Dreamy German Chocolate Pecan Pound Cake Recipe for Sweet Tooths

Sweet aromas of chocolate and pecans mingle in this decadent german chocolate pecan pound cake that promises pure indulgence.

Layers of rich flavor emerge from each carefully crafted slice, blending traditional baking techniques with Southern charm.

Pecans add a delightful crunch, complementing the deep cocoa notes that dance across your palate.

Warm memories of grandmother’s kitchen spring to life with every tender bite of this classic dessert.

Each forkful tells a story of comfort and culinary passion, inviting you to savor a slice of pure happiness.

This recipe transforms simple ingredients into an extraordinary treat that will have everyone asking for seconds.

Prepare to fall in love with a dessert that celebrates the art of baking.

Presenting and Slicing German Chocolate Pecan Pound Cake

• Coconut Cream Drizzle: Create a luscious topping by whisking powdered sugar, cream of coconut, and a splash of vanilla. Gently pour over the cooled cake, letting it cascade down the sides for a decadent finish.
• Caramel Pecan Garnish: Toast additional pecans and sprinkle them over a warm caramel sauce. Arrange these around the cake's base or directly on top for a crunchy, sweet accent that complements the cake's rich flavor.
• Coffee Pairing Suggestion: Serve generous slices alongside a steaming cup of dark roast coffee or a creamy cappuccino. The robust coffee notes will beautifully highlight the cake's deep chocolate and nutty undertones.
• Vanilla Ice Cream Companion: Place a scoop of premium vanilla bean ice cream next to each slice. The cold, smooth texture will contrast wonderfully with the warm, dense cake, creating a delightful dessert experience.

Save Your Pound Cake and Keep It Moist

• Keep cake wrapped tightly in plastic wrap at room temperature for 34 days, maintaining optimal moisture and texture.
• Store in airtight container in refrigerator up to 5 days, allowing flavors to intensify and cake to stay fresh.
• Slice cake before freezing, wrap individual portions in aluminum foil, then place in freezer-safe bag for up to 3 months. Thaw at room temperature for best taste and texture.
• Prepare cake 1 day before serving to allow chocolate and pecan flavors to blend and develop deeper, richer taste profile.

FAQs

• What is German chocolate in this recipe?

German chocolate is a sweet baking chocolate created by Samuel German for Baker’s Chocolate Company. It contains more sugar than traditional dark chocolate, giving the cake a richer, sweeter flavor profile.

• Why are pecans toasted before adding to the cake?

Toasting pecans enhances their natural nutty flavor and creates a deeper, more complex taste. It also helps prevent them from sinking to the bottom of the cake during baking by adding a slightly crisp exterior.

• What does buttermilk do in this pound cake recipe?

Buttermilk adds moisture, tenderness, and a subtle tangy flavor to the cake. Its acidity also helps activate the baking soda, which contributes to a lighter, softer texture.

• Can I make this cake without a Bundt pan?

Yes, you can use a 9×13 inch rectangular pan or two 9-inch round cake pans. Just adjust baking time and check for doneness with a toothpick, as different pan sizes might require slight timing modifications.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Calories: 469 kcal

Servings: 12

Everything That Makes a German Chocolate Pecan Pound Cake Rich

• All-Purpose Flour: Provides the cake's sturdy foundation with a soft, tender crumb.
• Baking Powder, Baking Soda: Creates gentle lift and ensures a light, airy texture.
• Salt: Balances sweetness and enhances overall flavor profile.

• Unsalted Butter: Delivers rich, creamy flavor and tender cake structure.
• Sugar: Sweetens and helps create a golden, caramelized exterior.
• Eggs: Bind ingredients, add structure, and contribute to luxurious texture.
• Buttermilk: Adds tangy moisture and helps activate leavening agents.
• Vanilla Extract: Deepens flavor complexity with warm, aromatic notes.

• German Chocolate: Introduces decadent chocolate undertones with signature sweetness.
• Pecans: Brings nutty crunch and earthy depth to the cake's flavor profile.

Tools You’ll Want for German Chocolate Pecan Pound Cake

• Electric mixer: Essential for creaming butter and sugar to achieve light, fluffy texture.
• Large mixing bowl: Needed for combining cake ingredients smoothly.
• Separate mixing bowl: Used for whisking dry ingredients.
• 10-inch Bundt pan: Critical for shaping and baking the cake.
• Spatula: Helps smooth batter into pan and fold ingredients.
• Wire rack: Perfect for cooling cake after baking.
• Whisk: Useful for blending dry ingredients evenly.
• Toothpick: Helps check cake doneness by testing center.
• Measuring cups and spoons: Ensures accurate ingredient proportions.

Pound Cake Baking Instructions, German Chocolate Style

• Warm Up the Oven

Crank your oven to a cozy 325F and give your Bundt pan a quick spray or butter massage to prevent sticking.

