Decadent German Chocolate Pecan Pound Cake Delight

Why You’ll Love This Recipe

This pound cake takes a classic dessert to the next level. The cake itself is rich and moist, thanks to the sour cream and butter, while the chopped German chocolate adds a decadent sweetness. The toasted pecans bring a warm, nutty crunch that perfectly complements the soft, smooth cake. To top it all off, the homemade chocolate glaze with additional pecans makes this dessert even more luxurious. It’s perfect for any special occasion or simply when you want to treat yourself to something extraordinary!

Ingredients

For the Cake:

• 1 cup unsalted butter, softened

• 2 cups white sugar

• 4 eggs

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• ½ tsp baking powder

• ¼ tsp salt

• 1 cup sour cream

• 1 cup German chocolate, chopped

• 1 cup pecans, chopped and toasted

For the German Chocolate Pecan Glaze:

• 1 cup German chocolate, chopped

• ½ cup heavy cream

• ½ cup pecans, chopped and toasted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven: Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.

2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and white sugar until light and fluffy.

3. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.

4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

5. Mix Batter: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing until just combined.

6. Fold in Chocolate and Pecans: Fold in the chopped German chocolate and toasted pecans.

7. Prepare for Baking: Pour the batter into the prepared bundt pan and smooth the top.

8. Bake: Bake the cake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool: Allow the cake to cool in the pan for 10 minutes before removing it from the pan to cool completely on a wire rack.

10. Prepare the Glaze: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove the saucepan from heat and add the chopped German chocolate. Let it sit for a few minutes, then stir until smooth and creamy.

11. Glaze the Cake: Drizzle the glaze over the cooled pound cake and sprinkle with toasted pecans. Enjoy!

Servings and Timing

• Servings: 12-14 slices

• Prep Time: 20 minutes

• Cook Time: 60-70 minutes

• Total Time: Approximately 1 hour 30 minutes

Variations

• Nut Substitutes: If you don’t have pecans, you can substitute with walnuts or almonds for a different nutty flavor.

• Chocolate Type: For a twist, try using milk chocolate or dark chocolate instead of German chocolate for a different taste experience.

• Frosting: If you prefer a richer frosting, you could use cream cheese frosting instead of the glaze for a tangy-sweet flavor.

• Spices: Add a pinch of cinnamon or espresso powder to the batter for an extra layer of depth in flavor.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week.

• Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.

• Reheating: To reheat, slice the cake and warm it in the microwave for 10-15 seconds, or place it in a preheated oven at 300°F for 5-10 minutes until warmed through.

FAQs

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter to control the amount of salt in the recipe. If you only have salted butter, reduce the added salt in the cake batter by half.

Can I make this cake ahead of time?

Yes! The cake can be baked a day or two in advance. Just make sure to store it properly and drizzle the glaze right before serving.

Can I use a different kind of chocolate?

Yes, you can use milk chocolate or semisweet chocolate, though German chocolate has a unique taste that really shines in this recipe.

Can I substitute the sour cream?

If you don’t have sour cream, you can use plain yogurt or buttermilk as a substitute for similar moisture and tang.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done.

Can I use a different pan for this recipe?

Yes, you can use a 9×13-inch baking pan or a round cake pan. Just adjust the baking time, as it may vary.

How do I toast the pecans?

Place chopped pecans in a dry skillet over medium heat, stirring occasionally, for about 5-7 minutes until they are fragrant and lightly browned.

Can I make this cake without the glaze?

While the glaze adds a beautiful finishing touch, the cake is delicious on its own without it.

Can I double this recipe?

Yes, you can double the ingredients and bake in a larger pan. Just make sure to increase the baking time accordingly.

What other toppings can I use for this cake?

You could top the cake with whipped cream, fresh berries, or even a scoop of vanilla ice cream for a truly decadent dessert.

Conclusion

This Decadent German Chocolate Pecan Pound Cake is a rich and indulgent treat that’s sure to impress. The combination of soft, moist cake, luscious chocolate, and crunchy pecans makes it a dessert worth savoring. Whether for a special occasion or a simple family gathering, this cake will be the star of the show. Happy baking!

Decadent German Chocolate Pecan Pound Cake Delight

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• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 60-70 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12-14 slices
• Category: Dessert, Cake
• Method: Baking
• Cuisine: American

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Description

This Decadent German Chocolate Pecan Pound Cake combines the rich flavors of German chocolate, crunchy toasted pecans, and a smooth homemade glaze for a truly indulgent dessert. Moist, flavorful, and perfect for chocolate lovers, this cake is an elevated twist on a classic pound cake that’s perfect for any occasion!

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Ingredients

For the Cake:

1 cup unsalted butter, softened

2 cups white sugar

4 eggs

1 tsp vanilla extract

2 cups all-purpose flour

½ tsp baking powder

¼ tsp salt

1 cup sour cream

1 cup German chocolate, chopped

1 cup pecans, chopped and toasted

For the German Chocolate Pecan Glaze:

1 cup German chocolate, chopped

½ cup heavy cream

½ cup pecans, chopped and toasted

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Instructions

• Preheat Oven: Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.

• Cream Butter and Sugar: In a large bowl, cream together the softened butter and white sugar until light and fluffy.

• Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.

• Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

• Mix Batter: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing until just combined.

• Fold in Chocolate and Pecans: Gently fold in the chopped German chocolate and toasted pecans.

• Prepare for Baking: Pour the batter into the prepared bundt pan and smooth the top.

• Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

• Cool: Let the cake cool in the pan for 10 minutes before removing it to cool completely on a wire rack.

• Prepare the Glaze: In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add chopped German chocolate. Stir until smooth.

• Glaze the Cake: Drizzle the glaze over the cooled cake and sprinkle with toasted pecans.

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Notes

• Feel free to substitute pecans with walnuts or almonds for a different nutty flavor.

• You can use milk or dark chocolate in place of German chocolate for a slightly different taste.

• This cake can be made a day or two ahead of time. Store it properly and add the glaze right before serving.