German Chocolate Pound Cake - Simple Recipe from Scratch (2024)

I began exploring the world of Bundt cakes this year and was inspired to make a German chocolate pound cake.

While I’ve eaten lots of German chocolate cake in my life, I’d never actually made one before!

With that in mind, I learned a lot while recipe testing this cake.

I experimented with cake vs. all-purpose flour, oil vs. butter, and buttermilk vs. sour cream. In the end, I feel like I finally got it right.

Ironically enough, the perfect balance was using a bit of sour cream AND buttermilk. Go figure!

Getting the Topping Just Right for This German Chocolate Pound Cake

While the chocolate cake base and glaze are all good and dandy, what really makes anything German chocolate is the iconic coconut pecan topping.

Some people even call it German chocolate frosting! I can’t really get behind that. In my mind, a caramelized coconut mixture just isn’t frosting!!

Regardless of what you call it, it’s the star of the show. It’s what gives this German chocolate pound cake all its pizazz!!

After a few rounds of recipe testing, I found that I prefer equal portions of coconut and chopped pecans.

If you really want to pack this filling with flavor, I recommend toasting your chopped pecans on a parchment lined baking sheet for 5-7 minutes in a preheated 350 F / 175 C oven.

I also shake the pan half-way through and rotate it to help them brown evenly. It really takes the flavor of this filling to the next level!

What Type of Pan Should I Use?

Picking the right pan for this recipe can make all the different in how this German chocolate Bundt cake turns out.

But that’s the fun of making a Bundt cake, its shape is solely reliant on the pan it bakes in.

I think most people default to atried and true Bundt cake pan, which is the route I went with this cake.

They’re the pans with the iconic curved sides, short grooves, and fluted edges.

This recipe will work great in just about any Bundt pan, as long as it has a capacity of at least 8 cups. Any large Bundt pan should be able to hold this much batter.

You can also make this recipe in two loaf pans like these.

I was tempted to use myNordic Ware heritage Bundt pan, which has deep, beautiful grooves but figured it would be a lot more challenging to top with the German chocolate cake “frosting.”

One word of advice, if you use a Bundt pan with a fun design or deep grooves, be sure you do your best job greasing your pan before adding your batter.

How to Properly Grease Your Bundt Pan

We’re not going to all the trouble of making a German chocolate Bundt cake from scratch to have to it stick to the pan.

To save yourself a headache down the road, be sure to properly prepare your Bundt pan!

There are two common ways to do this, and I’ve found that both work well.

Option #1: Butter and Flour

If you prefer using the butter / flour method, use a pastry brush (or your fingers) to spread softened butter into every nook and cranny of your Bundt pan.

Once it’s fully coated, add in a couple tablespoons of all-purpose flour and shake the pan around to cover the butter with a thin layer of flour.

Pour out any excess or leftover flour, and your pan is ready to go!

One extra step you can take to ensure the butter coating stays in place is to pop you prepared pan into the fridge while you make the batter!

It sounds crazy but it helps the butter stay in place as the pan is filled, which ensures a clean release once the cake is baked.

Option #2: Spray with Non-Stick Baking Spray

The second option is to spray your pan thoroughly with a non-stick baking spray.

You can also use non-stick cooking spray, but non-stick baking spray works best. It contains flour, which is why it has a whitish color when sprayed.

In my experience, baking spray works just as well as buttering and flouring the pan.

I prefer spraying because it’s a bit quicker, but you can prepare your pan however you prefer.

Swaps & Substitutions: Chocolate Bundt Cake

• All-Purpose Flour– This recipe turns out best with all-purpose flour. However, you can swap in a good gluten free flour blend (like this) if needed. Just be sure to stir the batter longer than normal to help give the cake proper structure, and let the batter sit for about 20 minutes before baking it if you opt to make a gluten free version.
• Dark Cocoa Powder – I prefer using dark baking cocoa, but you can also use regular baking cocoa or black cocoa powder.
• Unsalted Butter– If you only have salted butter on hand, you can use it in place of the unsalted butter. You can also use vegan butter in its place!
• Eggs– This recipe uses large eggs. If you have an egg allergy you can try using a vegan egg replacer.
• Milk Chocolate Chips – I used milk chocolate chips but you can use baking chocolate, or good-quality chocolate bars. Alternatively, you can also use dark or semi-sweet chocolate if you have a strong preference.
• Heavy Cream– Whole milk or alternative milk (soy, almond, oat) can also be used to make the frosting. However, I recommend using about half the amount the recipe calls for.

Tips to Make the Best German Chocolate Pound Cake

• Mix your cake batter until the ingredients are just incorporated. This will ensure your cake has a tender crumb.
• Bake time can vary a lot based on your Bundt pan. Keep an eye on your cake and check in every 5 minutes once it’s been in the oven for 45 minutes.
• Be sure to butter and flour or heavily spray your Bundt pan to help it easily release from the pan once it’s baked.
• Amp up the flavor of the coconut pecan topping by toasting your chopped pecans. Bake them on a parchment lined baking sheet for 5-7 minutes in a 350 F oven.
• Constantly stir the coconut pecan topping as you make it!! Otherwise, the egg yolks can scramble.
• Pour the filling through a strainer to catch any bits of cooked egg yolk once the filling is cooked.
• Use aserrated knifeto level the bottom of your Bundt cake once it’s fully cooled. This helps it sit flat on your cake stand or plate.
• Use a large cookie scoop to add the coconut pecan topping to the top of this German chocolate pound cake. It makes it so much easier to get an even layer.

Using Different Types of Pans

I used thisBundt panto make this cake. It has a 10-inch diameter and a capacity of 10 cups.

Bake time can also vary based on the size of your Bundt pan. I recommend checking in on your cake every 5 minutes once it’s been in the oven for 45 minutes.

You can also make this recipe in two loaf pans like these. Bake them for 55-65 minutes in preheated 350 F / 175 C oven.

To make mini-Bundt cakes, fill each baking cavity 2/3 full and bake in a preheated 350 F / 175 C oven for about 20 minutes.

How to Store This German Chocolate Pound Cake

Store any leftover cake at room temperature in an airtight container for up to 3 days. If you make this cake in advance, the same rules apply.

The cake portion can also be frozen for up to 1 month if stored in an airtight container. I recommend waiting to add the topping until you thaw the cake and plan to eat it.

Let Me Know What You Think!

If you try this German chocolate pound cake recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and use #chelsweets so that I can see your amazing creations on social media.

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