Decadent German Chocolate Pecan Pound Cake Delight

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Why You’ll Love This Recipe

There’s so much to adore about Decadent German Chocolate Pecan Pound Cake Delight. Here’s why it’s a must-try:

  1. Rich and Moist : The dense pound cake base is infused with deep chocolate flavor and stays incredibly moist.
  2. Nutty Crunch : Pecans add texture and a buttery richness that pairs perfectly with the chocolate.
  3. Luscious Frosting : The classic German chocolate-inspired coconut-pecan topping takes this cake to the next level.
  4. Customizable : Adjust sweetness levels or add creative touches to suit your taste.
  5. Make-Ahead Friendly : Prepare it ahead of time and store for later—ideal for stress-free entertaining.

Ingredients You’ll Need

The secret to this decadent cake lies in its simple yet indulgent combination of ingredients. Here’s what you’ll need:

For the Cake:

  • 1 cup unsalted butter (softened)
  • 1 ½ cups granulated sugar
  • 4 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk (room temperature)
  • 1 cup chopped pecans (toasted, divided)

For the Coconut-Pecan Frosting:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • ½ cup unsalted butter (cut into pieces)
  • 1 teaspoon vanilla extract
  • 1 ½ cups sweetened shredded coconut
  • 1 cup chopped pecans (toasted)

Step-by-Step Instructions

Ready to whip up this luxurious, nutty cake? Follow these easy steps:

Step 1: Preheat Your Oven

Preheat your oven to 325°F (160°C) . Grease and flour a 10-inch Bundt pan or line it with parchment paper for easy release.

Step 2: Make the Cake Batter

  1. In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until light and fluffy, about 2–3 minutes.
  2. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  5. Fold in half of the toasted pecans (reserve the rest for garnish).

Step 3: Bake the Cake

  1. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
  2. Bake in the preheated oven for 60–70 minutes , or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 4: Make the Coconut-Pecan Frosting

  1. In a medium saucepan over medium heat, whisk together the evaporated milk, sugar, and egg yolks.
  2. Add the butter and cook, stirring constantly, until the mixture thickens and comes to a gentle boil, about 10–12 minutes.
  3. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool slightly before using.

Step 5: Assemble and Garnish

  1. Once the cake has cooled completely, spoon the warm coconut-pecan frosting over the top, allowing it to drip down the sides.
  2. Sprinkle the remaining toasted pecans over the frosting for added crunch and decoration.

Step 6: Serve and Enjoy

  1. Slice and serve the cake at room temperature, savoring the rich chocolate, nutty crunch, and creamy frosting in every bite!

Why This Recipe Works So Well

The magic of Decadent German Chocolate Pecan Pound Cake Delight lies in its balance of flavors and textures. The dense, chocolatey pound cake provides a rich foundation, while the toasted pecans add a satisfying crunch. The coconut-pecan frosting ties everything together with its creamy, caramel-like sweetness, creating a dessert that’s as indulgent as it is unforgettable—a true masterpiece.


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