German Chocolate Pecan Pound Cake

As you initiate the journey of creating a German Chocolate Pecan Pound Cake, you’ll find yourself balancing precision with artistry.

Imagine the aroma of melted chocolate, harmonizing with the nutty richness of toasted pecans.

Precise measurements are essential, from the 1 cup of buttermilk ensuring a dense crumb to the 1 cup of finely chopped pecans offering delightful texture.

Intrigued by how these elements transform into a moist, flavorful masterpiece? Keep exploring to discover more.

Kitchen Tools Required

• 1 Bundt pan
• Electric mixer
• Mixing bowl
• Spatula
• Cooling rack

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 4 ounces German sweet chocolate, melted
• 1 cup pecans, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking the German Chocolate Pecan Pound Cake, you can follow this timeline:

Timeline for German Chocolate Pecan Pound Cake

1. Preparation (20 minutes)
   • 0:00 – 5:00: Preheat oven to 325°F (165°C) and grease the Bundt pan.
   • 5:00 – 10:00: Cream the butter and sugar until light and fluffy using an electric mixer.
   • 10:00 – 13:00: Add the eggs one at a time, beating well after each addition.
   • 13:00 – 15:00: Whisk together the flour, baking powder, and salt in a separate bowl.
   • 15:00 – 18:00: Gradually add the dry mixture to the creamed mixture, alternating with buttermilk, beginning and ending with the flour mixture.
   • 18:00 – 19:00: Mix in the vanilla extract and melted German sweet chocolate until fully combined.
   • 19:00 – 20:00: Fold in the chopped pecans using a spatula and pour the batter into the prepared Bundt pan.
2. Cooking (1 hour 20 minutes)
   • 20:00 – 1:40:00: Bake in the preheated oven. Use this time to clean up the kitchen, prepare any desired toppings, or relax.
3. Resting (10 minutes)
   • 1:40:00 – 1:50:00: Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack.

Recipe

Indulge in the rich and decadent flavors of a German Chocolate Pecan Pound Cake, a delightful twist on the classic dessert.

This cake combines the sweetness of German chocolate with the nutty crunch of pecans, all enveloped in a moist and tender pound cake.

Perfect for special occasions or simply to satisfy a sweet tooth, this dessert is sure to impress your guests with its luscious texture and delightful flavor profile.

This American cuisine favorite is relatively simple to prepare, requiring just a few basic ingredients and some patience as it bakes to perfection.

With a prep time of only 20 minutes and a cook time of 1 hour and 20 minutes, you’ll find that this cake is well worth the wait.

The end result is a beautifully golden-brown cake with a rich chocolate aroma that fills your kitchen as it bakes.

Serve it up for a dessert course that’s guaranteed to be a crowd-pleaser.

To create this delightful German Chocolate Pecan Pound Cake, start by preheating your oven to 325°F (165°C) and greasing a Bundt pan.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer.

Add eggs one at a time, ensuring each one is well incorporated.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add this dry mixture to the creamed mixture, alternating with buttermilk, beginning and ending with the flour mixture.

Mix in the vanilla extract and melted German sweet chocolate until fully combined.

Fold in the chopped pecans with a spatula, then pour the batter into the prepared Bundt pan, smoothing the top.

Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack.

For the best results, consider toasting the pecans lightly before folding them into the batter, as this enhances their flavor and adds an extra layer of nuttiness to the cake.

Once baked, the cake can be stored at room temperature in an airtight container for up to three days.

For a truly indulgent treat, drizzle the cake with a chocolate glaze or serve with a scoop of vanilla ice cream.

Enjoy the rich and satisfying taste of this German Chocolate Pecan Pound Cake as a perfect ending to any meal.

Cooking Steps

Begin by preheating your oven to an exact 325°F (165°C) and thoroughly greasing your Bundt pan to guarantee a flawless release.

Cream together one cup of softened unsalted butter with two cups of granulated sugar until the mixture achieves a light, fluffy texture.

Incorporate the eggs one at a time, making sure each is fully blended before whisking your dry ingredients separately and alternating additions with one cup of buttermilk, starting and ending with the dry mix.

Step 1. Preheat Oven and Grease Pan

While your ingredients are being gathered, set your oven to 325°F (165°C) to guarantee it reaches the precise temperature needed for baking.

This careful calibration guarantees your German Chocolate Pecan Pound Cake bakes evenly, achieving that perfect golden-brown crust.

Next, focus on preparing your Bundt pan.

Use a pastry brush to apply a thin, even layer of butter, reaching into every curve and crevice.

This meticulous greasing prevents the cake from sticking, allowing it to release seamlessly once baked.

Follow up with a light dusting of flour, tapping out any excess.

This step is essential for a flawless presentation, ensuring your cake emerges intact, showcasing its intricate design.

You’re now ready to move on to the next steps confidently.

Step 2. Cream Butter and Sugar

Start by creaming the butter and sugar together until the mixture becomes light and fluffy, a process that typically takes about 3 to 5 minutes with an electric mixer set to medium speed.

The transformation is essential for achieving the cake’s desired texture and structure.

Make certain the butter is at room temperature for ideal blending.

Here’s what to look for:

1. Color Change: The mixture turns a pale, creamy hue, indicating proper aeration.
2. Texture: It should appear smooth and homogenous, lacking any visible sugar granules.
3. Volume: Notice a slight increase, a sign that air has been adequately incorporated.

