German Chocolate Pecan Pound Cake

I began exploring the world of Bundt cakes this year and was inspired to make a German chocolate pound cake.

While I’ve eaten lots of German chocolate cake in my life, I’d never actually made one before!

With that in mind, I learned a lot while recipe testing this cake.

I experimented with cake vs. all-purpose flour, oil vs. butter, and buttermilk vs. sour cream. In the end, I feel like I finally got it right.

Ingredients:

For the Cake:

For the German Chocolate Pecan Glaze:

Directions:

Preheat Oven: Preheat the oven to 325°F (165°C) and grease and flour a 10-inch bundt pan.

Cream Butter and Sugar: In a large bowl, cream together the softened butter and white sugar until light and fluffy.

Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

Mix Batter: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing until just combined.

Fold in Chocolate and Pecans: Fold in the chopped German chocolate and toasted pecans.

Prepare for Baking: Pour the batter into the prepared bundt pan and smooth the top.

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

Cool: Allow the cake to cool in the pan for 10 minutes before removing it from the pan to cool completely on a wire rack.

For the German Chocolate Pecan Glaze:

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

Melt Chocolate: Remove the saucepan 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 glaze over the cooled pound cake and sprinkle with toasted pecans. Enjoy!

Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 90 minutes | Kcal: 450 kcal per serving | Servings: 12 servings