German Chocolate Pecan Pound Cake

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Introduction

This German Chocolate Pecan Pound Cake combines the rich flavors of traditional German chocolate cake with the dense, buttery goodness of a pound cake. With chopped pecans and a decadent coconut-pecan frosting, this cake is packed with texture and sweetness. Whether you’re celebrating a special occasion or simply treating yourself to a luxurious dessert, this pound cake will satisfy every chocolate lover’s cravings.

Ingredients Quantity

For the Cake

  • All-purpose flour: 2 ½ cups (315g)
  • Unsweetened cocoa powder: ½ cup (50g)
  • Baking powder: 1 teaspoon
  • Baking soda: ½ teaspoon
  • Salt: ½ teaspoon
  • Unsalted butter: 1 cup (225g), softened
  • Granulated sugar: 2 cups (400g)
  • Brown sugar: ½ cup (100g), packed
  • Large eggs: 4
  • Buttermilk: 1 cup (240ml)
  • Vanilla extract: 2 teaspoons
  • Chopped pecans: 1 cup (120g), toasted
  • Semi-sweet chocolate chips: 1 cup (175g), optional

For the Coconut-Pecan Frosting

  • Evaporated milk: 1 cup (240ml)
  • Granulated sugar: 1 cup (200g)
  • Egg yolks: 3, lightly beaten
  • Unsalted butter: ½ cup (115g)
  • Vanilla extract: 1 teaspoon
  • Shredded coconut: 1 ½ cups (150g), sweetened
  • Chopped pecans: 1 cup (120g), toasted

Instructions

1. Preheat the Oven

  • Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or tube pan.

2. Prepare the Dry Ingredients

  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

3. Cream Butter and Sugars

  • In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.

4. Add Eggs and Vanilla

  • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Combine Wet and Dry Ingredients

  • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.

6. Fold in Pecans and Chocolate Chips

  • Gently fold in the toasted pecans and chocolate chips (if using) until evenly distributed in the batter.

7. Bake the Cake

  • Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 55-65 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 wire rack to cool completely.

8. Prepare the Coconut-Pecan Frosting

  • In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden, about 10-12 minutes.
  • Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool until it reaches a spreadable consistency.

9. Frost the Cake

  • Once the cake has cooled, generously spread the coconut-pecan frosting over the top of the pound cake. Let the frosting set before slicing.

Tips for Success

  • Toasting Pecans: Toast the pecans before adding them to the batter and frosting to enhance their flavor.
  • Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and letting it sit for 5 minutes.

Recommendations

  • Serving Suggestions: Serve slices of this pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Enjoy this rich and decadent German Chocolate Pecan Pound Cake—a perfect blend of chocolatey goodness, toasted pecans, and creamy coconut frosting! 🍫🌰🍰

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