If you’re looking for a rich and decadent dessert that beautifully combines the flavors of chocolate and nuts, this Mouth-Watering German Chocolate Pecan Pound Cake is just what you need! This sumptuous pound cake is infused with the classic flavors of German chocolate cake and topped with a luscious pecan coconut frosting, making it the perfect treat for any occasion.
What makes this cake so special is its dense and moist texture, combined with the irresistible sweetness of the coconut pecan topping. This Mouth-Watering German Chocolate Pecan Pound Cake is perfect for birthdays, holidays, or just as a sweet indulgence on a cozy afternoon!
Resume of the Recipe
This Mouth-Watering German Chocolate Pecan Pound Cake features a rich chocolate cake base studded with pecans, topped with a creamy coconut pecan frosting. Ready in about 1 hour (plus cooling time), this cake is a delightful twist on a classic favorite that will impress anyone who tries it!
With straightforward ingredients and easy preparation, you can whip up this scrumptious cake in no time. Let’s dive into this delightful recipe!
Exciting Story:
The first time I made Mouth-Watering German Chocolate Pecan Pound Cake, it was for a family gathering, and I wanted to create something that would bring a smile to everyone’s face. As I melted the chocolate and mixed in the pecans, the rich aroma filled my kitchen, making it impossible to resist sneaking a taste!
Once the cake was baked and the frosting was whipped, it looked absolutely stunning with its glossy topping. The first slice revealed the beautiful layers, and the first bite was pure bliss—the dense chocolate paired perfectly with the sweet, nutty frosting. This Mouth-Watering German Chocolate Pecan Pound Cake has since become a family favorite, perfect for celebrations and special occasions!
Why This Mouth-Watering German Chocolate Pecan Pound Cake?
- Decadently Delicious: The combination of chocolate, pecans, and coconut creates a rich and satisfying flavor experience.
- Classic Twist: This pound cake offers a delightful take on the beloved German chocolate cake.
- Impressive Presentation: The beautiful layers and frosting make this cake a showstopper at any gathering!
How to Make Mouth-Watering German Chocolate Pecan Pound Cake
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined, then fold in the chopped pecans.
- Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Make the Frosting: In a medium saucepan, melt the butter over medium heat. Stir in the sugar and evaporated milk. Cook, stirring constantly, until the mixture comes to a boil. Reduce heat and simmer for about 10 minutes until it thickens slightly. Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract.
- Frost the Cake: Once the cake has cooled completely, drizzle the coconut pecan frosting over the top, allowing it to cascade down the sides.
- Serve and Enjoy: Slice and serve your Mouth-Watering German Chocolate Pecan Pound Cake! It’s best enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips
- Use Fresh Ingredients: Fresh pecans and high-quality cocoa powder will enhance the flavor of your cake.
- Chill the Frosting: Allowing the frosting to cool slightly will help it set better on the cake.
Substitutions and Variations
- Different Nuts: You can substitute pecans with walnuts or almonds for a different flavor.
- Add Chocolate Chips: Consider folding in some chocolate chips into the batter for added chocolatey goodness.
Make a Healthier Version
- Use unsweetened applesauce instead of butter and a sugar substitute for a lighter option.
Closing
And there you have it! This Mouth-Watering German Chocolate Pecan Pound Cake is a deliciously indulgent treat that will impress anyone who tries it. Don’t forget to let us know how your cake turns out, and consider checking out some of our other recipes for more delightful desserts!
Frequently Asked Questions
- How long can I store leftovers?
This cake can be stored in an airtight container at room temperature for up to 5 days. - Can I freeze the cake?
Yes, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. - What can I use instead of buttermilk?
You can use regular milk mixed with a tablespoon of vinegar or lemon juice as a substitute. - Can I make this ahead of time?
Absolutely! The cake can be baked a day in advance and stored until you’re ready to frost and serve. - How do I know when the cake is done?
The cake should be set around the edges, and a toothpick inserted into the center should come out clean. - Can I add other flavors?
Yes! A splash of almond extract in the frosting can add a delightful twist. - What if I want to make it spicier?
A pinch of cayenne pepper in the frosting can give it an interesting kick! - What sides pair well with this cake?
Serve with a scoop of vanilla ice cream or whipped cream for a delightful pairing! - How can I make this more festive?
Consider garnishing with chocolate shavings or fresh berries for a beautiful presentation! - What’s the best way to reheat leftovers?
This cake is best enjoyed at room temperature; it’s not recommended to reheat it. - Can I use flavored extracts in the cake?
Yes! You can use different flavored extracts to enhance the flavor of the cake. - How can I enhance the flavors?
Consider adding a drizzle of chocolate sauce on top for an extra treat.
Mouth-watering German Chocolate Pecan Pound Cake
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
For the Pound Cake:
1 cup 1 unsalted butter, softened
2 cups 2 granulated sugar
4 large 4 eggs
1 teaspoon 1 vanilla extract
2 cups 2 all-purpose flour
1/2 cup 1/2 unsweetened cocoa powder
1 teaspoon 1 baking powder
1/2 teaspoon 1/2 salt
1 cup 1 buttermilk
1 cup 1 chopped pecans
For the Coconut Pecan Frosting:
1 cup 1 sweetened shredded coconut
1 cup 1 chopped pecans
1/2 cup 1/2 unsalted butter
1 cup 1 granulated sugar
1 cup 1 evaporated milk
1 teaspoon 1 vanilla extract
Directions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined, then fold in the chopped pecans.
- Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Make the Frosting: In a medium saucepan, melt the butter over medium heat. Stir in the sugar and evaporated milk. Cook, stirring constantly, until the mixture comes to a boil. Reduce heat and simmer for about 10 minutes until it thickens slightly. Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract.
- Frost the Cake: Once the cake has cooled completely, drizzle the coconut pecan frosting over the top, allowing it to cascade down the sides.
- Serve and Enjoy: Slice and serve your Mouth-Watering German Chocolate Pecan Pound Cake! It’s best enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream.
Follow US on Pinterest
Follow @middleeastsector on Pinterest