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German Chocolate Pecan Pound Cake

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.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: German
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup Unsalted Butter At room temperature
  • 2 cups Granulated Sugar
  • 4 large Eggs At room temperature
  • 2 teaspoons Vanilla Extract
  • 2 cups All-Purpose Flour Can substitute with gluten-free blend
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Buttermilk Or non-dairy milk with vinegar
  • 8 ounces German Chocolate Melted
  • 1 cup Chopped Pecans Can be replaced with walnuts or omitted
Optional Toppings
  • 1 cup Whipped Cream
  • 1 cup Ice Cream
  • 1/2 cup Chocolate or Caramel Sauce

Equipment

  • Bundt pan
  • Electric mixer
  • mixing bowls
  • Spatula
  • sifter

Method
 

Preparation
  1. Gather all ingredients and preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with butter or non-stick spray.
Mix Wet Ingredients
  1. Cream 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 Eggs
  1. Add four large eggs one at a time, mixing well after each addition. Stir in 2 teaspoons of vanilla extract.
Combine Dry Ingredients
  1. Sift 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 Dry
  1. Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of buttermilk; mix until just combined.
Fold in Chocolate and Nuts
  1. Gently fold in 8 ounces of melted German chocolate and 1 cup of chopped pecans.
Bake
  1. Pour the batter into the prepared bundt pan and bake for 60-70 minutes. Check for doneness with a toothpick.
Cooling
  1. Allow 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

Notes

Ensure 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.

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