Decadent German Chocolate Pecan Pound Cake Delight

Directions to follow

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. Cream together the softened butter and white sugar in a large bowl until the mixture becomes fluffy.
3. Beat in the eggs one at a time, ensuring they are well incorporated. Then stir in the melted German chocolate and vanilla extract until combined.
4. Mix the dry ingredients in another bowl by combining the flour, baking powder, and salt. Gradually add this mixture to your wet ingredients, stirring gently until combined.
5. Fold in the chopped pecans carefully to preserve their texture.
6. Pour the batter into the prepared bundt pan, smoothing the top for even baking.
7. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for about 10 minutes before inverting the cake onto a serving plate. Then, slice, serve, and enjoy your delightfully decadent creation!

Best ways to enjoy it

This cake is divine on its own, but for an extra treat, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. You could also drizzle some chocolate sauce or caramel on top for additional sweetness. Pair it with a strong cup of coffee or a glass of dessert wine for a perfectly indulgent afternoon!

Storage and reheating tips

To keep your Decadent German Chocolate Pecan Pound Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, consider freezing individual slices. Wrap each piece in plastic wrap, and then place them in a heavy-duty freezer bag for up to three months. When you’re ready to enjoy again, simply thaw at room temperature.

Tricks for success

• When creaming the butter and sugar, ensure that the butter is at room temperature for optimal fluffiness.
• Be careful not to overmix once you combine the wet and dry ingredients; this helps achieve a tender crumb.
• If you’re a fan of chocolate, consider adding chocolate chips or chunks to the batter for an extra chocolaty punch!

Creative twists

Feel free to experiment with flavors by adding coconut flakes for a tropical twist, or substitute the pecans with other nuts like macadamia or hazelnuts for different textures. You could also incorporate espresso powder into the batter for a mocha flavor!

FAQ

How long does it take to prepare this cake?

Preparation time is approximately 20 minutes, with a baking time of 50-60 minutes, making it a relatively quick cake to whip up for any occasion!

Can I substitute the German chocolate?

Yes! If you can’t find German chocolate, you can use bittersweet chocolate mixed with a little sugar or a chocolate blend with a lower cocoa content.

How can I make this recipe gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend. Just be sure to check the mix for xanthan gum or add it separately as needed.

With its rich textures and flavors, this Decadent German Chocolate Pecan Pound Cake is bound to become a family favorite. So, roll up your sleeves and get baking!

German Chocolate Pecan Pound Cake

Indulge in a slice of rich, moist cake that combines deep flavors of German chocolate with the crunch of pecans, creating the perfect dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10 pieces

Course: Baked Goods, Dessert

Cuisine: American, German

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, softened Ensure butter is at room temperature for optimal fluffiness.
• 2 cups white sugar
• 4 pieces eggs Beat in one at a time.
• 1 cup German chocolate, melted Can be substituted with bittersweet chocolate mixed with sugar.
• 1 cup chopped pecans Can be replaced with walnuts or other nuts for variation.
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. Cream together the softened butter and white sugar in a large bowl until fluffy.
3. Beat in the eggs one at a time, then stir in the melted German chocolate and vanilla extract until combined.
4. In another bowl, mix the dry ingredients: combine the flour, baking powder, and salt.
5. Gradually add the dry mixture to the wet ingredients, stirring gently until combined.
6. Fold in the chopped pecans carefully to preserve their texture.
7. Pour the batter into the prepared bundt pan, smoothing the top for even baking.

Baking

1. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
2. Let cool in the pan for about 10 minutes before inverting the cake onto a serving plate.

Serving

1. Slice, serve, and enjoy your delightfully decadent creation!

Notes

This cake is best enjoyed on its own or with whipped cream, vanilla ice cream, chocolate sauce, or caramel. Store in an airtight container at room temperature for up to three days or freeze individual slices for up to three months.