Quick German Chocolate Pecan Pound Cake Recipe for Sweet Tooths

Crafting a decadent german chocolate pecan pound cake promises a delightful culinary adventure that will make your taste buds dance.

Sweet layers of rich chocolate mingle with crunchy pecans in this classic Southern dessert.

Delicate crumbs promise a moist, tender experience that melts in your mouth.

Generations of bakers have perfected this indulgent treat, passing down cherished techniques through family kitchens.

Nutty pecans add unexpected texture and depth to each luxurious slice.

Baking this cake feels like wrapping yourself in a warm, comforting embrace of flavor.

You’ll fall in love with every single bite of this irresistible masterpiece.

German Chocolate Pecan Pound Cake FAQs

• What are the key ingredients that make this German Chocolate Pecan Pound Cake unique?

The cake combines German chocolate, buttermilk, and pecans, creating a rich and moist texture with a distinctive flavor profile that sets it apart from traditional pound cakes.

• Can I substitute any ingredients if I don't have the exact ones listed?

You can replace buttermilk with a mixture of milk and vinegar, use regular chocolate if German chocolate is unavailable, and swap pecans with walnuts if needed. The substitutions will slightly alter the original recipe but still produce a delicious cake.

• How difficult is this recipe for a home baker?

This recipe is moderately challenging and best suited for bakers with some intermediate baking experience. The key steps involve creaming butter, alternating dry and wet ingredients, and preparing a homemade coconut-pecan frosting.

German Chocolate Pecan Pound Cake Richness

• Savor Rich Chocolate Indulgence: This German Chocolate Pecan Pound Cake delivers a decadent blend of deep chocolate flavor and nutty crunch that transforms an ordinary dessert into a spectacular treat.
• Impress with Bakery-Quality Dessert: Despite its gourmet appearance, the recipe uses simple techniques that allow home bakers to create a professional-looking cake with minimal baking expertise.
• Master a Crowd-Pleasing Dessert: Perfect for family gatherings, potlucks, or special celebrations, this cake offers a classic Southern-style dessert that guarantees compliments and requests for seconds.
• Customize with Seasonal Variations: Bakers can easily adapt the recipe by swapping pecans or adjusting chocolate types to suit personal preferences or seasonal ingredients.

Ingredients for German Chocolate Pecan Pound Cake

• All-Purpose Flour: A core ingredient that provides structure and texture to the pound cake.
• Granulated Sugar: Adds sweetness and helps create a tender crumb in the cake.
• Butter: Provides rich flavor and moisture to the cake.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Buttermilk: Adds tanginess and helps create a soft, moist texture.

• German Chocolate: Brings a distinctive chocolate flavor to the cake.
• Pecans: Adds a crunchy texture and nutty flavor to the pound cake.

• Vanilla Extract, Salt, Baking Powder, Baking Soda: Improve the overall flavor and help the cake rise properly.

• Evaporated Milk: Creates a creamy base for the frosting.
• Egg Yolks: Help thicken the frosting and add richness.
• Shredded Coconut, Chopped Pecans: Provide texture and traditional German chocolate cake flavor to the frosting.

Baking German Chocolate Pecan Pound Cake

Step 1: Prepare the Baking Environment

Warm up your oven to a cozy 325F (165C). Generously coat a 10-inch Bundt pan with butter and flour to ensure a smooth cake release.

Step 2: Whip Up the Cake Base

In a spacious mixing bowl, transform softened butter and granulated sugar into a fluffy cloud-like mixture. Gently incorporate eggs one by one, giving each a loving blend. Splash in vanilla extract for an aromatic boost.

Step 3: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Gradually marry the dry mixture with the butter mixture, alternating with buttermilk. Start and end with dry ingredients for perfect texture.

Step 4: Fold in Delightful Extras

• Chopped German chocolate
• Chopped pecans

Step 5: Bake to Perfection

Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 50-60 minutes until a toothpick comes out clean. Let the cake rest in the pan for 10 minutes, then transfer to a wire rack for complete cooling.

Step 6: Create Luxurious Coconut-Pecan Frosting

• Evaporated milk
• Granulated sugar
• Butter
• Egg yolks

• Vanilla extract
• Shredded coconut
• Chopped pecans

Allow the frosting to cool slightly before generously spreading over the cooled pound cake.

Pro Tips for German Chocolate Pecan Pound Cake

• Select Top-Quality Chocolate: Use high-quality German sweet chocolate for rich, authentic flavor that elevates the entire cake's taste profile.
• Avoid Overmixing Batter: Gently fold ingredients until just combined to maintain a tender, soft cake texture without developing tough gluten strands.
• Perfectly Toast Pecans: Lightly toast pecans before adding to batter to enhance their nutty flavor and create a more intense, aromatic dimension.
• Check Cake Doneness Carefully: Use the toothpick test and watch for golden-brown edges to ensure the pound cake doesn't overbake and become dry.
• Control Frosting Consistency: Allow coconut-pecan frosting to cool slightly before spreading to achieve the ideal thickness and prevent running off the cake.

