Oh my gosh, let me tell you about this German chocolate pecan pound cake! It’s like a hug in dessert form—rich, moist, and just bursting with that delightful chocolate flavor, plus the crunch of pecans makes it absolutely irresistible! I remember the first time I made it; the kitchen smelled heavenly, and I couldn’t wait for it to come out of the oven. I’ve been baking for years, and this cake always seems to steal the show, whether it’s a family gathering or just a cozy night at home. It’s surprisingly easy to whip up, and trust me, your friends and family will be begging for the recipe! So grab your mixing bowl and let’s dive into this delicious adventure together!
Ingredients for German Chocolate Pecan Pound Cake
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup unsalted butter, softened – This is the base of our cake, providing that rich flavor and moist texture we all crave.
- 2 cups granulated sugar – Sweetness is key! This helps create a lovely balance with the chocolate.
- 4 large eggs – They add structure and richness. Make sure they’re at room temperature for the best results!
- 1 teaspoon vanilla extract – A splash of this magic ingredient brings everything together beautifully.
- 3 cups all-purpose flour – This helps give our cake that perfect density. Don’t forget to sift it for a lighter texture!
- 1 cup buttermilk – Adds moisture and a slight tang that complements the chocolate perfectly.
- 1 cup German chocolate, melted – This is where the magic happens! The chocolate adds deep flavor and that signature sweetness.
- 1 cup chopped pecans – For that delightful crunch and nutty flavor. You can toast them for a little extra oomph!
- 1 teaspoon baking powder – This will help our cake rise and stay fluffy.
- 1/2 teaspoon salt – A pinch of salt enhances all the flavors, making every bite irresistible!
How to Prepare German Chocolate Pecan Pound Cake
Preheat and Prepare the Bundt Pan
First things first—let’s get that oven preheated to 350°F (175°C). Trust me, you want it nice and hot before the cake goes in! While that’s warming up, grease and flour your bundt pan thoroughly. This is super important because we want our cake to come out easily without sticking. I like to use a pastry brush to get into all the nooks and crannies—just a little extra love goes a long way!
Creaming Butter and Sugar
Now it’s time for the fun part! In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This step usually takes about 3-5 minutes with a hand mixer. You’re looking for a pale, fluffy mixture that feels airy. It’s a little workout for your arms, but oh boy, is it worth it! The texture here is key, so don’t rush it!
Mixing in Eggs and Chocolate
Next, we’ll add the eggs one at a time, mixing well after each addition. Just crack them in and let that mixer do its magic! After the eggs are fully incorporated, stir in the vanilla extract and the melted German chocolate. This is where the chocolatey goodness really comes alive, and the smell will make you swoon!
Combining Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. This helps distribute the baking powder evenly throughout the flour, ensuring a nice rise. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture. Mix gently just until combined—overmixing can lead to a dense cake, and we want it fluffy!
Adding Pecans and Pouring Batter
Now, it’s time to fold in those lovely chopped pecans. I like to use a spatula for this step; it’s gentle and helps keep that airy texture. Once everything is combined, pour the batter into your prepared bundt pan, smoothing the top with the spatula. It should look beautiful and inviting already!
Baking and Cooling
Pop that bundt pan into your preheated oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean—no batter sticking to it! Once it’s baked, let the cake cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely. The aroma wafting through your kitchen will be simply irresistible, and you’ll be counting down the minutes until you can slice into it!
Why You’ll Love This Recipe
- Rich and Decadent Flavor: This cake is a chocolate lover’s dream! The German chocolate adds a deep sweetness that pairs beautifully with the earthy pecans.
- Moist and Tender Texture: Thanks to the buttermilk and creaming process, every slice is incredibly moist and tender, making it hard to resist just one piece!
- Easy to Prepare: With straightforward steps, this recipe is perfect for both beginners and seasoned bakers. You’ll impress everyone without breaking a sweat!
- Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a cozy night in, this cake fits right in and is sure to be a crowd-pleaser.
- Versatile Serving Options: Enjoy it plain, or dress it up with a chocolate glaze or a dollop of whipped cream for an extra special touch.
- Make Ahead Delight: This cake keeps well, so you can bake it a day or two in advance without losing any of its deliciousness!
Tips for Success
Alright, let’s make sure your German chocolate pecan pound cake turns out absolutely perfect! Here are some of my best tips that I’ve picked up over the years:
- Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature before you start. This helps everything mix together smoothly and creates a better texture!
