Decadent German Chocolate Pecan Pound Cake Delight – A Rich and Nutty Classic
Introduction: A Show-Stopping Dessert for Every Occasion
If you’re craving a cake that combines deep chocolate flavor with rich buttery texture and the irresistible crunch of toasted pecans, look no further than this German Chocolate Pecan Pound Cake Delight. With its moist crumb, subtle tang from sour cream, and indulgent chocolate pecan glaze, this bundt cake is made to impress.
Whether you’re baking for a holiday dinner, Sunday brunch, or a cozy night in, this pound cake brings warmth, elegance, and just the right amount of decadence.
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Why You’ll Love This Pound Cake
Deep, chocolatey richness from real German chocolate
Buttery, moist texture with tangy sour cream
Toasted pecans add nutty flavor and crunch
Elegant glaze takes it over the top
Perfect for bundt pan lovers and chocolate enthusiasts alike
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Ingredients Breakdown
For the Cake:
1 cup unsalted butter, softened
2 cups white sugar
4 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup sour cream
1 cup German chocolate, chopped
1 cup pecans, chopped and toasted
For the Glaze:
1 cup German chocolate, chopped
½ cup heavy cream
½ cup pecans, chopped and toasted
> Note: Use high-quality chocolate for the best flavor.
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Instructions: How to Make It Step-by-Step
Step 1: Preheat and Prep
Preheat oven to 325°F (165°C).
Grease and flour a 10-inch bundt pan thoroughly.
Step 2: Cream the Butter and Sugar
In a large bowl, cream butter and sugar until light and fluffy (3–5 minutes).
Step 3: Add Eggs and Vanilla
Beat in eggs one at a time, ensuring each is fully incorporated.
Stir in vanilla extract.
Step 4: Combine Dry Ingredients
In another bowl, whisk together flour, baking powder, and salt.
Step 5: Alternate Dry Ingredients and Sour Cream
Gradually add dry ingredients to the wet mixture, alternating with the sour cream.
Mix until just combined—do not overmix.
Step 6: Fold in Chocolate and Pecans
Gently fold in chopped German chocolate and toasted pecans.
Step 7: Bake
Pour batter into the prepared bundt pan.
Smooth the top and bake for 60–70 minutes, or until a toothpick comes out clean.
Step 8: Cool
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Making the Glaze
Step 1: Heat the Cream
In a small saucepan, heat ½ cup heavy cream just until simmering.
Step 2: Melt Chocolate
Remove from heat and add 1 cup chopped German chocolate.
Let sit 2–3 minutes, then stir until smooth.
Step 3: Finish and Glaze
Stir in ½ cup toasted pecans.
Drizzle generously over the cooled cake.
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Expert Tips for Success
Room temperature ingredients help create a smooth batter.
Don’t skip the toasting step for pecans—it enhances their flavor.
Cool completely before glazing to avoid melting the chocolate.
For extra shine, stir 1 tsp of corn syrup into the glaze.
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Variations to Try
1. Chocolate Chip Twist
Add ½ cup mini chocolate chips for extra gooey bites.
2. Coconut Addition
Stir in ½ cup shredded coconut to the batter or sprinkle over the glaze.
3. Salted Caramel Drizzle
Drizzle salted caramel on top of or under the chocolate glaze.
4. Bundt to Loaf Conversion
Divide batter between two greased loaf pans; reduce baking time to 45–50 minutes.
5. Nut-Free Option
Skip the pecans and add chopped dried cherries or chocolate chunks.
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Storage & Make-Ahead Tips
How to Store:
Keep the cake in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days—bring to room temp before serving.
Can I Freeze It?
Yes! Wrap tightly in plastic wrap and foil, then freeze for up to 2 months.
Thaw overnight in the fridge and glaze before serving.
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Nutrition Info (Per Serving – Approximate)
Calories: 450
Fat: 27g
Carbs: 48g
Protein: 6g
Sugar: 33g
> Based on 12 servings per cake.
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FAQs
What is German chocolate?
It’s a type of sweet baking chocolate that originated in the U.S.—named after Samuel German.
Can I use milk chocolate instead?
Yes, but the flavor will be milder. Dark chocolate can also be used for deeper richness.
Do I have to toast the pecans?
It’s highly recommended for best flavor and crunch, but not mandatory.
Can I use Greek yogurt instead of sour cream?
Yes! Use full-fat plain Greek yogurt as a 1:1 substitute.
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Conclusion: A Cake That Celebrates Flavor
This Decadent German Chocolate Pecan Pound Cake is more than a dessert—it’s an experience. With its rich crumb, luxurious glaze, and nutty finish, it’s a memorable cake for any celebration or cozy night in. From its classic roots to creative variations, this pound cake is bound to become a go-to in your recipe box.
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Call to Action
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