German Chocolate Pecan Pound Cake Recipe

Introduction

This German Chocolate Pecan Pound Cake combines rich cocoa flavor with the satisfying crunch of toasted pecans. Perfectly moist and tender, it’s an ideal dessert to share with family and friends or enjoy alongside your afternoon coffee.

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 the butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 4 to 5 minutes.
3. Step 3: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure they’re fully incorporated.
4. Step 4: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt to combine and remove lumps.
5. Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the heavy cream or milk. Mix gently until just combined to avoid overmixing.
6. Step 6: Carefully fold in the toasted pecans to distribute them evenly throughout the batter.
7. Step 7: Pour the batter into the prepared bundt pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Allow the cake to cool in the pan for about 15 minutes before turning it out onto 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.
• Make sure all ingredients are at room temperature to achieve a smoother, more consistent batter.
• To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5–8 minutes until fragrant.

Storage

Store the cooled pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and freeze for up to 2 months. To reheat, warm slices gently in the microwave for 15–20 seconds or let come to room temperature before serving.

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 smoother, less acidic flavor that complements this cake well. Using regular cocoa might slightly change the taste and color.

Can I substitute the heavy cream with milk?

Absolutely. Milk can be used as a lighter substitute, though the cake may be slightly less rich. Choose whole milk for best results.

German Chocolate Pecan Pound Cake Recipe

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★★★★★

4.9 from 106 reviews

This German Chocolate Pecan Pound Cake is a rich and moist dessert perfect for chocolate lovers. Featuring a deep cocoa flavor combined with toasted pecans, this bundt cake is a classic treat that pairs beautifully with a cup of coffee or tea. The cake’s tender crumb and subtle sweetness make it a delightful addition to any dessert table.

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

Ingredients

Scale 1x2x3x

Cake Batter

• 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. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan to ensure easy removal of the cake after baking.
2. Cream Butter and Sugars: In a large mixing bowl, cream the unsalted butter, granulated sugar, and light brown sugar together using an electric mixer on medium speed until the mixture becomes light and fluffy—this usually takes about 4 to 5 minutes.
3. Add Eggs: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition. This helps create a smooth batter and better emulsification.
4. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, baking powder, and salt. This helps avoid lumps and evenly distributes the leavening agent.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the heavy cream or milk. Begin and end with the dry ingredients. Mix until just combined to avoid overmixing, which could lead to a dense cake.
6. Fold in Pecans: Gently fold the toasted chopped pecans into the batter using a spatula, ensuring even distribution without deflating the batter.
7. Bake the Cake: Pour the batter evenly into the prepared bundt pan. Place it in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Allow the cake to cool in the pan for 15 minutes after baking. Then, carefully invert the cake onto a wire rack and let it cool completely before slicing and serving.

Notes

• For added flavor variety, try substituting the pecans with walnuts or add chocolate chips to the batter.
• Ensure all ingredients, especially butter and eggs, are at room temperature to achieve a smoother batter and better texture.

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