German Chocolate Pecan Pound Cake

My grandmother always said that the best kind of love is the kind you can taste. For me, as a mom of three, that often means whipping up something comforting and familiar, something that feels like a big, warm hug. There are days when the chaos of school drop-offs, soccer practice, and homework makes me long for a moment of quiet kitchen bliss.

It’s on those days that I turn to a recipe that truly embodies home: this incredible German Chocolate Pecan Pound Cake. I remember the first time I made this German Chocolate Pecan Pound Cake for a family gathering; my youngest, Leo, who usually just picks at his food, devoured two slices! That’s when I knew this wasn’t just another cake; it was pure joy on a plate.

This German Chocolate Pecan Pound Cake combines the rich, decadent flavors of classic German chocolate cake with the dense, buttery crumb of a perfect pound cake. It’s a magnificent blend, topped with that iconic coconut-pecan frosting that simply melts in your mouth. This German Chocolate Pecan Pound Cake is more than dessert; it’s a memory maker, a showstopper, and a true labor of love.

Why You’ll Love This German Chocolate Pecan Pound Cake Recipe

You will absolutely adore this German Chocolate Pecan Pound Cake for so many reasons. First, its flavor profile is simply unmatched. It delivers all the rich, deep chocolate notes you expect from a German chocolate cake, beautifully balanced by the toasted pecans and sweet, chewy coconut in the frosting.

Moreover, the pound cake base ensures an incredibly moist and tender crumb that holds its shape beautifully. This German Chocolate Pecan Pound Cake is surprisingly simple to put together, despite its impressive appearance. It’s a wonderful recipe for seasoned bakers and enthusiastic beginners alike.

Additionally, this German Chocolate Pecan Pound Cake makes a fantastic centerpiece for any celebration, from birthdays to holiday gatherings. You’ll definitely earn rave reviews from everyone who tastes it. Furthermore, it holds up remarkably well, tasting even better the next day as the flavors deepen.

Ingredients You’ll Need

To create this magnificent German Chocolate Pecan Pound Cake, you’ll need a selection of pantry staples and a few special additions. Always use good quality ingredients; they truly make a difference in the final taste of your German Chocolate Pecan Pound Cake.

For the Pound Cake:
* 2 ½ cups all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon salt
* 1 cup unsalted butter, softened (2 sticks)
* 2 cups granulated sugar
* 4 large eggs, at room temperature
* 1 teaspoon vanilla extract
* ½ cup buttermilk, at room temperature
* 4 ounces unsweetened chocolate, melted and cooled
* ½ cup chopped pecans

For the German Chocolate Frosting:
* 1 cup evaporated milk
* 1 cup granulated sugar
* ½ cup unsalted butter (1 stick)
* 3 large egg yolks
* 1 teaspoon vanilla extract
* 1 ½ cups flaked coconut
* 1 cup chopped pecans, toasted

Substitutions & Variations

This German Chocolate Pecan Pound Cake is fantastic as is, but you can certainly customize it to suit your preferences or what you have on hand. For instance, if you don’t have buttermilk, create a homemade version. Simply add one tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill it the rest of the way to ½ cup with regular milk.

Let it sit for 5-10 minutes until it slightly curdles. Additionally, you can swap out the unsweetened chocolate for semi-sweet chocolate, but be prepared for a slightly sweeter cake overall. Adjust the sugar in the pound cake down by ¼ cup if you make this change.

If pecans aren’t your favorite, walnuts or even almonds make a delicious substitute in both the cake batter and the frosting for this German Chocolate Pecan Pound Cake. Toasting them beforehand enhances their flavor significantly. Furthermore, for a deeper chocolate flavor, try adding 2 tablespoons of unsweetened cocoa powder to the dry ingredients.

You could also swirl in a chocolate ganache on top of the frosting for an extra layer of decadence. Consider adding a touch of bourbon or rum extract to the frosting for an adult twist, complementing the rich German Chocolate Pecan Pound Cake flavors beautifully. Moreover, if you prefer a less intense frosting, you can use a basic chocolate buttercream and then sprinkle the coconut and pecans over it.

