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How to Make German Chocolate Pecan Pound Cake from Scratch
The smell of a freshly baked German Chocolate Pecan Pound Cake brings back memories of my grandmother’s cozy home. As a kid, I loved waiting for her to take the cake out of the oven. Its coconut-pecan topping was a sign of something delicious.
The first bite was amazing. The cake was moist, and the nuts added a nice crunch. It was a mix of flavors that I still remember today.
Now, I’m excited to share how to make this classic cake at home. It’s perfect for any special occasion or just because. This guide will show you how to make a German Chocolate Pecan Pound Cake that will impress everyone.
Key Takeaways
- Learn to make a rich, moist chocolate pound cake from scratch
- Discover the secret to the signature coconut-pecan topping
- Understand the importance of using German’s Sweet Chocolate for authentic flavor
- Master the creaming method for a perfect cake texture
- Bake the cake to perfection with precise temperature and timing guidelines
Understanding the History of German Chocolate Cake
The German Chocolate Pecan Pound Cake has a rich history. It started with German’s Sweet Chocolate created by Samuel German in 1852. He worked for Walter Baker & Company. This sweeter chocolate was made to be more enjoyable than semi-sweet types. It became the base for the famous German Chocolate Cake.
Origin of German’s Sweet Chocolate
Samuel German, an American chocolatier, made a sweeter baking chocolate. It was much sweeter than the semi-sweet chocolate of that time. Named “German’s Sweet Chocolate,” it was sold by Walter Baker & Company. It quickly became a favorite among home bakers.
Evolution into Modern Pound Cake
The original German Chocolate Cake was a layered cake with a gooey coconut-pecan frosting. Over time, it evolved into a dense, moist pound cake. The German Chocolate Pecan Pound Cake mixes the chocolate flavor of the original with the soft crumb of a pound cake. It’s a rich and indulgent dessert.
Essential Ingredients for German Chocolate Pecan Pound Cake
To make the perfect German Chocolate Pecan Pound Cake, you need the right baking ingredients. This dessert combines classic flavors in a special way. Each ingredient is crucial for the cake’s taste.
The German chocolate is at the heart of this recipe. It was created in 1852 by Samuel German for Baker’s Chocolate Company. Its rich, sweet taste sets the cake’s flavor.
You’ll also need cake flour, granulated sugar, unsalted butter, eggs, salt, baking powder, cocoa powder, buttermilk, and vanilla bean paste. These ingredients make the cake moist and tender.
The cake gets a special touch from pecans. They add a buttery crunch and a nutty flavor. For the frosting, you’ll need evaporated milk, egg yolks, light brown sugar, and more shredded coconut and pecans.
By using the right baking ingredients, you can make a cake that’s rich, moist, and full of flavor. This German Chocolate Pecan Pound Cake is a true masterpiece.
| Ingredient | Quantity |
|---|---|
| Cake Flour | 2 cups |
| Granulated Sugar | 2 cups |
| Unsalted Butter | 1 cup (2 sticks) |
| Eggs | 4 large |
| Salt | 1 teaspoon |
| Baking Powder | 1 teaspoon |
| Cocoa Powder | ¼ cup |
| Buttermilk | 1 cup |
| Vanilla Bean Paste | 1 teaspoon |
| German’s Sweet Chocolate | 4 ounces |
| Pecans | 1 cup, chopped |
With these baking ingredients, you’re ready to make a German Chocolate Pecan Pound Cake. It will impress your guests and delight your taste buds.
Required Kitchen Tools and Equipment
To make a perfect German Chocolate Pecan Pound Cake, you need some key tools. First, get a strong bundt pan for the cake’s iconic shape. A stand mixer or hand mixer is vital for mixing the batter and frosting.
Baking Tools
- Measuring cups and spoons for precise ingredient measurement
- Silicone spatula for scraping down the mixing bowl
- Oven thermometer to ensure accurate baking temperature
- Parchment paper or baking mats for lining the bundt pan
- Cooling racks for allowing the cake layers to cool completely
Mixing Equipment
- Stand mixer or hand mixer for creaming butter and sugar, and incorporating wet and dry ingredients
- Large stainless steel mixing bowls for holding the cake batter and frosting
- Handheld electric mixer for whipping the coconut-pecan frosting
Cake Pans and Storage
A 10-inch bundt pan is key for baking the cake. After cooling, a cake keeper or dome-shaped container keeps the cake fresh and the frosting safe.
| Tool or Equipment | Purpose |
|---|---|
| 10-inch Bundt Pan | Baking the pound cake in the signature ring shape |
| Cake Keeper | Storing the finished cake and protecting the frosting |
| Offset Spatula | Smoothing and applying the coconut-pecan frosting evenly |
With these baking essentials, you’re ready to make a stunning German Chocolate Pecan Pound Cake at home.
