German Chocolate Pecan Pound Cake

why make this recipe

German Chocolate Pecan Pound Cake is a delightful treat that combines the rich flavors of chocolate with the crunch of pecans. It is perfect for any occasion, whether you’re celebrating a birthday, hosting a gathering, or simply treating yourself to something sweet. This cake is moist and delicious, making it a crowd-pleaser. Plus, the bundt shape is not only beautiful but also makes it easy to slice and serve!

how to make German Chocolate Pecan Pound Cake

Ingredients:

• 1 1/4 cups unsalted butter, softened
• 2 1/2 cups granulated sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup chopped pecans

Directions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Fold in the chopped pecans.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Serve and enjoy your German Chocolate Pecan Pound Cake!

how to serve German Chocolate Pecan Pound Cake

You can serve German Chocolate Pecan Pound Cake plain, or you can dust it with powdered sugar for an extra touch. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. This cake is perfect for dessert, coffee breaks, or even as a sweet snack during the day.

how to store German Chocolate Pecan Pound Cake

To store your German Chocolate Pecan Pound Cake, keep it in an airtight container at room temperature for up to 3 days. If you want it to last longer, store it in the refrigerator for up to a week. You can also freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then in aluminum foil before freezing.

tips to make German Chocolate Pecan Pound Cake

• Make sure your butter is softened to room temperature to create a light and fluffy batter.
• Don’t overmix the batter once you add the dry ingredients; mix until just combined to keep the cake tender.
• For an extra chocolatey flavor, consider adding chocolate chips along with the pecans.

variation (if any)

You can try adding different nuts like walnuts or almonds if you want to change things up. Another variation is to add a swirl of cream cheese filling in the middle of the cake for added richness. You could also try using dark chocolate cocoa powder for a deeper chocolate flavor.

FAQs

1. Can I use margarine instead of butter?

Yes, you can use margarine, but the flavor and texture may differ slightly.

2. Is it necessary to use buttermilk?

Buttermilk adds moisture and a slight tang to the cake. If you don’t have it, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice.

3. How can I tell if the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If it has wet batter on it, bake for a few more minutes.

German Chocolate Pecan Pound Cake

A wonderfully rich and moist pound cake infused with the distinctive flavors of German chocolate, generously studded with toasted pecans. Perfect for any special occasion or a delightful treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 12 slices

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

Cake Batter

• 1 cup Unsalted butter (2 sticks), softened
• 2 cups Granulated sugar
• 4 Large eggs room temperature
• 2 ¾ cups All-purpose flour
• ½ cup Unsweetened cocoa powder
• 1 teaspoon Baking powder
• ½ teaspoon Salt
• 1 cup Buttermilk room temperature
• 2 teaspoons Vanilla extract
• 1 cup Chopped pecans
• ½ cup Sweetened shredded coconut

Chocolate Drizzle

• ½ cup Semi-sweet chocolate chips
• 2 tablespoons Heavy cream

Equipment

• Bundt pan
• Electric mixer
• Mixing bowls
• Measuring cups and spoons
• Wire rack

Method

 

Cake

1. Preheat oven to 325°F (160°C) and grease and flour a 10-12 cup Bundt pan; then set aside.
2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
3. Beat in the eggs one at a time, ensuring each egg is fully incorporated into the batter before adding the next.
4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry mixture.
6. Stir in the vanilla extract, then gently fold in the chopped pecans and shredded coconut until they are just combined.
7. Pour the batter evenly into the prepared Bundt pan and bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Drizzle

1. Once the cake is cool, combine the chocolate chips and heavy cream in a microwave-safe bowl.
2. Microwave in 30-second intervals, stirring after each until the mixture is smooth and melted, then drizzle over the cooled cake.

Notes

For best results, ensure all cold ingredients are at room temperature before mixing. Store any leftover cake tightly covered at room temperature for up to 3 days, or refrigerate for longer.