German Chocolate Pecan Pound Cake Recipe
Craving rich, nutty decadence? German chocolate pecan pound cake combines coconut-pecan frosting with dense, buttery cake. Bake today
Indulge in the rich, buttery goodness of German Chocolate Pecan Pound Cake – a show-stopping dessert that combines the classic flavors of German chocolate with crunchy pecans in a perfectly moist pound cake.
This heavenly treat originated from Southern bakeries where bakers discovered that adding German chocolate’s sweet complexity to traditional pound cake created pure magic.
What makes this cake truly special is its incredible versatility and foolproof nature, making it perfect for both novice bakers and seasoned pros. Unlike our popular Classic Vanilla Pound Cake, this chocolate version brings an extra layer of sophistication to your dessert table. Get ready to fall in love with every single bite!
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What is German Chocolate Pecan Pound Cake?
Ever wondered why it’s called “German” chocolate when it tastes so All-American? Here’s the sweet secret: it’s named after Samuel German, who created a special baking chocolate in 1852!
This isn’t your ordinary pound cake – it’s a rich, dense masterpiece that proves the old saying “the way to a man’s heart is through his stomach” rings true.
With its deep chocolate flavor and buttery crunch from toasted pecans, this cake is guaranteed to win hearts at any gathering. Ready to become the dessert hero of your family?
Why You’ll Love This German Chocolate Pecan Pound Cake
Irresistibly Rich and Moist Texture
This pound cake delivers an incredibly tender crumb that melts in your mouth while maintaining that classic pound cake density we all crave. The German chocolate creates a deeper, more complex flavor than regular cocoa, while the pecans add delightful textural contrast with every bite.
Budget-Friendly Homemade Luxury
Skip the expensive bakery prices and create this restaurant-quality dessert at home for a fraction of the cost. With simple pantry ingredients and basic baking techniques, you’ll save money while impressing guests with your baking prowess.
Loaded with Premium Ingredients
Fresh pecans provide natural oils and buttery richness, while German chocolate delivers that signature sweet-bitter balance that makes this cake unforgettable. Unlike our Simple Chocolate Chip Pound Cake, this version elevates the chocolate experience to gourmet levels.
Ready to transform your kitchen into a Southern bakery? Let’s dive into this incredible recipe!
How to Make German Chocolate Pecan Pound Cake
Quick Overview
This German Chocolate Pecan Pound Cake is surprisingly simple to make despite its impressive results. The key to success lies in proper creaming technique and careful ingredient incorporation.
Preparation Details:
- Prep Time: 20 minutes
- Baking Time: 60-70 minutes
- Cooling Time: 30 minutes
- Total Time: 2 hours
- Serves: 12-16 slices
- Difficulty Level: Easy to Moderate
Key Ingredients for German Chocolate Pecan Pound Cake
For the Cake:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 4 oz German sweet chocolate, melted and cooled
- ½ cup buttermilk, room temperature
- 1 cup pecans, chopped and toasted
- ½ teaspoon salt
- ½ teaspoon baking powder
For the Glaze (Optional):
- 1 cup powdered sugar
- 3-4 tablespoons milk
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prepare Your Pan and Oven
Preheat your oven to 325°F (165°C). Thoroughly grease a 10-inch bundt pan or tube pan with butter, then dust with flour, tapping out excess. This prevents sticking and ensures easy release.
Step 2: Toast the Pecans
Spread chopped pecans on a baking sheet and toast in the preheated oven for 8-10 minutes until fragrant and lightly golden. Set aside to cool completely.
Step 3: Melt the Chocolate
Break German chocolate into pieces and melt in a double boiler or microwave in 30-second intervals, stirring between each interval. Allow to cool slightly.
Step 4: Cream Butter and Sugar
In a large mixing bowl, cream the room temperature butter and granulated sugar using an electric mixer on medium speed for 4-5 minutes until light and fluffy. This step is crucial for cake texture.
Step 5: Add Eggs and Vanilla
Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until combined. The mixture should be smooth and well incorporated.
Step 6: Combine Dry Ingredients
In a separate bowl, whisk together flour, salt, and baking powder. This ensures even distribution of leavening agents.
Step 7: Incorporate Chocolate and Dry Ingredients
Add the cooled melted chocolate to the butter mixture, mixing until combined. Alternately add the flour mixture and buttermilk, beginning and ending with flour mixture. Mix just until combined – don’t overmix.
Step 8: Fold in Pecans
Gently fold the toasted pecans into the batter using a wooden spoon or rubber spatula. This prevents overmixing while ensuring even distribution.
Step 9: Bake the Cake
Pour batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Step 10: Cool and Remove
Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely before glazing or serving.
What to Serve German Chocolate Pecan Pound Cake With
This versatile cake pairs beautifully with various accompaniments. Serve it with fresh whipped cream and berries for an elegant presentation, or alongside vanilla ice cream for a classic combination. Coffee lovers will appreciate it with a strong cup of coffee or espresso.
For special occasions, try it with caramel sauce drizzled on top, or serve with a dollop of mascarpone cheese mixed with a touch of bourbon. The cake also complements fruit compotes, particularly those made with cherries or pears.
Top Tips for Perfecting German Chocolate Pecan Pound Cake
Use Room Temperature Ingredients
Ensure all ingredients, especially butter, eggs, and buttermilk, are at room temperature. This allows for better mixing and creates a smoother batter that bakes more evenly.
