A rich, buttery pound cake infused with toasted pecans and melty German chocolate, topped with a luscious chocolate-pecan glaze. Perfect for holidays, celebrations, or whenever you crave a slice of pure indulgence! With a tender crumb from sour cream and a deep caramelized flavor from toasted pecans, every bite melts in your mouth. Ideal for gifting or as the star of your dessert table!
Table of Contents
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups white sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup sour cream
- 1 cup German chocolate, chopped
- 1 cup pecans, chopped and toasted
For the Glaze:
- 1 cup German chocolate, chopped
- ½ cup heavy cream
- ½ cup pecans, chopped and toasted
Instructions
1. Prep the Oven & Pan
- Preheat oven to 325°F (165°C).
- Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
2. Make the Cake Batter
- Cream butter and sugar: Beat softened butter and sugar in a large bowl until light and fluffy (3–4 minutes).
- Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Mix batter: Gradually add dry ingredients to butter mixture, alternating with sour cream. Mix until just combined (don’t overmix!).
- Fold in chocolate and pecans: Gently stir in chopped German chocolate and toasted pecans.
3. Bake
- Pour batter into the prepared bundt pan. Smooth the top with a spatula.
- Bake 60–70 minutes until a toothpick inserted into the center comes out clean.
4. Cool
- Let cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
5. Prepare the Glaze
- Heat cream: Simmer heavy cream in a small saucepan until steaming (do not boil).
- Melt chocolate: Pour hot cream over chopped German chocolate. Let sit 2 minutes, then stir until smooth.
- Glaze the cake: Drizzle warm glaze over the cooled cake and sprinkle with toasted pecans.
Prep Time: 20 mins | Cook Time: 70 mins | Total Time: 90 mins
Calories: ~450 per slice | Servings: 12
Pro Tips
- Toast pecans first: Spread them on a baking sheet and toast at 350°F (175°C) for 5–7 minutes for deeper flavor.
- Room-temperature ingredients: Softened butter and eggs blend more smoothly into the batter.
- Bundt pan hack: Use a pastry brush to coat the pan with melted butter for easy release.
Variations
- Nut swap: Use walnuts or almonds instead of pecans.
- Chocolate twist: Substitute German chocolate with dark or milk chocolate.
- Spiced version: Add 1 tsp cinnamon or a pinch of nutmeg to the batter.
Storage
- Room temperature: Keep glazed cake covered for up to 2 days.
- Fridge: Store in an airtight container for up to 5 days.
- Freeze: Wrap unglazed cake tightly and freeze for up to 3 months. Thaw overnight before glazing.
Serve this decadent cake with coffee, vanilla ice cream, or a dollop of whipped cream for an extra-special treat!
