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Moist Chocolate Pecan Pound Cake

A comforting and delightful cake made with rich cocoa and crunchy pecans, perfect for tea or coffee breaks.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 2 cups granulated sugar
  • 4 large eggs Also at room temperature.
  • 2 cups all-purpose flour
  • 1 cup cocoa powder Use high-quality cocoa for best flavor.
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk Can substitute with regular milk plus vinegar.
  • 1 cup chopped pecans Can be swapped for walnuts.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and sugar until fluffy and pale.
  3. Beat in the eggs, one at a time, ensuring each is combined before adding another.
  4. In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with dry ingredients.
  6. Gently fold in the chopped pecans.
Baking
  1. Pour the batter into a greased bundt pan and smooth the top.
  2. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cooling & Serving
  1. Let it cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
  2. Slice, serve, and enjoy your cake!

Notes

For best results, use room temperature ingredients and avoid overmixing. Consider adding a chocolate glaze for an extra treat.