This luxurious pound cake blends the buttery richness of a classic Southern-style pound cake with the deep, sweet flavor of German chocolate and the nutty crunch of toasted pecans. The cake is moist and dense, with chopped chocolate and pecans folded into the batter for texture and flavor. It’s finished with a glossy German chocolate glaze and a sprinkle of more toasted pecans, making every bite a decadent experience. Whether served with coffee or as the centerpiece of a dessert table, this cake is pure indulgence.
Ingredients (Serves 10–12):
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sour cream
- 1 cup German chocolate, chopped (such as Baker’s or Ghirardelli)
- 1 cup pecans, chopped and toasted
For the German Chocolate Pecan Glaze:
- 1 cup German chocolate, chopped
- ½ cup heavy cream
- ½ cup pecans, chopped and toasted
Instructions:
1. Preheat and Prep
- Preheat your oven to 325°F (165°C).
- Grease and flour a 10-inch bundt pan thoroughly. This ensures the cake releases cleanly and bakes evenly.
2. Cream the Butter and Sugar
- In a large mixing bowl, cream together the softened butter and sugar using a hand or stand mixer on medium speed.
- Beat until the mixture is light, fluffy, and pale—about 3–5 minutes. This step incorporates air for a tender crumb.
3. Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
4. Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
5. Mix the Batter
- Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream.
- Begin and end with the dry ingredients. Mix just until combined—do not overmix.
6. Fold in Chocolate and Pecans
- Gently fold in the chopped German chocolate and toasted pecans using a spatula.
- The batter will be thick and rich.
7. Bake the Cake
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Make the Glaze:
1. Heat the Cream
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Melt the Chocolate
- Remove from heat and add the chopped German chocolate.
- Let sit for 2–3 minutes, then stir until smooth and glossy.
3. Add Pecans
- Stir in the toasted pecans and let the glaze cool slightly to thicken.
Finish and Serve:
- Once the cake is completely cool, drizzle the warm glaze generously over the top.
- Let the glaze set for 10–15 minutes before slicing.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Tips & Variations:
- Use buttermilk instead of sour cream for a tangier flavor.
- Add coconut to the glaze for a nod to traditional German chocolate cake.
- Make ahead: This cake stores beautifully and can be made a day in advance.
- Freeze: Wrap slices tightly and freeze for up to 3 months.
Why You’ll Love This Cake:
- Rich, buttery pound cake texture
- Deep chocolate flavor with sweet, nutty crunch
- Elegant presentation with glossy glaze
- Perfect for holidays, birthdays, or gifting
- A crowd-pleasing dessert that feels gourmet
Would you like a printable version or a coconut-pecan frosting variation like the classic German chocolate cake?