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German Chocolate Pound Cake

Jocelyn Delk Adams · bromabakery.com · 2015

Against 462 pound cake recipes

More sugar than 95% of recipes and more dairy than 99%.

What the 19 “chocolate” pound cake recipes do differently →

Get the method at bromabakery.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.

  • More sugar than 95% of recipes: 196% of the flour weight against the typical recipe's 120%.
  • More dairy than 99% of recipes: 116% of the flour weight against the typical recipe's 46%, about 2.5 times as much.
  • More butter than 93% of recipes: 121% of the flour weight against the typical recipe's 91%.
Butter: 121%, 94th percentileSugar: 196%, 96th percentileEgg: 89%, 69th percentileDairy: 116%, 100th percentileLeavening: 0.8%, 35th percentileSalt: 1.1%, 67th percentileButterSugarEggDairyLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • 1/4 cup semisweet chocolate chips≈ 43 g
  • 1 1/2 cups unsalted butter, room temperature≈ 341 g
  • 2 3/4 cups granulated sugar≈ 550 g
  • 5 large eggs, room temperature≈ 250 g
  • 2 1/4 cups sifted all-purpose flour≈ 281 g
  • 3/4 cup unsweetened cocoa powder≈ 65 g
  • 1/2 teaspoon instant coffee powder≈ 1.2 g
  • 1/2 teaspoon baking powder≈ 2.3 g
  • 1/2 teaspoon salt≈ 3 g
  • 1 1/3 cups buttermilk, room temperature≈ 325 g
  • 1 tablespoon vanilla extract≈ 13 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 3/4 cup raw pecans, chopped≈ 83 g
  • 3/4 cup evaporated milk≈ 189 g
  • 4 tablespoons unsalted butter≈ 57 g
  • 1/3 cup light brown sugar, packed≈ 73 g
  • 1/4 cup granulated sugar≈ 50 g
  • 2 large egg yolks≈ 36 g
  • 1 1/2 cups sweetened coconut flakes≈ 128 g
  • 1 teaspoon vanilla extract≈ 4.2 g

flour 281 gbatter 1873 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.

  • Butter121% · 94th percentile
  • Sugar196% · 96th percentile
  • Egg89% · 69th percentile
  • Dairy116% · 100th percentile
  • Leavening0.8% · 35th percentile
  • Salt1.1% · 67th percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
70 to 80 minutes
median 60 minutes

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