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Decadent German Chocolate Pecan Pound Cake

Decadent German Chocolate Pecan Pound Cake

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Short Description

This Decadent German Chocolate Pecan Pound Cake combines the rich flavors of German chocolate and toasted pecans in a moist, buttery pound cake. Topped with a luscious chocolate pecan glaze, it’s a dessert that promises indulgence in every bite.Grammy Recipes+3Grandma’s Recipes+377recipes.com+3

Why You’ll Love This Recipe

  • Rich and Moist Texture: The inclusion of sour cream ensures a tender and moist crumb.

  • Flavorful Combination: Chopped German chocolate and toasted pecans provide a delightful mix of sweetness and nuttiness.

  • Elegant Presentation: The glossy chocolate glaze adorned with pecans makes it a showstopper for any occasion.

  • Versatile Serving Options: Perfect for holidays, celebrations, or as a special treat to accompany your afternoon tea.Recipe Castle+1Grammy Recipes+1Recipe Castle+3Grammy Recipes+377recipes.com+3

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

  • 1 cup unsalted butter, softened

  • 2 cups white sugar

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • 1 cup sour cream

  • 1 cup German chocolate, chopped

  • 1 cup pecans, chopped and toastedPinterest+1Pinterest+1

For the German Chocolate Pecan Glaze:

Directions

  1. Preheat the Oven: Set your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan to prevent sticking.CookiesPedia+4Recipe Castle+477recipes.com+4

  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and white sugar together until the mixture is light and fluffy.

  3. Add Eggs and Vanilla: Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract.77recipes.com

  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

  5. Mix Batter: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.CookiesPedia+377recipes.com+3Recipe Castle+3

  6. Fold in Chocolate and Pecans: Gently fold in the chopped German chocolate and toasted pecans, ensuring even distribution throughout the batter.Grammy Recipes+3Recipe Castle+377recipes.com+3

  7. Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.77recipes.com

  8. Cool: Allow the cake to cool in the pan for about 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack.

  9. Prepare the Glaze: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped German chocolate. Let it sit for a few minutes, then stir until smooth and creamy.CookiesPedia+277recipes.com+2Recipe Castle+2

  10. Glaze the Cake: Drizzle the glaze over the cooled pound cake, allowing it to cascade down the sides. Sprinkle the top with the toasted pecans.CookiesPedia+277recipes.com+2Recipe Castle+2

Servings and Timing

Variations

  • Nut Alternatives: Substitute pecans with walnuts or almonds for a different flavor profile.

  • Chocolate Variations: Use dark chocolate instead of German chocolate for a richer taste.

  • Add-ins: Incorporate shredded coconut into the batter for added texture and flavor.77recipes.com

Storage/Reheating

  • Storage: Store the cake in an airtight container at room temperature for up to 3 days.

  • Refrigeration: For longer storage, refrigerate the cake for up to a week. Bring to room temperature before serving.

  • Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

  • Reheating: Warm individual slices in the microwave for 10-15 seconds to enjoy a freshly baked taste.

FAQs

How can I ensure my pound cake is moist?

Using sour cream in the batter adds moisture and richness, resulting in a tender crumb.

Can I use a different type of chocolate?

Yes, dark or semi-sweet chocolate can be used in place of German chocolate, depending on your preference.

Is it necessary to toast the pecans?

Toasting pecans enhances their flavor and adds a pleasant crunch to the cake.

Can I make this cake ahead of time?

Absolutely. This cake can be baked a day in advance and stored at room temperature or refrigerated.

What is the best way to glaze the cake?

Ensure the cake is completely cooled before drizzling the glaze to prevent it from melting off.

Print
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Decadent German Chocolate Pecan Pound Cake

Decadent German Chocolate Pecan Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Decadent German Chocolate Pecan Pound Cake is a rich and indulgent dessert featuring buttery pound cake loaded with chopped German chocolate and toasted pecans, crowned with a silky chocolate-pecan glaze. Perfect for special occasions or holidays, this cake is a show-stopping treat for chocolate lovers.

Ingredients

For the Cake:

  • 1 cup unsalted butter, softened

  • 2 cups white sugar

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 cup sour cream

  • 1 cup German chocolate, chopped

  • 1 cup pecans, chopped and toasted

For the German Chocolate Pecan Glaze:

  • 1 cup German chocolate, chopped

  • 1/2 cup heavy cream

  • 1/2 cup pecans, chopped and toasted

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.

  2. In a large bowl, cream butter and sugar together until light and fluffy.

  3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

  4. In a separate bowl, whisk together flour, baking powder, and salt.

  5. Gradually add dry ingredients to the wet mixture, alternating with sour cream.

  6. Fold in chopped German chocolate and toasted pecans.

  7. Pour batter into prepared pan and bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.

  8. Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Glaze:
9. Heat heavy cream in a small saucepan until it just begins to simmer.
10. Remove from heat and stir in chopped German chocolate until smooth.
11. Mix in toasted pecans and let glaze thicken slightly.
12. Drizzle glaze over cooled cake.

Notes

  • For added flavor, stir a splash of bourbon into the glaze.

  • Store cake covered at room temperature for up to 3 days or refrigerate for longer freshness.

  • Let glaze set for 15 minutes before slicing for cleaner cuts.

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