Description
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.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 230mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
