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–+ servings
decadent pecan chocolate cake

German Chocolate Pecan Pound Cake

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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Resting Time 10 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

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

Instructions
 

  • Preheat your oven to 325°F (165°C) and grease the Bundt pan.
  • In a mixing bowl, cream the butter and sugar until light and fluffy using an electric mixer.
  • Add the eggs one at a time, beating well after each addition.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the 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 using a spatula.
  • Pour the batter into the prepared Bundt pan and smooth the top.
  • Bake in the preheated oven for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack.

Notes

For enhanced flavor, toast the pecans lightly before folding them into the batter. This cake can be stored at room temperature in an airtight container for up to 3 days. If desired, drizzle with chocolate glaze or serve with a scoop of vanilla ice cream for an extra decadent dessert.
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