There’s something truly magical about baking a cake, especially when it’s a German chocolate pecan pound cake. I remember the first time I baked this beauty; the aroma of melting chocolate filled my kitchen, and I just couldn’t wait to share it with my friends and family. The rich, moist texture combined with the delightful crunch of pecans makes each bite an absolute joy! This cake is perfect for gatherings or just a cozy night in. Trust me, when you take that first slice, you’ll be amazed at how the flavors come together. It’s comfort food at its finest, and it’s bound to become a favorite in your home too!
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 cup German chocolate, melted
- 1 cup chopped pecans
- 1 teaspoon baking powder
- 1/2 teaspoon salt
How to Prepare German Chocolate Pecan Pound Cake
Preheat the Oven and Prepare the Pan
First things first, let’s get that oven preheating to 350°F (175°C). This step is super important because you want your cake to bake evenly. While that’s warming up, grab your favorite bundt pan and give it a good greasing with butter. I like to use a little flour on top of that, too, to ensure the cake releases beautifully once it’s baked. No one likes a cake that’s stuck in the pan, right?
Creaming the Butter and Sugar
Now, in a large mixing bowl, add your softened unsalted butter and granulated sugar. You’ll want to cream these together until they’re light and fluffy—this usually takes about 3-5 minutes with a mixer. This step is crucial because it helps to incorporate air into the batter, giving your cake that lovely, tender crumb we all love. Trust me, you don’t want to skip this part!
Mixing in the Eggs and Chocolate
Next up, it’s time to add your eggs! Crack them in one at a time, mixing well after each addition. This helps to create a smooth, cohesive batter. Once all the eggs are in, stir in that melted German chocolate and the vanilla extract. The chocolate adds such a rich flavor; I just can’t get enough of it!
Combining Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to distribute the leavening evenly throughout the flour. Once that’s done, you’ll gradually add this dry mixture to the wet ingredients, alternating with the buttermilk. Start with the dry, then add some buttermilk, and repeat until everything’s combined. This keeps the batter smooth and prevents overmixing. Nobody wants a tough cake!
Final Mixing and Adding Pecans
Once your batter looks nice and smooth, it’s time to fold in those delicious chopped pecans. I love how they add a delightful crunch to each slice! Just gently mix them in with a spatula so they’re evenly distributed throughout the batter.
Baking the Cake
Now, pour that gorgeous batter into your prepared bundt pan, smoothing the top with a spatula. Pop it in the oven and let it bake for about 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Oh, the smell that fills your kitchen during baking is just heavenly!
Cooling the Cake
Once your cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. This helps it to set. After that, carefully transfer it to a wire rack to cool completely. Just let it sit back and relax for a bit—you’ve earned it!
Tips for Success
Alright, let’s make sure your German chocolate pecan pound cake turns out absolutely amazing! Here are my top tips to help you avoid any hiccups along the way:
- Use Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature before you start. This helps everything mix together smoothly, resulting in a more even texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense cake—nobody wants that!
- Check Your Oven Temperature: Ovens can be sneaky! If you have an oven thermometer, use it to ensure your oven is at the right temperature. A cake can bake differently based on the oven’s actual heat.
- Test for Doneness: Besides the toothpick test, gently press the top of the cake; it should spring back. If it leaves an indentation, give it a few more minutes in the oven.
- Cool Gradually: Allowing the cake to cool in the pan for a bit helps it firm up, making it easier to transfer without falling apart. Patience is key here!
- Store Properly: If you have leftovers (which I doubt, because it’s so good!), keep them in an airtight container to maintain freshness. This cake tastes best at room temperature, so don’t forget to let it sit out for a bit before serving.
- Experiment with Toppings: While this cake is delicious on its own, consider adding a chocolate glaze or whipped cream for an extra indulgent treat. A sprinkle of toasted pecans on top is also a lovely touch!
Following these tips will not only boost your confidence in baking but also enhance the overall flavor and texture of your cake. Happy baking!
Nutritional Information
When you’re indulging in a slice of this German chocolate pecan pound cake, it’s good to know what you’re savoring! Here’s a breakdown of the typical nutritional values per slice. Keep in mind that these are estimates and can vary based on specific brands and ingredients used:
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 75mg
- Sodium: 150mg
- Carbohydrates: 45g
- Sugar: 25g
- Fiber: 2g
- Protein: 5g
So, while you enjoy this decadent treat, you can feel a little better knowing what’s in it! Just remember, everything in moderation is key, and trust me, this cake is worth every bite!
