Decadent German Chocolate Pecan Pound Cake Delight

Decadent German Chocolate Pecan Pound Cake Delight

A luscious twist on classic German chocolate cake—rich, nutty, and drenched in coconut-pecan caramel glaze!

Prep Time: 20 mins | Bake Time: 60 mins | Total Time: 1 hr 20 mins (+ cooling)
Servings: 12

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🍫 Ingredients

For the Pound Cake:

• 1½ cups (3 sticks / 340g) unsalted butter, softened

• 2½ cups (500g) granulated sugar

• 5 large eggs, room temperature

• 1 tsp vanilla extract

• ½ tsp almond extract (optional, but divine)

• 3 cups (375g) all-purpose flour

• ½ cup (50g) unsweetened cocoa powder

• 1 tsp baking powder

• ½ tsp salt

• 1 cup (240ml) buttermilk

• 1 cup (120g) chopped pecans, toasted

For the German Chocolate Glaze:

• 1 cup (200g) brown sugar

• ½ cup (1 stick / 115g) butter

• ¼ cup (60ml) heavy cream

• 1 cup (100g) shredded coconut (sweetened or unsweetened)

• 1 cup (120g) chopped pecans, toasted

• 1 tsp vanilla extract

• Pinch of salt

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📝 Instructions

1. Make the Pound Cake

1. Prep: Preheat oven to 325°F (165°C). Grease and flour a 10-12 cup Bundt pan.

2. Cream butter & sugar: Beat butter and sugar for 3-5 mins until light and fluffy.

3. Add eggs & extracts: Beat in eggs one at a time, then add vanilla and almond extract.

4. Dry ingredients: Whisk flour, cocoa, baking powder, and salt. Alternate adding dry mix and buttermilk to batter. Fold in 1 cup pecans.

5. Bake: Pour into pan and bake 55-65 mins until a toothpick comes out clean. Cool 15 mins in pan, then invert onto a rack.

2. Make the Glaze

1. In a saucepan, melt butter, brown sugar, and cream over medium heat. Simmer 2-3 mins until thickened slightly.

2. Off heat, stir in coconut, pecans, vanilla, and salt. Let cool 5 mins (it will thicken more).

3. Assemble

• Pour warm glaze over the slightly cooled cake, letting it drip down the sides.

• Let set 10-15 mins before slicing.

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💡 Pro Tips

• Toast your pecans for deeper flavor (350°F for 5-7 mins).

• For extra moisture: Brush cake with simple syrup (1:1 sugar:water) before glazing.

• Storage: Keeps 3 days covered at room temp or freeze (unglazed) for up to 3 months.

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🍽️ Serving Suggestion

Pair with vanilla ice cream or whipped cream for over-the-top indulgence!

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🇩🇪 Why It’s Called “German” Chocolate Cake

Despite the name, this cake is 100% American! It’s named after Sam German, who created the sweet baking chocolate used in the original 1850s recipe. The pecan-coconut topping became iconic later.

Perfect for: Birthdays, holidays, or when you need a showstopping dessert!

Want a lighter version? Swap gluten-free flour or reduce sugar by ¼ cup. 😊