German Chocolate Pound Cake – Rich, Buttery & Absolutely Irresistible

This cake is a beautiful marriage of heritage and indulgence, and it’s 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. Either way, it’s a showstopper.

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°F (165°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.

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