German Chocolate Pound Cake
A Beautiful Marriage of Heritage and Indulgence
If you’re a fan of traditional German chocolate cake, get ready to fall in love with this incredible twist: **German Chocolate Pound Cake**. Imagine the deep, buttery richness of a classic pound cake fused with the iconic sweet chocolate flavor we all know and love—dense, moist, and perfect for every occasion.
This cake is surprisingly easy to make from scratch. Serve it plain with a dusting of powdered sugar, or go all in with a drizzle of chocolate ganache or a scoop of vanilla ice cream.
🥄 Ingredients
For the Chocolate Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs, room temperature
- 4 oz Baker’s German’s Sweet Chocolate, melted and slightly cooled
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
Optional Toppings:
- Powdered sugar, for dusting
- Chocolate ganache or glaze
- Toasted coconut or pecans for a nod to the classic
👩🍳 Instructions
- 1. Preheat and Prepare: Preheat your oven to **$325^{\circ} \text{F} (165^{\circ} \text{C})$**. Generously grease and flour a **bundt pan** or **10-inch tube pan**, ensuring all crevices are well-coated to prevent sticking.
- 2. Cream the Butter and Sugar: In a large mixing bowl, cream the **butter** and **sugar** together until light and fluffy—about 3 to 5 minutes. This step is key to a light texture.
- 3. Add the Eggs and Chocolate: Beat in the **eggs**, one at a time. Stir in the melted **German’s Sweet Chocolate** and **vanilla extract** until smooth.
- 4. Mix the Dry Ingredients: In a separate bowl, whisk together the **flour**, **baking soda**, and **salt**.
- 5. Alternate Mixing: With the mixer on low speed, add the dry ingredients to the chocolate mixture **alternately with buttermilk**, beginning and ending with the dry ingredients. Mix until just combined—**do not overbeat**.
- 6. Bake the Cake: Pour the batter into your prepared pan. Bake for **75–85 minutes**, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack.
🍰 Serving Suggestions
- ✦Dust with **powdered sugar** for an elegant finish.
- ✦Top with **chocolate glaze** or drizzle with **caramel sauce**.
- ✦Add a scoop of **ice cream** or a dollop of whipped cream.
- ✦For a classic German chocolate cake vibe, serve with **toasted coconut and pecans**.
✅ Tips for Success
- »**Room Temperature:** Use room temperature ingredients (butter, eggs, buttermilk) for the best mixing and texture results.
- »**Pan Prep:** Don’t skip greasing every detail of your bundt pan.
- »**Baking Time:** If using a dark or nonstick pan, check for doneness 5–10 minutes early.
- »**Storage:** Store tightly covered at room temperature for up to 4 days, or freeze slices for later.
📝 Final Thoughts
This German Chocolate Pound Cake is the kind of cake that gets better by the day—rich, moist, and full of chocolate warmth. It’s a timeless recipe that feels both homey and luxurious, the kind of dessert that’s passed down through generations and remembered at every family table.