German Chocolate Pecan Pound Cake Recipe

Introduction

This German Chocolate Pecan Pound Cake is a rich and moist dessert that combines deep cocoa flavors with crunchy toasted pecans. Perfect for any occasion, it delivers a comforting taste with every bite.

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 2 cups all-purpose flour
• 3/4 cup Dutch-processed cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup chopped pecans, toasted
• 1/2 cup heavy cream or milk

Instructions

1. Step 1: Preheat your oven to 325°F (163°C) and grease and flour a bundt pan to prevent sticking.
2. Step 2: In a large bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 4 to 5 minutes.
3. Step 3: Add the eggs one at a time, making sure to mix well after each addition for a smooth batter.
4. Step 4: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the heavy cream or milk, mixing just until combined.
5. Step 5: Gently fold in the toasted chopped pecans to distribute them evenly throughout the batter.
6. Step 6: Pour the batter into the prepared bundt pan and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
7. Step 7: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

• For a different nutty flavor, substitute pecans with walnuts or add chocolate chips for extra chocolate bursts.
• Ensure all ingredients are at room temperature for a smoother, more consistent batter.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week. Reheat slices briefly in the microwave for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, but Dutch-processed cocoa has a milder, less acidic flavor. Using regular cocoa may change the taste slightly and affect leavening if baking powder is used.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or another binder to maintain the cake’s texture.

German Chocolate Pecan Pound Cake Recipe

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★★★★★

4.7 from 149 reviews

This German Chocolate Pecan Pound Cake is a rich and moist dessert that combines the deep flavor of Dutch-processed cocoa powder with the crunch of toasted pecans. Baked in a bundt pan, this cake is perfect for special occasions or an indulgent treat, delivering a perfect balance of sweetness and texture.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 3/4 cup Dutch-processed cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt

Wet Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 1/2 cup heavy cream or milk

Add-ins

• 1 cup chopped pecans, toasted

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan thoroughly to prevent sticking and ensure easy release of the cake.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This usually takes about 4 to 5 minutes using an electric mixer.
3. Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. This helps create a smooth and emulsified batter.
4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, baking powder, and salt to remove any lumps and combine them evenly.
5. Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, alternating with the heavy cream or milk. Begin and end with the dry ingredients, mixing until just combined to avoid overmixing and a dense cake.
6. Fold in Pecans: Gently fold in the toasted chopped pecans to distribute them evenly throughout the batter without knocking out air.
7. Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
8. Cool the Cake: Allow the cake to cool in the pan for about 15 minutes. Then, carefully remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.

Notes

• For added flavor variation, substitute pecans with walnuts or add chocolate chips for extra richness.
• Ensure all ingredients, especially eggs and butter, are at room temperature to achieve a smoother batter and better texture.
• To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes or until fragrant, stirring once halfway through.

Keywords: German chocolate pound cake, pecan pound cake, chocolate cake, bundt cake, toasted pecans dessert, cocoa pound cake