🍫 Mouth-Watering German Chocolate Pecan Pound Cake – A Decadent Southern Favorite

If you’re looking for a dessert that’s rich, buttery, and absolutely unforgettable, this Mouth-Watering German Chocolate Pecan Pound Cake is a showstopper. It combines the deep, indulgent flavor of German chocolate with the nutty crunch of toasted pecans, all wrapped in a moist, tender pound cake that melts in your mouth.

Perfect for holidays, special occasions, or whenever you want to impress your guests, this cake delivers that classic Southern charm — sweet, nutty, and irresistibly chocolatey. One bite, and you’ll understand why it’s a timeless favorite!

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🌟 Why You’ll Love This Recipe

✅ Rich, moist, and buttery – classic pound cake texture
✅ Loaded with German chocolate flavor and toasted pecans
✅ Easy to make with simple pantry ingredients
✅ Freezes beautifully for make-ahead desserts
✅ Perfect for holidays, potlucks, and special celebrations

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🍫 What Is German Chocolate Cake?

Despite its name, German chocolate cake isn’t from Germany — it’s named after Samuel German, who developed the sweet baking chocolate used in the recipe. The hallmark flavors include mild chocolate, toasted pecans, and sweet coconut-pecan frosting — and this pound cake captures them all in one rich, sliceable loaf of goodness.

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🧈 Ingredients You’ll Need

For the Pound Cake:

• 1 cup (226g) unsalted butter, softened
• ½ cup (120ml) vegetable oil
• 2 ½ cups (500g) granulated sugar
• 5 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 3 cups (375g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (240ml) buttermilk
• 4 oz German sweet chocolate, melted and cooled slightly
• 1 cup chopped pecans, toasted

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For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, lightly beaten
• ½ cup (115g) unsalted butter
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans, toasted

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👩‍🍳 Instructions

Step 1: Preheat and Prep

Preheat your oven to 325°F (165°C).
Grease and flour a 10-inch Bundt pan (or a large loaf pan). Set aside.

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Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat butter, oil, and sugar together with an electric mixer on medium speed until light and fluffy (about 3–4 minutes).

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Step 3: Add Eggs and Vanilla

Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract.

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Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.

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Step 5: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry mix.
Stir in the melted German chocolate until the batter is rich and smooth.
Fold in the toasted pecans.

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Step 6: Bake

Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

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Step 7: Make the Coconut-Pecan Frosting

In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly, until thickened — about 10–12 minutes.
Remove from heat and stir in vanilla extract, coconut, and pecans.
Cool slightly before spreading over the cooled cake.

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Step 8: Frost and Serve

Once the cake is completely cool, spoon the warm coconut-pecan frosting over the top.
Let the frosting set slightly before slicing and serving.

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🍰 Optional Garnishes

✨ Chocolate drizzle – Melt ½ cup chocolate chips and drizzle over the frosted cake for extra decadence.
✨ Extra pecans – Sprinkle toasted pecans on top for crunch and elegance.
✨ Coconut flakes – Add a snowy sprinkle of coconut for a beautiful finish.

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🧊 Storage

• Room Temperature: Store covered for up to 3 days.
• Refrigerator: Keeps well for up to 1 week (cover tightly).
• Freezer: Wrap slices individually and freeze for up to 3 months. Thaw overnight in the fridge.

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🍽 Perfect Pairings

☕ Coffee or cappuccino – enhances the rich chocolate flavor.
🥛 Cold milk – a classic combo for a sweet treat.
🍷 Dessert wine – like port or sherry for a fancy touch.

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💡 Tips for Success

💡 Use room temperature ingredients – ensures a smooth, even batter.
💡 Toast the pecans – enhances the nutty flavor.
💡 Don’t overbake – pound cakes should stay moist inside.
💡 Cool completely before frosting – to prevent the frosting from melting off.

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💛 Final Thoughts

This Mouth-Watering German Chocolate Pecan Pound Cake is pure Southern decadence — a rich, buttery crumb infused with chocolate and pecans, crowned with luscious coconut-pecan frosting. Every bite is moist, sweet, and nutty — the perfect balance of comfort and indulgence.

It’s a dessert that feels as special as it tastes — perfect for birthdays, holidays, or any day you want to impress. Whether you enjoy it warm with a scoop of vanilla ice cream or serve it proudly at the center of your dessert table, this cake is guaranteed to steal the show. 🍫✨

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