The first time I took a bite of German Chocolate Pecan Pound Cake, it felt like a warm hug after a long day. This delightful twist on a classic favorite transforms the traditional German chocolate cake into a moist, buttery pound cake, perfect for any occasion. Not only does it satisfy that chocolate craving with its rich flavor and crunchy pecans, but it also allows you to customize it to fit your dietary needs—think gluten-free or dairy-free versions without sacrificing taste. Whether you’re celebrating a special moment or simply indulging in dessert, this cake is sure to impress friends and family alike. Are you ready to discover just how simple it is to create this decadent treat? Why Is This Cake So Irresistible? Decadent and rich, this German Chocolate Pecan Pound Cake offers a luxurious dessert experience that’s perfect for any occasion. Customizable to your dietary preferences, it easily accommodates gluten-free or dairy-free needs without compromising on flavor. Moist and buttery with a tender crumb, each slice boasts crunchy pecans that add texture and depth. Quick and simple to prepare, you can whip this up even on a busy day! Pair it with a scoop of ice cream for an unforgettable treat, or check out our tips on making it a layer cake for an extra special surprise. German Chocolate Pecan Pound Cake Ingredients For the Batter Unsalted Butter – Adds richness and moisture; ensure it’s at room temperature for easy creaming. Granulated Sugar – Provides sweetness and structure to this German Chocolate Pecan Pound Cake. Eggs – Essential for binding and moisture; use large eggs at room temperature. Vanilla Extract – Enhances flavor depth for a more tempting finish. All-Purpose Flour – Acts as the main structure builder; can be substituted with a gluten-free blend for those with dietary concerns. Baking Powder & Baking Soda – Fresh leavening agents that provide rise; check their freshness for best results. Salt – Balances sweetness and heightens the overall flavor. Buttermilk – Adds moisture and tenderness; can be replaced with non-dairy milk mixed with vinegar for a dairy-free version. German Chocolate – Provides deep chocolate flavor; make sure to melt it before adding. Chopped Pecans – Adds a delightful crunch and nutty flavor; can be replaced with walnuts or omitted for a nut-free option. Optional Toppings Whipped Cream – A light, airy addition that contrasts beautifully with the rich cake. Ice Cream – Serve with a scoop for a perfect dessert pairing. Chocolate or Caramel Sauce – Drizzle for added sweetness and decadence. Storage Tips Airtight Container – Store at room temperature for up to three days or refrigerate for freshness up to a week. Freezing – Wrap slices tightly to preserve them for up to three months for a sweet, future treat! Step‑by‑Step Instructions for German Chocolate Pecan Pound Cake Step 1: Preparation Begin by gathering all the ingredients for your German Chocolate Pecan Pound Cake. Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly with butter or non-stick spray to ensure the cake releases easily after baking. Set out all ingredients to reach room temperature for the best results. Step 2: Mix Wet Ingredients In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar. Use an electric mixer on medium speed for about 3-5 minutes, until the mixture becomes light and fluffy. This crucial step creates a rich base for your pound cake, ensuring its delightful texture. Step 3: Incorporate Eggs Add four large eggs to the butter-sugar mixture one at a time, mixing well after each addition to fully incorporate them. After the last egg, stir in 2 teaspoons of vanilla extract to enrich the flavor profile. The batter will become smooth and creamy, setting the stage for your German Chocolate Pecan Pound Cake. Step 4: Combine Dry Ingredients In a separate bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Make sure the dry ingredients are well mixed, as this ensures even distribution of the leavening agents, contributing to the final cake’s rise and texture. Step 5: Mix Wet and Dry Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix; you want the batter to be smooth yet still fluffy, preserving the moist texture of your German Chocolate Pecan Pound Cake. Step 6: Fold in Chocolate and Nuts Gently fold in 8 ounces of melted German chocolate and 1 cup of chopped pecans into the batter using a spatula. The chocolate should be warm but not hot to avoid cooking the eggs in the batter. This step infuses the cake with deep chocolate flavor while the pecans add a delightful crunch throughout. Step 7: Bake Pour the batter into the prepared bundt pan, smoothing the top for an even bake. Place it in the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs, indicating a perfectly baked German Chocolate Pecan Pound Cake. Step 8: Cooling Once baked, remove the bundt pan from the oven and allow the cake to cool in the pan for about 10 minutes. After that, carefully invert the cake onto a wire rack to cool completely. This step is essential for stabilizing the cake’s texture while giving it a beautiful appearance when served. German Chocolate Pecan Pound Cake Variations Feel free to tailor this delightful cake to your taste and dietary needs with these easy swaps and twists! Dairy-Free: Substitute buttermilk with non-dairy milk mixed with a splash of vinegar for a creamy effect. Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour, ensuring it includes xanthan gum for the right texture. Sugar-Free: Switch granulated sugar for a favorite sugar substitute like erythritol or monk fruit sweetener. Nut-Free: Omit the pecans or swap them with sunflower seeds for a delightful crunch without the nuts. Coconut Lover’s Twist: Add shredded coconut into the batter for a tropical flair that pairs beautifully with chocolate! Additional Flavor Boost: Fold in a tablespoon of espresso powder along with the melted chocolate to deepen the chocolate flavor profile. Layer Cake Delight: Transform this pound cake into a stunning layer cake, adding chocolate cream cheese frosting between the layers for an elevated dessert experience. Vegan Option: Replace eggs with flaxseed meal mixed with water, and use plant-based butter for a completely vegan-friendly version. Exploring these variations will make your baking adventure even more rewarding! If you’re curious about pairing suggestions, consider serving it with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an unforgettable treat. How to Store and Freeze German Chocolate Pecan Pound Cake Room Temperature: Keep the cake in an airtight container at room temperature for up to 3 days. This will retain its moistness and flavor, making it a delightful treat any time. Fridge: You can refrigerate the German Chocolate Pecan Pound Cake for up to 1 week. Make sure it’s covered to prevent it from drying out or absorbing other odors. Freezer: For longer storage, wrap slices tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving for the best texture. Reheating: Enjoy leftovers warmed in the microwave for about 15-20 seconds. This brings back its delightful moistness and enhances the rich chocolate flavors. Expert Tips for German Chocolate Pecan Pound Cake Room Temperature Ingredients: Ensure all your ingredients, especially butter and eggs, are at room temperature for smoother batter integration. This helps achieve a tender cake. Prevent Overmixing: Be cautious not to overmix the batter once you add the dry ingredients. Overmixing can lead to a dense texture instead of the desired moist crumb. Grease the Pan Well: Properly grease your bundt pan to prevent the German Chocolate Pecan Pound Cake from sticking. Consider using a combination of butter and flour or a non-stick spray for best results. Check Baking Time: Keep an eye on the baking time and start checking for doneness at the 60-minute mark. The toothpick should come out clean for the perfect bake. Add Flavor Enhancers: For an extra layer of flavor, consider folding in a tablespoon of espresso powder with the melted chocolate, enhancing the cake’s rich chocolate taste. Make Ahead Options This German Chocolate Pecan Pound Cake is an excellent choice for meal prep as it can be made ahead to save you time during busy weeks! You can prepare the batter up to 24 hours in advance by mixing it and storing it in the refrigerator; just be sure to tightly cover the bowl to maintain freshness. Alternatively, you can bake the cake and let it cool completely, then wrap it in plastic wrap or foil and refrigerate for up to 3 days. When you’re ready to serve, if you’ve pre-baked the cake, simply bring it to room temperature and drizzle it with your favorite chocolate or caramel sauce for a delightful finish. This way, you can enjoy a homemade dessert that’s just as delicious, even on the busiest of days! What to Serve with German Chocolate Pecan Pound Cake When it comes to creating the perfect meal, the right pairings can take your dessert experience to the next level, elevating flavors and textures beautifully. Creamy Vanilla Ice Cream: This classic pairing adds a refreshing contrast, balancing the richness of the cake with a cool, creamy touch. Rich Chocolate Sauce: A drizzle of warm chocolate sauce enhances the cake’s chocolate flavor, creating a decadent dessert experience that’s hard to resist. Fresh Berries: Juicy strawberries or tart raspberries add a burst of freshness and acidity, cutting through the cake’s rich flavors while adding a vibrant color contrast. Roasted Nuts: A sprinkle of toasted pecans or almonds on top enhances the nutty flavors, giving an extra crunchy element that mirrors the cake’s texture. Whipped Coconut Cream: For those looking for a dairy-free option, this light and airy topping adds a tropical twist while beautifully complementing the chocolate. Espresso: Serve a shot of espresso alongside your slice; its bold flavor pairs wonderfully with the cake’s sweetness and adds a delightful warmth to the experience. Chocolate Chip