This German chocolate cake switches up the classic layer cake into a stunning Bundt shape. With creamy buttermilk, tangy sour cream, and the option of espresso powder or mini chocolate bits, the cake is super chocolatey and rich. Its signature coconut-pecan topping turns thick and caramelized, topped off with shiny chocolate glaze. A perfect crowd-pleaser for parties or freezing ahead.
These tiny jar cheesecakes win hearts with their ultra-creamy texture and handy single servings. Packed in cute jars, every spoonful gives you that awesome mix of velvety cheesecake and crumbly graham base, finished with a bright, fresh strawberry topping. This approach turns an old favorite into adorable personal treats that work for any party or get-together.
I've brought these to countless family parties and noticed they vanish way faster than regular cheesecake. What's my trick? That smooth sweetened condensed milk gives them an amazingly silky feel everyone loves.
Key Components
Cream Cheese: Must sit at room temp first. If it's cold, you'll get lumps in your mix
Sweetened Condensed Milk: This is what makes everything super smooth - don't swap it out
Graham Crackers: Pick crisp ones for the best base. Cheap ones work just fine
Eggs: Let them warm up to room temp for smooth blending
Extracts: Mixing vanilla and lemon adds flavor without going overboard
Your cream cheese choice matters most. After trying loads of brands, I've found that full-fat cream cheese at room temperature always makes the smoothest, tastiest filling.
Step-By-Step Guide
1. Making Your Base
Crush graham crackers into fine crumbs
Stir with melted butter until it looks like damp sand
Put exactly one tablespoon in each jar
Press down firmly using a rounded spoon
2. Mixing Your Filling
Whip cream cheese by itself for a full 3 minutes
Clean your bowl and beaters completely between adding ingredients
Pour condensed milk in gradually while mixing
Add eggs one by one, mixing just enough to combine
Stir in extracts with a light touch
3. Cooking Your Topping
Clean strawberries and remove stems, then cut evenly
Mix all sauce stuff in a thick-bottomed pot
Keep stirring as it comes to a light boil
Squish berries as they cook for natural chunks
Cook until it thickens, around 5-7 minutes
4. Putting It Together
Scoop filling into jars (about 3-4 tablespoons each)
Leave some room at the top for sauce
Gently tap jars to get air bubbles out
Clean any drips before baking
5. Baking Your Treats
Put jars on a baking sheet with sides
Add water to pan halfway up the jars
Bake for just 20-25 minutes at 300°F
The middles should still wobble slightly
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My husband's mom showed me how to check if they're done - just give the pan a little shake. When they're perfect, the middle jiggles a bit like jello that's set up.
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Keeping Them Fresh
These stay yummy for up to 5 days in the fridge. The single servings make them great for planning meals ahead or getting ready for parties early.
Do-Ahead Tricks
Fix different parts up to 3 days before. Keep the sauce separate until serving so everything stays just right.
Other Topping Ideas
Strawberry sauce is great, but you could try:
Mixed fresh berries
Salted caramel sauce
Rich chocolate topping
Swirls of lemon curd
Keeping Them Fresh (100 words)
Getting the storage right keeps these mini treats tasting amazing. In their closed jars, they'll stay good in the fridge for 5 days, so you can make them way before you need them. Set them flat in your fridge and don't tip them over. For the best taste, let them sit out for 15-20 minutes before eating - this brings out all the flavors and makes them extra creamy. Want to save them longer? Wrap the jars in plastic and freeze them up to 2 months. Just move them to the fridge overnight before you want to eat them.
Do-Ahead Tricks (100 words)
Planning makes these tiny cheesecakes even easier to deal with. You can crush the graham crackers and mix with butter a week early and keep it in a sealed container. The strawberry sauce stays good for 3 days in the fridge - just warm it up before using. Bake your cheesecakes up to 3 days before your party and keep them covered in the fridge. For the freshest taste, add toppings right before serving. When making lots at once, set up your kitchen like an assembly line and keep all ingredients at the same temp for best results.
Pro Kitchen Secrets
Double-check your oven heat with a separate thermometer
Let them cool slowly to avoid cracks on top
Don't screw lids on tight when storing for better texture
These little jar cheesecakes have become my favorite dessert for parties. The personal sizes and all the different toppings you can use make them both super handy and really impressive.
Smart Tricks
Mark the date on jar tops so you know how fresh they are
Move them in cushioned carriers so they don't bounce around
Keep extra jars handy for last-minute presents
What's so great about these cheesecakes is how they fit in anywhere - from backyard barbecues to fancy dinner parties. They show us that sometimes the littlest treats bring the biggest smiles, one jar at a time.
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Wrapping Up
These mini condensed milk cheesecakes hit that sweet spot between easy and fancy. After making batch after batch in my kitchen, I've realized their real magic isn't just their smooth texture or perfect size, but how they bring folks together. Each little jar offers a personal dessert moment, whether shared at big celebrations or enjoyed quietly at home.
Frequently Asked Questions
→ What pan size works best?
A 10-inch Bundt pan that holds 10 cups works great. Two loaf pans also do the job.
→ Can I make small ones?
Yep! Mini Bundt pans work too, baking for about 20 minutes at 350°F.
→ How long does it last?
It keeps for 3 days at room temp or up to 1 month in the freezer.
→ Why include espresso powder?
It’s optional, but it amps up the chocolate taste without tasting like coffee.
→ Can I prep it ahead?
For sure. Bake and freeze with or without the toppings.
German Chocolate Pound Cake
Moist chocolate cake with a rich coconut-pecan topping and glossy chocolate drizzle.
Set your oven to 350°F. Spray the inside of a 10-inch Bundt pan. In one bowl, mix together all the dry ingredients. Stir the espresso into the warm water.
Step 02
Into the espresso mixture, stir in the buttermilk, sour cream, melted butter, and vanilla. Break in the eggs and mix well.
Step 03
Blend the wet and dry mixtures together until smooth. If using chocolate chips, gently fold them into the batter. Pour the mix into the prepared pan.
Step 04
Pop it into the oven and bake for 45–55 minutes. It’s ready when a toothpick comes out with just a crumb or two. Let it cool for 15 minutes in the pan before flipping it out.
Step 05
Heat the milk, yolks, sugar, butter, and salt, stirring until it thickens. Toss in the pecans, coconut, and vanilla at the end and stir to combine.
Step 06
Pour the warm cream over your chocolate chips, let it sit briefly, then stir till it’s smooth. Spread the coconut topping on the cake, and drizzle the glaze over everything.
Notes
Works great in mini Bundts or loaf pans
Keep it in the freezer for a month
Stir the topping constantly to avoid lumps
Tools You'll Need
Bundt pan (10 inches)
Big mixing bowls
Whisk
Rubber spatula
Saucepan
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Includes dairy (cream, butter)
Has wheat (flour)
Contains eggs
Contains tree nuts (pecans)
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.