Pound Cake is more than a dessert—it’s a celebration of tradition, comfort, and gourmet creativity. With its buttery crumb, rich chocolate depth, nutty pecan crunch, and gooey coconut-pecan glaze, it’s a cake that feels both nostalgic and elevated.

As I’ve learned through traveling, the best recipes connect us to memory and culture. This cake bridges the heritage of German chocolate cake with the timeless elegance of a pound cake. Whether served at holidays, birthdays, or intimate gatherings, it has the power to bring people together in a shared moment of indulgence.

Each slice tells a story: of warmth, of craftsmanship, of a love for desserts that linger in memory long after the last bite. If you’re searching for a showstopper dessert that’s approachable to bake yet impressive in every way, this cake is it.