Mouthwatering German Chocolate Pecan Pound Cake Recipe

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🇩🇪 Mouthwatering German Chocolate Pecan Pound Cake Recipe
Rich, Buttery, Toasty, and Absolutely Irresistible

🍰 Introduction:

If you’re craving a show-stopping dessert that delivers deep chocolate flavor, rich buttery texture, and that irresistible nutty-coconut crunch — look no further than this German Chocolate Pecan Pound Cake. Inspired by the traditional German chocolate cake, this pound cake version is denser, moister, and perfect for slicing, gifting, or indulging with your favorite coffee.

Contrary to its name, German Chocolate Cake isn’t actually from Germany. The name comes from Samuel German, an English-American who developed a type of dark baking chocolate for Baker’s Chocolate Company in 1852. This cake celebrates his creation and combines American baking heritage with indulgent ingredients.

🧾 Ingredients:

For the Pound Cake:

  • 1 cup unsalted butter (room temperature)
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract (optional)
  • 1 cup sour cream
  • ½ cup buttermilk
  • 2 ½ cups all-purpose flour
  • ½ cup cocoa powder (preferably Dutch-processed)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped pecans (toasted)

For the German Chocolate Topping:

  • ½ cup evaporated milk
  • ½ cup granulated sugar
  • 3 egg yolks
  • ¼ cup unsalted butter
  • 1 tsp vanilla extract
  • 1 cup shredded sweetened coconut
  • ¾ cup chopped toasted pecans

👨‍🍳 Instructions:

🔸 Step 1: Prepare the Cake Batter

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan or tube pan.
  2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 3–5 minutes).
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extract.
  4. In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
  5. Alternate adding dry ingredients and sour cream/buttermilk to the creamed mixture, beginning and ending with dry. Mix just until incorporated.
  6. Fold in chocolate chips and toasted pecans.

🔸 Step 2: Bake

  1. Pour the batter into the prepared pan. Tap to release air bubbles.
  2. Bake for 60–70 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  3. Let cool in pan for 15–20 minutes before inverting onto a wire rack to cool completely.

🔸 Step 3: Make the German Chocolate Topping

  1. In a saucepan, whisk together evaporated milk, sugar, egg yolks, and butter over medium heat.
  2. Cook, stirring constantly, until thickened (about 8–10 minutes). Remove from heat.
  3. Stir in vanilla, shredded coconut, and toasted pecans. Let cool to room temperature.

🔸 Step 4: Assemble

  1. Spoon or spread the coconut-pecan topping generously over the cooled pound cake.
  2. Garnish with extra pecans, drizzle with melted chocolate if desired.

📜 Formation & Presentation Tips:

  • Bake in a Bundt pan for dramatic shape and easy slicing.
  • Decorate with chocolate drizzle and toasted coconut flakes for an elegant finish.
  • Serve slightly warm with vanilla ice cream or cold with whipped cream for contrast.

📖 History & Background:

The German Chocolate Cake was first made famous in 1957 when a Texas homemaker’s recipe appeared in the Dallas Morning News, using Baker’s German’s Sweet Chocolate. Since then, the rich frosting of coconut and pecans has become iconic in American baking. This pound cake version is a denser twist on the original, perfect for lovers of bold textures and flavors.

💪 Benefits:

  • Pecans provide heart-healthy fats and protein.
  • Coconut offers fiber and minerals like manganese.
  • Dark chocolate is rich in antioxidants.
  • Sour cream and buttermilk keep the cake moist and tender.

❤️ Lovers of This Recipe Say:

“It’s like the best parts of a German chocolate cake packed into every slice!” – Sarah M.
“My husband said this was the best cake I’ve ever made.” – Joanne T.
“I made this for a holiday potluck, and everyone demanded the recipe!” – Khalid H.

🍽️ Nutrition (Per Slice – Approximate):

  • Calories: 420
  • Fat: 24g
  • Carbohydrates: 48g
  • Sugar: 30g
  • Protein: 6g
  • Fiber: 3g

🔁 Method Variations:

  • Substitute almond flour for a portion of the flour for a nuttier texture.
  • Add a layer of cream cheese swirl inside the cake for extra richness.
  • Use dark chocolate chunks for deeper chocolate flavor.
  • Turn into mini Bundt cakes or loaf cakes for individual servings.

🎯 Conclusion:

This German Chocolate Pecan Pound Cake isn’t just a dessert—it’s a centerpiece. A celebration of deep, nostalgic flavors combined with a rich, modern twist. Whether you’re baking for a birthday, holiday, or cozy Sunday, this cake will steal the spotlight.

💕 For the Cake Lovers:

This cake is for you if you adore:

  • Rich, dense, buttery cakes
  • That unbeatable chocolate-pecan-coconut combo
  • Impressing everyone at the table
  • A dessert that keeps well and gets better the next day

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