Oh my goodness, let me tell you about my German Chocolate Pecan Pound Cake! This cake is the ultimate indulgence—rich, moist, and bursting with that heavenly chocolate flavor. It’s like a warm hug on a plate! When you slice into it, you’ll find crunchy pecans nestled throughout, adding that perfect nutty crunch that contrasts beautifully with the soft cake. I love making this for special occasions, but honestly, it’s just as comforting on a cozy evening at home with a cup of tea. Trust me, once you take a bite, you’ll understand why this cake has a special place in my heart. It’s the kind of dessert that brings people together and makes any gathering feel like a celebration!
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup semi-sweet chocolate, melted and slightly cooled
- 1 cup pecans, chopped
How to Prepare German Chocolate Pecan Pound Cake
Alright, let’s get this delicious cake going! You’ll love how straightforward it is to whip up this German Chocolate Pecan Pound Cake. Just make sure you have everything ready before you start—trust me, it makes a world of difference! Here’s how to do it:
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This is super important, so don’t skip this step!
- Next, grab a bundt pan and grease it well with butter or cooking spray, then dust it with flour. This will ensure your cake comes out perfectly without sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy—about 3-4 minutes. You want it to be airy, so take your time!
- Now, add the eggs one at a time, mixing well after each addition. This helps to incorporate them properly, giving your cake that luscious texture.
- Stir in the vanilla extract and the melted chocolate. It should look rich and glossy—yum!
- In another bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agent.
- Gradually add the dry mixture to your wet ingredients, alternating with the buttermilk. Start and end with the flour mixture. This keeps the batter nice and smooth, without overmixing it! Fold in the chopped pecans gently.
- Pour the batter into your prepared bundt pan and spread it evenly. Give it a little shake to settle the batter.
- Pop it in the oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
- Once baked, let it cool in the pan for about 15 minutes, then carefully turn it out onto a wire rack to cool completely. This will make sure it holds its shape!
Why You’ll Love This Recipe
- Rich chocolate flavor that’s utterly divine
- Moist and tender texture with every bite
- Crunchy pecans adding a delightful contrast
- Easy to make, perfect for bakers of all levels
- Ideal for gatherings, celebrations, or just because
- Beautiful presentation when served from a bundt pan
- Leftovers (if there are any!) stay fresh and delicious for days
Tips for Success
To make sure your German Chocolate Pecan Pound Cake turns out absolutely perfect, here are a few tips I’ve picked up along the way! First, always use room temperature ingredients—this helps them mix together smoothly and ensures a fluffy texture. When creaming the butter and sugar, don’t rush it; let that mixture get light and airy, which is key for a tender cake. Also, be gentle when folding in the chopped pecans; you want them evenly distributed without overmixing the batter. And keep an eye on your baking time—every oven is a little different, so check for doneness a few minutes early to avoid overbaking. Lastly, let the cake cool in the pan first before flipping it out; this helps it maintain its shape. Happy baking!
Nutritional Information
Just a quick note before we dive into the numbers—nutritional values can vary quite a bit depending on the specific ingredients and brands you use, so these are approximate figures. That said, here’s what you can expect per slice of this delightful German Chocolate Pecan Pound Cake:
- Calories: 400
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 200mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 30g
- Protein: 5g
Keep these numbers in mind as you indulge in this rich cake, and enjoy every delicious bite guilt-free!
FAQ Section
Got questions about this German Chocolate Pecan Pound Cake? No worries, I’ve got you covered! Here are some common queries I hear:
Can I substitute the buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes. It works like a charm!
Can I make this cake ahead of time?
Yes, this cake actually tastes better the next day! Just store it in an airtight container at room temperature. If you’re planning to freeze it, wrap it well in plastic wrap and foil.
What other nuts can I use?
While pecans are my favorite, you can definitely use walnuts or even almonds if you prefer. Just chop them up and fold them in just like the pecans!
How do I know when the cake is done?
Check for doneness by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, your cake is ready to go!
Storage & Reheating Instructions
To keep your German Chocolate Pecan Pound Cake fresh and delicious, store any leftovers in an airtight container at room temperature for up to five days. If you want to enjoy it later, you can freeze it! Just wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. This way, you can savor a slice whenever the craving hits—up to three months later! When you’re ready to enjoy, simply let it thaw in the refrigerator overnight. No need to reheat; it’s delightful served chilled or at room temperature!
Serving Suggestions
Now, let’s talk about how to elevate your German Chocolate Pecan Pound Cake experience! One of my favorite ways to serve it is with a generous dollop of freshly whipped cream on the side. The lightness of the cream perfectly balances the rich chocolate flavors. If you’re feeling extra indulgent, drizzle a bit of chocolate sauce on top for that wow factor! And for the coffee lovers out there, a steaming cup of coffee or even a rich espresso pairs beautifully with this cake, making it a delightful treat any time of day. Enjoy every bite!
For more delicious cake recipes, check out this German chocolate cake recipe or this butter pecan pound cake recipe.
Print
German Chocolate Pecan Pound Cake: 7 Comforting Slices
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist pound cake with German 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 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup semi-sweet chocolate, melted
- 1 cup pecans, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and melted chocolate.
- In another bowl, combine 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 comes out clean.
- Allow to cool before removing from the pan.
Notes
- Store in an airtight container for up to five days.
- This cake can be frozen for up to three months.
- Serve with whipped cream for added flavor.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: German Chocolate Pecan Pound Cake, pound cake, chocolate cake, dessert, German dessert