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German Chocolate Pecan Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 60 reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 7 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: German-American

Description

This German Chocolate Pecan Pound Cake is a rich and comforting dessert perfect for any occasion. Featuring a moist buttery base infused with melted semi-sweet chocolate and studded with crunchy pecans, this cake offers a delightful balance of chocolate and nutty flavors. With a simple preparation method and classic ingredients, it creates seven generous slices of indulgence that are sure to satisfy your sweet tooth.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup semi-sweet chocolate, melted

Add-ins

  • 1 cup pecans, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature when you’re ready to bake.
  2. Prepare Pan: Grease and flour a bundt pan thoroughly to prevent the cake from sticking and to help with an even bake.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, which will give the cake a tender texture.
  4. Add Eggs: Add the eggs one at a time into the mixture, beating well after each addition to fully incorporate them and maintain a smooth batter.
  5. Add Vanilla and Chocolate: Stir in the vanilla extract and melted semi-sweet chocolate, blending them evenly into the batter for that rich chocolate flavor.
  6. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  7. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix gently to ensure a smooth, well-mixed batter without overmixing.
  8. Fold in Pecans: Gently fold in the chopped pecans to distribute them evenly throughout the batter.
  9. Pour Batter: Transfer the batter into the prepared bundt pan, spreading it evenly to avoid uneven baking.
  10. Bake Cake: Place the bundt pan in the oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  11. Cool and Serve: Allow the cake to cool completely in the pan before removing it to prevent breaking. Slice into 7 comforting servings and enjoy.

Notes

  • Ensure the butter is softened to room temperature for easier creaming with sugar.
  • Use a toothpick test to check for doneness to avoid overbaking.
  • For extra flavor, lightly toast the pecans before folding them into the batter.
  • This cake pairs wonderfully with a dollop of whipped cream or a drizzle of caramel sauce.
  • You can substitute buttermilk with regular milk plus a teaspoon of lemon juice or vinegar if needed.

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Find it online: https://fastflavorkitchen.com/german-chocolate-pecan-pound-cake-recipe/