The Origin of German Chocolate Cake

Despite its name, German Chocolate Cake isn’t from Germany—it originated in the United States in the 1950s when a baker used “German’s Sweet Chocolate,” created by Samuel German. This rich dessert became an American classic, loved for its layers of chocolate cake topped with coconut-pecan frosting. Our version transforms that idea into a mile-high pound cake, giving it extra height and dense, fudgy richness. The bundt-style shape makes it visually stunning, perfect for birthdays, holidays, or whenever you want a show-stopping dessert that brings people together.

Why the Ingredients Work So Well

This recipe balances texture and flavor perfectly. The butter and sugar are creamed until light and fluffy, giving the cake its rich structure. Cocoa powder and chocolate chips intensify the chocolate flavor, while shredded coconut and pecans add chewy, nutty bites in every slice. But the real star is the coconut-pecan frosting—made with evaporated milk, egg yolks, and butter, it turns into a thick, caramel-like topping that seeps into the cake. Each ingredient plays a role: butter adds moisture, eggs bind everything together, and milk keeps the crumb soft. The result? A moist, dense, chocolate-packed pound cake with layers of sweetness and crunch.

Why This Cake is Special

Unlike classic German Chocolate Cake, which is usually layered, this recipe is baked in a tube or bundt pan, creating a tall, mile-high centerpiece. The frosting is spread all over the cooled cake, giving every bite a taste of gooey coconut-pecan goodness. It’s indulgent without being overly complicated. Plus, it keeps well—making it ideal for parties, family gatherings, or even gifting. Slice it thin for an afternoon coffee treat or serve thick wedges for a decadent dessert. This cake is proof that homemade baking can feel gourmet while still being approachable for anyone.

Ingredients

For the Coconut-Pecan Frosting

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, lightly beaten
• ½ cup (1 stick) unsalted butter
• 1 tsp vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans

For the Pound Cake

• 1 cup (2 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 6 large eggs, room temperature
• 2 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ tsp baking powder
• ½ tsp salt
• 1 cup whole milk (or buttermilk for extra richness)
• 2 tsp vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1 cup mini chocolate chips

Step-by-Step Instructions

Make the Pound Cake

1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch tube or bundt pan.
2. In a large mixing bowl, cream butter and sugar until light and fluffy (about 4–5 minutes).
3. Add eggs one at a time, beating well after each.
4. In another bowl, whisk together flour, cocoa powder, baking powder, and salt.
5. Gradually add dry mixture to creamed mixture, alternating with milk. Mix until just combined.
6. Stir in vanilla, shredded coconut, pecans, and chocolate chips.
7. Pour batter into prepared pan, smoothing the top.
8. Bake for 75–85 minutes, or until a toothpick inserted comes out clean.
9. Cool in the pan for 15 minutes, then remove to a wire rack until fully cooled.

Make the Coconut-Pecan Frosting

1. In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
2. Cook over medium heat, stirring constantly, until thickened (10–12 minutes).
3. Remove from heat and stir in vanilla, coconut, and pecans.
4. Cool slightly until spreadable.

Assemble the Cake

1. Once the cake is fully cool, spread frosting over the top and sides.
2. Garnish with extra pecans if desired.

Timing & Nutrition

• Prep Time: 20 minutes
• Cook Time: 75–85 minutes
• Total Time: 1 hour 45 minutes
• Servings: 12–14

Nutrition (per slice, approx.):

• Calories: 540
• Fat: 28g
• Carbohydrates: 64g
• Protein: 7g
• Fiber: 3g
• Sugar: 45g

German Chocolate Pound Cake

1. Can I make this cake ahead of time?

Yes! This cake tastes even better the next day as the frosting soaks into the pound cake. Store covered at room temperature for up to 2 days or refrigerate for 5 days.

2. Can I freeze German Chocolate Pound Cake?

Absolutely. Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

3. What’s the difference between pound cake and regular German Chocolate Cake?

Traditional German Chocolate Cake is layered and light, while pound cake is denser and baked in a bundt or tube pan. This recipe merges the two for a rich, tall dessert.

4. Can I substitute buttermilk for whole milk?

Yes—using buttermilk gives the cake extra richness and a slightly tangy flavor.

5. Why is it called German Chocolate Cake if it’s American?

It was named after Samuel German, who created “German’s Sweet Chocolate” in 1852—not after the country Germany.