German Chocolate Pecan Pound Cake
A rich and moist pound cake combining the deep flavors of chocolate with crunchy pecans, perfect for any occasion.
Ingredients
For the cake
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 2 cups granulated sugar
- 4 large eggs Eggs should be at room temperature.
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk Can use non-dairy milk mixed with vinegar as a substitute.
- 1 cup German chocolate, melted
- 1 cup chopped pecans Can be substituted with walnuts.
Instructions
Preparation
- Begin by gathering all ingredients on your countertop.
- Preheat your oven to 350°F (175°C) and grease your bundt pan.
Mixing Ingredients
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer for about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined.
- Fold in the melted chocolate and chopped pecans gently.
Baking
- Transfer the batter to the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted comes out clean.
Cooling and Serving
- Allow the cake to cool in the bundt pan for about 10 minutes before transferring to a wire rack.
- Once cooled, serve and enjoy your homemade German Chocolate Pecan Pound Cake.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for a week. Can be frozen for up to three months.