Get ready to fall head over heels for this German Chocolate Pecan Pound Cake – Rich, Moist & Irresistible Recipe that promises a perfect balance of luscious chocolate, crunchy pecans, and a buttery, melt-in-your-mouth crumb. This cake isn’t just another dessert; it’s a celebration of flavor and texture, combining the deep sweetness of German chocolate with the toasty goodness of pecans and coconut in every single bite. Whether you’re crafting it for a special occasion or simply craving a decadent treat, this cake delivers comfort and indulgence effortlessly.
Ingredients You’ll Need
Each ingredient plays a crucial role in creating that signature richness and moist texture that makes this cake unforgettable. From the creamy butter to the tangy buttermilk, every component works in harmony to develop depth, moisture, and that irresistible crumb.
- All-purpose flour: Provides the perfect structure without weighing down the cake.
- Baking powder: Helps the cake rise beautifully for a tender crumb.
- Salt: Enhances all the sweet and nutty flavors.
- Unsalted butter, softened: The base for a rich, moist texture and creamy mouthfeel.
- Granulated sugar: Sweetens and helps create a tender crumb.
- Large eggs, room temperature: Bind the ingredients and add richness.
- Vanilla extract: Deepens the flavor and rounds out the sweetness.
- Buttermilk: Adds moisture and subtle tang, keeping the cake delightfully soft.
- German sweet chocolate, chopped: Infuses the cake with that classic chocolate flavor that’s uniquely German.
- Chopped pecans: Offer a satisfying crunch and nutty depth.
- Shredded coconut: Adds texture and tropical hints that pair beautifully with chocolate.
- Brown sugar: Gives the topping a caramel-like richness.
- Heavy cream: Creates a luscious, creamy topping that ties all elements together.
How to Make German Chocolate Pecan Pound Cake – Rich, Moist & Irresistible Recipe
Step 1: Prep and Mix Dry Ingredients
Begin by preheating your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it well and lining with parchment paper for easy removal. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This blend ensures a perfectly leveled rise and a tender crumb.
Step 2: Cream Butter and Sugar
In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until light and fluffy. This step is crucial because it introduces air, which helps your pound cake stay airy and moist instead of dense.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract. This gradual process keeps the batter smooth and prevents it from curdling.
Step 4: Combine Dry and Wet Ingredients
Gradually add your dry flour mixture to the wet ingredients alternately with the buttermilk, starting and ending with the flour mixture. This technique helps maintain the cake’s fluffy texture while keeping it incredibly moist.
Step 5: Fold in the German Chocolate
Gently fold the chopped German sweet chocolate into the batter. These delightful chocolate pieces will melt during baking, infusing every forkful with rich, gooey pockets of flavor you don’t want to miss.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and level the top with a spatula. Bake for 55 to 65 minutes, keeping an eye on the cake in the final minutes. A toothpick inserted in the center should come out clean when it’s perfectly baked.
Step 7: Prepare the Pecan-Coconut Topping
While the cake is in the oven, whisk together pecans, shredded coconut, brown sugar, and heavy cream in a small saucepan over medium heat. Stir continuously until the mixture is warm and slightly thickened. This topping will add a wonderful sticky crunch after baking.
Step 8: Finish and Serve
Once the cake has cooled slightly, carefully remove it from the pan. Spoon the warm pecan-coconut topping generously over the loaf. Serve it warm or at room temperature for maximum indulgence.
How to Serve German Chocolate Pecan Pound Cake – Rich, Moist & Irresistible Recipe
Garnishes
Elevate your serving presentation by sprinkling extra toasted pecans or drizzling some melted German chocolate over the top. These add a beautiful shimmer and extra dimension of flavor and texture that guests will love.
Side Dishes
Pair this cake with a scoop of vanilla bean ice cream, a dollop of freshly whipped cream, or even a cup of strong coffee or rich hot chocolate. The creamy and slightly bitter companions balance the sweetness perfectly.
Creative Ways to Present
For a special occasion, slice the cake into individual servings and plate with fresh berries and mint leaves. You can also layer slices with additional whipped coconut cream for a unique dessert twist.
Make Ahead and Storage
Storing Leftovers
Keep your German Chocolate Pecan Pound Cake in an airtight container at room temperature for up to three days to maintain its moist texture and rich flavors. It’s perfect for nibbling on throughout the week!
Freezing
Wrap the cake tightly in plastic wrap and then in foil before freezing. It will keep for up to two months. When you’re ready to enjoy it, thaw overnight in the refrigerator for the best results.
Reheating
If you prefer your cake warm, simply microwave individual slices for 15 to 20 seconds or heat gently in a low oven for about 10 minutes. Warm cake brings out that luscious chocolate melt perfectly.
FAQs
Can I use regular chocolate instead of German sweet chocolate?
While regular chocolate can work in a pinch, German sweet chocolate provides a unique, rich flavor and texture that’s essential for capturing the authentic essence of this cake. It’s worth seeking out if you can!
Is there a way to make this cake dairy-free?
You can substitute the butter with a vegan butter alternative and replace buttermilk with a mixture of plant-based milk and a tablespoon of vinegar. The heavy cream in the topping can be swapped with coconut cream for a delicious dairy-free version.
Can I make this cake without pecans?
Yes, though pecans are a key flavor and texture component, you can omit them or substitute with other nuts like walnuts or almonds. Just toast them lightly for the best taste.
How long will the cake stay moist?
If stored properly at room temperature in an airtight container, the cake stays moist and delicious for up to 3 days. After that, refrigeration or freezing is best to maintain texture and freshness.
Can I turn this into cupcakes?
Absolutely! Use muffin tins lined with paper cups and reduce the bake time to around 20-25 minutes, checking with a toothpick for doneness. The topping can be spooned on as a delicious finishing touch after baking.
Final Thoughts
This German Chocolate Pecan Pound Cake – Rich, Moist & Irresistible Recipe is truly a joy to bake and even more delightful to share. Its perfect balance of flavors and textures makes it a true crowd-pleaser anytime you want to impress or simply enjoy a slice of comfort. Trust me, once you try it, this cake will earn a special spot in your dessert repertoire. Go ahead, treat yourself – you deserve it!
Print
Honey Balsamic Chuck Roast Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Mouth-Watering German Chocolate Pecan Pound Cake is a rich and moist dessert combining the classic flavors of German sweet chocolate, crunchy pecans, and shredded coconut. It features a tender pound cake base topped with a luscious coconut-pecan topping, making it an irresistible treat perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Chocolate and Toppings
- 4 ounces German sweet chocolate, chopped
- 1 cup chopped pecans
- 1/2 cup shredded coconut
- 1/4 cup brown sugar
- 1/4 cup heavy cream
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, cream the softened butter with the granulated sugar until light and fluffy, which should take about 3-4 minutes with an electric mixer.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture alternately with the buttermilk to the creamed mixture, starting and ending with the flour mixture. Mix gently after each addition to maintain batter consistency.
- Fold in Chocolate: Gently fold the chopped German sweet chocolate into the batter, evenly distributing it without overmixing.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Topping: While the cake bakes, combine the chopped pecans, shredded coconut, brown sugar, and heavy cream in a small saucepan over medium heat. Stir frequently until the mixture is warm and slightly thickened, then remove from heat.
- Cool and Top Cake: Allow the cake to cool slightly in the pan, then carefully remove it. Spoon the warm pecan-coconut topping over the cake evenly before serving.
Notes
- For extra indulgence, drizzle the cake with melted German sweet chocolate or sprinkle additional toasted pecans on top.
- Store the cake in an airtight container at room temperature for up to 3 days to maintain freshness.
