Decadent German Chocolate Pecan Pound Cake Delight Recipe
Indulge in the rich and nutty flavors of this Decadent German Chocolate Pecan Pound Cake Delight. Moist and tender, this classic bundt cake combines smooth German chocolate and crunchy toasted pecans, complemented by a luscious chocolate pecan glaze that elevates every bite. Perfect for celebrations or a special treat.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and grease and flour a 10-inch bundt pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and white sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Batter: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix gently until just combined to avoid overmixing and keep the cake tender.
- Fold in Chocolate and Pecans: Gently fold in the chopped German chocolate and toasted pecans to evenly distribute the delicious mix-ins.
- Prepare for Baking: Pour the batter into the prepared bundt pan and smooth the top with a spatula for even baking.
- Bake: Bake the cake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool: Let the cake cool in the pan for 10 minutes, then carefully remove it and cool completely on a wire rack to set the texture before glazing.
- Heat Cream for Glaze: In a small saucepan, heat the heavy cream until it just begins to simmer, being careful not to boil.
- Melt Chocolate: Remove the saucepan from heat and add the chopped German chocolate; let it sit for a few minutes, then stir until the glaze is smooth and creamy.
- Glaze the Cake: Drizzle the chocolate pecan glaze over the cooled pound cake, then sprinkle with the toasted chopped pecans for added texture and flavor. Serve and enjoy!
Notes
- To toast pecans, spread them in a single layer on a baking sheet and roast at 350°F (175°C) for about 8-10 minutes, stirring halfway through.
- Use room temperature ingredients for better mixing and texture.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- For an extra moist cake, avoid overbaking; start checking for doneness at 60 minutes.
Keywords: German Chocolate Pound Cake, Pecan Pound Cake, Bundt Cake, Chocolate Cake, Dessert Recipe