Don’t Overmix the Batter
Once you add the flour, mix just until ingredients are combined. Overmixing develops gluten, resulting in a tough, dense cake instead of the tender crumb you want.
Test for Doneness Properly
Insert a toothpick into the thickest part of the cake. It should come out with just a few moist crumbs – completely clean means the cake is overbaked.
Toast Pecans for Maximum Flavor
Always toast your pecans before adding them to the batter. This intensifies their flavor and adds a delightful crunch that complements the cake’s texture.
Cool Completely Before Glazing
If using glaze, make sure the cake is completely cool. Warm cake will cause the glaze to become too thin and run off.
Storing and Reheating Tips
Store your German Chocolate Pecan Pound Cake at room temperature for up to 4 days, wrapped tightly in plastic wrap or stored in an airtight container. The cake actually improves in flavor after the first day as the ingredients meld together.
For longer storage, wrap the cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight at room temperature before serving.
To refresh day-old cake, warm individual slices in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes. This restores moisture and enhances the flavors.
If your cake becomes slightly dry, brush slices lightly with simple syrup (equal parts sugar and water, heated until sugar dissolves) before serving.
Nutritional Information
| Nutrient | Per Slice (1/12 of cake) |
|---|---|
| Calories | 385 |
| Total Fat | 18g |
| Saturated Fat | 9g |
| Cholesterol | 85mg |
| Sodium | 180mg |
| Total Carbs | 52g |
| Dietary Fiber | 3g |
| Sugars | 35g |
| Protein | 6g |
Nutritional values are approximate and may vary based on specific ingredients used.
Frequently Asked Questions
Can I substitute regular chocolate for German chocolate?
Yes, but the flavor will be different. German chocolate is sweeter and milder than semi-sweet chocolate. If substituting, use semi-sweet chocolate plus an extra tablespoon of sugar.
Why is my pound cake dense and heavy?
This usually happens from overmixing the batter or using cold ingredients. Make sure all ingredients are room temperature and mix just until combined after adding flour.
Can I make this cake without pecans?
Absolutely! You can substitute walnuts, almonds, or even chocolate chips. You can also omit nuts entirely for a plain German chocolate pound cake.
How do I know when my pound cake is done?
The cake should spring back lightly when touched in the center, and a toothpick inserted should come out with just a few moist crumbs. The cake will also start to pull slightly from the sides of the pan.
Can I use a different pan size?
This recipe is designed for a 10-inch bundt pan. If using a different size, adjust baking time accordingly. Smaller pans require less time, larger pans need more time.
What’s the difference between German chocolate and regular chocolate?
German chocolate is a type of sweet baking chocolate that’s milder and sweeter than semi-sweet chocolate. It was created by Samuel German for the Baker’s Chocolate Company.
Can I add coconut to this recipe?
Yes! Add ½ cup of sweetened shredded coconut along with the pecans for a more traditional German chocolate flavor profile.
How can I make this cake more moist?
Ensure you don’t overbake the cake, use room temperature ingredients, and consider adding a simple syrup glaze while the cake is still slightly warm.
Pro Baker’s Secrets for Extra Special Results
Want to take your German Chocolate Pecan Pound Cake to the next level? Here are some professional tips that will make your cake bakery-worthy.
Consider adding a tablespoon of espresso powder to intensify the chocolate flavor without making it taste like coffee. This secret ingredient enhances the chocolate notes beautifully.
For an extra tender crumb, substitute 2 tablespoons of flour with cornstarch. This creates a more delicate texture that’s simply divine.
Brush the finished cake with a bourbon simple syrup for adult gatherings – it adds sophisticated flavor and keeps the cake incredibly moist.
Create a stunning presentation by dusting the cooled cake with powdered sugar just before serving, or drizzle with melted chocolate in an artistic pattern.
Troubleshooting Common Issues
If your cake sinks in the middle, it’s likely underbaked or the oven temperature was too high. Use an oven thermometer to verify accurate temperature and test for doneness properly.
Cracked tops usually result from too high oven temperature or placing the pan on the wrong oven rack. Always use the center rack and verify your oven temperature.
If your cake sticks to the pan, ensure you’ve greased every crevice thoroughly and dusted with flour. Allow proper cooling time before attempting to remove from the pan.
Dry cake often results from overbaking or too much flour. Measure flour by spooning it into the measuring cup and leveling off, never packing it down.
Seasonal Variations and Creative Twists
Transform this basic recipe for different seasons and occasions. In fall, add a teaspoon of cinnamon and substitute half the pecans with chopped apples. For holidays, incorporate dried cranberries and orange zest.
Create a tropical version by adding coconut flakes and macadamia nuts instead of pecans. For a more indulgent dessert, swirl in cream cheese before baking for a marbled effect.
Consider making mini bundt cakes for individual servings – perfect for parties and gifts. Adjust baking time to 25-30 minutes for smaller portions.
This German Chocolate Pecan Pound Cake represents the perfect marriage of classic American baking with rich European chocolate traditions. Whether you’re celebrating a special occasion or simply craving something extraordinary, this recipe delivers every single time. The combination of buttery pound cake, deep chocolate flavor, and crunchy pecans creates a dessert that’s both comforting and elegant – truly the best of both worlds!
