Easy German Chocolate Pecan Pound Cake Recipe That Wows

Sweet memories of grandmother’s kitchen dance with modern baking techniques in this decadent german chocolate pecan pound cake that promises pure indulgence.

Rich cocoa swirls through dense, moist batter like velvet ribbons of flavor.

Pecans crackle with toasted intensity, adding unexpected crunch to every luxurious slice.

Layers of chocolate and nutty warmth create a dessert that feels both nostalgic and exciting.

Each ingredient tells a story of comfort and celebration.

Delicate yet robust, this cake invites you to savor every remarkable bite.

Trust me, you won’t be able to resist cutting a generous slice.

Pro Tips to Nail German Chocolate Pecan Pound Cake Every Time

• Toast Pecans Perfectly: Gently roast pecans in a dry skillet over medium heat for 3-5 minutes, stirring constantly to prevent burning and enhance their rich, nutty flavor.
• Prevent Chocolate Clumping: Melt German chocolate slowly using a double boiler or microwave in short bursts, stirring frequently to ensure smooth incorporation into the batter.
• Check Cake Doneness Accurately: Insert a toothpick at an angle near the center of the cake; if it comes out with just a few moist crumbs, the cake is perfectly baked.
• Room Temperature Ingredients Matter: Ensure butter, eggs, and buttermilk are at room temperature to create a smoother, more evenly mixed batter with better rising potential.
• Avoid Overmixing Batter: Gently fold dry ingredients and mix just until combined to maintain the cake's tender, delicate crumb and prevent a tough texture.

Smart Storage and Reheating for German Chocolate Pecan Pound Cake

• Store leftover cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out.
• Keep cake at room temperature for 23 days if stored in a sealed cake carrier or covered with a cake dome.
• Wrap individual slices or whole cake in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 1520 seconds or in a preheated oven at 300F for 510 minutes. Add a small slice of butter on top for extra moisture and flavor.

Delicious Add-Ons to Serve with German Chocolate Pecan Pound Cake

• Pair this decadent German Chocolate Pecan Pound Cake with a robust coffee like espresso or dark roast, which cuts through the cake's sweetness and enhances its deep chocolate notes.
• Serve alongside a scoop of vanilla bean ice cream to create a delightful temperature contrast and complement the cake's warm, nutty pecans.
• Select a dessert wine like late harvest Riesling or tawny port, whose sweet and slightly acidic profile beautifully balances the cake's rich, dense texture.
• Offer a small glass of cold milk or a light herbal tea like chamomile to provide a soothing counterpoint to the cake's intense chocolate and caramelized pecan flavors.

Simple Tweaks for German Chocolate Pecan Pound Cake Recipes

• Gluten-Free Chocolate Pecan Cake: Replace wheat flour with a gluten-free blend, ensuring the same texture and flavor profile while making it suitable for those with gluten sensitivities.
• Vegan Chocolate Nut Pound Cake: Substitute eggs with flax eggs, use plant-based butter, swap buttermilk with almond milk, and select dairy-free chocolate to create a completely vegan version of the classic recipe.
• Low-Sugar Chocolate Pecan Delight: Reduce sugar content by using monk fruit sweetener or stevia, and incorporate sugar-free dark chocolate to create a more diabetic-friendly dessert option.
• Dairy-Free Chocolate Pecan Alternative: Replace butter with coconut oil, use dairy-free buttermilk alternatives like oat milk with apple cider vinegar, and select dairy-free chocolate to accommodate lactose-intolerant individuals.

German Chocolate Pecan Pound Cake with Bold Flavor

• Beginner-friendly recipe with straightforward mixing steps and minimal technical skills required, perfect for home bakers wanting to create an impressive dessert.
• Rich German chocolate and toasted pecans combine for a decadent flavor profile that appeals to both kids and adults, making it ideal for family gatherings, potlucks, and special celebrations.
• Takes just under 90 minutes from start to finish, including preparation and baking, allowing you to enjoy a gourmet-style cake without spending hours in the kitchen.
• Serves multiple occasions from casual weekend treats to elegant dinner parties, with its beautiful Bundt pan presentation that looks professionally made without complicated decorating techniques.

Ingredients You’ll Need for German Chocolate Pecan Pound Cake

• Butter, Sugar: Provides rich, sweet foundation for the cake's texture and flavor. Room temperature butter helps create a fluffy, smooth mix.
• Eggs: Binds ingredients and adds moisture. Large, fresh eggs work best.
• Vanilla Extract: Enhances overall flavor profile. Pure vanilla offers deeper taste.

