Oh my goodness, let me tell you about my German chocolate pecan pound cake! This cake is the epitome of rich flavors and moist texture, and it never fails to impress. I remember the first time I made it for a family gathering; everyone was swooning over the chocolatey goodness and those crunchy pecans. It was the star of the dessert table, and I felt like a baking rockstar! Each slice is a delightful blend of sweet and nutty, perfect for any occasion, whether it’s a birthday, holiday, or just a cozy Sunday afternoon. Trust me, once you try it, you’ll want to make it a regular in your baking rotation!
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 cup German chocolate, melted
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
How to Prepare German Chocolate Pecan Pound Cake
Preheat and Prepare Your Baking Pan
First things first—preheat your oven to 350°F (175°C). This step is crucial because it ensures your cake bakes evenly and rises beautifully. While that’s heating up, grab a bundt pan and grease it well with butter or a non-stick spray, then dust it with a bit of flour. This helps the cake to slide out effortlessly once it’s baked! Trust me, there’s nothing worse than a cake that sticks to the pan!
Cream the Butter and Sugar
Now, let’s get to the fun part! In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy—this usually takes about 3 to 5 minutes with a hand mixer. You want to incorporate as much air as possible to give your cake that delightful texture. Don’t rush this step; it really sets the foundation for a moist pound cake!
Add Eggs and Chocolate
Next, it’s time to add the eggs. Add them one at a time, mixing well after each addition to ensure everything is combined smoothly. Then, pour in the melted German chocolate and vanilla extract. Make sure the chocolate isn’t too hot; you want it warm but not sizzling. Mixing these in will give your batter that rich chocolate flavor we’re after!
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step helps to evenly distribute the baking powder and salt throughout the flour, ensuring that your cake rises uniformly. It’s a simple step, but it’s important for the overall texture of your cake!
Mix and Fold
Now, it’s time to bring everything together! Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients. This helps to keep the mixture from becoming too heavy. After everything is combined, gently fold in those chopped pecans. I like to use a spatula for this—just be careful not to overmix!
Bake the Cake
Pour the batter into your prepared bundt pan and pop it into the oven. Bake for 60-70 minutes—yes, it’s a bit of a wait, but the smell wafting through your kitchen will be worth it! To check if it’s done, insert a toothpick into the center; if it comes out clean, you’re golden. Once it’s baked, let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack. This cooling step is super important, as it allows the cake to firm up a bit before you slice into that deliciousness!
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of rich German chocolate and crunchy pecans creates a delightful sweet and nutty flavor that will have everyone reaching for seconds!
- Moist Texture: This pound cake is incredibly moist, thanks to the butter and buttermilk, making it a perfect treat for any occasion.
- Quick Preparation: With just a few simple steps, you can whip up this delicious cake in no time, making it an ideal choice for both novice and experienced bakers.
- Versatile Enjoyment: Enjoy it as-is, or dress it up with a drizzle of chocolate ganache or a scoop of vanilla ice cream for an extra special dessert!
- Perfect for Any Occasion: Whether it’s a cozy family gathering, birthday celebrations, or just a quiet evening at home, this cake steals the show every time.
Tips for Success
Alright, let’s talk about some pro tips to ensure your German chocolate pecan pound cake turns out absolutely perfect every time!
- Use Quality Ingredients: Trust me, using high-quality German chocolate and fresh pecans makes all the difference in flavor. Don’t skimp on these—your cake deserves the best!
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start mixing. This helps them blend more smoothly into the batter, resulting in a lighter cake.
- Don’t Overmix: When you combine the wet and dry ingredients, mix just until everything is incorporated. Overmixing can make your cake dense, and we want it to be light and fluffy!
- Cooling is Key: Allowing the cake to cool in the pan for about 10 minutes before inverting it is crucial. This prevents it from breaking apart and helps maintain its lovely shape.
- Storage Tips: Keep any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, freeze slices wrapped tightly in plastic wrap for up to three months. Just let them thaw in the fridge before enjoying!
- Substitution Options: If you’re out of buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice—let it sit for a few minutes before using. Also, feel free to switch out pecans for walnuts if you prefer!
With these tips in your back pocket, you’ll be well on your way to creating a show-stopping cake that your friends and family will rave about!
Storage & Reheating Instructions
Now that you’ve baked this amazing German chocolate pecan pound cake, let’s talk about how to store those delightful leftovers! First off, make sure to let the cake cool completely before storing it. Once it’s cool, you can keep it in an airtight container at room temperature for up to three days. This will help maintain its moistness and flavor.
If you want to keep it for a longer time, you can absolutely freeze it! Just slice the cake into individual pieces and wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer-safe bag or container. This way, you can enjoy a slice whenever you have a craving! It’ll stay fresh in the freezer for up to three months.
When you’re ready to enjoy your frozen cake, simply take out a slice and let it thaw overnight in the refrigerator. If you’re in a hurry, you can also let it sit at room temperature for a couple of hours. No need to reheat it—this cake is just as delicious served at room temperature. If you want to warm it up a bit, a quick 10-15 seconds in the microwave will do the trick, just be careful not to overdo it! Enjoy every bite!
FAQ About German Chocolate Pecan Pound Cake
Can I use regular chocolate instead of German chocolate?
You can, but German chocolate has a unique flavor that really shines in this recipe. If you use regular chocolate, you might want to adjust the sugar since regular chocolate is usually sweeter.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, no problem! Just mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes. It works like a charm!
How can I make this cake gluten-free?
You can swap the all-purpose flour for a gluten-free all-purpose blend. Just make sure it has xanthan gum included or add a bit to help with the structure. It’ll still be delicious!
Can I add more pecans or chocolate?
Absolutely! If you love pecans (who doesn’t?), feel free to add a bit more. Just keep in mind that it might affect the cake’s texture, so don’t go overboard. As for chocolate, you can sprinkle chocolate chips into the batter for extra gooeyness!
What should I do if my cake sinks in the middle?
Oh no! A sunken cake can be a bummer. Usually, this happens if the batter is overmixed or the oven temperature is too low. Make sure to mix just until combined and always preheat your oven properly.
Can I make this cake ahead of time?
Yes! This cake actually tastes even better the next day as the flavors meld together. Just store it properly, and you can make it a day or two in advance without any worries!
How do I know when my cake is done?
The toothpick test is your best friend here! Insert a toothpick into the center of the cake, and if it comes out clean or with just a few crumbs, it’s ready. Just be careful not to overbake it, as that can dry it out.
Can I frost this cake?
Sure thing! A cream cheese frosting or a simple chocolate ganache would pair beautifully with it. Just remember that this cake is rich on its own, so a light frosting would keep it balanced!
Nutritional Information
Alright, let’s dive into the numbers! Here are the estimated nutritional values for one slice of this delicious German chocolate pecan pound cake:
- Calories: 400
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 200mg
- Carbohydrates: 48g
- Fiber: 2g
- Sugar: 30g
- Protein: 5g
Keep in mind that these values are estimates based on typical ingredients, and they can vary depending on specific brands and measurements used. But hey, when you’re enjoying a slice of this cake, it’s all about the blissful experience, right? So indulge a little, and savor every bite!
Print
German Chocolate Pecan Pound Cake: 5 Irresistible Secrets
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist German chocolate pecan pound cake with layers of chocolate and pecans.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 cup German chocolate, melted
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the melted German chocolate and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
- Fold in the chopped pecans.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes before inverting onto a wire rack.
Notes
- Store leftovers in an airtight container.
- This cake can be frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: german chocolate pecan pound cake
