German Chocolate Pecan Pound Cake With Salted Caramel Swirl

This isn’t just a cake; it’s an experience. Our German Chocolate Pecan Pound Cake with Salted Caramel Swirl takes the classic flavors of German chocolate cake – rich chocolate, sweet coconut, and crunchy pecans – and elevates them to a whole new level. The addition of a luscious, homemade salted caramel swirl adds a delightful complexity, balancing the sweetness with a hint of salt. This pound cake is perfect for special occasions, afternoon tea, or simply when you need a little slice of heaven. Get ready to impress with this show-stopping dessert!

What You’ll Need: The Ingredient Rundown

• 225 g (2 cups) All-Purpose Flour: The foundation of our cake, providing structure. We recommend spooning and leveling the flour when measuring to avoid packing it in, which can result in a dense cake.
• 5 g (1 tsp) Baking Powder: A leavening agent that helps the cake rise, creating a light and airy texture. Ensure your baking powder is fresh for optimal results.
• 2 g (½ tsp) Baking Soda: Another leavening agent, baking soda reacts with the acidity in the chocolate and other ingredients to provide lift.
• 1 g (¼ tsp) Salt: Enhances the flavors of all the other ingredients and balances the sweetness. We use fine sea salt for even distribution.
• 200 g (1 cup) Unsalted Butter, Softened: Crucial for a tender crumb and rich flavor. Make sure the butter is truly softened – it should yield easily to pressure but still hold its shape.
• 300 g (1½ cups) Granulated Sugar: Provides sweetness and helps create a tender texture.
• 4 Large Eggs, at Room Temperature: Room temperature eggs emulsify better, creating a smoother batter and a more even bake.
• 120 ml (½ cup) German-Style Dark Chocolate (70% Cocoa), Melted: The heart of the German chocolate flavor! Using a high-quality dark chocolate with around 70% cocoa content provides a deep, complex chocolate flavor.
• 120 ml (½ cup) Whole Milk, at Room Temperature: Adds moisture and helps bind the ingredients together.
• 1 tsp Alcohol-Free Vanilla Extract: Enhances the overall flavor profile, adding warmth and depth.
• 150 g (1 cup) Pecans, Toasted and Coarsely Chopped: Adds a delightful crunch and nutty flavor. Toasting the pecans intensifies their flavor.
• 100 g (½ cup) Granulated Sugar (for caramel): The base for our luscious salted caramel.
• 45 g (3 Tbsp) Unsalted Butter (for caramel): Adds richness and smoothness to the caramel.
• 120 ml (½ cup) Heavy Cream (or Coconut Cream) (for caramel): Creates a creamy and decadent caramel sauce. Coconut cream is a great dairy-free alternative.
• ½ tsp Sea Salt (for caramel): Balances the sweetness of the caramel and enhances the flavors.
• 120 ml (½ cup) Sweetened Condensed Milk (for glaze): Creates a smooth and glossy glaze.
• Extra Toasted Pecan Halves and a Pinch of Flaky Sea Salt: For garnish, adding a final touch of flavor and visual appeal.

Ingredient Substitutions

While we recommend using the ingredients as listed for the best results, here are a few substitutions you can make:

• All-Purpose Flour: You can use cake flour for an even more tender crumb, but you may need to adjust the liquid slightly.
• Unsalted Butter: If using salted butter, reduce the amount of salt in the recipe by ¼ teaspoon.
• Heavy Cream: Coconut cream works beautifully as a dairy-free alternative in the caramel.
• Pecans: Walnuts can be substituted for pecans, though the flavor will be slightly different.

