The Best German Chocolate Pecan Pound Cake Recipe Ever Made

Nestled in the heart of southern baking traditions, this German chocolate pecan pound cake weaves a rich tapestry of flavors that dance across your palate.

Layers of moist chocolate cake mingle with crunchy pecans, creating a dessert that whispers sweet indulgence.

Luxurious coconut frosting cascades between each tender crumb, promising a truly memorable experience.

Deep cocoa notes blend seamlessly with nutty undertones, transforming an ordinary cake into an extraordinary treat.

Generations of bakers have perfected this recipe, passing down secrets that make every slice a celebration.

Each forkful promises pure comfort and nostalgic warmth.

Prepare to savor a slice of pure decadence that will have everyone asking for seconds.

Why You’ll Love This German Chocolate Pecan Cake

• Bake with Ease: Perfectly simple recipe that doesn't require advanced baking skills, making it accessible for home cooks of all levels.
• Crowd-Pleasing Decadence: Rich combination of German chocolate and pecans creates an irresistible dessert that will wow family and friends at gatherings.
• Versatile Celebration Treat: Ideal for special occasions like birthdays, holidays, potlucks, or as a luxurious weekend dessert that feels extra special.
• Texture Sensation: Delivers a moist, dense pound cake with delightful crunch from toasted pecans and smooth chocolate glaze, offering multiple sensory experiences in every bite.

Ingredients for German Chocolate Pecan Pound Cake

Cake Base Ingredients:

• Butter: Soft and creamy base for rich texture.
• Sour Cream: Adds moisture and tang to the cake.

• All-Purpose Flour: Classic baking foundation.
• Baking Powder: Helps cake rise and become fluffy.
• Salt: Enhances overall flavor balance.

• White Sugar: Provides sweetness and structure.
• Vanilla Extract: Adds warm, rich flavor.

• Eggs: Binding agent for cake consistency.

• German Chocolate, Pecans: Delicious mix-ins for extra crunch and flavor.

Glaze Ingredients:

• Heavy Cream: Smooth and silky foundation.

• German Chocolate: Rich and creamy topping element.

• Toasted Pecans: Crunchy and nutty finishing touch.

Baking Steps for This Rich Chocolate Cake Delight

Step 1: Prepare Baking Space

Preheat the oven to 325°F and grease a 10-inch bundt pan thoroughly.

Ensure all ingredients are at room temperature for optimal mixing.

Step 2: Create Creamy Base

In a large mixing bowl, blend butter and sugar until the mixture becomes light and fluffy.

The consistency should be smooth and pale.

Step 3: Incorporate Eggs

Add eggs one at a time, mixing completely after each addition.

Stir in vanilla extract to enhance the flavor profile.

Step 4: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Ensure all dry ingredients are evenly distributed.

Step 5: Build Cake Batter

Gradually mix dry ingredients into the butter mixture, alternating with sour cream.

Blend until just combined, avoiding overmixing.

Step 6: Add Delicious Elements

• Chopped German chocolate
• Toasted pecans

Distribute ingredients evenly throughout the batter.

Step 7: Fill and Smooth Pan

Pour batter into the prepared bundt pan.

Use a spatula to smooth the top and eliminate air pockets.

Step 8: Bake to Perfection

Bake for 60-70 minutes.

The cake is done when a toothpick inserted in the center comes out clean.

Step 9: Cool and Release

Let the cake cool in the pan for 10 minutes.

Carefully remove and transfer to a wire rack to cool completely.

Step 10: Create Chocolate Glaze

In a small saucepan, heat heavy cream until it simmers.

Remove from heat and add chopped German chocolate.

Let sit for a few minutes, then stir until smooth and glossy.

Step 11: Finish and Serve

Drizzle the warm glaze over the cooled cake.

Sprinkle additional toasted pecans on top for extra crunch and visual appeal.

Tips to Make the Perfect Pecan Chocolate Pound Cake

• Ensure butter, eggs, and sour cream are at room temperature for smoother mixing and better cake texture.
• Lightly coat chopped German chocolate and pecans in flour before folding into batter to prevent them from sinking during baking.
• Use a digital thermometer to check internal cake temperature (around 205-210°F) for perfect, moist results every time.
• Lightly toast pecans in a dry skillet before adding to the cake to unlock deeper, nuttier flavor profiles.
• Wrap cooled cake tightly in plastic wrap and store at room temperature for up to 3 days, or refrigerate for extended shelf life.

Best Storage and Reheat Method for Chocolate Cake

• Store leftover cake in an airtight container in the refrigerator for up to 5 days, keeping it fresh and moist.
• Wrap the cake loosely with plastic wrap or aluminum foil to prevent it from drying out and absorbing other refrigerator odors.
• Warm individual slices in the microwave for 15-20 seconds, or bring to room temperature for about 30 minutes before serving to restore its soft texture.
• Slice the cake, wrap each piece tightly in plastic wrap, then place in a freezer bag to preserve for up to 3 months, thawing at room temperature when ready to enjoy.

Toppings and Drinks That Go With This Pound Cake

• Brew Bold Coffee Match: Dark roasted Colombian coffee cuts through the cake's sweetness, enhancing the rich chocolate and pecan flavors with its robust intensity.
• Select Sweet Wine Companion: Late harvest Riesling or Moscato d'Asti provides a delightful sweet contrast, complementing the cake's decadent German chocolate notes while balancing its richness.
• Create Creamy Ice Cream Partner: Vanilla bean or caramel ice cream adds a cool, smooth texture that beautifully offsets the cake's warmth and nutty crunch, creating a luxurious dessert experience.
• Explore Bourbon Harmony: Smooth Kentucky bourbon whiskey with subtle caramel undertones elevates the cake's complex flavor profile, offering a sophisticated adult accompaniment that highlights the dessert's depth.

