German Chocolate Pecan Pound Cake

This German Chocolate Pecan Pound Cake is a delicious and decadent dessert that combines rich chocolate, crunchy pecans, and a moist, tender crumb. Topped with a luscious glaze, it’s perfect for any occasion!

German Chocolate Pecan Pound Cake Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup sour cream
• 1 cup chopped pecans
• 1 cup shredded German chocolate

For the Glaze:

• 1 cup powdered sugar
• 1/4 cup milk
• 1 tablespoon light corn syrup
• 1/2 teaspoon vanilla extract

German Chocolate Pecan Pound Cake Directions

Step 1: Preheat Oven

1. Preheat oven to 350°F (180°C). Grease and flour a pound cake pan.

Step 2: Make the Cake Batter

2. Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs: Add eggs, one at a time, beating well after each addition.
4. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Mix wet and dry ingredients: Gradually add dry ingredients to the wet mixture, alternating with buttermilk and sour cream. Begin and end with the dry ingredients.
6. Fold in pecans and chocolate: Gently fold in chopped pecans and shredded German chocolate until evenly distributed.

Step 3: Bake the Cake

7. Pour batter into pan: Pour the batter into the prepared pound cake pan and spread evenly.
8. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 4: Cool the Cake

9. Cool in the pan: Allow the cake to cool in the pan for 10 minutes.
10. Transfer to wire rack: Transfer the cake to a wire rack to cool completely.

Step 5: Make the Glaze

11. Prepare glaze: In a small saucepan, combine powdered sugar, milk, corn syrup, and vanilla extract. Cook over low heat, stirring constantly, until the glaze is smooth and slightly thickened.

Step 6: Glaze the Cake

12. Pour glaze over cake: Pour the glaze over the cooled cake, allowing it to drip down the sides.

Step 7: Serve

13. Slice and serve: Slice and serve your mouth-watering German Chocolate Pecan Pound Cake.

Tips for the Best Pound Cake

• Room Temperature Ingredients: Ensure all your ingredients are at room temperature before you start for the best results.
• Proper Mixing: Cream the butter and sugar until light and fluffy to incorporate air and create a tender crumb.
• Do Not Overmix: When adding the dry ingredients, mix just until combined to avoid a dense cake.
• Cool Completely: Make sure the cake is completely cool before adding the glaze to prevent it from melting off.

FAQ

Can I use other types of nuts?

• Yes, you can substitute pecans with walnuts or almonds if you prefer.

How should I store this cake?

• Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Can I freeze this cake?

• Absolutely! Wrap the cake tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw at room temperature before serving.

What if I don’t have buttermilk?

• Make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.