Baking Instructions: A Step-by-Step Guide

1. Preheat and Prepare: Begin by preheating your oven to 175°C (350°F). Thoroughly grease a 23 x 13 cm (9 x 5-inch) loaf pan. This prevents sticking and ensures easy removal of the cake. Lining the bottom with parchment paper is crucial – it creates an extra layer of protection and allows you to lift the cake out cleanly.
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures these ingredients are evenly distributed throughout the batter, which is vital for a consistent rise and texture. Set this mixture aside; we’ll add it later.
3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment (or a hand mixer), cream together the softened butter and granulated sugar on medium speed. This process incorporates air into the mixture, creating a light and fluffy base for the cake. Continue creaming for 3-4 minutes, until the mixture is pale and noticeably fluffy.
4. Incorporate Eggs and Chocolate: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. This ensures each egg is fully emulsified into the mixture. After all the eggs are incorporated, mix in the melted German-style dark chocolate until it’s completely blended. The melted chocolate adds richness and depth of flavor.
5. Alternate Dry and Wet Ingredients: Stir in the vanilla extract. Now, begin alternating adding the dry flour mixture and the milk to the wet ingredients. Start and end with the flour mixture. This technique prevents gluten development, resulting in a more tender cake. Mix only until just combined – overmixing can lead to a tough cake.
6. Fold in Pecans: Gently fold in the toasted pecans, reserving a small handful for garnish. Folding ensures the pecans are evenly distributed without deflating the batter.
7. Prepare the Salted Caramel: In a saucepan over medium heat, melt the 100g sugar, stirring constantly until it transforms into a deep amber color. This requires patience and attention, as burnt sugar will ruin the caramel. Once amber, add the 45g butter and stir until melted. Slowly whisk in the 120ml heavy cream (or coconut cream). Be careful, as the mixture will bubble vigorously. Remove from heat and stir in ½ tsp sea salt. Allow the caramel to cool slightly to thicken before using.
8. Layer and Swirl: Pour half of the cake batter into the prepared loaf pan. Drizzle half of the warm salted caramel over the batter. Add the remaining batter and drizzle the rest of the caramel on top. Use a skewer or thin knife to swirl the caramel through the batter, creating a beautiful marbled effect. This not only looks appealing but also ensures caramel is distributed throughout each slice.
9. Bake to Perfection: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. To ensure even browning, rotate the pan halfway through baking.
10. Cool and Glaze: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Once cooled, gently warm the sweetened condensed milk with 2 tablespoons of the reserved caramel until smooth. Drizzle the glaze over the cooled cake, allowing it to pool at the edges.
11. Garnish and Serve: Garnish with the reserved toasted pecan halves and a light sprinkle of flaky sea salt. Slice and serve, allowing any extra caramel glaze to drip artistically around the slices.

The Science of a Perfect Swirl: Why the Layering Matters

The layering technique isn’t just for aesthetics. By pouring the batter in stages and swirling the caramel, you create pockets of intense caramel flavor throughout the cake. The warm caramel slightly cooks the batter it touches, resulting in a slightly chewier texture in those areas, providing a delightful contrast to the soft pound cake. This also ensures that every bite has a hint of that delicious salted caramel.

Choosing the Right Chocolate

We specifically call for German-style dark chocolate (70% cocoa) in this recipe. This isn’t accidental! German dark chocolate has a unique flavor profile – it’s less fruity and more robustly chocolatey than many other dark chocolates. This depth of flavor complements the sweetness of the caramel and the richness of the pecans beautifully. If you can’t find German chocolate, look for a high-quality dark chocolate with a similar cocoa percentage and flavor profile.

Toasting the Pecans: A Flavor Booster

Don’t skip toasting the pecans! Toasting brings out their natural oils and enhances their nutty flavor. You can toast them in a dry skillet over medium heat for 5-7 minutes, stirring frequently, or in the oven at 175°C (350°F) for 8-10 minutes. Watch them carefully to prevent burning. The toasted pecans add a crucial textural element and a depth of flavor that raw pecans simply can’t provide.

Salted Caramel Variations

Feel free to experiment with the salted caramel! A pinch of cayenne pepper can add a subtle heat, while a tablespoon of bourbon (if you’re not avoiding alcohol) can enhance the caramel’s complexity. You can also use different types of salt – pink Himalayan salt adds a beautiful color and a slightly different flavor profile.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, the cake can be baked a day ahead and stored at room temperature in an airtight container. However, it’s best to glaze it just before serving to prevent the glaze from becoming sticky.

Can I use a different type of nut?

While pecans are traditional in German Chocolate Cake, you could substitute walnuts or macadamia nuts if preferred. Keep in mind that this will alter the flavor profile.

What if I don’t have a stand mixer?

A hand mixer can be used, but it will require more effort. Ensure the butter is very soft for easier creaming.

Final Thoughts

This German Chocolate Pecan Pound Cake with Salted Caramel Swirl is a truly decadent treat, perfect for special occasions or simply indulging in a little self-care. The combination of rich chocolate, crunchy pecans, and luscious salted caramel is irresistible. Don’t forget to save this recipe to your Pinterest board for easy access later! Save to Pinterest!

Print