German Chocolate Pecan Pound Cake Recipe

Introduction

This German Chocolate Pecan Pound Cake recipe is simple to make and wonderfully delicious. It combines rich chocolate flavor with crunchy pecans in a moist, dense pound cake that’s perfect for any occasion. For more easy dessert ideas, try the Pistachio Swirl Fudge Recipe or Strawberry Cheesecake Crunch Bites Recipe.

Ingredients

This German Chocolate Pecan Pound Cake delivers a rich, moist crumb with deep chocolate flavor, nutty crunch from toasted pecans, and sweet coconut notes in every decadent slice.

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 1 cup sour cream
• 1/2 cup unsweetened cocoa powder
• 1/2 cup hot water
• 1 teaspoon vanilla extract
• 1 cup pecans, chopped
• 1 cup shredded coconut
• 1/2 cup evaporated milk
• 1/2 cup butter
• 2 cups powdered sugar
• 4 ounces German chocolate, chopped

Timing

Prep Time	25 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 40 minutes

Context: This German Chocolate Pecan Pound Cake recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Bring all ingredients to room temperature for about 30-60 minutes before starting. This ensures even mixing and proper rising. Grease and flour a 10-inch bundt or tube pan thoroughly, making sure to coat all crevices to prevent sticking.

Step 2 — Cream Butter and Sugar

In a large mixing bowl, beat 1 cup of softened butter with 2 cups of granulated sugar on medium-high speed for 4-5 minutes, until the mixture is pale and fluffy. Scrape down the sides of the bowl halfway through to incorporate everything evenly.

Step 3 — Add Eggs and Flavorings

Add 4 large eggs, one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract. For authentic German chocolate flavor, melt 4 ounces of German sweet chocolate and let it cool slightly before blending it into the butter mixture.

Step 4 — Combine Dry Ingredients

In a separate bowl, whisk together 2½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Overmixing can lead to a tough cake.

Step 5 — Fold in Pecans and Buttermilk

Gently fold in 1 cup of chopped pecans and 1 cup of buttermilk using a spatula. The buttermilk adds moisture and tang, balancing the sweetness of this German Chocolate Pecan Pound Cake. The batter will be thick.

Step 6 — Bake to Perfection

Pour the batter into the prepared pan and smooth the top. Bake at 325°F (163°C) for 60-75 minutes. Start checking for doneness at 60 minutes—a toothpick inserted into the center should come out clean or with a few moist crumbs.

Step 7 — Cool and Remove from Pan

Let the cake cool in the pan on a wire rack for 15-20 minutes. Then, carefully invert it onto the rack to cool completely. Cooling in the pan too long can cause sticking, so timing is key for a clean release.

Step 8 — Prepare Optional Glaze

For an extra touch, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla until smooth. Drizzle over the cooled cake and garnish with additional pecan halves if desired.

Step 9 — Slice and Serve

Use a serrated knife to slice your German Chocolate Pecan Pound Cake. Serve at room temperature. Store any leftovers in an airtight container at room temperature for up to 4 days, or freeze for longer storage.

Nutritional Information

Calories	485
Protein	6g
Carbohydrates	58g
Fat	26g
Fiber	2g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour — A gluten-free, lower-carb swap that adds a nutty flavor and moist texture to your German Chocolate Pecan Pound Cake.
• Greek yogurt — Replaces some butter for a protein boost while keeping the cake rich and tender.
• Coconut sugar — A lower-glycemic alternative to refined sugar with a caramel-like taste that complements the chocolate and pecans.
• Applesauce — Use unsweetened applesauce to reduce oil or butter, adding moisture without extra fat.
• Dark chocolate chips — Opt for sugar-free or high-cacao chips to cut sugar while intensifying the chocolate flavor.
• Oat flour — A whole-grain, gluten-free flour that lends a mild, slightly sweet note and hearty crumb.
• Coconut milk — A creamy, dairy-free substitute that enhances the tropical notes in the German chocolate.
• Reduced-sodium baking powder — Lowers sodium content without affecting the rise or texture of your pound cake.

