Name: German Chocolate Pecan Pound Cake
Ingredients: You will need 2 cups of all-purpose flour for the base of the cake. This ingredient provides structure to the cake while keeping it light and fluffy.; 1 ½ cups of granulated sugar adds sweetness and helps create a moist texture in the pound cake. It balances the flavors perfectly.; 3/4 cup unsweetened cocoa powder infuses rich chocolate flavor into the cake. It also deepens the color and enhances the overall taste.; 1 cup (2 sticks) of unsalted butter should be at room temperature to allow for easy creaming with sugar. This ingredient gives the cake its buttery richness.; Four large eggs provide moisture and stability to the batter. They help bind all ingredients together and contribute to a tender crumb.; 1 cup of buttermilk adds tanginess and moisture while helping to activate the baking soda. It ensures a soft texture throughout the cake.; 1 teaspoon of baking powder is essential for leavening. It helps the cake rise properly during baking, creating that desired fluffy texture.; 1 teaspoon of baking soda works alongside buttermilk to react and provide lift in your pound cake, ensuring it rises beautifully without being dense.; 2 teaspoons of pure vanilla extract enhance the flavor profile with a touch of sweetness. It complements the chocolate perfectly.; 1 cup of chopped pecans add crunch and flavor to each bite. Toasting them beforehand can elevate their nutty taste even more.; Begin by preheating your oven to 350°F (175°C). This step is crucial as it ensures even baking throughout your pound cake. Prepare your oven by greasing a Bundt pan or loaf pan with butter or non-stick spray to prevent sticking.; In a medium bowl, whisk together 2 cups of all-purpose flour, 3/4 cup of cocoa powder, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Mixing dry ingredients separately helps ensure even distribution before combining with wet ingredients later on in the process.; In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar using an electric mixer on medium speed until light and fluffy. This typically takes about 3-5 minutes and is vital for incorporating air into your mixture for a lighter texture.; Add four large eggs one at a time to your creamed mixture, beating well after each addition. This step allows each egg to fully incorporate into the batter before adding more moisture from other ingredients, resulting in better stability within your cake structure.; Pour in 1 cup of buttermilk along with 2 teaspoons of vanilla extract into your egg mixture. Beat on low speed until just combined; this will create a smooth batter full of delicious flavor without overmixing it at this stage.; Gradually add your dry ingredient mixture into the wet mixture while mixing on low speed until just combined. Be careful not to overmix; stop as soon as no flour streaks remain visible in your batter for best results.; Gently fold in 1 cup of chopped pecans using a rubber spatula until evenly distributed through the batter. This action ensures that every slice will have those delightful crunchy bits without breaking apart any air pockets you’ve created earlier.; Carefully pour your prepared batter into your greased Bundt or loaf pan. Use a spatula or wooden spoon to spread it evenly across the bottom so that it bakes uniformly throughout its cooking time without any lumps remaining on top.; Place your pan into the preheated oven and bake for approximately 50-60 minutes or until a toothpick inserted into its center comes out clean. Keep an eye on it towards the end; if it browns too quickly, cover loosely with aluminum foil to prevent burning while still allowing it to cook through completely inside.; Once baked thoroughly, remove from oven allowing it cool in pans for about 15 minutes before transferring onto wire racks or serving plates! Letting it cool down prevents tearing when removing!

Description

If you are searching for a scrumptious dessert that will impress your family and friends, look no further than German Chocolate Pecan Pound Cake. This delightful treat combines the richness of chocolate with crunchy pecans to create a moist and flavorful cake that is perfect for any occasion. Whether it’s a special celebration or a simple afternoon snack, this recipe will surely satisfy your sweet tooth.

Ingredients

Scale

Flour

You will need 2 cups of all-purpose flour for the base of the cake. This ingredient provides structure to the cake while keeping it light and fluffy.

Sugar

1 ½ cups of granulated sugar adds sweetness and helps create a moist texture in the pound cake. It balances the flavors perfectly.

Cocoa Powder

3/4 cup unsweetened cocoa powder infuses rich chocolate flavor into the cake. It also deepens the color and enhances the overall taste.

Butter

1 cup (2 sticks) of unsalted butter should be at room temperature to allow for easy creaming with sugar. This ingredient gives the cake its buttery richness.

Eggs

Four large eggs provide moisture and stability to the batter. They help bind all ingredients together and contribute to a tender crumb.

Buttermilk

1 cup of buttermilk adds tanginess and moisture while helping to activate the baking soda. It ensures a soft texture throughout the cake.

Baking Powder

1 teaspoon of baking powder is essential for leavening. It helps the cake rise properly during baking, creating that desired fluffy texture.

Baking Soda

1 teaspoon of baking soda works alongside buttermilk to react and provide lift in your pound cake, ensuring it rises beautifully without being dense.

Vanilla Extract

2 teaspoons of pure vanilla extract enhance the flavor profile with a touch of sweetness. It complements the chocolate perfectly.

Pecans

1 cup of chopped pecans add crunch and flavor to each bite. Toasting them beforehand can elevate their nutty taste even more.

Step By Step Recipe: German Chocolate Pecan Pound Cake

Preheat Your Oven

Begin by preheating your oven to 350°F (175°C). This step is crucial as it ensures even baking throughout your pound cake. Prepare your oven by greasing a Bundt pan or loaf pan with butter or non-stick spray to prevent sticking.

Mix Dry Ingredients

In a medium bowl, whisk together 2 cups of all-purpose flour, 3/4 cup of cocoa powder, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Mixing dry ingredients separately helps ensure even distribution before combining with wet ingredients later on in the process.

Cream Butter and Sugar

In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar using an electric mixer on medium speed until light and fluffy. This typically takes about 3-5 minutes and is vital for incorporating air into your mixture for a lighter texture.

Add Eggs One at a Time

Add four large eggs one at a time to your creamed mixture, beating well after each addition. This step allows each egg to fully incorporate into the batter before adding more moisture from other ingredients, resulting in better stability within your cake structure.

Mix in Buttermilk and Vanilla

Pour in 1 cup of buttermilk along with 2 teaspoons of vanilla extract into your egg mixture. Beat on low speed until just combined; this will create a smooth batter full of delicious flavor without overmixing it at this stage.

Combine Wet and Dry Ingredients

Gradually add your dry ingredient mixture into the wet mixture while mixing on low speed until just combined. Be careful not to overmix; stop as soon as no flour streaks remain visible in your batter for best results.

Fold in Pecans

Gently fold in 1 cup of chopped pecans using a rubber spatula until evenly distributed through the batter. This action ensures that every slice will have those delightful crunchy bits without breaking apart any air pockets you’ve created earlier.

Pour Batter into Pan

Carefully pour your prepared batter into your greased Bundt or loaf pan. Use a spatula or wooden spoon to spread it evenly across the bottom so that it bakes uniformly throughout its cooking time without any lumps remaining on top.

Bake Your Cake

Place your pan into the preheated oven and bake for approximately 50-60 minutes or until a toothpick inserted into its center comes out clean. Keep an eye on it towards the end; if it browns too quickly, cover loosely with aluminum foil to prevent burning while still allowing it to cook through completely inside.

Cool Before Serving

Once baked thoroughly, remove from oven allowing it cool in pans for about 15 minutes before transferring onto wire racks or serving plates! Letting it cool down prevents tearing when removing!