German Chocolate Pecan Pound Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in Pecans: Gently fold the toasted chopped pecans into the batter using a spatula, ensuring even distribution without deflating the batter.
- 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.
- 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
