German Chocolate Pecan Pound Cake
This rich and moist German Chocolate Pecan Pound Cake envelops you in warmth with its delightful sweetness and crunchy pecans, making it perfect for family gatherings.
Ingredients
For the cake
- 1 cup unsalted butter, softened 2 sticks
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pecans, toasted and chopped
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt or tube pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy—about 4-5 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the butter mixture, alternating with buttermilk. Mix until smooth, then stir in the vanilla extract.
- Fold in the chopped pecans gently, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
For added moisture: Substitute yogurt for buttermilk if needed. Pecans can be replaced with walnuts or almonds. Keep an eye on the baking time to avoid overbaking, and mix the wet and dry ingredients just until incorporated to maintain a tender cake. Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for 3 months. Reheat in the microwave for 10-15 seconds to revive the moist texture.