Preparing Your Ingredients for Perfect Results
Making the perfect German Chocolate Pecan Pound Cake begins with preparing your ingredients right. Make sure your butter, eggs, and buttermilk are at room temperature before starting. This helps mix everything smoothly and evenly.
For dry ingredients like flour or cocoa powder, use the spoon and level method. Scoop the ingredient into your measuring cup and then level it off with a knife. For wet ingredients, use clear measuring cups held at eye level for accurate pours.
- Room temperature ingredients ensure a seamless mixing process.
- Accurately measuring techniques contribute to the cake’s perfect texture and flavor.
| Ingredient | Preparation |
|---|---|
| Unsalted Butter | Allow to sit at room temperature for 30 minutes before use. |
| Eggs | Remove from the refrigerator and let sit for 30 minutes. |
| Buttermilk | Set out at room temperature for at least 30 minutes. |
| Dry Ingredients | Use the spoon and level method for precise measuring. |
| Wet Ingredients | Measure at eye level for accurate pours. |
Getting your ingredients ready is crucial for a delicious German Chocolate Pecan Pound Cake. By ensuring they’re at the right temperature and measured correctly, you’re on your way to baking success.
Step-by-Step Cake Batter Instructions
To make the perfect German Chocolate Pecan Pound Cake, start with the cake batter. First, cream the butter and sugar until it’s light and fluffy. This should take about 2-3 minutes. This step adds air, making the cake tender and moist.
Creaming Method
Next, add the eggs one at a time, mixing well after each. This makes the batter smooth and cohesive. Then, mix the dry ingredients – cake flour, baking soda, and salt – in a separate bowl. This ensures they’re evenly spread in the batter.
Incorporating Wet and Dry Ingredients
Now, add the dry ingredients and buttermilk alternately to the creamed butter. Start and end with the dry ingredients. Mix until just blended. Avoid overmixing to prevent a tough cake.
Adding German Chocolate
Finally, fold in the melted and cooled German chocolate. Make sure it’s well mixed into the batter. This step is key for a rich chocolate flavor in every bite.
| Preparation Time | 25 minutes |
|---|---|
| Cooking Time | 1 hour 30 minutes |
| Total Time | 1 hour 55 minutes |
| Yield | Serves 10-12 |
| Calories | 580 kcal |
| Carbohydrates | 68g |
| Protein | 7g |
| Fat | 32g |
| Saturated Fat | 15g |
| Cholesterol | 140mg |
| Fiber | 4g |
| Sugar | 45g |
Mastering the German Chocolate Pecan Frosting
The homemade frosting that makes the German Chocolate Pecan Pound Cake special is a mix of caramelized tastes. To make this creamy coconut pecan topping, mix evaporated milk, egg yolks, brown sugar, and butter in a pan. Heat it over medium, stirring always, until it thickens in 12-15 minutes.
After it’s thick, take it off the heat and add shredded coconut, chopped pecans, and vanilla. Let it cool and thicken more before you spread it on your cake. This frosting brings a caramel-like taste and texture that goes great with the chocolate cake.
| Ingredient | Amount |
|---|---|
| Evaporated milk | 1 cup |
| Light brown sugar | 1 cup |
| Egg yolks | 3 large |
| Unsalted butter | 1/2 cup |
| Sweetened shredded coconut | 1 1/3 cups |
| Chopped pecans | 1 cup |
| Vanilla extract | 1 teaspoon |
| Pinch of sea salt | 1 |
This homemade coconut pecan topping takes your German Chocolate Pecan Pound Cake to another level. The frosting’s rich, gooey, and nutty taste pairs perfectly with the moist, chocolatey cake.
Baking Temperature and Timing Guidelines
To make the perfect German Chocolate Pecan Pound Cake, you need to get the baking temperature and timing right. This will make your cake moist, delicious, and true to the classic recipe. Follow these important guidelines to achieve success.
