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German Chocolate Pecan Pound Cake

A decadent treat rich with chocolate flavor, topped with delightful pecans, perfect for busy weekdays or special occasions.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup German chocolate, melted Plus some more for drizzling.
For the Pecan Topping
  • 1 cup pecans, chopped
  • 1 cup shredded coconut
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract

Method
 

Preheat and Prep
  1. Set your oven to 350°F (175°C) and grease a 10-inch bundt pan.
Mix the Wet Ingredients
  1. In a large bowl, cream butter and sugar together until light and fluffy—around 4 minutes.
  2. Add in the eggs one at a time, making sure to incorporate them fully.
  3. Stir in the vanilla extract.
Combine the Dry Ingredients
  1. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Time to Combine
  1. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients.
  2. Mix until just combined. Gently fold in the melted German chocolate.
Bake It Up
  1. Pour the batter into the prepared pan and smooth out the top.
  2. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Cool It
  1. Once out of the oven, let the cake cool in the pan for 10 minutes; then, flip it onto a wire rack to cool completely.
Prepare the Topping
  1. While it’s cooling, mix the chopped pecans, shredded coconut, sweetened condensed milk, and vanilla in a bowl.
Assembly Time
  1. Once the cake is completely cooled, drizzle the melted chocolate over the top and sprinkle on the pecan mixture.
  2. Dig in, and enjoy the fruits of your labor!

Notes

If you’re not a fan of pecans, you can substitute with walnuts or almonds. Store leftover cake in an airtight container.