- Butter Matters: Use high-quality unsalted butter for the best flavor. If you’re in a pinch, you can substitute with margarine, but the taste won’t be quite the same.
- Chocolate Choice: While German chocolate is traditional, you can swap it out for semi-sweet or dark chocolate if that’s what you have on hand. Just adjust the sugar slightly since darker chocolates can be less sweet.
- Pecan Toasting: For an extra burst of flavor, toast your pecans in a dry skillet for a few minutes before adding them into the batter. Just keep an eye on them so they don’t burn!
- Baking Time Variations: Ovens can be quirky! Start checking your cake at the 60-minute mark. If it needs more time, just keep an eye on it until that toothpick test comes out clean.
- Cooling is Key: Don’t skip the cooling step! Letting the cake cool in the pan for 10 minutes before transferring it to a wire rack helps maintain its shape and prevents it from sticking.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 2 months. Just thaw it in the fridge overnight before enjoying!
- Serving Suggestions: For a fun twist, try serving slices with a scoop of vanilla ice cream or a drizzle of caramel sauce. Trust me, it elevates the experience!
Follow these tips, and you’ll be well on your way to impressing everyone with your delicious cake! Happy baking!
Nutritional Information
Let’s talk about the deliciousness packed into each slice of this German chocolate pecan pound cake! Here are the estimated nutritional values to keep in mind while you indulge:
- Serving Size: 1 slice
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 75mg
- Sodium: 150mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 25g
- Protein: 5g
Keep in mind that these values are estimates, and they can vary depending on the specific ingredients you use or any modifications you might make. Enjoying this cake is all about balance, so savor each bite and share the love!
FAQ Section
Got questions about this luscious German chocolate pecan pound cake? No worries, I’ve got you covered! Here are some of the most common questions I get, along with my best answers:
How should I store leftovers?
After you’ve enjoyed your cake, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap or foil and freeze it for up to 2 months. Just remember to thaw it in the fridge overnight before serving again!
Can I substitute ingredients?
Absolutely! If you don’t have buttermilk on hand, you can make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and voilà! For the German chocolate, semi-sweet or dark chocolate can be used instead, but adjust the sugar slightly since darker chocolates can be less sweet.
What’s the best way to serve this cake?
Oh, there are so many delicious ways to enjoy this cake! It’s divine on its own, but you can also dress it up with a chocolate glaze, a scoop of vanilla ice cream, or a dollop of whipped cream. Drizzling it with caramel sauce makes it extra special, too!
Can I make this cake ahead of time?
Yes, you can! This cake actually gets even better a day after baking as the flavors meld together. You can bake it one or two days in advance, just store it properly, and let it come to room temperature before serving.
What if my cake is too dense?
If your cake turns out denser than expected, it could be due to overmixing the batter or not enough leavening agent. Make sure to mix gently when combining the dry and wet ingredients, and check that your baking powder is fresh for the best rise!
Can I add frosting?
While this cake is rich enough to stand alone, a light chocolate ganache or cream cheese frosting can take it to the next level. Just be careful not to overpower the delicious chocolate and pecan flavors!
If you have any more questions or if something isn’t clear, feel free to ask! I love sharing the joy of baking, and I’m here to help you create the perfect German chocolate pecan pound cake!
Final Thoughts
Wow, I can’t wait for you to try this German chocolate pecan pound cake! It’s such a joyful bake, and I just know it’ll bring smiles to your table. I’d love to hear about your experiences—did you add your own twist, or maybe try a new serving suggestion? Every bite is a little piece of happiness, and sharing those moments makes it even better!
If you have any questions while you’re baking or want to share your results, don’t hesitate to drop a comment below. I’m here to help and cheer you on in your baking adventures! Enjoy every slice, and happy baking!
Print
German chocolate pecan pound cake: 5 Irresistible Tips
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
A rich and moist German chocolate pecan pound cake with a delightful chocolate flavor and crunchy pecans.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 cup German chocolate, melted
- 1 cup chopped pecans
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and melted German chocolate.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Fold in the chopped pecans.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Store leftovers in an airtight container.
- Can be served with chocolate glaze or whipped cream.
- Best enjoyed at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: German chocolate pecan pound cake, pound cake, chocolate cake, pecan cake