Easy Variations for German Chocolate Pecan Pound Cake

• Gluten-Free German Chocolate Cake: Replace wheat flour with a gluten-free blend or almond flour to create a celiac-friendly version without compromising taste.
• Vegan Chocolate Pecan Pound Cake: Substitute butter with coconut oil, eggs with flax eggs, and dairy sour cream with plant-based yogurt for a completely dairy-free and egg-free option.
• Low-Sugar German Chocolate Cake: Use monk fruit sweetener or stevia in place of white sugar, and select a dark chocolate with minimal added sugar to reduce overall sweetness and carbohydrate content.
• Nut-Free Alternative Cake: Swap pecans with sunflower seeds or pumpkin seeds for individuals with nut allergies, maintaining the cake's rich texture and complementary crunch.

FAQs

• What makes German chocolate different from regular chocolate?

German chocolate is actually a sweeter, milder chocolate created by Samuel German for Baker’s Chocolate Company. It contains more sugar than traditional dark chocolate and has a distinctive caramel-like flavor profile that works perfectly in baking.

• Can I substitute ingredients if I don't have exact measurements?

Yes, you can make minor substitutions. Use whole milk instead of sour cream, swap out pecans for walnuts, or use semi-sweet chocolate if German chocolate is unavailable. Just maintain similar proportions to keep the cake’s texture consistent.

• How do I ensure my pound cake doesn't become dry?

Keep a close eye on baking time and use room temperature ingredients. Don’t overmix the batter, as this can develop tough gluten. Check the cake early with a toothpick and remove it from the oven as soon as it comes out clean to prevent over-baking.

• Is toasting pecans really necessary for this recipe?

Toasting pecans intensifies their nutty flavor and adds a deeper, richer taste to the cake. It’s recommended but optional. If you’re short on time, you can use untoasted pecans, though the overall flavor will be slightly less complex.

Decadent German Chocolate Pecan Pound Cake Delight Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 29 reviews

• Total Time: 1 hour 35 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Irresistible German chocolate pecan pound cake delivers a luxurious symphony of rich flavors and tender crumb. Nutty pecans and silky chocolate caress each slice, promising a blissful dessert experience that will transport sweet lovers to culinary paradise.

---

Ingredients

Scale 1x2x3x

Primary Ingredients:

• 1 cup (226 grams) unsalted butter, softened
• 2 cups (400 grams) white sugar
• 4 eggs
• 2 cups (240 grams) all-purpose flour
• 1 cup (240 milliliters) sour cream
• 2 cups (340 grams) German chocolate, chopped
• 1.5 cups (180 grams) pecans, chopped and toasted

Flavor Enhancers:

• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Glaze Ingredients:

• 1 cup (340 grams) German chocolate, chopped
• 1/2 cup (120 milliliters) heavy cream
• 1/2 cup (60 grams) pecans, chopped and toasted

Cook Mode Prevent your screen from going dark

---

Instructions

1. Meticulously prepare the kitchen workspace by positioning a 10-inch bundt pan and lightly coating its interior with butter and flour to ensure effortless cake release.
2. Utilize an electric mixer to transform softened butter and granulated sugar into a luxuriously aerated and pale mixture, creating a smooth foundation for the cake.
3. Incorporate eggs methodically, adding them individually and allowing each to fully integrate before introducing the aromatic vanilla extract, which will enhance the overall flavor profile.
4. Separately sift together flour, baking powder, and salt, creating a delicate dry ingredient mixture that will provide structure to the cake’s delectable texture.
5. Gently fold the dry ingredient mixture into the butter blend, alternating with sour cream to maintain a silky, consistent batter without overmixing.
6. Tenderly fold chopped German chocolate and toasted pecans into the batter, distributing them evenly to ensure each slice contains a harmonious blend of flavors and textures.
7. Transfer the completed batter into the prepared bundt pan, carefully smoothing the surface to create an aesthetically pleasing and uniform cake shape.
8. Position the cake in a preheated 325°F oven and bake for approximately 60-70 minutes, monitoring its progress by inserting a toothpick to verify complete internal cooking.
9. Allow the freshly baked cake to rest within the pan for 10 minutes, facilitating a controlled cooling process before delicately inverting onto a wire rack.
10. Craft the glaze by gently warming heavy cream until it reaches a subtle simmer, then removing from heat and introducing chopped German chocolate to create a luxurious, glossy topping.
11. Drizzle the velvety chocolate glaze over the completely cooled cake, finishing with a sprinkle of toasted pecans for an elegant, textural garnish.

Notes

• Always toast pecans before adding to the batter to enhance their nutty flavor and provide a deeper, richer crunch.
• Use room temperature eggs and butter to ensure smoother batter incorporation and more consistent cake texture.
• For a gluten-free version, substitute all-purpose flour with a high-quality gluten-free flour blend and add 1 teaspoon of xanthan gum.
• Reduce sugar content by replacing half the white sugar with coconut sugar for a more complex, slightly caramel-like sweetness.

• Prep Time: 25 minutes
• Cook Time: 60-70 minutes
• Category: Desserts
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 12
• Calories: 400
• Sugar: 32 g
• Sodium: 150 mg
• Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 80 mg