If you have a passion for irresistible desserts that combine rich chocolate, crunchy pecans, and the nostalgic warmth of coconut, then this Decadent German Chocolate Pecan Pound Cake Recipe is going to become your new obsession. This cake is a heavenly blend of moist, buttery pound cake with a luscious swirl of melted German chocolate and the delightful crunch of pecans, all crowned with a tender crumb that simply melts in your mouth. Whether you’re baking for a special occasion or just craving a sweet treat, this recipe brings the classic German chocolate flavor elevated into a stunning pound cake that’s sure to impress every time.
Ingredients You’ll Need
These ingredients are wonderfully simple, yet each plays a crucial role in building the rich flavors and perfect texture of the cake. From the creamy butter that adds moisture to the pecans that bring texture and depth, every component contributes a unique element making this Decadent German Chocolate Pecan Pound Cake Recipe truly unforgettable.
- 2 1/2 cups all-purpose flour: The base of your cake, providing structure and a tender crumb.
- 1 1/2 teaspoons baking powder: Gives the cake a lovely rise without overpowering the dense pound cake texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
- 1 cup unsalted butter, softened: Adds richness and ensures a moist, velvety crumb.
- 2 cups granulated sugar: Sweetens the batter while helping with the tender texture.
- 5 large eggs: Provides structure and richness, helping the cake hold together beautifully.
- 1 teaspoon vanilla extract: Infuses the batter with a subtle warmth to complement the chocolate and pecans.
- 1/2 cup buttermilk: Adds moisture and a slight tang that cuts through the sweetness.
- 8 ounces German chocolate, melted: The star ingredient delivering classic, gooey chocolate flavor.
- 1 cup chopped pecans: For crunch and that nutty, buttery flavor that pairs perfectly with chocolate.
- 1/2 cup shredded coconut: Adds a delicate chewiness and traditional German chocolate undertone.
How to Make Decadent German Chocolate Pecan Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly. This is key because it ensures your cake won’t stick and will release beautifully after baking, making your presentation flawless.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Combining these dry ingredients first guarantees even distribution and a light crumb in your finished cake.
Step 3: Cream Butter and Sugar
Using a mixer, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes about 3 to 5 minutes. This step is essential for incorporating air, resulting in a tender and airy pound cake texture.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, making sure each is fully mixed in before adding the next. Then stir in the vanilla extract. This gradual mixing helps the batter stay smooth and well-emulsified, which avoids any curdling or separation.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Begin by folding in some of the dry flour mixture, then add a portion of buttermilk. Continue alternating, starting and ending with the flour mixture. Mixing just until combined is important here—overmixing can make the cake tough, and we want that moist, tender crumb.
Step 6: Fold in German Chocolate, Pecans, and Coconut
Gently fold in the melted German chocolate, chopped pecans, and shredded coconut. This step weaves the rich, gooey chocolate and crunchy texture throughout the cake, making every bite a little slice of decadent heaven.
Step 7: Bake to Perfection
Pour the batter into your prepared Bundt pan and smooth the top for even baking. Place it in the oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. The smell that fills your kitchen will be irresistible by the time it’s done!
Step 8: Cool and Unmold
Let the cake cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely. This allows the cake to set perfectly without breaking apart and readies it for serving or storing.
How to Serve Decadent German Chocolate Pecan Pound Cake Recipe
Garnishes
To elevate your presentation, sprinkle additional chopped pecans and a light dusting of powdered sugar on top. A small dollop of whipped cream or a drizzle of chocolate ganache instantly transforms the cake into a show-stopping dessert.
Side Dishes
This cake pairs delightfully with fresh berries or a scoop of vanilla ice cream. The freshness of the berries balances the richness perfectly, while the ice cream adds a creamy, cool contrast that enhances each bite.
Creative Ways to Present
For a festive touch, consider serving slices on decorative plates with a caramel sauce drizzle or alongside espresso for a sophisticated coffee-hour treat. You can also cut it into bite-sized cubes and serve it as part of a dessert platter at your next gathering.
Make Ahead and Storage
Storing Leftovers
This pound cake stays wonderfully moist when stored in an airtight container at room temperature for up to 3 days. Keeping it well-covered prevents it from drying out and allows the flavors to meld even more.
Freezing
If you want to keep this Decadent German Chocolate Pecan Pound Cake Recipe around longer, wrap it tightly in plastic wrap and then foil before freezing. It will keep well in the freezer for up to 2 months. Thaw it overnight in the fridge before serving.
Reheating
Warm slices gently in the microwave for 15 to 20 seconds or briefly in a low oven to restore softness. Reheating freshens up the cake and intensifies the comforting chocolate aroma, making it feel like it just came out of the oven.
FAQs
Can I use milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk, but add a teaspoon of lemon juice or vinegar to mimic the acidity. This will help maintain the tender texture and slight tang that buttermilk provides.
Is it necessary to melt the German chocolate?
Melting the German chocolate is important because it evenly distributes the chocolate flavor throughout the cake, giving it that signature moist, luscious texture rather than chunks of solid chocolate.
Can I make this cake gluten-free?
While the original uses all-purpose flour, you can experiment with a gluten-free flour blend designed for baking. However, the texture may vary slightly, so it’s best to use a trusted blend that includes xanthan gum for structure.
How long will this cake keep fresh?
Stored properly in an airtight container, this pound cake stays fresh for up to 3 days at room temperature, or up to a week refrigerated. Just bring it to room temperature or warm before serving for best flavor.
Can I replace pecans with other nuts?
Absolutely! Walnuts or almonds can be wonderful alternatives. Just make sure to chop them evenly and toast them slightly if you want to enhance their flavor before folding them into the batter.
Final Thoughts
This Decadent German Chocolate Pecan Pound Cake Recipe is one of those rare finds that combines ease, elegance, and irresistible flavor in every slice. Whether you’re baking for family, friends, or just because you deserve a little indulgence, this cake will quickly become a beloved classic in your cookbook. Go ahead, give it a try, and watch smiles light up as you share this rich, chocolatey marvel with those you love.
Print
Decadent German Chocolate Pecan Pound Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Description
This Decadent German Chocolate Pecan Pound Cake Delight is a rich, moist Bundt cake infused with melted German chocolate, crunchy pecans, and shredded coconut. Perfect for special occasions or as an indulgent treat, this cake combines buttery pound cake texture with the distinct flavors of classic German chocolate cake ingredients.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 8 ounces German chocolate, melted
Add-ins
- 1 cup chopped pecans
- 1/2 cup shredded coconut
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside this mixture for later use.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, approximately 3 to 5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to enhance flavor.
- Combine Flour and Buttermilk: Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Begin and end with the flour mixture. Mix until just combined to avoid overworking the batter.
- Fold in Chocolate and Nuts: Gently fold in the melted German chocolate, chopped pecans, and shredded coconut to distribute them evenly throughout the batter.
- Fill Bundt Pan: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula for an even surface.
- Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating doneness.
- Cool: Allow the cake to cool in the pan for 10 minutes. Then carefully remove it from the pan and place on a wire rack to cool completely before slicing and serving.
Notes
- Ensure the butter is softened to room temperature for easier creaming with the sugar.
- Do not overmix the batter after adding the flour to keep the cake tender.
- Check doneness early at 55 minutes to avoid overbaking.
- For extra flavor, lightly toast the pecans before folding them into the batter.
- This cake can be stored tightly wrapped at room temperature for up to 3 days or refrigerated for up to a week.
