If you love rich, chocolatey desserts with a nutty crunch, this German Chocolate Pecan Pound Cake is the ultimate indulgence. Combining the deep flavors of cocoa, buttery pecans, and a moist, dense pound cake, this recipe brings together the best elements of classic German chocolate cake and a traditional Southern pound cake. Perfect for special occasions or whenever you need a comforting treat!

Why You’ll Love This Recipe

Moist and Rich – A perfectly tender pound cake with a deep chocolate flavor.
Loaded with Pecans – Toasted pecans add a delicious crunch and nutty aroma.
Easy to Make – Simple ingredients come together for a show-stopping dessert.
Perfect for Any Occasion – Great for holidays, birthdays, or afternoon tea.

Ingredients You’ll Need

For the Cake:

2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans, toasted
1 cup sweetened shredded coconut

For the German Chocolate Topping:

½ cup unsalted butter
1 cup evaporated milk
1 cup brown sugar
3 large egg yolks
1 teaspoon vanilla extract
1 ½ cups sweetened shredded coconut
1 cup chopped pecans, toasted

Step-By-Step Instructions

Step 1: Preheat & Prepare the Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter & Sugar

In a large mixing bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4: Combine Wet & Dry Ingredients

Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Mix until just combined. Fold in the toasted pecans and shredded coconut.

Step 5: Bake the Cake

Pour the batter into the prepared Bundt pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool the Cake

Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before adding the topping.

Prepare the German Chocolate Topping

Step 1: Cook the Topping

In a saucepan over medium heat, combine the butter, evaporated milk, brown sugar, and egg yolks. Cook, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in the vanilla extract, coconut, and pecans.

Step 2: Top the Cake

Once the cake is completely cooled, spread the German chocolate topping evenly over the top. Let it set for a few minutes before slicing.

Serving Suggestions

This German Chocolate Pecan Pound Cake is delicious on its own, but you can also serve it with:

A scoop of vanilla ice cream for extra indulgence.
A drizzle of chocolate ganache for even more chocolate flavor.
Fresh berries for a refreshing contrast.
Whipped cream for a light, airy topping.

Tips & Variations

Use Dark Chocolate Cocoa Powder – For a deeper chocolate flavor.
Substitute Walnuts for Pecans – If you prefer a different nutty taste.
Make It Extra Moist – Add ½ cup of sour cream to the batter.
Store Properly – Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Final Thoughts

This German Chocolate Pecan Pound Cake is a rich, buttery, and nutty dessert that’s sure to impress. Whether for a holiday gathering, a family celebration, or just a sweet treat at home, this cake will become a favorite in your recipe collection.

Try it today and enjoy every decadent bite!