The aroma of freshly baked german chocolate pecan pound cake wafts through the kitchen like a warm hug on a chilly day. Picture this delightful creation with its rich layers of moist chocolate, crunchy pecans, and a luscious frosting that makes it impossible to resist.
I remember the first time I attempted this recipe; my family was convinced I had unlocked the secret to happiness. The laughter and joy around the table as we devoured slice after slice made every flour-covered moment worth it. Whether it’s a birthday bash or just a cozy Sunday afternoon, this cake is the ultimate crowd-pleaser that guarantees smiles all around.
Why You'll Love This Recipe
- This german chocolate pecan pound cake is incredibly easy to whip up even for novice bakers.
- The rich chocolate flavor combined with crunchy pecans creates an unforgettable taste experience.
- Its stunning visual appeal makes it perfect for special occasions or casual gatherings alike.
- Versatile enough to be enjoyed with coffee or as a dessert after dinner, it suits any mood!
I still chuckle when I think about how quickly this cake disappeared at our last family gathering; everyone wanted seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use high-quality flour for best results; it helps create that perfect crumb texture.
- Cocoa Powder: Opt for unsweetened cocoa powder to enhance the deep chocolate flavor without extra sweetness.
- Baking Powder: This helps your cake rise beautifully, giving it that delightful lightness.
- Salt: Just a pinch elevates all flavors and balances out the sweetness.
- Sugar: Granulated sugar is essential; it adds sweetness and moisture to the cake.
- Unsalted Butter: Softened butter leads to a creamier batter; be sure not to skip this!
- Eggs: Fresh eggs help bind everything together while adding richness.
- Milk: Whole milk keeps the batter moist and contributes to its lovely texture.
- Pecans: Toasted pecans add crunch and nutty flavor; don’t skimp!
- Coconut Flakes: Sweetened flakes add texture and flavor contrast in every bite.
- Vanilla Extract: Pure vanilla extract enhances the overall taste—go for quality here!
- Chocolate Frosting: You can use store-bought or homemade frosting if you’re feeling ambitious.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together!
Preheat Your Oven!
Start by preheating your oven to 350°F (175°C). Greasing your bundt pan will ensure a seamless release later on.
Mix Dry Ingredients!
In a bowl, whisk together flour, cocoa powder, baking powder, and salt until well blended. This step ensures an even distribution of all dry components.
Cream Butter and Sugar!
In another mixing bowl, beat softened butter and sugar until fluffy and pale—this usually takes about 3-5 minutes. The creamy mixture will be light and airy.
Add Eggs & Milk!
Add eggs one at a time into your butter-sugar mix while beating well after each addition. Then incorporate milk gradually; this enriches your batter’s consistency.
Combine Wet and Dry Ingredients!
Slowly fold in your dry ingredients into the wet mixture using a spatula—be gentle! You want to retain that fluffy texture.
Add Pecans & Coconut!
Gently fold in toasted pecans and coconut flakes into your batter. You’ll see delicious chunks throughout once baked!
Bake Away!
Pour the batter into your prepared bundt pan and bake for 50-60 minutes or until a toothpick inserted comes out clean. The delightful aroma will fill your kitchen!
Cool & Frost!
Let your cake cool in the pan for about 15 minutes before flipping it onto a wire rack. Once cool completely, slather on that luscious frosting generously!
Now you have made an irresistible german chocolate pecan pound cake that’s ready to impress friends at any gathering or simply satisfy your own sweet cravings! Enjoy every bite!
This is the secret to achieving a moist and flavorful German chocolate pecan pound cake: using room temperature ingredients. They blend more easily, leading to a smoother batter and a deliciously even bake. I learned this lesson when I tried mixing cold eggs once—let’s just say it did not end well.
Using freshly toasted pecans enhances the flavor profile significantly. The nutty aroma complements the chocolate and brings out richness in each bite. Trust me, I once forgot this step and my cake felt like a sad, nut-free zone.
Don’t skip the cooling period before frosting! If you frost too soon, the icing melts into a gooey mess. I had a cake once that looked like it was wearing a chocolate lava flow instead of frosting—cute, but not ideal for serving.
Perfecting the Cooking Process
Start by creaming butter and sugar until fluffy, then add eggs one by one. Gradually mix in dry ingredients and fold in toasted pecans. This order ensures each component is perfectly incorporated for an unforgettable German chocolate pecan pound cake.
Add Your Touch
Feel free to substitute walnuts for pecans if you prefer. Adding shredded coconut can also introduce delightful texture and flavor depth. You can even replace half of the flour with almond flour for an unexpected twist!
Storing & Reheating
Store your German chocolate pecan pound cake in an airtight container at room temperature for up to four days. For longer storage, freeze slices wrapped tightly in plastic wrap for up to three months.
Chef's Helpful Tips
- To ensure even baking, avoid opening the oven door while your cake bakes; hot air escapes!
- Always sift your flour to avoid clumps that can ruin your batter.
- Lastly, let your cake cool completely before adding frosting to prevent melting.
I remember the first time I served this German chocolate pecan pound cake at a family gathering; everyone raved about it! My aunt even asked for seconds, which is basically her way of saying she loved it.
FAQ
Can I make this cake ahead of time?
Yes, you can bake the cake a day early and store it covered at room temperature.
What can I use instead of pecans?
Walnuts or almonds work well as substitutes in this German chocolate pecan pound cake recipe.
How do I know when my cake is done?
Insert a toothpick into the center; it should come out clean or with a few crumbs attached.
German Chocolate Pecan Pound Cake
Delight in this moist German chocolate pecan pound cake, featuring rich chocolate flavors and crunchy pecans, perfect for any celebration or a special treat at home.
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 12 slices 1x
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 1 cup toasted pecans, chopped
- 1 cup sweetened coconut flakes
- 2 tsp vanilla extract
- Chocolate frosting (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another mixing bowl, cream softened butter and sugar until fluffy.
- Beat in eggs one at a time, then gradually mix in the milk.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently fold in toasted pecans and coconut flakes.
- Pour the batter into the prepared bundt pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool for 15 minutes in the pan before transferring to a wire rack. Frost once cooled.
Notes
- For added flavor, substitute walnuts for pecans or use almond flour for half of the all-purpose flour.
- Ensure all ingredients are at room temperature for better mixing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
