Can I make this cake gluten-free?

Yes, you can make German Chocolate Pecan Pound Cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to check the baking powder and any other ingredients for gluten-free labeling to ensure the entire cake remains gluten-free.

How do I store German Chocolate Pecan Pound Cake?

Store the cooled cake in an airtight container at room temperature for up to 4 days. You can also refrigerate it to prolong its freshness, but letting it come to room temperature before serving brings back its delightful texture.

Can I freeze this cake?

Absolutely! German Chocolate Pecan Pound Cake can be frozen. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag. It should be good for up to 3 months. Thaw it in the fridge overnight before serving.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can easily make a substitute by mixing one cup of regular milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens.

How can I make this cake more chocolatey?

To enhance the chocolate flavor, you can add chocolate chips to the batter or mix some cocoa powder into the flour. Both additions create a more indulgent flavor profile that chocolate lovers will adore.

German Chocolate Pecan Pound Cake: A Decadent Delight

Ingredients

Units Scale

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup semi-sweet chocolate (melted)
1 cup pecans (chopped)

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Instructions

Preheat your oven to 350°F (175°C) and prepare a bundt pan by greasing and flouring it.
In a large bowl, cream the softened unsalted butter and granulated sugar until light and fluffy, about 5-7 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and melted semi-sweet chocolate.
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry mixture to the wet mixture, alternating with the buttermilk to keep the batter light. Fold in the chopped pecans.
Pour the batter into the prepared bundt pan and smooth the top. Bake for 60-70 minutes or until a toothpick comes out clean.
Allow the cake to cool in the pan for about 10 minutes before inverting onto a cooling rack to cool completely.

Notes

Store up to 3-4 days at room temperature. Consider adding a chocolate glaze or serving with whipped cream or ice cream.

Author: Sarah Mitchell
Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: German
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 6g
Cholesterol: 80mg