The moment you cut into this German chocolate pecan pound cake, the sweet aroma of melting chocolate envelops you like a cozy blanket on a chilly day. The rich texture beckons you closer, promising a delightful experience that’s simply irresistible.
I remember the first time I baked this cake; it was for my best friend’s birthday. The way her eyes lit up as she took the first bite made all my kitchen struggles worth it. Perfect for birthdays or just because you deserve a treat!
Why You'll Love This Recipe
- This German chocolate pecan pound cake is easy to prepare and incredibly satisfying
- Its rich chocolate flavor combined with crunchy pecans makes every bite an indulgence
- Visually stunning with its glossy frosting, this cake will impress anyone at your dinner table
- It’s versatile enough to be served at celebrations or as a simple afternoon delight
Baking this German chocolate pecan pound cake is like throwing a party in your mouth—a party where everyone’s invited and no one leaves hungry. It is moist and dense yet light enough to leave you wanting another slice. The balance of sweetness from the chocolate and the nutty crunch of pecans creates an exciting flavor explosion that keeps everyone coming back for more.
Let’s not forget about presentation! When topped with a luscious coconut-pecan frosting, this cake becomes an eye-catching masterpiece that will make heads turn at any gathering. Trust me; you’ll want to snap a picture before anyone digs in because once they get a whiff of that aroma—it’s game over.
My family can’t resist when I whip up this deliciously decadent creation; they flock around the kitchen like moths to a flame!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: A staple for creating that lovely structure; sifted for best results.
- Cocoa Powder: Use high-quality cocoa powder for an intense chocolate flavor.
- Baking Powder: Helps your cake rise beautifully; check it’s fresh for optimal fluffiness.
- Unsalted Butter: Room temperature butter ensures smooth mixing and rich flavor throughout.
- Sugar: Granulated sugar adds sweetness while enhancing the texture; don’t skip it!
- Eggs: These bind everything together while contributing to moisture; use large eggs for best results.
- Vanilla Extract: Pure vanilla extract elevates the flavor profile—no imposters here!
- Pecans: Toasted pecans provide a delightful crunch and nutty aroma; chop them roughly.
- Coconut Flakes: Sweetened coconut flakes add chewiness and contrast against the rich chocolate.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan generously so your beautiful creation releases easily after baking.
In a mixing bowl, combine the dry ingredients together: flour, cocoa powder, baking powder, and salt. Whisk until they’re fully blended—this step ensures even distribution of flavors.
In another bowl, cream together softened butter and sugar until light and fluffy. You should see a pale color change; that’s when you know it’s ready! Add eggs one at a time, beating well after each addition.
Gradually incorporate the dry mixture into the wet batter by alternating with vanilla extract until fully combined. You’ll want to mix gently—like you’re coaxing someone out of bed on a Monday morning!
Fold in those toasted pecans gently so they’re evenly distributed without losing all that lovely air we just whipped in! Pour the batter into your prepared bundt pan.
Bake for 50-60 minutes or until a toothpick comes out clean when inserted into the center of the cake. Your kitchen should smell heavenly by now—take deep breaths!
Allow cooling in the pan for about 15 minutes before transferring it onto a wire rack to cool completely. Don’t rush this part; patience is key!
While cooling, prepare your coconut-pecan frosting by combining coconut flakes with chopped pecans in cream. Spread generously over your cooled cake once it’s ready!
And there you have it—a stunning German chocolate pecan pound cake ready to wow guests or satisfy late-night cravings! Enjoy every last crumb!
You Must Know
- This delightful german chocolate pecan pound cake is a perfect blend of rich chocolate, crunchy pecans, and creamy coconut frosting
- It’s guaranteed to make any gathering special, and the aroma while baking will have everyone asking for a slice
Perfecting the Cooking Process
Begin by creaming butter and sugar until fluffy, then add eggs one at a time. Mix in dry ingredients gradually, ensuring smooth blending for a perfect batter.
Add Your Touch
Feel free to swap pecans for walnuts or add chocolate chips for extra indulgence. A hint of espresso powder can intensify the chocolate flavor beautifully.
Storing & Reheating
Store the cake in an airtight container at room temperature for up to five days. Reheat each slice in the microwave for about 10-15 seconds if desired.
Chef's Helpful Tips
- Ensure your butter is soft enough to cream well; this creates that light texture we crave
- Don’t skip toasting the pecans; it brings out their nutty flavor beautifully
- Always measure flour accurately; too much can lead to a dense cake
Baking this german chocolate pecan pound cake always reminds me of family gatherings, where laughter and good food unite us in joy and comfort.
FAQ
Can I use other nuts in the german chocolate pecan pound cake?
Yes, walnuts or almonds work well as delicious alternatives to pecans.
How should I serve the german chocolate pecan pound cake?
Serve it with whipped cream or a scoop of vanilla ice cream for added indulgence.
Can I freeze this german chocolate pecan pound cake?
Absolutely! Wrap it tightly and freeze for up to three months without losing quality.
German Chocolate Pecan Pound Cake
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 12 slices 1x
Description
Irresistibly moist and rich, this German chocolate pecan pound cake combines decadent chocolate with crunchy pecans and a luscious coconut frosting, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 5 large eggs
- 2 tsp vanilla extract
- 1 cup toasted pecans, chopped
- 1 cup sweetened coconut flakes
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Gradually mix in the dry ingredients along with the vanilla extract until combined. Fold in the toasted pecans gently.
- Pour the batter into the prepared bundt pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting by mixing coconut flakes with chopped pecans in cream; spread over the cooled cake.
Notes
- For added flavor, consider incorporating chocolate chips or espresso powder.
- The cake can be stored in an airtight container at room temperature for up to five days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 410
- Sugar: 38g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg