Decadent German Chocolate Pecan Pound Cake Delight

Introduction

Indulge in the rich, buttery goodness of this German Chocolate Pecan Pound Cake, a luxurious dessert infused with the deep flavors of German chocolate, toasted pecans, and sour cream for a moist and tender crumb.

Topped with a silky German chocolate pecan glaze, this cake is a true showstopper for any occasion—whether it’s a special gathering, holiday dessert, or just a treat-yourself moment!

Ingredients

For the Cake:

1 cup unsalted butter, softened

2 cups white sugar

4 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

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

Step 1: Prepare the Bundt Pan & Preheat Oven

Preheat your oven to 325°F (165°C).

Grease and flour a 10-inch bundt pan, ensuring all sides are well coated.

Step 2: Make the Cake Batter

Cream Butter & Sugar

In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy. This helps create a smooth texture.

Add Eggs & Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated.

Stir in vanilla extract for added depth of flavor.

Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Combine Wet & Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing until just combined. This step ensures a moist cake.

Fold in Chocolate & Pecans

Gently fold in the chopped German chocolate and toasted pecans, distributing them evenly throughout the batter.

Step 3: Bake the Cake

Pour the batter into the prepared bundt pan, smoothing the top.

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then remove and transfer it to a wire rack to cool completely.

Step 4: Prepare the German Chocolate Pecan Glaze

Heat the Cream & Melt the Chocolate

In a small saucepan, heat the heavy cream until it just begins to simmer.

Remove from heat and add the chopped German chocolate. Let it sit for a few minutes, then stir until smooth and creamy.

Glaze the Cake

Drizzle the chocolate glaze over the cooled pound cake.

Sprinkle the top with toasted pecans for a crunchy finish.

Serving & Storage Tips

Serving Suggestions:

With Ice Cream – A scoop of vanilla or caramel ice cream enhances the richness.

With Coffee or Tea – A perfect companion for a morning or afternoon treat.

With Berries – Fresh strawberries or raspberries add a refreshing contrast.

Storage Instructions:

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Keeps fresh for up to 5 days (let it come to room temperature before serving).

Freezer: Wrap in plastic wrap and aluminum foil; freeze for up to 3 months.

Reheating:

Microwave individual slices for 10-15 seconds for a warm, melty experience.

Nutritional Information (Per Serving)

Calories: 450 kcal

Servings: 12

Final Thoughts

This Decadent German Chocolate Pecan Pound Cake is a luxurious treat perfect for holidays, celebrations, or simply indulging in a slice of heaven.

The combination of rich German chocolate, crunchy pecans, and silky glaze creates an unforgettable dessert that will have everyone asking for seconds!