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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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/german-chocolate-pecan-pound-cake-recipe/