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German Chocolate Pecan Pound Cake

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This German chocolate pecan pound cake combines the rich, buttery texture of a classic pound cake with the indulgent flavors of German chocolate cake. Swirled with melted chocolate, studded with pecans, and topped with a coconut-pecan frosting, it’s a decadent dessert perfect for any special occasion.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12–14 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup sour cream
  • 4 oz German sweet chocolate, melted and slightly cooled
  • ¾ cup chopped pecans (toasted, if preferred)
  • ½ cup evaporated milk (topping)
  • ½ cup brown sugar, packed (topping)
  • 2 egg yolks (topping)
  • ¼ cup butter (topping)
  • ¾ cup sweetened shredded coconut (topping)
  • ½ cup chopped pecans (topping)
  • ½ teaspoon vanilla extract (topping)

Instructions

  1. Preheat oven to 325°F (165°C). Grease a 10-cup bundt or tube pan generously.
  2. Cream butter and sugar together in a large bowl until light and fluffy.
  3. Beat in eggs one at a time, mixing well after each. Add vanilla.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Alternate adding dry ingredients and sour cream to the butter mixture, starting and ending with flour.
  6. Stir in melted chocolate and fold in pecans.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 60–70 minutes or until a toothpick inserted comes out clean.
  9. Cool in pan for 10–15 minutes, then turn out onto a wire rack.
  10. Topping: In a saucepan, whisk together evaporated milk, brown sugar, egg yolks, and butter over medium heat.
  11. Cook, stirring constantly, for 8–10 minutes until thickened.
  12. Remove from heat and stir in coconut, pecans, and vanilla. Let cool slightly.
  13. Spoon topping over cooled cake before serving.

Notes

  • Add espresso powder to enhance chocolate flavor.
  • Skip topping and dust with powdered sugar for a lighter version.
  • Drizzle with ganache for a fudgier finish.
  • Use semi-sweet chocolate if German chocolate isn’t available.
  • Cake freezes well without topping for up to 2 months.

Nutrition

Find it online: https://allcookedup.com/german-chocolate-pecan-pound-cake/