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!

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.

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.