Why You’ll Love This Recipe
If you love rich, moist cakes with a deep chocolate flavor, this Decadent German Chocolate Pecan Pound Cake is a dream come true. The combination of a soft, buttery pound cake infused with chopped German chocolate and toasted pecans is simply irresistible. The cake is then topped with a smooth, velvety German chocolate pecan glaze, making each bite even more indulgent. Perfect for any occasion, this cake will be the star of your dessert table, offering the perfect balance of sweet, rich, and nutty flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
- 1 cup unsalted butter, softened
- 2 cups white sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon 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
Directions
- Preheat the oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- Prepare the cake batter: In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
- Fold in chocolate and pecans: Gently fold in the chopped German chocolate and toasted pecans.
- Bake the cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the glaze: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped German chocolate. Let it sit for a few minutes, then stir until smooth and creamy.
- Glaze the cake: Drizzle the glaze over the cooled pound cake. Sprinkle with the additional toasted pecans.
Servings and Timing
- Servings: 12 slices
- Prep time: 20 minutes
- Cook time: 60–70 minutes
- Total time: 1 hour 30 minutes
Variations
- Chocolate chips: If you don’t have German chocolate, you can use semi-sweet chocolate chips as an alternative for the cake and glaze.
- Gluten-free: To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Add coconut: For an added tropical twist, stir in ½ cup of shredded coconut into the batter or sprinkle it over the glaze.
Storage/Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days. To enjoy it warm, simply microwave a slice for a few seconds or reheat in the oven at 300°F (150°C) for about 10 minutes.
FAQs
Can I use milk instead of heavy cream for the glaze?
Heavy cream is recommended for a smooth and rich glaze, but you can use whole milk in a pinch, though the glaze will be thinner and less creamy.
Can I freeze this cake?
Yes, you can freeze the cake before or after glazing. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. Thaw it in the fridge overnight before serving.
Can I use a different nut instead of pecans?
Yes, walnuts or almonds would be great substitutes for pecans in both the cake and the glaze.
How do I know when the cake is fully baked?
The cake is done when a toothpick inserted into the center comes out clean, with just a few moist crumbs. If the toothpick is wet or covered in batter, bake it for a few more minutes.
Can I make this cake in a different pan?
Yes, you can make this recipe in a 9×13-inch cake pan or even in individual cake pans. Just adjust the baking time accordingly, as smaller pans may bake faster.
What makes German chocolate different from regular chocolate?
German chocolate has a higher sugar content and a distinct, milder flavor. It is typically used in cakes and desserts for its smooth texture and rich taste.
Can I make this cake without the glaze?
The cake is delicious on its own, but the German chocolate pecan glaze adds an extra layer of indulgence. If you prefer a simpler version, you can skip the glaze and enjoy the cake as is.
How can I make the cake fluffier?
Ensure that the butter and sugar are properly creamed until light and fluffy, as this helps incorporate air into the batter. Additionally, don’t overmix the cake once the dry ingredients are added.
How should I toast the pecans?
To toast the pecans, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, stirring halfway through. Watch carefully to avoid burning.
Can I add a different flavor to the glaze?
Yes, you can add a splash of vanilla extract or a pinch of salt to the glaze for added depth of flavor.
Conclusion
This Decadent German Chocolate Pecan Pound Cake is a luxurious treat that combines the richness of chocolate, the crunch of toasted pecans, and a creamy glaze that takes it over the top. With its moist texture and indulgent flavor, it’s the perfect dessert for any occasion—whether it’s a holiday gathering, a birthday celebration, or just a sweet ending to your weeknight dinner. This cake is sure to impress everyone who tries it!
Decadent German Chocolate Pecan Pound Cake
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Decadent German Chocolate Pecan Pound Cake features a moist, buttery pound cake infused with chopped German chocolate and toasted pecans, topped with a rich German chocolate pecan glaze for a truly indulgent dessert.
Ingredients
1 cup unsalted butter, softened
2 cups white sugar
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup sour cream
1 cup German chocolate, chopped
1 cup pecans, chopped and toasted
1 cup German chocolate, chopped (for glaze)
½ cup heavy cream
½ cup pecans, chopped and toasted (for glaze)
Instructions
- Preheat the oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- Prepare the cake batter: In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
- Fold in chocolate and pecans: Gently fold in the chopped German chocolate and toasted pecans.
- Bake the cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the glaze: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped German chocolate. Let it sit for a few minutes, then stir until smooth and creamy.
- Glaze the cake: Drizzle the glaze over the cooled pound cake. Sprinkle with the additional toasted pecans.
Notes
You can substitute semi-sweet chocolate chips for German chocolate in the cake and glaze if needed.
For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
Add ½ cup of shredded coconut for a tropical twist.
If you prefer, skip the glaze and enjoy the cake as is.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
