If you love rich chocolate desserts, this Mile High German Chocolate Pound Cake is a recipe worth adding to your baking collection. It combines the dense, moist texture of a classic pound cake with rich German chocolate, crunchy pecans, sweet coconut, and a decadent coconut-pecan frosting.
Perfect for birthdays, holidays, family gatherings, or simply satisfying a chocolate craving, this homemade German chocolate cake delivers plenty of flavor in every slice. Serve it with vanilla ice cream, whipped cream, or a cup of coffee for an especially comforting dessert.
Why You’ll Love This Recipe
There are plenty of reasons to try this German Chocolate Pound Cake recipe:
- Rich chocolate flavor: Cocoa powder and German chocolate create a deep, satisfying chocolate taste.
- Moist and tender texture: Buttermilk and butter help give the cake its soft, rich crumb.
- Coconut-pecan topping: Sweet shredded coconut and chopped pecans add texture and classic German chocolate flavor.
- Perfect for special occasions: Its impressive Bundt shape makes it a beautiful centerpiece for dessert tables.
- Easy to customize: You can change the chocolate, nuts, or frosting to create your own variation.
This recipe is also easy to prepare with basic baking ingredients, making it a practical choice for both experienced bakers and beginners.
Ingredients
For the Pound Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup unsalted butter
- 6 ounces German chocolate, finely chopped
- 1 cup chopped pecans
- 1 cup shredded coconut
For the Coconut-Pecan Frosting
- Shredded coconut
- Chopped pecans
- Sugar
- Butter
The original recipe does not specify exact amounts for the frosting ingredients, so adjust them according to the amount of frosting you prefer.
How to Make Mile High German Chocolate Pound Cake
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a Bundt cake pan generously with butter, then dust it with cocoa powder to help prevent the cake from sticking.
2. Combine the Dry Ingredients
In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Set the mixture aside.
3. Cream the Butter and Sugar
In a separate large bowl, beat the butter and granulated sugar until the mixture becomes light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Make the Cake Batter
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Add the vanilla extract and mix just until the ingredients are combined.
Avoid overmixing, as this can result in a heavier cake.
5. Add the Chocolate
Gently fold the finely chopped German chocolate into the batter. Pour the finished batter evenly into the prepared Bundt pan.
6. Bake
Bake for approximately 50–60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Allow the cake to cool in the pan before carefully transferring it to a wire rack to cool completely.
7. Prepare the Coconut-Pecan Frosting
While the cake cools, prepare the coconut-pecan topping. Combine the shredded coconut, chopped pecans, sugar, and butter in a saucepan over medium heat.
Cook while stirring until the mixture thickens. Allow the frosting to cool slightly before spreading it over the completely cooled cake.
8. Serve
Slice the Mile High German Chocolate Pound Cake and serve it with whipped cream or a scoop of vanilla ice cream.
For an extra chocolate dessert experience, add a light drizzle of chocolate sauce before serving.