Cookies: Create a dessert platter by serving a few homemade chocolate chip cookies alongside the cake. The combination of textures is delightful! Chai Tea: This aromatic tea adds an exotic flavor that complements the cake’s rich chocolate perfectly, turning dessert into a comforting experience. Caramel Sauce: Drizzling warm caramel sauce over the cake adds a sweet, buttery layer that enhances the overall indulgence of this delightful dessert. German Chocolate Pecan Pound Cake Recipe FAQs What type of butter should I use for this cake? I recommend using unsalted butter for the German Chocolate Pecan Pound Cake, as it allows you to control the saltiness of your cake. Ensure it’s at room temperature for easy creaming; this will create a light and fluffy batter. Using cold butter can lead to a dense texture, so take it out of the refrigerator ahead of time! How do I store the German Chocolate Pecan Pound Cake? Store your cake in an airtight container at room temperature for up to 3 days to maintain its moisture and freshness. If you prefer longer storage, refrigerate it for up to a week, ensuring it’s covered to prevent drying out. When you’re ready to savor it again, simply let it come to room temperature, or warm it slightly in the microwave for the best flavor. Can I freeze the German Chocolate Pecan Pound Cake? Absolutely! For longer storage, wrap slices tightly in plastic wrap and then in aluminum foil to prevent freezer burn. You can freeze portions for up to 3 months. When the craving strikes, thaw them in the refrigerator overnight for optimal texture before serving. What should I do if the cake sticks to the bundt pan? Prevention is key! Be sure to grease the bundt pan thoroughly with butter and a light dusting of flour before pouring in the batter. If it does stick despite your efforts, gently run a knife around the edges to loosen the cake. You can also place the pan in warm water for a few seconds to help release it. Can I make a gluten-free version of this cake? Yes! You can easily make a gluten-free German Chocolate Pecan Pound Cake by substituting the all-purpose flour with a gluten-free flour blend that contains xanthan gum, which helps bind the ingredients together. Just make sure to follow the instructions carefully, and your cake will be just as delicious. Are there any dietary considerations to keep in mind? For those with nut allergies, you can either omit the chopped pecans entirely or substitute them with seeds or chocolate chips. Additionally, if you’re looking for dairy-free options, replace the buttermilk with a non-dairy milk mixed with vinegar, and use plant-based butter instead of regular butter. This way, you can enjoy this treat without any worries! Indulgent German Chocolate Pecan Pound Cake You'll Love This German Chocolate Pecan Pound Cake is a rich, moist dessert perfect for any occasion, allowing for gluten-free or dairy-free adaptations. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 1 hour hr 10 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 40 minutes mins Servings: 12 slicesCourse: DessertCuisine: GermanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Batter Ingredients1 cup Unsalted Butter At room temperature2 cups Granulated Sugar4 large Eggs At room temperature2 teaspoons Vanilla Extract2 cups All-Purpose Flour Can substitute with gluten-free blend1 teaspoon Baking Powder1 teaspoon Baking Soda1/2 teaspoon Salt1 cup Buttermilk Or non-dairy milk with vinegar8 ounces German Chocolate Melted1 cup Chopped Pecans Can be replaced with walnuts or omittedOptional Toppings1 cup Whipped Cream1 cup Ice Cream1/2 cup Chocolate or Caramel Sauce Equipment Bundt panElectric mixermixing bowlsSpatulasifter Method PreparationGather all ingredients and preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with butter or non-stick spray.Mix Wet IngredientsCream together 1 cup of softened unsalted butter and 2 cups of granulated sugar using an electric mixer on medium speed for about 3-5 minutes.Incorporate EggsAdd four large eggs one at a time, mixing well after each addition. Stir in 2 teaspoons of vanilla extract.Combine Dry IngredientsSift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.Mix Wet and DryGradually add the dry ingredients to the wet mixture, alternating with 1 cup of buttermilk; mix until just combined.Fold in Chocolate and NutsGently fold in 8 ounces of melted German chocolate and 1 cup of chopped pecans.BakePour the batter into the prepared bundt pan and bake for 60-70 minutes. Check for doneness with a toothpick.CoolingAllow the cake to cool in the bundt pan for about 10 minutes, then invert onto a wire rack to cool completely. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 250mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg NotesEnsure all ingredients are at room temperature for best results. Alternately, consider folding in a tablespoon of espresso powder with the melted chocolate for enhanced flavor. Tried this recipe?Let us know how it was!