FAQ Section
I’ve gathered some of the most common questions about making this delicious German chocolate pecan pound cake. Let’s dive in so you can bake with confidence!
Can I use different nuts?
Absolutely! While pecans are my favorite in this recipe, you can swap them for walnuts or even almonds if you prefer. Each nut brings its own unique flavor and crunch!
What if I don’t have buttermilk?
No worries at all! If you find yourself without buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes, and voilà, you’ve got buttermilk!
How do I store the cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap and pop it in the fridge for up to a week. Just remember to let it come to room temperature before serving—it’s at its best that way!
Can I freeze this cake?
Yes, you can! Just make sure to wrap slices or the whole cake tightly in plastic wrap and then in aluminum foil. It should stay good in the freezer for up to 3 months. To enjoy, let it thaw in the fridge overnight, and then bring it back to room temperature before serving.
What’s the best way to serve it?
I love serving this cake with a drizzle of chocolate glaze or a dollop of whipped cream on the side. You can also sprinkle some extra chopped pecans on top for a delightful crunch. It’s perfect for special occasions or just because!
Can I make this cake ahead of time?
Definitely! This cake keeps well, so you can bake it a day or two in advance. Just store it properly, and you’ll have a delicious dessert ready to go when you need it!
What if my cake sinks in the middle?
If your cake sinks, it might be due to overmixing the batter or not baking it long enough. Make sure to mix just until combined and check for doneness with that toothpick test before taking it out of the oven. Your cake will rise beautifully with these tips!
Hopefully, these answers help clear up any concerns you have. Don’t hesitate to reach out if you have more questions—happy baking!
Why You’ll Love This Recipe
- Rich and Decadent: Each slice is a chocolate lover’s dream, packed with deep flavors that will satisfy your sweet tooth.
- Moist and Tender: The buttermilk and butter work together to create a moist texture that melts in your mouth.
- Crunchy Pecans: The addition of pecans brings a delightful crunch that perfectly complements the soft cake.
- Simple to Make: With straightforward steps, you can whip up this cake without any fuss, making it perfect for bakers of all levels.
- Perfect for Any Occasion: Whether it’s a family gathering, birthday celebration, or just a cozy night in, this cake is sure to impress!
- Versatile Serving Options: Enjoy it plain, or elevate it with a chocolate glaze or whipped cream for an extra special treat.
- Lasting Freshness: This cake stays delicious for days, making it a great make-ahead dessert for busy schedules.
- Comfort Food: It’s the kind of cake that feels like a warm hug, bringing joy to every bite.
Storage & Reheating Instructions
Now that you’ve baked this delicious German chocolate pecan pound cake, you’ll want to make sure it stays fresh for as long as possible! To store any leftovers, simply place the cake in an airtight container. This will help keep it moist and flavorful. If you have slices left over, you can also wrap them in plastic wrap before placing them in the container for extra protection.
It’s best to enjoy this cake at room temperature, so if you’ve stored it in the fridge, let it sit out for about 30 minutes before serving. This allows the flavors to really shine! If you want to enjoy it warm, you can reheat individual slices in the microwave for about 10-15 seconds. Just be careful not to overdo it; you want it warm, not hot!
If you’ve got a whole cake that you want to warm up, preheat your oven to 350°F (175°C), wrap the cake in aluminum foil to prevent it from drying out, and pop it in the oven for about 15-20 minutes. This will help it regain that freshly-baked texture, and the aroma will make your kitchen smell divine!
So, whether you’re savoring a slice right after baking or enjoying leftovers a few days later, these storage and reheating tips will ensure every bite is just as delightful as the first. Enjoy your cake, my friend!
Print
German Chocolate Pecan Pound Cake: 7 Steps to Bliss
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
A rich and moist German chocolate pecan pound cake with a delightful chocolate flavor and crunchy pecans.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 cup German chocolate, melted
- 1 cup chopped pecans
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and melted German chocolate.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Fold in the chopped pecans.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Store leftovers in an airtight container.
- Can be served with chocolate glaze or whipped cream.
- Best enjoyed at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: German chocolate pecan pound cake, pound cake, chocolate cake, pecan cake