German Chocolate Pecan Pound Cake – Hey y’all! This German Chocolate Pecan Pound Cake is a rich and decadent treat that’s perfect for any special occasion. With a moist pound cake base loaded with chopped German chocolate and toasted pecans, and topped with a luscious chocolate pecan glaze, this dessert is sure to impress. Let’s get baking!
For pecan lovers, our Pecan Pie Cheesecake Coffee Cake is a must-try. You can also indulge in the decadent Pecan Pie Cheesecake, or for something unique, savor the Upside Down Pecan Cake.
Why You’ll Love This Recipe
- Decadent Texture: This pound cake has the perfect dense and moist crumb, thanks to the addition of sour cream.
- Rich Flavor: Chopped German chocolate and toasted pecans create a luxurious combination that elevates this dessert.
- Versatile: Whether you’re serving it for a special occasion or a weeknight treat, this cake is sure to impress everyone.
Ingredients for German Chocolate Pecan Pound Cake
For the Pound Cake:
- 1 cup unsalted butter, softened
- 2 cups white sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup sour cream
- 1 cup German chocolate, chopped
- 1 cup pecans, chopped and toasted
For the German Chocolate Pecan Glaze:
- 1 cup German chocolate, chopped
- 1/2 cup heavy cream
- 1/2 cup pecans, chopped and toasted
How to Make German Chocolate Pecan Pound Cake
1. Preheat the Oven
Start by preheating your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan to ensure the cake releases easily after baking.
2. Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
3. Add the Eggs and Vanilla
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for added flavor.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This will ensure that the leavening agents are evenly distributed throughout the batter.
5. Alternate Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing just until combined after each addition.
6. Fold in the Goodies
Gently fold in the chopped German chocolate and toasted pecans. This step ensures every bite is filled with the perfect amount of chocolate and nutty flavor.
7. Bake the Cake
Pour the batter into your prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
8. Make the Glaze
While the cake is cooling, prepare the glaze. Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and add the chopped German chocolate. Let it sit for a few minutes, then stir until smooth and creamy.
9. Glaze and Serve
Drizzle the glaze over the cooled pound cake, letting it cascade down the sides for a beautiful finish. Sprinkle with the toasted pecans to complete the look. Serve and enjoy!
German Chocolate Pecan Pound Cake
Variations:
- Different Nuts: Substitute pecans with walnuts or almonds for a different flavor.
- Chocolate Chips: Add chocolate chips to the batter for extra chocolatey goodness.
- Coconut Flakes: Sprinkle toasted coconut flakes on top of the glaze for added texture and flavor.
Equipment:
- 10-inch bundt pan
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Small saucepan
- Wire rack
Storage:
Store any leftovers in an airtight container at room temperature for up to 3 days. This cake can also be frozen for up to 2 months. Thaw in the refrigerator before serving.
What to Serve with This German Chocolate Pecan Pound Cake?
This pound cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also delicious with a cup of coffee or hot cocoa.
Tips for Success German Chocolate Pecan Pound Cake
- Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature. This ensures a smooth batter and better texture.
- Toasting the Pecans: Toasting the pecans adds an extra layer of flavor and enhances the nuttiness. Simply place them on a baking sheet and toast at 350°F for about 5-7 minutes, until fragrant.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
Variations for German Chocolate Pecan Pound Cake
- Add Coconut: Incorporate 1/2 cup of shredded coconut into the batter for a more traditional German chocolate cake flavor.
- Dark Chocolate: If you prefer a richer flavor, swap the German chocolate for dark chocolate.
- Nut-Free Option: If you have a nut allergy, you can omit the pecans altogether. The cake will still be delicious!
German Chocolate Pecan Pound Cake
FAQs
Can I make this cake ahead of time?
Yes! This cake stays fresh for up to 3 days when stored in an airtight container. The flavor deepens after a day, making it an even better treat the next day.
Can I freeze this cake?
Absolutely! Wrap the pound cake tightly in plastic wrap and foil, then freeze for up to 3 months. Let it thaw at room temperature before serving.
What’s the best way to melt chocolate for the glaze?
If you prefer, you can melt the chocolate in the microwave in 30-second intervals, stirring in between until smooth.
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German Chocolate Pecan Pound Cake
This German Chocolate Pecan Pound Cake is sure to be a hit at your next gathering. Enjoy making and sharing this delicious and rich dessert with your loved ones!
Ingredients
- For the Pound Cake:
- - 1 cup unsalted butter, softened
- - 2 cups white sugar
- - 4 eggs
- - 1 tsp vanilla extract
- - 2 cups all-purpose flour
- - 1/2 tsp baking powder
- - 1/4 tsp salt
- - 1 cup sour cream
- - 1 cup German chocolate, chopped
- - 1 cup pecans, chopped and toasted
- For the German Chocolate Pecan Glaze:
- - 1 cup German chocolate, chopped
- - 1/2 cup heavy cream
- - 1/2 cup pecans, chopped and toasted
Instructions
1. Preheat oven to 325°F (165°C) and grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together the softened butter and white sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing until just combined.
6. Fold in the chopped German chocolate and toasted pecans.
7. Pour the batter into the prepared bundt pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before removing it to cool completely on a wire rack.
9. For the glaze, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped German chocolate. Let it sit for a few minutes, then stir until smooth and creamy.
10. Drizzle the glaze over the cooled pound cake and sprinkle with toasted pecans.
Notes
Approximate Nutrition Information:
- Calories: 450 kcal per serving
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 180mg
- Total Carbohydrates: 50g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 6g