Oh my goodness, let me tell you about my German Chocolate Pecan Pound Cake! This cake is a delightful blend of rich chocolate and crunchy pecans, all wrapped up in a buttery, moist pound cake. It’s like a warm hug on a plate! I love how the creamy melted German chocolate swirls through the batter, making every bite an indulgent treat. Plus, it’s surprisingly easy to whip up, which is perfect for those spontaneous dessert cravings or when you’re entertaining friends. Trust me, everyone will rave about it! The best part? It’s just as delicious served plain as it is with a dollop of whipped cream or a drizzle of chocolate glaze. You’re going to want to make this one over and over again!
Ingredients List
- 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
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup German chocolate, melted
- 1 cup chopped pecans
How to Prepare German Chocolate Pecan Pound Cake
Preheat and Prepare
First things first, let’s get that oven preheated to 325°F (163°C). This is the perfect temperature for our cake to rise beautifully! While that’s heating up, grab your bundt pan and give it a good greasing with butter or non-stick spray. Then, sprinkle a little flour inside and shake it around to coat the surface. Trust me, this step is crucial to ensure your cake comes out clean and perfectly shaped!
Mixing the Batter
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until it’s light and fluffy—this usually takes about 3-5 minutes. You’ll want to make sure it’s airy for that perfect texture! Next, add in the eggs one at a time, mixing well after each addition. This is where you’ll add that lovely teaspoon of vanilla extract too. Now, in a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the buttermilk. Make sure to mix just until combined; we don’t want to overdo it!
Adding Chocolate and Pecans
Now for the fun part! Gently fold in the melted German chocolate and chopped pecans into your batter. You should see those rich chocolate swirls blending beautifully with the batter. The texture should be thick and luscious—just what we want for a pound cake! Make sure you’re not over-mixing here; we want to keep that lovely, airy structure.
Baking the Cake
Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Pop it into the preheated oven and bake for 60-70 minutes. It’s a good idea to check for doneness by inserting a toothpick into the center; if it comes out clean, you’re golden! Once it’s done baking, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. The aroma wafting through your kitchen will be absolutely irresistible!
Why You’ll Love This Recipe
- Rich Flavor: The combination of melted German chocolate and crunchy pecans creates a decadent taste that’s simply irresistible!
- Moist and Buttery: This pound cake is incredibly moist, thanks to the buttermilk and butter, making every slice a delight.
- Easy to Prepare: With straightforward steps, this cake is perfect for both novice and seasoned bakers. You’ll impress everyone without breaking a sweat!
- Versatile Dessert: Whether it’s a cozy family dinner, a festive gathering, or just a sweet treat for yourself, this cake fits every occasion.
- Delicious with Toppings: Enjoy it plain, or elevate it with whipped cream or a chocolate glaze for that extra flair!
Tips for Success
To ensure your German Chocolate Pecan Pound Cake turns out perfectly, here are my top tips! First, make sure all your ingredients are at room temperature before you start. This helps everything blend together smoothly for a consistent batter. If you can, use fresh pecans for the best flavor and crunch—nothing beats that nutty goodness! When it comes to storage, keep your cake in an airtight container at room temperature for up to a week. If you want to serve it warm, just pop a slice in the microwave for about 10-15 seconds. It’s amazing how a little warmth can make those chocolate flavors sing! And don’t hesitate to get creative with toppings—whipped cream, a scoop of vanilla ice cream, or even a drizzle of caramel can take this cake to the next level!
Nutritional Information
When it comes to enjoying a slice of my German Chocolate Pecan Pound Cake, you might be curious about the nutritional breakdown. Each slice is roughly 400 calories, with 20 grams of fat and 5 grams of protein. You’ll also find 30 grams of sugar and 50 grams of carbohydrates in each serving. Keep in mind that these values are estimates based on standard ingredients, so they can vary a bit depending on what you use. It’s all about enjoying that rich flavor while savoring every moment of indulgence!
FAQ Section
Can I use regular chocolate instead of German chocolate?
Yes, you can! While German chocolate adds a unique flavor, using regular semi-sweet chocolate will still create a delicious cake. Just melt it the same way you would the German chocolate.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, no worries! You can make a substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
How do I know when the cake is done?
The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, it’s ready to come out of the oven!
Can I freeze the German Chocolate Pecan Pound Cake?
Absolutely! This cake freezes beautifully. Just wrap it tightly in plastic wrap and place it in an airtight container. It should last for up to 3 months in the freezer. Thaw it overnight in the fridge before serving.
What’s the best way to serve this cake?
You can serve it plain for a classic treat, or dress it up with whipped cream, a chocolate glaze, or even a scoop of ice cream. The possibilities are endless!
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 a week. If you live in a humid area, you might want to refrigerate it to prevent any unwanted moisture. Just make sure to wrap it well to keep it from drying out.
If you need to store it for longer, this cake freezes wonderfully! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or zip-top bag. They’ll stay good for up to 3 months. When you’re ready to enjoy a slice, simply thaw it overnight in the fridge. For the best taste, reheat it briefly in the microwave for about 10-15 seconds—this will make those chocolate flavors pop again and give you that warm, comforting feeling! Enjoy every bite!
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German Chocolate Pecan Pound Cake: 5 Irresistible Tips
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and flavorful pound cake with German chocolate and 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
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup German chocolate, melted
- 1 cup chopped pecans
Instructions
- Preheat the oven to 325°F (163°C).
- Grease and flour a bundt pan.
- In a large 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.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Fold in melted German chocolate and chopped pecans.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Ensure all ingredients are at room temperature.
- Store in an airtight container for up to a week.
- Can be served with whipped cream or chocolate glaze.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: German Chocolate Pecan Pound Cake