If you’re searching for a dessert that truly captivates the senses and fills your home with the most comforting aroma, look no further than this Mouth-Watering German Chocolate Pecan Pound Cake – Rich, Moist & Irresistible Recipe. This cake is a symphony of flavors, combining the luscious depth of German sweet chocolate with crunchy pecans and a luscious coconut-pecan topping that perfectly complements the moist, tender crumb. It’s not just a cake; it’s a celebration of texture and taste that promises to become a cherished favorite in your dessert repertoire.
Ingredients You’ll Need
Every ingredient in the Mouth-Watering German Chocolate Pecan Pound Cake – Rich, Moist & Irresistible Recipe plays a vital role in building the flavor, texture, and visual appeal of this classic Southern-inspired dessert. The balance of fats, sugar, and chocolate ensures a rich and moist cake, while the pecans and coconut topping add just the right crunch and sweetness.
- Unsalted butter (1 cup, softened): Essential for moisture and richness, making the cake incredibly tender.
- Vegetable oil (1/2 cup): Helps keep the cake moist and adds a subtle lightness to the texture.
- Granulated sugar (2 1/2 cups): Sweetens and contributes to the cake’s golden crust.
- Large eggs (5): Provide structure and richness, binding all the ingredients perfectly.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the chocolate flavor.
- Almond extract (1/2 teaspoon, optional): A subtle twist that enriches the flavor complexity.
- All-purpose flour (3 cups): Forms the base of the cake structure.
- Baking powder (1/2 teaspoon): Ensures a light and airy crumb.
- Salt (1/2 teaspoon): Balances the sweetness and enhances other flavors.
- Whole milk (1 cup): Adds tenderness and helps dissolve the sugar evenly.
- German sweet chocolate (4 ounces, melted): The star ingredient that delivers that authentic rich chocolate taste.
- Chopped pecans (1 cup): Bring delightful crunch and nutty goodness throughout the cake.
- Evaporated milk (1/2 cup): A creamy base for the luscious coconut-pecan topping.
- Brown sugar, packed (1/2 cup): Adds deep caramel notes to the topping.
- Unsalted butter (1/4 cup for topping): Provides richness and helps the topping thicken beautifully.
- Egg yolks (2 large): Thickens the topping for that classic gooey texture.
- Sweetened shredded coconut (3/4 cup): Offers chewy sweetness and tropical flavor in the topping.
- Chopped pecans (1/2 cup for topping): Adds a final crunchy element that pairs perfectly with the coconut.
- Vanilla extract (1/2 teaspoon for topping): Brightens the topping’s flavors.
- Pinch of salt: Balances the sweetness of the topping.
How to Make Mouth-Watering German Chocolate Pecan Pound Cake – Rich, Moist & Irresistible Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease and flour a 10-inch bundt or tube pan to ensure your cake releases beautifully after baking. This first step sets the foundation for a perfectly baked pound cake.
Step 2: Cream Butter, Oil, and Sugar
In a large mixing bowl, beat together the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy. This usually takes about 3 to 5 minutes. This creaming process is crucial as it incorporates air that helps your cake rise and become tender.
Step 3: Add Eggs and Extracts
Add the eggs one at a time, beating well after each addition to keep the batter smooth and emulsified. Stir in the vanilla extract and optional almond extract to layer in beautiful flavor notes that complement the chocolate and pecans.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the leavening agent and salt are evenly distributed, which prevents clumps and promotes an even rise.
Step 5: Alternate Adding Dry Ingredients and Milk
Add the dry ingredients to the wet mixture in three parts, alternating with the whole milk, starting and ending with the dry ingredients. Mix just until combined to avoid toughening the cake. Then gently fold in the melted German sweet chocolate and chopped pecans, making sure everything is evenly incorporated without overmixing.
Step 6: Bake the Cake
Pour the batter into your prepared pan, smoothing the top as needed. Bake for 75 to 85 minutes or until a toothpick inserted into the center comes out clean. After baking, let your cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. This rest is key for a firm but tender crumb.
Step 7: Make the Coconut-Pecan Topping
In a medium saucepan over medium heat, whisk together evaporated milk, brown sugar, butter, and egg yolks. Stir constantly for about 8 to 10 minutes until the mixture thickens and begins to bubble. Remove from heat, then stir in shredded coconut, chopped pecans, vanilla extract, and a pinch of salt. Let the topping cool for 10 to 15 minutes before spreading it over the completely cooled pound cake.
How to Serve Mouth-Watering German Chocolate Pecan Pound Cake – Rich, Moist & Irresistible Recipe
Garnishes
To elevate the presentation and flavor, consider garnishing your cake with extra toasted pecans and a sprinkle of shredded coconut. A light drizzle of warm chocolate ganache or even a dollop of whipped cream can add an indulgent touch that makes each slice feel like a special treat.
Side Dishes
This cake shines on its own, but pairing it with a scoop of vanilla ice cream or a fresh fruit compote can add refreshing contrast to its rich, chocolatey depth. A cup of strong coffee or a smooth cup of tea also creates the perfect cozy accompaniment, especially during dessert time with friends or family.