This German Chocolate Pecan Pound Cake is fantastic as is, but you can certainly customize it to suit your preferences or what you have on hand. For a refreshing drink to accompany your cake, consider trying The BEST Strawberry Margarita Recipe for a delightful twist.

Step-by-Step Instructions

Making this German Chocolate Pecan Pound Cake is a delightful process. Follow these steps carefully for the best results.

Prepare Your Pan and Oven: First, preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan thoroughly. This step is crucial for an easy release of your German Chocolate Pecan Pound Cake. Set it aside.

Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set these dry ingredients aside.

Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together until they are light and fluffy. This typically takes about 5-7 minutes. Scrape down the sides of the bowl often. This step incorporates air, making your German Chocolate Pecan Pound Cake tender.

Add Eggs and Vanilla: Next, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. The mixture should remain light and airy.

Alternate Dry and Wet Ingredients: Now, slowly add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed just until combined; do not overmix. Overmixing develops gluten, which can make your German Chocolate Pecan Pound Cake tough.

Incorporate Chocolate and Pecans: Gently fold in the melted and cooled unsweetened chocolate into the batter. Next, fold in the chopped pecans. Make sure the chocolate is fully integrated throughout the batter for an even flavor in your German Chocolate Pecan Pound Cake.

Bake the Pound Cake: Pour the batter evenly into your prepared Bundt pan. Bake for 60-75 minutes, or until a wooden skewer inserted into the center of the German Chocolate Pecan Pound Cake comes out clean. Baking times can vary by oven, so keep an eye on it.

Cool the Cake: Remove the German Chocolate Pecan Pound Cake from the oven and let it cool in the pan for 15 minutes. Then, invert the cake onto a wire rack to cool completely before frosting. This prevents the cake from sticking and ensures a beautiful form.

Prepare the German Chocolate Frosting: While the cake cools, prepare the frosting. In a medium saucepan, combine the evaporated milk, granulated sugar, butter, and egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens.

This usually takes about 10-12 minutes. Bring it to a gentle boil, then reduce the heat and continue to stir until it’s thick enough to coat the back of a spoon.

Finish the Frosting: Remove the saucepan from the heat. Stir in the vanilla extract, flaked coconut, and toasted pecans. Let the frosting cool for about 15-20 minutes, stirring occasionally, until it reaches a spreadable consistency.

Frost the Cake: Once the German Chocolate Pecan Pound Cake is completely cool, spoon the slightly warm frosting over the top, letting it drip down the sides. Allow the frosting to set slightly before serving your magnificent German Chocolate Pecan Pound Cake.

Pro Tips for Success

Achieving a truly exceptional German Chocolate Pecan Pound Cake relies on a few key techniques. First, always ensure all your cold ingredients, especially butter, eggs, and buttermilk, are at room temperature. This helps them emulsify properly, creating a smoother batter and a more tender crumb.

Second, grease and flour your Bundt pan meticulously. Use a pastry brush to get into all the nooks and crannies. A light dusting of cocoa powder instead of flour for a chocolate cake works wonderfully too, preventing any white residue.

Achieving a truly exceptional German Chocolate Pecan Pound Cake relies on a few key techniques. To further enhance your baking skills, check out our Quick and Easy Pizza Dough Recipe that includes essential tips for preparing perfect dough.

Storage & Reheating Tips

This German Chocolate Pecan Pound Cake stores wonderfully, making it perfect for making ahead or enjoying over several days. Keep the frosted German Chocolate Pecan Pound Cake covered loosely with plastic wrap or in an airtight cake dome at room temperature for up to 2-3 days. For longer storage, refrigerate the cake for up to one week. Simply bring individual slices to room temperature for about 30 minutes before serving to ensure the best flavor and texture.

