Oh my goodness, let me tell you about my absolute favorite dessert: Chocolate Butter Pecan Pound Cake! This cake is so rich and moist, it practically melts in your mouth. The combination of velvety chocolate and crunchy pecans creates a delightful texture that keeps you coming back for more. I first baked this beauty during a family gathering, and it quickly became a tradition at every holiday. My grandma used to say, “A little chocolate can solve anything,” and I couldn’t agree more! This cake is the perfect centerpiece for any celebration, or honestly, just a cozy night in. Trust me, once you take a bite, you’ll understand why it’s a family favorite. Get ready to impress everyone with this indulgent treat!
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup chopped pecans
How to Prepare Chocolate Butter Pecan Pound Cake
Now let’s dive into the deliciousness of making this Chocolate Butter Pecan Pound Cake! Don’t worry; it’s easier than it sounds, and I promise the end result is so worth it. Just follow my step-by-step guide, and you’ll be well on your way to baking a masterpiece!
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This ensures the cake bakes evenly and comes out just right.
- Next, grab a 10-inch bundt pan and grease it up with butter, then sprinkle some flour in to coat it. This will help our cake slide right out without any fuss later!
- In a large mixing bowl, cream together the softened butter and granulated sugar. I like to use an electric mixer for this part, but a good ol’ wooden spoon works too! Mix until it’s light and fluffy—this can take about 3-5 minutes. You’ll know it’s ready when it looks pale and airy!
- Now, add your eggs one at a time, mixing well after each addition. Don’t forget to pour in that lovely vanilla extract! This adds such a warm fragrance to your batter.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This step is crucial to ensure everything is evenly distributed and prevents any clumps in your cake!
- Gradually add the dry mixture to the butter and sugar blend, alternating with the buttermilk. Start and end with the dry ingredients. This technique keeps your batter nice and smooth!
- Once everything is combined, gently fold in the chopped pecans. I love how these add a wonderful crunch and nutty flavor to the cake.
- Pour the batter into your prepared bundt pan, and smooth the top with a spatula. Make sure it’s evenly spread out so it bakes nicely.
- Now, pop that beauty into the oven and bake for 60-70 minutes. I usually check it at the 60-minute mark by inserting a toothpick into the center. If it comes out clean, it’s done! If not, give it a few more minutes.
- Once it’s baked to perfection, let it cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely. Trust me, the aroma wafting through your kitchen will be heavenly!
And there you have it! The steps are straightforward, but they lead to a luxurious cake that’s bound to impress anyone lucky enough to have a slice. Enjoy the process, and get ready for the compliments!
Why You’ll Love This Recipe
- Incredibly moist texture that melts in your mouth
- Rich and decadent chocolate flavor with every bite
- Delightful crunch from the toasted pecans
- Simple ingredients that create a show-stopping dessert
- Perfect for any occasion, from casual gatherings to festive celebrations
- Leftovers (if there are any!) stay deliciously fresh for days
Tips for Success
Alright, let’s make sure your Chocolate Butter Pecan Pound Cake turns out absolutely perfect! First, be sure to let your butter come to room temperature before creaming it with sugar. This creates that light, fluffy texture we love! When you’re checking for doneness, don’t just rely on the toothpick—give the cake a gentle shake; if it jiggles slightly, it needs more time. Also, keep an eye on the baking time; ovens can vary, so check a bit earlier if you’re unsure. Lastly, let it cool in the pan for those crucial 10 minutes to prevent sticking. You’ve got this!
Storage & Reheating Instructions
To keep your Chocolate Butter Pecan Pound Cake fresh and delicious, store it in an airtight container at room temperature for up to 3 days. If you want to make it last longer, you can freeze it! Just wrap the cooled cake tightly in plastic wrap and then place it in a freezer-safe bag. It’ll stay good for about 3 months! When you’re ready to enjoy a slice, simply thaw it in the refrigerator overnight. If you want to warm it up, just pop a slice in the microwave for about 10-15 seconds. This will bring back that lovely softness without drying it out. Enjoy every bite!
Nutritional Information
Just a heads-up: nutritional values can vary based on the specific ingredients and brands you use, so take these numbers as a rough guide! For each slice of this heavenly Chocolate Butter Pecan Pound Cake, you can expect approximately:
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 75mg
- Sodium: 200mg
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 28g
- Protein: 4g
Enjoying this cake in moderation is a sweet treat, so savor every bite guilt-free! Happy baking!
FAQ Section
Can I use a different type of nut?
Absolutely! While pecans are my favorite for this Chocolate Butter Pecan Pound Cake, you can swap them out for walnuts or even hazelnuts if you prefer. Just make sure to chop them roughly so they mix in well.
What if I don’t have buttermilk?
No worries! If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’re good to go!
Can I make this cake ahead of time?
Definitely! This cake actually tastes even better the next day as the flavors meld together. Just be sure to wrap it well to keep it fresh, and store it at room temperature. You can also freeze it for later enjoyment!
How can I tell when the cake is done baking?
The best way to check is by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s done! If you see wet batter, give it a few more minutes in the oven.
Can I add chocolate chips to the batter?
Oh, absolutely! Adding chocolate chips will give your pound cake an extra chocolatey kick. Just fold them in gently with the pecans for a delicious surprise in every bite!
Serving Suggestions
For the ultimate indulgence, serve your Chocolate Butter Pecan Pound Cake with a scoop of vanilla ice cream or a dollop of whipped cream—it’s heavenly! A warm cup of coffee or a rich hot chocolate pairs beautifully too, making every bite feel like a cozy hug. Enjoy!
Print
Chocolate Butter Pecan Pound Cake: 7 Steps to Blissful Indulgence
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist chocolate pound cake with butter and pecans.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla.
- In another bowl, combine flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Fold in the chopped pecans.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes before inverting onto a wire rack.
Notes
- Store leftovers in an airtight container.
- This cake can be frozen for up to 3 months.
- Top with chocolate glaze for extra sweetness.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Keywords: Chocolate Butter Pecan Pound Cake, dessert, cake, chocolate cake