German Chocolate Pecan Pound Cake

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What Makes This Cake Special?

German chocolate desserts are known for their milder chocolate flavor, allowing butter, sugar, and nuts to shine. When combined with a classic pound cake base, the result is:

  • A dense yet moist texture
  • Rich butter flavor balanced by chocolate
  • Crunchy pecans in every bite
  • A glossy chocolate glaze that elevates the cake

Unlike traditional German chocolate cake with coconut frosting, this version focuses on pecans and chocolate, making it slightly less sweet but incredibly rich.

Key Characteristics of a Perfect Pound Cake

A great pound cake should be:

  • Moist but not greasy
  • Dense yet tender
  • Evenly baked from edge to center
  • Flavorful without being overwhelming

This recipe checks all the boxes and delivers a cake that slices beautifully and holds its structure.

Ingredients You’ll Need

For the Pound Cake Batter

  • 1½ cups unsalted butter, softened
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup German chocolate or semi-sweet chocolate chunks

For the Chocolate Glaze

  • 1 cup heavy cream
  • 200 g dark or semi-sweet chocolate
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract

Choosing the Right Chocolate

German chocolate is slightly sweeter and less intense than dark chocolate. If unavailable:

  • Use semi-sweet chocolate for balance
  • Avoid milk chocolate—it can be too sweet
  • Chocolate chunks work better than chips for melting pockets

The image shows visible chocolate pieces inside the cake, so don’t overmix them into the batter.

Preparing the Pecans

Pecans add crunch and a warm, nutty flavor.

Best practice:

  • Lightly toast the pecans for 5–7 minutes at 170°C (340°F)
  • Let them cool completely
  • Chop roughly, not too fine

This step enhances flavor and keeps them from becoming soggy inside the cake.

Step-by-Step Preparation

Step 1: Preheat and Prepare the Pan

Preheat your oven to 170°C (340°F). Grease and flour a bundt pan or loaf pan thoroughly, ensuring all crevices are coated.

A bundt pan gives that dramatic look seen in the image.

Step 2: Cream Butter and Sugar

In a large mixing bowl:

  • Beat butter until smooth and creamy
  • Gradually add sugar
  • Beat for 4–5 minutes until pale and fluffy

This step is essential for a light texture in an otherwise dense cake.

Step 3: Add Eggs Slowly

Add eggs one at a time, beating well after each addition. This prevents curdling and ensures even structure.

Scrape down the bowl as needed.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together:

  • Flour
  • Baking powder
  • Salt

This ensures even distribution and proper rise.

Step 5: Alternate Milk and Flour

Add dry ingredients and milk alternately:

  • Start with flour
  • Then milk
  • End with flour

Mix gently. Overmixing will make the cake tough.

Step 6: Add Vanilla, Chocolate, and Pecans

Fold in:

  • Vanilla extract
  • Chocolate chunks
  • Chopped pecans

Use a spatula and mix just until combined.

Baking the Cake

Step 7: Fill and Bake

Pour batter evenly into the prepared pan. Smooth the top.

Bake for 75–85 minutes, or until:

  • A toothpick inserted comes out with a few moist crumbs
  • The top is golden brown
  • The cake pulls slightly from the pan edges

If browning too fast, cover loosely with foil.

Step 8: Cooling Properly

Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before glazing.

This prevents cracking and ensures clean slices.

Making the Chocolate Glaze

Step 9: Heat the Cream

In a small saucepan, heat the cream until just beginning to simmer. Do not boil.

Step 10: Melt the Chocolate

Remove from heat and add chopped chocolate and butter. Let sit for 2 minutes, then stir until smooth and glossy.

Add vanilla extract and mix well.

Glazing the Cake

Step 11: Pour and Set

Place the cake on a rack over parchment paper. Slowly pour glaze over the top, allowing it to drip naturally down the sides—just like in the image.

Let the glaze set for 20–30 minutes before slicing.

Texture and Flavor Experience

Each slice offers:

  • A buttery, dense crumb
  • Melty chocolate pockets
  • Crunchy pecans
  • Silky chocolate glaze

This cake is rich, satisfying, and perfect with coffee or tea.

Serving Suggestions

Serve this cake:

  • Slightly warm for extra indulgence
  • With whipped cream or vanilla ice cream
  • As a holiday dessert centerpiece
  • For birthdays or special gatherings

Small slices go a long way due to its richness.

Storage and Shelf Life

Room Temperature

  • Store covered for up to 2 days

Refrigerator

  • Keeps well for up to 5 days
  • Bring to room temperature before serving

Freezing

  • Freeze unglazed cake slices for up to 2 months

Common Mistakes to Avoid

  • Overmixing the batter
  • Skipping pan preparation
  • Using cold eggs or butter
  • Glazing while cake is still hot

Each of these can affect texture and appearance.

Variations You Can Try

Coconut Version

Add shredded coconut for a classic German chocolate twist.

Espresso Chocolate

Add 1 teaspoon instant espresso powder to the batter.

Extra Nutty

Use a mix of pecans and walnuts.

Nutritional Overview (Approximate)

Per slice:

  • Calories: 450–500
  • Fat: High (but worth it)
  • Protein: Moderate
  • Carbs: Balanced with fats

This is an indulgent dessert meant for enjoyment, not restriction.

Final Thoughts

This German Chocolate Pecan Pound Cake is the kind of dessert that people remember. It’s rich, beautifully textured, and deeply comforting. From the buttery crumb to the glossy chocolate glaze, every element works together in perfect harmony.

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