Handwritten recipe card for German Pound Cake
by: salvagedrecipes

German Chocolate Pound Cake

German Pound Cake
German Pound Cake is a rich, buttery dessert that combines the deep, mellow sweetness of melted chocolate with the moist crumb of a buttermilk cake. Unlike traditional pound cakes that rely solely on vanilla and butter for flavor, this version incorporates melted German’s Sweet Chocolate and a hint of vanilla, giving it a deep cocoa complexity. It's typically baked in a tube pan, yielding a beautifully domed cake ideal for slicing and sharing at holidays, potlucks, or Sunday dinners.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Cooling Time 30 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine German
Servings 12
Calories 410 kcal

Ingredients
  

  • 4 oz German’s Sweet Chocolate
  • 2 cups sugar
  • 1 cup butter (softened)
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 cup buttermilk
  • 3 cups all-purpose flour ( sifted, or cake flour)
  • ½ tsp baking soda
  • 1 tsp salt

Instructions
 

Step 1: Melt Chocolate

  • Break chocolate into pieces.
  • Place in a pan with ¼ cup hot water.
  • Warm over low heat and stir until fully melted. Let cool slightly.

Step 2: Cream Butter and Sugar

  • In a mixing bowl, cream together the butter and sugar until light and fluffy.

Step 3: Add Wet Ingredients

  • Beat in eggs one at a time.
  • Add vanilla extract and buttermilk. Mix until smooth.

Step 4: Combine Dry Ingredients

  • In a separate bowl, sift together flour, baking soda, and salt.

Step 5: Combine All

  • Gradually add dry ingredients to the wet mixture. Mix just until combined.
  • Stir in the melted chocolate until evenly blended.

Step 6: Bake

  • Pour batter into a well-greased and floured 9-inch tube or bundt pan.
  • Bake at 350°F (325°F if using a dark pan) for about 1 hour 15 minutes, or until a toothpick inserted comes out clean.

Step 7: Cool and Serve

  • Cool in the pan for 15 minutes. Remove and cool completely on a wire rack.
  • Serve plain or with chocolate glaze.

Tips

  • Use high-quality sweet chocolate for the best flavor
  • Let eggs and butter come fully to room temperature before mixing
  • Dust the pan with cocoa powder instead of flour to avoid white residue
  • Bake in a tube pan as written for even heat distribution
  • Do not overmix once flour is added to keep crumb tender
  • Cool completely before glazing for best finish
  • Add a simple chocolate or vanilla glaze if desired
  • This cake freezes well when tightly wrapped
  • Serve with lightly sweetened whipped cream or berries

Nutrition

Calories: 410kcalCarbohydrates: 48gProtein: 5gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 95mgSodium: 270mgPotassium: 95mgFiber: 1gSugar: 30gVitamin A: 610IUCalcium: 45mgIron: 2.1mg
Keyword chocolate pound cake, classic baking, from scratch, heirloom dessert, rich cake, vintage baking
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