If you’re searching for a truly indulgent dessert that captures the rich, nutty charm of German chocolate in a delightful pound cake form, this Decadent German Chocolate Pecan Pound Cake Recipe is about to become your new favorite. Combining moist, tender crumb with the luscious flavors of melted German chocolate, toasted pecans, and sweet shredded coconut, this cake is a celebration of classic comfort and irresistible texture. Whether you’re baking for a special occasion or simply craving a slice of something extraordinary, this recipe promises an unforgettable treat that’s as elegant as it is comforting.
Ingredients You’ll Need
For this Decadent German Chocolate Pecan Pound Cake Recipe, the ingredients list is wonderfully straightforward yet essential for building layers of flavor and texture. Each component plays a vital role—from the fluffy eggs that lighten the batter to the rich German chocolate that melts throughout, creating that signature depth you expect from this classic cake.
- All-purpose flour: The foundation that provides structure and a tender crumb.
- Baking powder: Ensures the cake rises beautifully and stays light.
- Salt: Balances the sweetness and enhances overall flavor complexity.
- Unsalted butter: Adds richness and moisture for a soft, delicate texture.
- Granulated sugar: Sweetens the cake and helps create that beautiful golden crust.
- Large eggs: Bind everything together and contribute to a fluffy yet dense pound cake crumb.
- Vanilla extract: Adds warm, aromatic notes that complement the chocolate and nuts.
- Buttermilk: Keeps the cake moist and tender, adding a slight tang that brightens the flavor.
- German chocolate (melted): The star ingredient bringing creamy, luscious chocolate richness.
- Chopped pecans: Provide a delightful crunch and nutty flavor that pairs perfectly with chocolate.
- Shredded coconut: Adds texture and a subtle tropical sweetness that’s irresistible.
How to Make Decadent German Chocolate Pecan Pound Cake Recipe
Step 1: Prepare Your Pan and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and greasing a 10-inch Bundt pan thoroughly, then dust it with flour to ensure your cake releases perfectly after baking. Meanwhile, whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Setting these aside gets you ready to combine everything smoothly.
Step 2: Cream Butter and Sugar
In a large bowl, beat together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy — this usually takes about 3 to 5 minutes. This step is crucial because it incorporates air into the batter, giving your pound cake that tender lift.
Step 3: Incorporate the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition so everything blends seamlessly. Then stir in the vanilla extract, which will bring a beautiful depth of flavor that melds perfectly with the chocolate.
Step 4: Combine Dry Ingredients and Buttermilk
Now, alternately add the flour mixture and buttermilk to your batter, starting and finishing with the flour. Mix gently until just combined to avoid overworking the batter, keeping your cake delightfully tender.
Step 5: Fold in German Chocolate, Pecans, and Coconut
Gently fold in the melted German chocolate, chopped pecans, and shredded coconut. This is where your cake really transforms, as the rich chocolate and crunchy nuts get evenly distributed, creating pockets of texture and flavor throughout every bite.
Step 6: Bake to Perfection
Pour your batter into the prepared Bundt pan, smoothing the top with a spatula for even rising. Bake for about 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. The aroma filling your kitchen will be absolutely tantalizing at this point!
Step 7: Cool and Serve
Allow the cake to cool in the pan for 10 minutes before gently inverting it onto a wire rack to cool completely. This resting time helps the pound cake set perfectly, making slicing a breeze without sticking or crumbling.
How to Serve Decadent German Chocolate Pecan Pound Cake Recipe
Garnishes
For a stunning presentation, sprinkle lightly toasted pecans or extra shredded coconut on top. A dusting of powdered sugar or a drizzle of melted chocolate can add some extra flair that makes this cake feel even more special.
Side Dishes
Creamy whipped cream or a scoop of vanilla ice cream pairs beautifully with this cake, balancing its rich flavors with a cool, silky contrast. Fresh berries also add a pop of color and a refreshing tartness that complements the sweetness perfectly.
Creative Ways to Present
Serve warm slices alongside a coffee or tea bar for a delightful afternoon treat or stack thin slices with layers of whipped cream and fruit to create an elegant dessert trifle. This cake is versatile, ready to shine in any setting.
Make Ahead and Storage
Storing Leftovers
This Decadent German Chocolate Pecan Pound Cake Recipe keeps wonderfully at room temperature when tightly wrapped in plastic wrap or stored in an airtight container for up to 3 days. It stays moist and flavorful, perfect for enjoying over a few days.
Freezing
If you want to savor this cake a little later, slice it and freeze portions in airtight containers or wrapped tightly with foil and plastic wrap for up to 2 months. Thaw overnight in the fridge before serving, and it will taste just as heavenly as fresh.
Reheating
Warm slices gently in a microwave for 10-15 seconds or in a low oven to bring back that fresh-from-the-oven feeling. The gooey melted chocolate will become wonderfully soft and welcoming again.
FAQs
Can I substitute regular chocolate for German chocolate in this recipe?
While regular chocolate can be used, it won’t quite capture the distinct caramelized flavor and texture of German chocolate. For the true Decadent German Chocolate Pecan Pound Cake Recipe experience, it’s best to stick with German chocolate if possible.
Is it necessary to use buttermilk?
Buttermilk adds a subtle tang and tenderness that lifts this cake’s flavor and texture. If you don’t have buttermilk, you can make a substitute by mixing milk with a little lemon juice or vinegar and letting it sit for 5 minutes.
Can I make this cake gluten-free?
For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend that can substitute cup-for-cup. Keep in mind that texture might vary slightly, but it will still be delicious.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, your cake is ready. Baking times can vary slightly depending on your oven, so keep an eye on it starting around 55 minutes.
Can I make this recipe in a loaf pan instead of a Bundt pan?
Absolutely! If using a loaf pan, reduce the baking time to about 50-60 minutes and keep checking with a toothpick to avoid overbaking. The flavor will be just as decadent and delightful.
Final Thoughts
There’s something incredibly satisfying about making and sharing this Decadent German Chocolate Pecan Pound Cake Recipe. Its rich yet tender crumb, combined with the toasted pecans and coconut, creates a taste that feels both nostalgic and excitingly fresh. I truly hope you give this delightful cake a try—you’ll find it’s one of those recipes that quickly becomes a beloved classic in your collection.
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Decadent German Chocolate Pecan Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Description
This Decadent German Chocolate Pecan Pound Cake Delight is a rich, moist bundt cake infused with melted German chocolate, chopped pecans, and shredded coconut. Perfect for dessert lovers craving a luscious twist on a classic pound cake, it combines buttery sweetness with the delightful textures of nuts and coconut in every bite.
Ingredients
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
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside 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; this usually takes about 3 to 5 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to ensure they fully blend. Then stir in the vanilla extract to enhance flavor.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined to avoid overworking the batter.
- Fold in chocolate, pecans, and coconut: Gently fold the melted German chocolate, chopped pecans, and shredded coconut into the batter, distributing them evenly without deflating the mixture.
- Pour and smooth batter: Pour the prepared batter into your greased and floured Bundt pan, smoothing the top with a spatula for even baking.
- Bake the cake: Place the Bundt pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes to set. Then carefully remove it from the pan and transfer to a wire rack to cool completely before serving.
Notes
- Ensure the butter is softened at room temperature for easy creaming.
- Do not overmix the batter once you add the flour to keep the cake tender.
- You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar as a homemade alternative.
- Check the cake starting at 55 minutes to avoid overbaking and dryness.
- Allow the cake to cool completely before slicing to maintain its shape and texture.
- For extra indulgence, serve with a drizzle of chocolate ganache or a dollop of whipped cream.
