German Chocolate Pound Cake

Craving a rich, buttery, and indulgent dessert?
This German Chocolate Pound Cake is a showstopper with its moist chocolate-speckled crumb and luscious caramel-nut topping. Perfect for celebrations or whenever you want a decadent homemade treat!

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature

• ½ cup vegetable oil

• 2½ cups granulated sugar

• 5 large eggs

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup buttermilk

• 2 teaspoons vanilla extract

• 1½ cups semi-sweet chocolate chunks or mini chocolate chips

For the Topping:

• 1 can (14 oz) sweetened condensed milk

• ½ cup chopped pecans

• ½ cup chopped walnuts

• ½ cup shredded sweetened coconut (optional)

• 1 cup caramel sauce, for drizzling

• Extra chocolate shavings for garnish

How to Make German Chocolate Pound Cake

1. Prepare the Oven and Pan

Preheat your oven to 325°F (163°C).
Grease and flour a Bundt pan or a tube cake pan thoroughly.

2. Mix the Batter

In a large bowl, cream together the butter, vegetable oil, and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with flour.
Stir in the vanilla extract and fold in the chocolate chunks or chips.

3. Bake

Pour the batter into the prepared pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

4. Add the Toppings

Once the cake is cool, drizzle generously with sweetened condensed milk, sprinkle with pecans, walnuts, and coconut if using.
Finally, pour over the caramel sauce and garnish with extra chocolate shavings.

Tips for the Perfect Pound Cake

• Use room temperature ingredients to ensure a smoother batter.

• Don’t overmix after adding the flour to keep the cake tender.

• Cool completely before adding the toppings to prevent melting.

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