Oven Temperature Control
First, preheat your oven to 325°F (165°C). This ensures the cake bakes evenly. An accurate oven temperature is key for the cake to rise right and get a rich, caramelized crust. Use an oven thermometer to check the temperature and adjust if needed.
Testing for Doneness
Pour the batter into a greased 12-cup Bundt pan. Bake for about 1 hour and 15 minutes. To see if it’s done, insert a toothpick or cake tester into the center. It should come out clean or with a few moist crumbs.
If the toothpick has batter on it, bake for a few more minutes. After baking, let the cake cool in the pan for 20 minutes. Then, gently flip it onto a wire rack to cool completely. This step helps the cake’s structure set and prevents it from falling apart.
| Baking Temperature | Baking Time | Cake Doneness Test |
|---|---|---|
| 325°F (165°C) | Approximately 1 hour and 15 minutes | Toothpick inserted in the center comes out clean or with a few moist crumbs |
By controlling the oven temperature and checking for doneness, you can make sure your German Chocolate Pecan Pound Cake turns out perfectly every time.
Professional Tips for a Perfect Pound Cake Texture
To get a perfect pound cake texture, follow these expert tips. Make sure all ingredients, like butter, eggs, and buttermilk, are at room temperature. This helps them mix better.
Cream the butter and sugar until they’re light and fluffy. This step is key for a moist and tender crumb.
When adding eggs, mix them one at a time. Mix well after each egg to avoid curdling. Mix dry and wet ingredients separately, starting and ending with dry. This makes the batter smooth and well-combined.
Don’t overmix the batter. Overmixing can make the cake tough and dense.
Grease your Bundt pan well with a baking spray that has flour. This makes the cake easy to remove. Let the cake cool completely before frosting or glazing. This prevents the frosting from melting or sliding.
By following these professional techniques, you’ll get a perfect pound cake texture every time.
FAQ
What is German Chocolate Pecan Pound Cake?
German Chocolate Pecan Pound Cake is a rich dessert. It combines a moist chocolate pound cake with a coconut pecan topping. It uses German’s Sweet Chocolate, buttermilk, and homemade frosting for a complex flavor.
What is the history behind German Chocolate Cake?
German Chocolate Cake’s history goes back to 1852. Samuel German created German’s Sweet Chocolate for Walter Baker & Company. This chocolate was key to the classic German Chocolate Cake, now known as German Chocolate Pecan Pound Cake.
What are the key ingredients in German Chocolate Pecan Pound Cake?
The cake includes cake flour, sugar, butter, eggs, and salt. It also has baking powder, cocoa powder, buttermilk, vanilla, and German’s Sweet Chocolate. For the frosting, you need evaporated milk, egg yolks, brown sugar, coconut, and pecans.
What essential tools are needed to make German Chocolate Pecan Pound Cake?
You’ll need a 12-cup bundt pan and a mixer. Also, measuring cups, a spatula, oven thermometer, and stainless steel bowls are essential. A sifter, basting brush, and cake keeper are helpful too.
How do I properly prepare the ingredients for German Chocolate Pecan Pound Cake?
Make sure butter, eggs, and buttermilk are room temperature. Use the spoon and level method for dry ingredients. Clear measuring cups are best for wet ingredients. Proper preparation is key for a great cake.
What are the steps for making the cake batter?
Start by creaming butter and sugar until fluffy. Add eggs one at a time, mixing well after each. Mix dry ingredients separately, then add them and buttermilk to the butter mixture. Finish with melted and cooled German chocolate.
How do I make the German Chocolate Pecan frosting?
Mix evaporated milk, egg yolks, brown sugar, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in coconut, pecans, and vanilla. Let it cool before spreading on the cake.
What are the proper baking temperature and timing guidelines?
Preheat the oven to 325°F (165°C) for even baking. Bake for about 1 hour and 15 minutes. Use an oven thermometer for accurate temperature. Check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
What are some professional tips for achieving a perfect pound cake texture?
Use room temperature ingredients for better mixing. Cream butter and sugar well, add eggs one at a time, and alternate dry and wet ingredients. Avoid overmixing the batter. Grease the bundt pan well and let the cake cool completely before frosting.