I love making this German Chocolate Pecan Pound Cake when I want something rich, comforting, and perfect for sharing. The deep chocolate flavor paired with toasted pecans gives this cake a classic Southern-style warmth, while the pound cake texture keeps it dense, moist, and satisfying. I often serve it for gatherings, holidays, or whenever I want a reliable dessert that feels special without being complicated.
Why You’ll Love This Recipe
I like this recipe because it combines the bold flavor of cocoa with the nutty crunch of pecans in a cake that slices beautifully. I also appreciate how sturdy yet tender the crumb is, which makes it ideal for serving plain or with a drizzle of chocolate or coconut glaze. It feels indulgent but still familiar, and I always enjoy how well it keeps for several days.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup toasted pecans, chopped
Directions
I start by preheating the oven to 325°F (165°C) and greasing a standard bundt or loaf pan well. In one bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, I cream the butter and sugar until light and fluffy, then add the eggs one at a time, mixing well after each addition.
I slowly alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Once everything is just combined, I stir in the vanilla extract and chopped pecans. I pour the batter into the prepared pan, smooth the top, and bake until a toothpick inserted in the center comes out clean.
After baking, I let the cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.
Servings And Timing
I usually get about 10 to 12 slices from this cake.
Preparation time takes around 20 minutes, and baking time is about 70 to 80 minutes. Including cooling, I plan for roughly 2 hours total before serving.
Variations
I sometimes add sweetened shredded coconut to the batter for a more traditional German chocolate flavor. When I want extra richness, I drizzle a coconut-pecan glaze over the cooled cake. I have also swapped pecans for walnuts when that is what I have on hand.
Storage/Reheating
I store this cake tightly wrapped at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to a week. To reheat, I warm individual slices briefly in the microwave, just until soft and fragrant.
FAQs
Can I make this cake ahead of time?
I often bake it a day in advance, and I find the flavor actually improves after resting overnight.
Can I freeze German chocolate pecan pound cake?
I freeze it wrapped tightly in plastic wrap and foil for up to 3 months, then thaw it at room temperature.
What pan works best for this recipe?
I prefer a bundt pan, but I also use two loaf pans when I want smaller portions.
Can I use milk instead of buttermilk?
I like the tang of buttermilk, but I sometimes substitute milk mixed with a little vinegar if needed.
How do I keep the cake from drying out?
I make sure not to overbake it and always wrap it well once it has cooled completely.
Conclusion
This German Chocolate Pecan Pound Cake is one of those recipes I return to again and again. I enjoy how dependable it is, how rich the flavors are, and how easily it fits into both everyday baking and special occasions. Every slice feels comforting, indulgent, and worth the effort.
This German Chocolate Pecan Pound Cake combines rich cocoa flavor with buttery toasted pecans in a moist, dense pound cake that’s perfect for gatherings or special occasions. It’s a comforting dessert that feels both indulgent and timeless.
Ingredients
2 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup toasted pecans, chopped
Instructions
Preheat oven to 325°F (165°C). Grease a bundt or loaf pan thoroughly.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
Stir in vanilla extract and chopped pecans.
Pour the batter into the prepared pan and smooth the top.
Bake for 70–80 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Notes
Add shredded coconut for a traditional German chocolate twist.
Top with a coconut-pecan glaze for extra richness.
Walnuts can be used instead of pecans if preferred.
Store wrapped at room temperature for 3 days or in the fridge for up to 1 week.
Wrap and freeze for up to 3 months; thaw before serving.