Precision in this step sets the tone for the rest of your baking journey.

Handle with care and attention to detail.

Step 3. Incorporate Eggs Individually

Once your butter and sugar are creamed to perfection, gradually incorporate the eggs, adding them one at a time to guarantee even distribution.

This method guarantees a consistent texture and prevents the batter from curdling.

After each addition, use your electric mixer’s medium speed to blend the egg thoroughly into the mixture.

You’ll observe a silky, smooth batter that binds seamlessly, cradling the ingredients in harmony.

Monitor the consistency closely, confirming each egg is fully integrated before introducing the next.

This deliberate approach allows the emulsion to form correctly, enhancing the cake’s structure.

Maintain precision with each pour, appreciating the transformation.

Your goal is a uniformly rich batter, setting the stage for a perfect pound cake that boasts both airiness and decadent density.

Step 4. Whisk Dry Ingredients Separately

Before combining the wet and dry components, confirm precision by whisking the dry ingredients separately.

This vital step guarantees even distribution, preventing undesirable clumps of baking powder or salt from affecting your cake’s texture.

Use a large mixing bowl to accommodate the whisk’s full sweep and to prevent spillage.

Measure each ingredient with accuracy to maintain the balance of flavors and structure.

Here’s a breakdown of what you’ll need to whisk:

1. 2 cups all-purpose flour – Provides the cake’s foundational structure.
2. 1 teaspoon baking powder – Essential for leavening, giving the cake its rise.
3. 1/2 teaspoon salt – Enhances the overall flavor profile.

Whisk vigorously, combining these elements into a unified mixture—a symphony of dry components ready to meet the wet ingredients.

Step 5. Alternate Dry Mix With Buttermilk

Having whisked the dry ingredients into a harmonious blend, you’ll now incorporate them with the wet components.

Begin by adding one-third of the dry mixture to your creamed butter and sugar.

Use your mixer on low speed for precise integration.

Then, pour in half of the buttermilk, allowing it to meld seamlessly with the batter.

Continue alternating by adding another third of the dry ingredients, followed by the remaining buttermilk, and finishing with the last portion of the flour mixture.

This alternating technique guarantees a smooth, lump-free batter and promotes even distribution of flavors.

Maintain a gentle mixing rhythm to preserve the cake’s tender crumb.

Your result is a velvety, rich batter, ready for the next indulgent step.

Serving Tips

• Chocolate Glaze Drizzle: Add an extra layer of richness by drizzling a smooth chocolate glaze over the top of the cake before serving.
• Vanilla Ice Cream: Serve a slice of cake with a scoop of vanilla ice cream for a creamy contrast to the chocolate and pecans.
• Whipped Cream: Top each serving with a dollop of freshly whipped cream for a light and airy addition.
• Fresh Berries: Accompany the cake with a side of fresh berries for a burst of freshness and color.
• Caramel Sauce: Drizzle warm caramel sauce over the cake for an indulgent and sweet complement to the chocolate flavors.

Storage/Freezing/Reheating

For storage, keep the German Chocolate Pecan Pound Cake in an airtight container at room temperature for up to 3 days to maintain its freshness and texture.

To freeze, wrap the cake tightly in plastic wrap followed by aluminum foil, and store in the freezer for up to 3 months.

Thaw it overnight in the refrigerator before serving.

For reheating, gently warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes to enjoy a fresh taste.

Final Thoughts

As you savor the German Chocolate Pecan Pound Cake, the harmonious blend of rich chocolate, nutty pecans, and buttery pound cake leaves a lasting impression.

This culinary masterpiece embodies the art of balance and precision. Here’s what makes it remarkable:

1. Texture: The cake achieves a moist, dense crumb, thanks to the precise combination of 2 cups of all-purpose flour and 1 cup of buttermilk.
2. Flavor: The 4 ounces of German sweet chocolate deliver an indulgent cocoa essence, perfectly complemented by the toasted pecans.
3. Aroma: The inviting scent of vanilla extract, gently woven into the batter, enhances the overall sensory experience.

Frequently Asked Questions

Can I Substitute the German Sweet Chocolate With Dark Chocolate?

You can substitute German sweet chocolate with dark chocolate, but adjust sugar levels. Use 4 ounces of dark chocolate and increase sugar by 1/4 cup to balance sweetness. This change enhances richness and depth in flavor.

How Can I Make This Cake Gluten-Free?

To make it gluten-free, replace all-purpose flour with a 1:1 gluten-free flour blend. Verify your baking powder is gluten-free. Follow the same steps for mixing and baking, guaranteeing a smooth batter and evenly distributed pecans.

What Is the Origin of German Chocolate Cake?

You might think German Chocolate Cake originates from Germany, but it doesn’t. It owes its name to Samuel German, who developed a type of dark-baking chocolate for Baker’s Chocolate Company. This inspired the renowned cake recipe.

Can I Use a Different Type of Pan Instead of a Bundt Pan?

You can substitute a 9×13-inch baking pan for a Bundt pan, ensuring even batter distribution. Adjust the bake time to 45-50 minutes. Monitor closely for doneness using a toothpick to maintain artistic presentation and precise texture.

Is It Necessary to Use Buttermilk, or Can I Use Regular Milk?

You can substitute regular milk for buttermilk by adding 1 tablespoon of lemon juice or vinegar per cup of milk. This mimics buttermilk’s acidity, maintaining the cake’s tender crumb and enhancing its overall flavor profile.