German Chocolate Pecan Pound Cake

Are you ready to indulge in a dessert that combines the rich flavors of German chocolate, the nutty crunch of pecans, and the buttery goodness of a pound cake? Introducing the German Chocolate Pecan Pound Cake – a mouthwatering treat that’s perfect for any occasion. This cake brings together the best elements of traditional German Chocolate Cake and classic pound cake, resulting in a decadent, moist, and utterly delicious dessert. In this article, we’ll guide you through the entire process of making this delightful cake, from preparing the ingredients to serving it with style. Let’s dive into the world of German Chocolate Pecan Pound Cake and discover how to make it your new favorite dessert!

Introduction and Overview

What Is German Chocolate Pecan Pound Cake?

So, what exactly is German Chocolate Pecan Pound Cake? Imagine a classic pound cake infused with the rich flavors of German chocolate and the added crunch of pecans. This cake is dense, moist, and loaded with flavor, making it a perfect treat for chocolate lovers and cake enthusiasts alike.

Unlike traditional German Chocolate Cake, which features layers of chocolate cake with coconut-pecan frosting, this pound cake incorporates those flavors into a single, cohesive dessert. The pecans add a delightful crunch and nuttiness, complementing the rich chocolate perfectly. Whether you’re enjoying it with a cup of coffee or serving it at a special event, German Chocolate Pecan Pound Cake is sure to impress.

In the following sections, we’ll explore the essential ingredients and preparation steps needed to create this delicious cake. Stay tuned to learn how to choose the best ingredients and prepare your German Chocolate Pecan Pound Cake to perfection!

Ingredients and Preparation

Ingredients Needed

To make the perfect German Chocolate Pecan Pound Cake, you’ll need the following ingredients:

• For the Cake:
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 4 ounces German chocolate, melted
  • 1 cup chopped pecans
• For the Frosting:
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans

These ingredients come together to create a rich and moist cake with a delicious frosting that adds both flavor and texture.

Preparing the Cake Batter

First, let’s prepare the cake batter. Start by preheating your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or two 9×5 inch loaf pans.

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures that the dry ingredients are well combined.

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This process usually takes about 3-5 minutes and is crucial for incorporating air into the batter, resulting in a lighter cake.

Add the eggs one at a time, beating well after each addition. This step ensures that the eggs are thoroughly mixed into the batter, which helps create a smooth and cohesive texture.

Next, add the vanilla extract and melted German chocolate, mixing until fully incorporated. The chocolate adds a rich flavor and beautiful color to the cake.

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and buttermilk. Begin and end with the dry ingredients. Mix just until combined, being careful not to overmix.

Finally, fold in the chopped pecans gently. This step ensures that the nuts are evenly distributed throughout the batter, adding a delightful crunch to every bite of your German Chocolate Pecan Pound Cake.

By carefully following these steps, you’ll create a smooth, rich batter that’s ready for baking. The combination of chocolate, pecans, and a creamy batter makes this cake truly irresistible.

Assembling and Baking

Assembling the Pound Cake

With your batter prepared, it’s time to assemble your German Chocolate Pecan Pound Cake. Pour the batter into the greased and floured Bundt pan or loaf pans, spreading it evenly. Use a spatula to smooth the top and ensure the batter is level. This step helps the cake bake evenly and prevents it from rising unevenly.

To eliminate air bubbles, gently tap the pans on the counter a few times. This simple action ensures a denser and more cohesive cake texture.

Baking the Pound Cake

Preheat your oven to 325°F (160°C) if you haven’t already. Place the cake in the center of the oven and bake for about 70-80 minutes if using a Bundt pan, or 55-65 minutes if using loaf pans. The key is to bake until a toothpick inserted into the center comes out clean or with a few moist crumbs.

While baking, avoid opening the oven door frequently, as this can cause the cake to sink. Once the cake is done, remove it from the oven and let it cool in the pan for about 15 minutes. This cooling period allows the cake to firm up slightly, making it easier to remove from the pan.

After 15 minutes, carefully invert the cake onto a wire rack to cool completely. This cooling step is crucial for setting the cake’s structure and ensuring it doesn’t crumble when sliced.

By following these baking and cooling instructions, you’ll achieve a perfectly baked German Chocolate Pecan Pound Cake with a rich, moist texture. The combination of careful assembly and proper baking techniques guarantees a delicious and visually appealing cake every time.

Cooling and Frosting

Cooling the Pound Cake

Once your German Chocolate Pecan Pound Cake is out of the oven, allow it to cool in the pan for about 15 minutes. This brief cooling period helps the cake firm up slightly, making it easier to handle. Afterward, carefully invert the cake onto a wire rack to cool completely. Cooling the cake thoroughly ensures that the frosting will adhere well and not melt upon contact.

Proper cooling is essential to maintain the cake’s structure and texture. Rushing this process can cause the cake to break or become too soft, affecting the final presentation and taste.

Frosting the Pound Cake

Now, let’s move on to the frosting. In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until the mixture thickens and turns golden brown, about 12-15 minutes. Be sure to stir continuously to prevent the mixture from burning or curdling.

Once thickened, remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Mix well until all the ingredients are evenly distributed. Let the frosting cool slightly before spreading it on the cake.

Spread the frosting over the top and sides of the cooled pound cake, using a spatula to create an even layer. The coconut and pecans in the frosting add both texture and flavor, complementing the rich chocolate cake beautifully.

For an extra touch, sprinkle some additional chopped pecans or a light dusting of shredded coconut on top. This not only enhances the presentation but also adds a delightful crunch with each bite.

By following these frosting steps, you’ll ensure your German Chocolate Pecan Pound Cake is beautifully decorated and ready to impress. The combination of a moist, rich cake with a creamy, nutty frosting makes this dessert irresistible. Enjoy the process and the delicious results!