Creative Ways to Present
For a gorgeous dessert centerpiece, slice the cake and fan the pieces out on a large platter, topping each with a little more of the coconut-pecan topping. You can also serve individual slices with a side of caramel sauce or a sprinkle of sea salt to highlight the cake’s complex sweetness and nuttiness.
Make Ahead and Storage
Storing Leftovers
To keep your Mouth-Watering German Chocolate Pecan Pound Cake – Rich, Moist & Irresistible Recipe fresh, store it covered at room temperature for up to three days. If you prefer, refrigeration will extend its life for up to a week; just be sure to cover it tightly to prevent it from drying out.
Freezing
This cake freezes beautifully, making it ideal for prepping ahead. Wrap individual slices or the entire cake tightly in plastic wrap followed by aluminum foil, then freeze for up to three months. Thaw overnight in the refrigerator before serving, then bring to room temperature for the best flavor and texture.
Reheating
If you like your cake slightly warm, gently reheat slices in the microwave for 10 to 15 seconds or in a low oven covered with foil to prevent drying out. Warmed cake paired with the cool coconut-pecan topping is absolutely divine!
FAQs
Can I substitute the German sweet chocolate with regular chocolate?
While regular chocolate chips can work in a pinch, German sweet chocolate has a unique caramel-like sweetness and texture that is essential to the classic flavor of this cake. For the most authentic taste, stick with the German sweet chocolate if you can find it.
Is it necessary to use both butter and vegetable oil in the recipe?
Yes, the combination of butter and vegetable oil helps achieve that perfect balance of moistness and richness. Butter adds flavor and tenderness, while oil keeps the crumb beautifully moist without weighing it down.
Can I make this recipe dairy-free or vegan?
This particular recipe relies on eggs, butter, milk, and evaporated milk, so it’s not naturally dairy-free or vegan. However, with suitable replacements like plant-based butter, milk alternatives, and egg substitutes, you could experiment with a vegan version, though the texture and flavor would vary from the original.
How do I know when the cake is done baking?
The best way is to insert a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs clinging to it, your cake is perfectly baked. Avoid opening the oven too early to prevent sinking.
Can I prepare the cake without the coconut-pecan topping?
Absolutely! The cake itself is rich and flavorful enough to enjoy on its own. That said, the coconut-pecan topping is what makes this recipe truly special and classic, delivering that irresistible ooey-gooey texture that sets it apart.
Final Thoughts
There’s just something so comforting and delightful about this Mouth-Watering German Chocolate Pecan Pound Cake – Rich, Moist & Irresistible Recipe that makes it an absolute must-bake. Whether you’re treating yourself or impressing loved ones, this cake is a true expression of warmth and indulgence. I can’t wait for you to make it your own and experience every bite of its rich, moist, and nutty perfection.
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Tropical Pistachio Bliss Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
- Diet: Vegetarian
Description
This Mouth-Watering German Chocolate Pecan Pound Cake is rich, moist, and irresistibly delicious. Featuring a buttery pound cake infused with melted German sweet chocolate and crunchy pecans, topped with a luscious coconut-pecan topping cooked to perfection, this classic Southern dessert is perfect for any occasion. Its dense texture and balanced sweetness make it a crowd-pleaser that’s best enjoyed a day after baking for the fullest flavor.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 2 1/2 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 4 ounces German sweet chocolate, melted and slightly cooled
- 1 cup chopped pecans
For the Coconut-Pecan Topping:
- 1/2 cup evaporated milk
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 2 large egg yolks
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly to prevent sticking.
- Cream Butter, Oil, and Sugar: In a large mixing bowl, beat together softened unsalted butter, vegetable oil, and granulated sugar until the mixture is light and fluffy, which should take about 3 to 5 minutes.
- Add Eggs and Extracts: Add the eggs one at a time into the creamed mixture, beating well after each addition to ensure even incorporation. Stir in the vanilla extract and, if using, the almond extract for enhanced flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly distributed.
- Mix Dry and Wet Ingredients: Alternately add the dry ingredients and whole milk to the wet mixture, beginning and ending with the flour mixture. Stir in the melted and slightly cooled German sweet chocolate until just combined to avoid overmixing.
- Fold in Pecans: Gently fold 1 cup of chopped pecans into the batter to evenly distribute the nuts without deflating the batter.
- Bake the Cake: Pour the batter into the prepared bundt pan. Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 15 minutes.
- Remove and Cool: Carefully turn the cake out onto a wire rack and let it cool completely before adding the topping.
- Make the Coconut-Pecan Topping: In a medium saucepan over medium heat, whisk together evaporated milk, brown sugar, unsalted butter, and egg yolks. Cook constantly stirring for 8 to 10 minutes until the mixture thickens and begins to bubble.
- Finish the Topping: Remove the saucepan from heat and stir in shredded coconut, chopped pecans, vanilla extract, and a pinch of salt. Let the topping cool for 10 to 15 minutes until it thickens slightly.
- Apply the Topping: Spoon the cooled coconut-pecan topping generously over the cooled cake just before serving to add rich flavor and texture.
Notes
- This cake tastes even better the next day when the flavors have fully developed.
- Store the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
- For extra indulgence, drizzle with chocolate ganache before serving.