You can also freeze this German Chocolate Pecan Pound Cake. Wrap individual slices or the entire unfrosted cake tightly in plastic wrap, then an additional layer of aluminum foil. It will keep in the freezer for up to 3 months.

Thaw frozen cake in the refrigerator overnight, then bring to room temperature before serving. For frozen frosted cake, thaw in the refrigerator and let it come to room temperature. The frosting holds up well to freezing.

What to Serve With This Recipe

This decadent German Chocolate Pecan Pound Cake is rich and satisfying on its own, but certain accompaniments truly elevate the experience. A simple cup of freshly brewed coffee makes a classic pairing, its bitterness beautifully cutting through the cake’s sweetness. Likewise, a hot mug of black tea provides a comforting complement.

For a touch of indulgence, serve a slice with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The cool, creamy textures contrast wonderfully with the dense cake.

A side of fresh berries, like raspberries or strawberries, adds a bright, slightly tart counterpoint, balancing the rich flavors of the German Chocolate Pecan Pound Cake. A drizzle of chocolate syrup or a light caramel sauce can also enhance the presentation and add an extra layer of flavor.

This decadent German Chocolate Pecan Pound Cake is rich and satisfying on its own, but certain accompaniments truly elevate the experience. For an indulgent addition, try pairing it with a slice of Nutella Swirled Banana Bread that harmonizes with the cake’s sweetness.

FAQs

Can I make this German Chocolate Pecan Pound Cake ahead of time?

Absolutely! This German Chocolate Pecan Pound Cake is an excellent make-ahead dessert. You can bake the pound cake portion up to two days in advance, storing it well-wrapped at room temperature.

Prepare the frosting on the day of serving, or even the day before and store it in the refrigerator. Reheat the frosting gently over low heat, stirring frequently, to restore its spreadable consistency before frosting the German Chocolate Pecan Pound Cake. The flavors actually deepen overnight, making it even more delicious.

What’s the best way to get a clean slice of German Chocolate Pecan Pound Cake?

For perfectly neat slices of your German Chocolate Pecan Pound Cake, a few tricks help. First, ensure the cake is completely cooled before slicing. Next, use a sharp, thin-bladed knife.

For the cleanest cuts, run your knife under hot water, wipe it dry, and then slice. Repeat this process for each slice. This keeps the frosting from sticking and tearing, giving you beautiful portions of your German Chocolate Pecan Pound Cake.

Why did my German Chocolate Pecan Pound Cake crack on top?

Cracking on top is quite common for pound cakes and often indicates that the outside of the German Chocolate Pecan Pound Cake baked and set faster than the inside. As the inside continues to rise, it pushes through the already set crust, causing a crack. This isn’t usually a sign of a baking mistake and doesn’t affect the taste or texture.

You can minimize cracking by ensuring your oven temperature is accurate and by not overfilling your Bundt pan. Also, make sure your ingredients are at room temperature for an even bake.

Can I freeze the German Chocolate Pecan Pound Cake frosting?

Yes, you can freeze the German Chocolate Pecan Pound Cake frosting! Place it in an airtight container and freeze for up to 1-2 months. When you’re ready to use it, thaw it in the refrigerator overnight.

Then, gently warm it over low heat on the stovetop or in the microwave, stirring often, until it reaches a smooth, spreadable consistency. This makes preparing your German Chocolate Pecan Pound Cake even easier!

This delightful dessert is a variation of classic German chocolate cake, featuring layers of chocolate, pecans, and coconut. Its unique combination brings a rich flavor profile to the table, making it a popular choice for celebrations and festive gatherings, as detailed in this article on cakes.

Nutrition Information (per serving)

Please note: Nutritional information is an estimate based on ingredients and standard portion sizes. Actual values may vary.

Nutrient	Amount (per slice)
Calories	480 kcal
Total Fat	28g
Saturated Fat	16g
Cholesterol	120mg
Sodium	220mg
Total Carbohydrates	55g
Dietary Fiber	2g
Total Sugars	40g
Protein	6g

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