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
Scale
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.
