Description
A rich and moist chocolate pound cake with butter and pecans.
Ingredients
Scale
- 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