Serving Suggestions

• Serve warm slices of German Chocolate Pecan Pound Cake with a scoop of vanilla bean ice cream for a classic dessert pairing.
• Pair this rich cake with strong black coffee or a glass of cold milk to balance the sweetness.
• Perfect for holiday gatherings, birthday celebrations, or as an elegant afternoon tea treat.
• Dust individual slices with powdered sugar and garnish with extra toasted pecans for visual appeal.
• Create a dessert platter by serving alongside fresh berries like raspberries or strawberries to cut through the richness.
• For special occasions, drizzle with warm chocolate ganache or caramel sauce before serving.
• Slice into thin pieces and serve on a decorative cake stand for an impressive presentation at parties.

This German Chocolate Pecan Pound Cake makes a wonderful centerpiece dessert that pairs beautifully with both hot and cold beverages, making it versatile for any season or event.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the refrigerator. Fix: Bring butter, eggs, and dairy to room temperature for 65-70°F to ensure proper emulsification and a smoother batter.
• Mistake: Overmixing the batter after adding flour. Fix: Mix just until flour disappears to avoid developing gluten, which creates a tough, dense crumb instead of the signature tender pound cake texture.
• Mistake: Incorrectly measuring flour by scooping directly from the bag. Fix: Use the spoon-and-level method for precise measurement, as packed flour can add up to 25% extra and throw off the cake’s balance.
• Mistake: Opening the oven door during the first 45 minutes of baking. Fix: Resist peeking to prevent sudden temperature drops that cause the delicate cake structure to collapse before it sets.
• Mistake: Under-toasting pecans for the topping. Fix: Toast at 350°F for 7-9 minutes until fragrant to maximize their nutty flavor and add crucial textural contrast to the coconut-pecan frosting.
• Mistake: Using generic sweetened coconut in the frosting. Fix: Seek out medium-shred coconut specifically, as its surface area and moisture content are ideal for achieving the classic German chocolate cake frosting consistency.
• Mistake: Removing the cake from the pan immediately after baking. Fix: Let it cool in the pan for 15-20 minutes so the structure firms up, preventing breakage when transferring to a wire rack.
• Mistake: Applying frosting to a warm cake. Fix: Wait until the German Chocolate Pecan Pound Cake is completely cooled to prevent the rich, buttery frosting from melting and sliding off.
• Mistake: Baking in a dark-colored pan without adjustment. Fix: Reduce oven temperature by 25°F if using dark pans, which absorb more heat and can cause overbaked edges and a dry texture.
• Mistake: Skipping the toothpick test for doneness. Fix: Insert a toothpick into the center—it should come out with a few moist crumbs attached, not completely clean, indicating perfect moisture retention.

Storing Tips

• Fridge: Store your German Chocolate Pecan Pound Cake in an airtight container for up to 5 days.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
• Reheat: Thaw if frozen, then warm slices in a 300°F oven for 10–15 minutes until heated through to a food-safe temperature.

Always allow the cake to cool completely before storing to prevent moisture buildup and maintain freshness.

Conclusion

This decadent German Chocolate Pecan Pound Cake is a showstopping dessert perfect for any occasion. We hope you love baking this rich, nutty treat as much as we do! Give it a try and share your results in the comments below. For more irresistible desserts, explore our Loaded Brownie Cheesecake Cups Recipe and Churro Cheesecake Cookies Recipe. Don’t forget to subscribe for more delicious recipes!

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FAQs

Can I use a different type of chocolate in this German Chocolate Pecan Pound Cake?

Yes, you can substitute the chocolate, but it will alter the classic flavor. For the best results, stick with German sweet chocolate to achieve the authentic taste of this German Chocolate Pecan Pound Cake.

How should I store the German Chocolate Pecan Pound Cake to keep it fresh?

Store the cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it for up to a week, but let it come to room temperature before serving for the best texture.

Can I make this cake without nuts for someone with an allergy?

Yes, you can omit the pecans if needed. The cake will still be delicious, though it will lack the nutty crunch. You could add chocolate chips as a substitute for texture if desired.