• Whip Butter and Sugar

Grab your mixer and blend butter and sugar until they transform into a fluffy cloud of deliciousness.

• Incorporate Eggs

Add eggs one by one, letting each settle in comfortably before welcoming the next. Splash in vanilla for an extra flavor boost.

• Blend Dry Ingredients

In a separate bowl, dance together flour, baking powder, baking soda, and salt with a playful whisk.

• Create Cake Batter

Gently marry your wet and dry ingredients, alternating between flour mixture and buttermilk. Treat the batter delicately to keep it tender.

• Fold in Chocolate and Nuts

Swirl melted German chocolate and toasted pecans through the batter, creating pockets of nutty, chocolatey goodness.

• Bake to Perfection

Pour batter into your prepared pan and slide into the oven. Bake for 60-70 minutes until a toothpick comes out clean.

• Cool and Serve

Let the cake rest in the pan for 10-15 minutes, then flip onto a wire rack and allow to cool completely before slicing.

Tricks for Getting the Right Texture in Your Pound Cake

• Gently toast pecans in a dry skillet over medium heat for 35 minutes, stirring frequently to prevent burning and enhance their nutty flavor.
• Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 4 days, or freeze for 23 weeks to preserve moisture and taste.
• Swap regular flour with a high-quality gluten-free flour blend, ensuring you use a 11 ratio replacement to maintain the cake's tender texture.
• Replace buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar, and use coconut oil instead of butter for a plant-based version.
• Enhance the cake's richness by drizzling a homemade chocolate ganache or adding extra German chocolate chunks directly into the batter for more intense chocolate flavor.

Luscious German Chocolate Pecan Pound Cake Recipe

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• Total Time: 55 minutes
• Yield: 13 1x

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Description

Rich German Chocolate Pecan Pound Cake showcases classic Southern baking traditions with layers of deep chocolate flavor. Nutty pecans and silky chocolate glaze create a memorable dessert experience you’ll want to savor slowly.

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Ingredients

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• 2 cups (400 g) granulated sugar
• 1 cup (225 g) unsalted butter, softened
• 2 ½ cups (315 g) all-purpose flour
• 4 large eggs, at room temperature
• 4 oz (115 g) German chocolate, melted and slightly cooled
• 1 cup (240 ml) buttermilk, at room temperature
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup (120 g) pecans, toasted and chopped
• 2 tsps vanilla extract
• 1 cup (200 g) brown sugar, packed
• ½ cup (115 g) unsalted butter
• ½ cup (120 ml) evaporated milk
• 2 large egg yolks
• 1 tsp vanilla extract
• 1 cup (120 g) sweetened shredded coconut
• 1 cup (120 g) toasted pecans, chopped

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Instructions

1. Preparation: Preheat oven to 325F (160C) and meticulously prepare a 10-inch Bundt pan with baking spray or butter and flour, ensuring comprehensive coverage.
2. Creaming: Employ an electric mixer to transform butter and sugar into a voluminous, ethereal mixture, whipping until light and fluffy for 3-4 minutes.
3. Egg Integration: Methodically add eggs one at a time, fully incorporating each before introducing vanilla extract, creating a smooth, homogeneous batter.
4. Dry Ingredient Fusion: Precisely sift flour, baking powder, baking soda, and salt into a separate bowl, ensuring uniform distribution of leavening agents.
5. Batter Development: Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and concluding with flour mixture. Fold gently to preserve the cake’s delicate crumb, maintaining a tender texture.
6. Flavor Enrichment: Carefully fold melted German chocolate and toasted pecans throughout the batter, guaranteeing an even dispersion of decadent ingredients.
7. Baking Process: Smoothly transfer batter into the prepared Bundt pan, leveling the surface with a spatula for an impeccable presentation.
8. Oven Transformation: Bake in the preheated oven for 60-70 minutes, conducting the toothpick test to confirm complete doneness – the inserted pick should emerge pristine and clean.
9. Cooling and Serving: Allow the cake to rest in the pan for 10-15 minutes, then delicately invert onto a wire rack, permitting complete cooling before presenting this luxurious dessert.

Notes

• Enhance Butter Mixing: Whip butter and sugar until light and fluffy, creating a cloud-like texture for maximum cake softness and volume.
• Prevent Overmixing: Blend dry ingredients gently into wet ingredients to maintain the cake’s delicate structure and avoid a dense, tough texture.
• Temperature Precision: Use room temperature eggs and buttermilk to ensure smooth ingredient integration and consistent baking results.
• Pecan Preparation: Toast pecans beforehand to intensify their nutty flavor and provide a deeper, more complex taste profile to the cake.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 13
• Calories: 400
• Sugar: 32 g
• Sodium: 200 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 80 mg