If you’re a fan of classic German chocolate cake and crave the nutty richness of pecans, this German Chocolate Pecan Pound Cake is your dream dessert. This recipe combines the dense, buttery texture of pound cake with the beloved flavors of German chocolate, coconut, and crunchy pecans. Perfect for family gatherings, special occasions, or a comforting treat, this pound cake is sure to impress!
Why You’ll Love This Recipe
- Rich and Moist: The pound cake texture pairs beautifully with chocolate and pecans.
- Classic Flavors: German chocolate, coconut, and pecans are a timeless combination.
- Crowd Pleaser: A perfect dessert for potlucks, holidays, and celebrations.
Ingredients
To create this decadent cake, you’ll need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional for extra flavor)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- 4 oz German chocolate, melted
- 1 cup chopped pecans
For the Topping:
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter, melted
Instructions
1. Preheat and Prepare
- Preheat your oven to 325°F (165°C).
- Grease and flour a 10-inch bundt pan or tube pan to prevent sticking.
2. Mix the Batter
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla and optional coconut extract.
- Gradually mix in the melted German chocolate, ensuring it’s fully incorporated.
3. Combine Dry and Wet Ingredients
- In another bowl, whisk together the flour, baking powder, and salt.
- Add the flour mixture to the butter mixture, alternating with buttermilk. Start and end with the flour mixture.
- Gently fold in the chopped pecans.
4. Bake the Cake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
5. Add the Topping
- In a small bowl, mix the shredded coconut, pecans, brown sugar, and melted butter.
- Sprinkle the topping evenly over the cooled cake.
Serving Suggestions
- Drizzle with Chocolate Glaze: Melt additional German chocolate and drizzle it over the cake for an extra indulgent touch.
- Pair with Ice Cream: Serve slices with a scoop of vanilla or coconut ice cream.
- Perfect with Coffee: Enjoy a slice with a warm cup of coffee or hot chocolate.
Storage Tips
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 5 days or freeze individual slices for up to 3 months.
Nutritional Information
- Serving Size: 1 slice (based on 12 servings)
- Calories: ~350 kcal
- Fat: 18g
- Carbohydrates: 42g
- Protein: 5g
Conclusion
This German Chocolate Pecan Pound Cake is a delicious twist on a traditional favorite. Combining the dense pound cake texture with nutty pecans, coconut, and sweet German chocolate creates a dessert that’s indulgent and satisfying. Whether you’re hosting a celebration or simply craving a slice of something special, this recipe will quickly become a family favorite!
Serving Tips
- Warm It Up: For an extra treat, heat individual slices in the microwave for 10-15 seconds to enhance the chocolate flavor and soften the texture.
- Add a Drizzle: Serve with a warm chocolate ganache or caramel sauce for added indulgence.
- Pair with Whipped Cream: A dollop of freshly whipped cream or a dusting of powdered sugar balances the cake’s richness beautifully.
- Perfect with Ice Cream: Pair with vanilla bean, coconut, or butter pecan ice cream for the ultimate dessert experience.
- For Special Occasions: Garnish with fresh berries, mint leaves, or a sprinkle of toasted coconut for an elegant presentation.
Storage Tips
- Room Temperature: Store the pound cake in an airtight container at room temperature for up to 3 days. Keep it in a cool, dry place.
- Refrigeration: For longer freshness, refrigerate the cake in an airtight container for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.
- Freezing Instructions:
- Wrap the entire cake (or individual slices) tightly in plastic wrap, then in aluminum foil.
- Store in the freezer for up to 3 months.
- To thaw, leave it in the refrigerator overnight or at room temperature for a few hours.
- Keep Moisture Intact: Place a sheet of wax paper or parchment paper between slices to prevent sticking and maintain the cake’s texture.
By following these serving and storage tips, you’ll ensure your German Chocolate Pecan Pound Cake stays fresh, delicious, and ready to impress at any occasion!
1. Can I use a different type of chocolate instead of German chocolate?
Yes, you can substitute German chocolate with semi-sweet or dark chocolate, but the cake will be less sweet. If you prefer a sweeter flavor, add an extra tablespoon of sugar to balance it out.
2. Can I make this cake ahead of time?
Absolutely! This cake can be baked a day or two in advance. Simply store it in an airtight container at room temperature or in the refrigerator until you’re ready to serve.
3. How do I prevent the cake from sticking to the pan?
To avoid sticking, grease the bundt pan thoroughly with butter or nonstick spray and dust it lightly with flour. You can also use a baking spray that contains flour for extra insurance.
4. Can I add chocolate chips to the batter?
Yes! Stir in 1/2 to 1 cup of chocolate chips for an extra chocolatey kick. Toss the chocolate chips in a bit of flour before adding to the batter to prevent them from sinking.
German Chocolate Pecan Pound Cake
- Prep Time: 25 minutes
- Chill Time: 70 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
This German Chocolate Pecan Pound Cake is a rich, decadent twist on a classic dessert. Combining the buttery texture of a pound cake with the flavors of German chocolate, toasted pecans, and a luscious coconut-pecan glaze, this dessert is perfect for any special occasion or sweet craving.
Ingredients
For the pound cake:
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups (315 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) buttermilk, at room temperature
- 4 oz (115 g) German chocolate, melted and slightly cooled
- 1 cup (120 g) pecans, toasted and chopped
For the coconut-pecan glaze:
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) brown sugar, packed
- 1/2 cup (120 ml) evaporated milk
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup (120 g) sweetened shredded coconut
- 1 cup (120 g) toasted pecans, chopped
Instructions
. Prepare the pound cake
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch (25 cm) Bundt pan or spray with baking spray.
- In a large mixing bowl, cream the softened butter and sugar with an electric mixer on medium speed until light and fluffy (about 3–4 minutes).
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined; avoid overmixing.
- Fold in the melted German chocolate and toasted pecans until evenly distributed.
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
2. Bake
- 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 10–15 minutes before inverting it onto a wire rack to cool completely.
3. Prepare the coconut-pecan glaze
- In a medium saucepan over medium heat, combine the butter, brown sugar, evaporated milk, and egg yolks. Whisk constantly for 5–7 minutes until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract, shredded coconut, and toasted pecans. Allow the glaze to cool slightly.
4. Assemble the cake
- Once the pound cake has cooled completely, spoon the coconut-pecan glaze evenly over the top, allowing it to drip down the sides for a stunning presentation.
- Garnish with extra toasted pecans or a dusting of powdered sugar if desired.
Notes
- German chocolate: German chocolate is a type of sweet chocolate and can be found in most baking aisles. Substitute with semi-sweet chocolate if necessary.
- Toasting pecans: Toast pecans in a dry skillet over medium heat for 3–5 minutes or bake at 350°F (175°C) for 5–7 minutes until fragrant.
- Storage: Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. Allow to come to room temperature before serving.
- Make ahead: The coconut-pecan glaze can be prepared a day ahead and reheated gently before drizzling.