Description
This classic German Chocolate Pecan Pound Cake is a rich, moist dessert featuring a tender crumb, luscious melted German chocolate, and crunchy chopped pecans. Perfectly baked in a bundt pan, this cake brings together the flavors of buttery sweetness, chocolate indulgence, and nutty texture for an irresistible treat that serves 12.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup German chocolate, melted
- 1 cup chopped pecans
Instructions
- Preheat oven: Preheat your oven to 325°F (163°C) to ensure it reaches the ideal temperature by the time your batter is ready.
- Prepare pan: Grease and flour a bundt pan thoroughly to prevent the cake from sticking and to allow easy release after baking.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light, pale, and fluffy. This process incorporates air, helping the cake rise and creating a tender texture.
- Add eggs: Add the eggs one at a time, beating well after each addition to maintain a smooth, well-emulsified batter.
- Mix in vanilla extract: Stir in the vanilla extract for added depth of flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning agents.
- Alternate adding dry ingredients and buttermilk: Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients to ensure the batter is smooth and well mixed, but be careful not to overmix to maintain a tender crumb.
- Incorporate melted chocolate and pecans: Fold in the melted German chocolate and chopped pecans gently, distributing them evenly throughout the batter without deflating it.
- Pour batter into pan: Transfer the batter into the prepared bundt pan, spreading it evenly.
- Bake: Bake in the preheated oven for 60 to 70 minutes. Test doneness by inserting a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs.
- Cool: Allow the cake to cool in the pan for 10 minutes. Then carefully invert it onto a wire rack to cool completely before slicing.
Notes
- Ensure the butter is softened to room temperature for easy creaming.
- Melt the German chocolate gently to avoid burning and to maintain a smooth consistency.
- You can substitute buttermilk with whole milk plus 1 tablespoon of vinegar or lemon juice if needed.
- Chopped pecans can be toasted lightly to enhance their flavor before adding.
- For best results, avoid overmixing the batter after adding the flour to keep the cake tender.
