Introduction

This Decadent German Chocolate Pecan Pound Cake Delight is a rich and moist treat perfect for any occasion. Combining the classic flavors of German chocolate and toasted pecans, it offers a luscious texture topped with a creamy chocolate glaze. It’s sure to become a favorite in your dessert rotation.

A round marble cake with three visible layers inside, each layer showing a mix of light beige and dark brown swirls, creating a marbled effect with a soft, crumbly texture. The top of the cake is covered with a thick, shiny dark chocolate glaze that drips down the sides unevenly. The cake is placed on a white plate surrounded by whole pecan nuts and walnut pieces arranged around the base. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 325°F (165°C) and grease and flour a 10-inch bundt pan.
Step 2: In a large bowl, cream together the softened butter and white sugar until light and fluffy.
Step 3: Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing until just combined.
Step 6: Fold in the chopped German chocolate and toasted pecans.
Step 7: Pour the batter into the prepared bundt pan and smooth the top.
Step 8: Bake the cake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Allow the cake to cool in the pan for 10 minutes before removing it to cool completely on a wire rack.
Step 10: For the glaze, heat the heavy cream in a small saucepan until it just begins to simmer.
Step 11: Remove from heat, add the chopped German chocolate, let sit for a few minutes, then stir until smooth and creamy.
Step 12: Drizzle the glaze over the cooled cake and sprinkle with toasted pecans. Enjoy!

Tips & Variations

For extra flavor, toast the pecans in a dry skillet over medium heat until fragrant before adding to the batter and glaze.
You can substitute sour cream with Greek yogurt for a slightly tangier flavor and a healthier twist.
Try adding a pinch of cinnamon or espresso powder to enhance the chocolate taste.
If you prefer a different nut, walnuts work well as a substitute for pecans.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze wrapped tightly for up to 3 months. When reheating, warm slices gently in the microwave for 15-20 seconds to revive the moist texture.

How to Serve

The image shows a round marble cake cut in half on a white plate, revealing its inside layers of light vanilla and dark chocolate swirled cake with pieces of pecans mixed throughout. The cake is covered with a shiny, thick chocolate glaze that drips down the sides, pooling slightly at the base. Around the plate, there are whole pecans placed in a circle, adding texture and color contrast with their smooth brown shells. The background features a soft, blurry green environment, and the cake sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking chocolate instead of German chocolate?

While you can use baking chocolate, German chocolate is typically sweeter and contains coconut and caramel flavors, which add depth to the cake. If using plain baking chocolate, consider adding shredded coconut or caramel for a similar taste.

How do I toast pecans properly?

To toast pecans, place them in a dry skillet over medium heat and stir frequently for 3-5 minutes until they become fragrant and lightly browned. Be careful not to burn them.