Variations for German Chocolate Pecan Pound Cake

• Chocolate-Free Classic: Replace German chocolate with dark chocolate chips for a traditional pound cake flavor. Reduce sweetness by using semi-sweet chocolate for a more balanced taste.
• Gluten-Free Adaptation: Substitute all-purpose flour with gluten-free flour blend and add xanthan gum for better texture. Ensure all ingredients are certified gluten-free for celiac-friendly version.
• Dairy-Alternative Option: Use coconut milk instead of buttermilk and dairy-free butter substitute. Select plant-based egg replacer to create a vegan-friendly cake version that maintains rich, moist consistency.
• Nutless Modification: Eliminate pecans completely or replace with toasted sunflower seeds for similar crunch. Adjust total volume of mix-ins to maintain cake's structural integrity and prevent dry texture.

Pairing Suggestions for German Chocolate Pecan Pound Cake

• Pair Rich Chocolate Wine: Select a full-bodied Port or dessert wine with deep chocolate undertones that complement the German chocolate cake's richness and enhance its decadent flavor profile.
• Serve Creamy Coffee Companion: Brew a smooth, medium-roast coffee with caramel or hazelnut notes that beautifully balance the cake's sweetness and provide a warm, comforting accompaniment.
• Create Vanilla Bean Ice Cream Match: Scoop premium vanilla bean ice cream alongside the cake to create a classic contrast between warm cake and cold, creamy texture that elevates the dessert's overall experience.
• Highlight Caramel Liqueur Accent: Drizzle a small amount of caramel or butterscotch liqueur around the cake slice, adding depth and sophistication to the dessert's complex flavor layers.

Storage Advice for German Chocolate Pecan Pound Cake

• Store cake in an airtight container wrapped tightly with plastic wrap for up to 5 days. Keep frosted side covered to prevent drying out and maintain moisture.
• Wrap completely cooled cake in plastic wrap, then aluminum foil. Place in freezer-safe container and freeze for 2-3 months. Thaw overnight in refrigerator before serving.
• Cut individual slices, wrap separately in plastic wrap, then place in freezer bag. Freeze up to 1 month for quick single-serving treats.
• Warm refrigerated cake slices in microwave for 15-20 seconds or in oven at 300°F for 5-7 minutes. Add fresh whipped cream or drizzle caramel sauce to refresh flavor and texture.

German Chocolate Pecan Pound Cake Recipe

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4.5 from 15 reviews

• Total Time: Approximately 1 hour 30 minutes
• Yield: 12 1x

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Description

Indulgent German chocolate pecan pound cake promises a rich, moist journey through layers of Southern comfort and European elegance. Nutty pecans and silky chocolate blend seamlessly, inviting you to savor each delectable slice with pure culinary delight.

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Ingredients

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Main Ingredients:

• 1 cup (226 grams) unsalted butter, softened
• 1 1/2 cups (300 grams) granulated sugar
• 4 large eggs
• 2 1/2 cups (313 grams) all-purpose flour
• 1 cup (240 milliliters) buttermilk
• 1 cup (170 grams) German chocolate, chopped
• 1/2 cup (60 grams) chopped pecans

Leavening Agents:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Flavor Enhancers:

• 1 teaspoon vanilla extract

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Instructions

1. Set the oven to 325F (165C) and thoroughly coat a 10-inch Bundt pan with grease and flour to prevent sticking.
2. Using an electric mixer, whip softened butter and sugar until pale and airy. Incorporate eggs individually, ensuring thorough blending after each addition. Mix in vanilla extract until well combined.
3. In a separate mixing bowl, sift together dry ingredients: flour, baking powder, baking soda, and salt. Alternate adding dry ingredients and buttermilk to the butter mixture, ensuring even incorporation. Gently fold in chopped German chocolate and pecans to distribute evenly throughout the batter.
4. Transfer batter into the prepared Bundt pan, smoothing the surface with a spatula. Bake for 50-60 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean. Allow cake to rest in the pan for 10 minutes before carefully releasing onto a wire cooling rack.
5. Prepare frosting by combining evaporated milk, sugar, butter, and egg yolks in a saucepan. Cook over medium heat, continuously stirring until the mixture thickens and bubbles. Remove from heat and fold in vanilla extract, shredded coconut, and chopped pecans. Allow frosting to cool slightly before generously spreading over the completely cooled pound cake.

Notes

• Select high-quality German chocolate with at least 50-60% cocoa content for deeper, richer flavor profiles.
• Toast pecans before adding to the batter to enhance their nutty, aromatic characteristics and prevent them from becoming soggy.
• Use room temperature ingredients, especially eggs and butter, to ensure smoother batter and more even cake texture.
• Check cake doneness early to prevent overcooking, as pound cakes can dry out quickly if baked too long.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 393 kcal
• Sugar: 26 g
• Sodium: 174 mg
• Fat: 25 g
• Saturated Fat: 9 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.4 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 83 mg