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german chocolate pecan pound cake

3 Reasons to Love German Chocolate Pecan Pound Cake Recipe

Emily
Learn why this German Chocolate Pecan Pound Cake is a favorite! Rich, moist, and topped with toasted pecans and coconut frosting. Perfect for any occasion!
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 Servings
Calories 480 kcal

Equipment

  • 3 round cake pans (8 or 9-inch)
  • Stand mixer or hand mixer
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups & spoons
  • Saucepan (for frosting)
  • Cooling rack

Ingredients
  

For the Cake

  • 3 cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup unsweetened cocoa powder
  • 3 cups granulated sugar
  • 1 cup buttermilk
  • 1 ½ cups 3 sticks unsalted butter, softened
  • 5 large eggs separated
  • 1 tbsp vanilla extract
  • 4 oz German sweet chocolate melted

For Coconut-Pecan Frosting

  • 1 can 12 oz evaporated milk
  • ½ cup brown sugar
  • 3 egg yolks
  • ½ cup butter
  • 1 tsp vanilla extract
  • 1 –2 cups sweetened shredded coconut
  • 1 –1.5 cups chopped pecans

Instructions
 

Step 1: Prep & Preheat

  • Preheat oven to 350°F (175°C)
  • Grease and flour cake pans

Step 2: Melt Chocolate

  • Melt German chocolate with a little water
  • Stir until smooth, set aside

Step 3: Mix Dry Ingredients

  • Combine flour, baking soda, salt, and cocoa powder
  • Set aside

Step 4: Cream Butter & Sugar

  • Beat butter and sugar until light and fluffy
  • Add egg yolks one at a time
  • Mix in melted chocolate and vanilla

Step 5: Combine Batter

  • Alternate adding dry ingredients and buttermilk
  • Mix until smooth

Step 6: Fold Egg Whites

  • Beat egg whites to stiff peaks
  • Gently fold into batter

Step 7: Bake

  • Divide batter into pans
  • Bake 30–35 minutes
  • Cool 10 minutes in pans, then transfer to rack

Step 8: Make Frosting

  • In saucepan, combine milk, sugar, egg yolks, butter
  • Cook on medium heat, stirring constantly
  • Cook until thick (do NOT boil)
  • Remove from heat, add vanilla, coconut, pecans
  • Let cool to room temperature

Step 9: Assemble Cake

  • Spread frosting between layers
  • Cover top (traditional style leaves sides exposed)

Notes

Quick Tips for Best Results

  • Use room temperature ingredients for smooth batter
  • Don’t overmix → keeps cake tender
  • Fold egg whites gently → lighter texture
  • Toast pecans & coconut → deeper flavor
  • Chill frosting slightly if too runny