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
Scale
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.