• All-Purpose Flour, Baking Powder, Baking Soda, Salt: Creates cake structure and helps with rising. Use fresh, sifted flour for smoother texture.

• German Chocolate, Pecans: German chocolate adds deep cocoa notes, while toasted pecans provide crunch and nutty flavor. Toast pecans beforehand for more intense taste.
• Buttermilk: Adds moisture and subtle tanginess. Works with baking soda to help cake rise and create tender crumb.

Bake German Chocolate Pecan Pound Cake with These Instructions

Step 1: Warm Up the Oven

Crank the oven to 325F (160C). Grab a 10-inch Bundt pan and give it a generous coat of grease or baking spray.

Step 2: Whip Butter and Sugar

Grab your electric mixer and beat softened butter with sugar until the mixture looks fluffy and light, about 3-4 minutes.

Step 3: Add Egg Magic

Drop eggs into the mixture one by one, blending thoroughly after each. Splash in vanilla extract for extra flavor.

Step 4: Mix Dry Ingredients

• Flour
• Baking powder
• Baking soda
• Salt

Whisk these together until well blended.

Step 5: Create Cake Batter

Slowly incorporate dry ingredients into butter mixture, alternating with buttermilk. Start and finish with flour mixture. Mix gently to keep batter smooth.

Step 6: Fold in Decadent Additions

• Melted German chocolate
• Toasted pecans

Ensure ingredients are evenly distributed throughout batter.

Step 7: Pour and Smooth

Transfer batter into prepared Bundt pan. Use a spatula to create an even surface.

Step 8: Bake to Perfection

Slide pan into preheated oven. Bake 60-70 minutes until a toothpick comes out clean when inserted into center.

Step 9: Cool and Serve

Let cake rest in pan 10-15 minutes. Carefully flip onto wire rack and allow to cool completely before slicing.

German Chocolate Pecan Pound Cake Recipe

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4.7 from 12 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Rich German chocolate pecan pound cake delivers a luxurious dessert experience that blends nutty pecans with classic chocolate complexity. Sweet Southern warmth meets elegant baking craft, promising delectable moments for passionate cake enthusiasts.

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Ingredients

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Main Ingredients:

• 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 ounces (115 g) German chocolate, melted and slightly cooled
• 1 cup (240 milliliters) buttermilk, at room temperature

Dry Ingredients and Enhancements:

• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (120 g) pecans, toasted and chopped
• 2 teaspoons vanilla extract

Glaze Ingredients:

• 1 cup (200 g) brown sugar, packed
• ½ cup (115 g) unsalted butter
• ½ cup (120 milliliters) evaporated milk
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup (120 g) sweetened shredded coconut
• 1 cup (120 g) toasted pecans, chopped

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Instructions

1. Energize the oven to 325F (160C). Coat a 10-inch Bundt pan with baking spray or butter and flour, ensuring complete coverage.
2. Utilize an electric mixer to whip softened butter and sugar until the mixture transforms into a cloud-like, airy texture, approximately 3-4 minutes.
3. Incorporate eggs individually, thoroughly blending after each addition. Infuse vanilla extract into the creamy mixture.
4. Prepare a separate container and sift together flour, baking powder, baking soda, and salt until uniformly combined.
5. Introduce dry ingredients to the butter mixture in alternating stages with buttermilk, commencing and concluding with flour mixture. Blend gently to maintain cake’s delicate structure.
6. Gently fold melted German chocolate and toasted pecans throughout the batter, ensuring even distribution of flavor and texture.
7. Transfer batter into prepared Bundt pan, smoothing the surface with a spatula for an elegant finish.
8. Position pan in preheated oven and bake for 60-70 minutes, monitoring until a inserted toothpick emerges completely clean.
9. Allow cake to rest in pan for 10-15 minutes, then carefully invert onto a wire rack, permitting complete cooling before serving.

Notes

• Toast pecans beforehand for enhanced nutty flavor and crispier texture, ensuring they’re evenly chopped to distribute throughout the cake.
• Ensure butter and eggs are at room temperature to create smoother, more uniform batter with better cake structure.
• Substitute buttermilk with Greek yogurt or sour cream if unavailable, maintaining similar moisture and tanginess in the recipe.
• Consider reducing sugar slightly for less sweet version, or use alternative sweeteners like coconut sugar for different flavor profile.

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

Nutrition

• Serving Size: 12
• Calories: 469
• Sugar: 39 g
• Sodium: 200 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 56 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 87 mg