German Chocolate Pecan Pound Cake

What Makes German Chocolate Pecan Pound Cake Special?

German chocolate has a mellow, milky flavor that blends beautifully into pound cake batter without overpowering it. 

Instead of creating a dark, intense chocolate cake, it produces a warm cocoa backdrop that highlights the butter, sugar, and vanilla. 

Pecans add texture and warmth throughout the cake, while the coconut-pecan glaze drapes over the top for a comforting finish.

This cake works well for gatherings because it slices cleanly, keeps its structure, and stays moist for days. Pound cakes also travel beautifully, making them a favorite for potlucks, holiday tables, and homemade gifts.

Ingredients You’ll Need

Most of the ingredients are pantry staples, which makes this recipe approachable even on a busy day. 

For the best flavor, use fresh pecans and high-quality chocolate.

• Unsalted butter

• Granulated sugar

• Eggs

• All-purpose flour

• Baking soda

• Salt

• German’s sweet chocolate (melted)

• Buttermilk

• Vanilla extract

• Chopped pecans or raw pecans

• Ingredients for the coconut-pecan glaze (listed in a later section)

How to Make German Chocolate Pecan Pound Cake (Step-by-Step)

These steps follow the traditional structure of a pound cake with a smooth chocolate base folded in near the end. The order matters, so follow each stage closely.

Step 1: Preheat the Oven and Prep the Pan

Set your oven to 325°F. Grease and flour a Bundt pan thoroughly, paying close attention to the curves and edges so the cake releases cleanly. 

A light, even coating prevents sticking without adding heaviness to the outer crust.

Step 2: Melt the Chocolate

Melt the German’s sweet chocolate slowly, either over a double boiler or in short microwave intervals. Stir often to avoid graininess, since overheated chocolate can seize. 

The mixture should look smooth, glossy, and pourable before adding it to the batter.

Step 3: Cream the Butter and Sugar

Beat the butter and sugar together until the mixture becomes pale and fluffy. This step adds air to the batter, giving the cake a lighter crumb even though pound cakes are naturally dense. 

Take your time here, as proper creaming ensures the best texture.

Step 4: Add Eggs One at a Time

Add the eggs individually, mixing well after each one. This helps the batter emulsify, which keeps the cake moist instead of heavy. Scrape the bowl occasionally to keep everything consistent.

Step 5: Add Dry Ingredients and Melted Chocolate

In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry mixture to the batter in stages, alternating with buttermilk. Once combined, pour in the melted chocolate and mix until the batter looks smooth and uniform.

Step 6: Fold in the Pecans

Fold in the chopped pecans or raw pecans (after toasting pecans) using a gentle hand to keep the batter from deflating. Pecans distribute best when added right before baking. Folding instead of stirring keeps the texture tender.

Step 7: Bake Until Set (60–75 Minutes)

Pour the batter into the prepared Bundt pan and smooth the top. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes, then turn it onto a rack to cool completely before glazing.

How to Make Coconut-Pecan Glaze

The coconut-pecan glaze is the signature finishing touch. It’s cooked briefly on the stovetop, thickened with sugar and egg yolks, and flavored with coconut and pecans.

Ingredients:

• Butter

• Sugar

• Evaporated milk

• Egg yolks

• Vanilla

• Shredded coconut

• Praline pecans or candied pecans

Instructions

Once you’ve gathered the ingredients, follow these steps: 

• Combine the base ingredients: Add the butter, sugar, evaporated milk, and egg yolks to a medium saucepan. Whisk them together before turning on the heat so the mixture warms evenly.

• Cook gently over medium heat: Set the pan over medium heat and continue stirring without stopping. Keep stirring until it reaches a silky consistency that coats the back of a spoon, which usually takes 8–10 minutes.

• Add the flavorings and pecans: Once thickened, remove the saucepan from the heat. Stir in the vanilla, shredded coconut, and chopped pecans until everything is evenly distributed.

• Adjust the texture if needed: For a thinner, drizzle-friendly glaze, add a splash of evaporated milk and stir until smooth. For a thicker topping, return the saucepan to low heat and let it cook for another minute.

• Cool to a warm, pourable consistency: Let the glaze rest for several minutes, stirring occasionally until it reaches a warm, spreadable texture. It should flow slowly off a spoon without running.

• Spoon over the cooled cake: Pour or spoon the glaze over a fully cooled pound cake, letting it cascade naturally into the ridges. The glaze will firm up as it cools. 

What Kind of Pecans Are Best for This Cake?

Chopped pecans are ideal because they distribute evenly throughout the batter. 

Fresh, high-quality nuts are especially important in this recipe since the cake is dense and relies heavily on the flavor of the pecans.

• Fresh pecans offer the best aroma and crunch

• Chopped pecans blend seamlessly into the batter

• Texas pecans give the cake a richer, fuller flavor

• Bulk pecans help when baking multiple cakes for gatherings

Halves work well for topping, but chopped pieces mix better into the batter without sinking.

Conclusion

A German chocolate pecan pound cake blends buttery richness, warm cocoa, and the familiar crunch of pecans into a dessert that suits holidays, potlucks, or slow weekend baking. 

It’s the kind of cake that slices beautifully, keeps well, and brings a homemade touch to any table.

If you enjoy baking with pecans, visit Millican Pecan for top-tier and delicious pecans. Since 1888, we’ve dedicated ourselves to harvesting the best pecans for you. Whether it's a pound cake or a corporate gift, choose Millican Pecan! 

Curious to learn more about pecans? Check out these articles:

• How To Roast Pecans

• Pecan Desserts

• What Icing Goes With Butter Pecan Cake