Moist Chocolate Pecan Pound Cake is a truly decadent dessert that combines the rich, deep flavor of chocolate with the satisfying crunch of toasted pecans, making it a perfect treat for any occasion. This recipe is designed to be straightforward, ensuring even novice bakers can achieve a perfectly moist and flavorful pound cake every time.
Key Ingredients for Moist Chocolate Pecan Pound Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
How to Make Moist Chocolate Pecan Pound Cake:
This Moist Chocolate Pecan Pound Cake recipe is incredibly easy to follow, promising a rich, tender crumb and an intensely satisfying chocolate flavor infused with nutty goodness. The preparation time is approximately 20 minutes, with an additional 60-75 minutes for baking. The result is a moist, dense, and utterly delicious pound cake that rivals any bakery version, especially with the irresistible addition of toasted pecans and a hint of chocolate.
Step-by-Step Instructions:
- Preheat and Prepare: Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan or a Bundt pan, ensuring all crevices are well-coated to prevent sticking. You can also line the pan with parchment paper for extra insurance.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Ensure these dry ingredients are thoroughly combined to distribute the leavening and flavoring evenly.
- Cream Butter and Sugar (if using if not for this recipe): In a separate large bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar until light and fluffy. This process can take about 3-5 minutes.
- Incorporate Eggs: Add the large eggs, one at a time, beating well after each addition until fully incorporated and the mixture is smooth. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: In a medium bowl or liquid measuring cup, whisk together the buttermilk, vegetable oil, and vanilla extract.
- Alternate Dry and Wet: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix.
- Fold in Pecans: Gently fold in the toasted chopped pecans into the batter using a spatula. Reserve a small amount of pecans if you wish to sprinkle them on top before baking.
- Pour and Bake: Pour the batter evenly into the prepared loaf pan or Bundt pan. Smooth the top with a spatula. If desired, sprinkle the reserved pecans over the top.
- Baking Time: Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Baking times can vary depending on your oven, so keep an eye on it.
- Cooling Process: Once baked, let the Moist Chocolate Pecan Pound Cake cool in the pan on a wire rack for 15-20 minutes. Then, carefully invert the cake onto the wire rack to cool completely. This slow cooling process prevents the cake from breaking.
Why You’ll Love This Moist Chocolate Pecan Pound Cake:
You’ll adore this Moist Chocolate Pecan Pound Cake for its unbelievably tender and rich texture, a testament to the perfect balance of ingredients. The deep, satisfying chocolate flavor is wonderfully complemented by the nutty crunch of toasted pecans, creating a symphony of tastes and textures that will have everyone asking for seconds. Unlike store-bought cakes that can often be dry or overly sweet, this homemade version offers superior quality and flavor, all while being surprisingly budget-friendly to make right in your own kitchen.
Imagine a slice of this divine cake, perhaps drizzled with a simple chocolate ganache or a dusting of powdered sugar – it’s pure bliss! It’s the kind of cake that feels incredibly special, yet is so straightforward to prepare, making it perfect for everyday indulgence or special gatherings. Forget those underwhelming store-bought alternatives; this Moist Chocolate Pecan Pound Cake delivers unparalleled moisture and flavor that will make you a baking hero. Give it a try and experience the joy of creating this unforgettable treat!
Storing and Reheating Tips:
To keep your Moist Chocolate Pecan Pound Cake at its peak freshness, proper storage is key. Once completely cooled, wrap the cake tightly in plastic wrap, then place it inside an airtight container. This method helps to lock in moisture and prevent it from drying out or absorbing odors from other foods.
- Room Temperature: The cake will stay fresh at room temperature for up to 3-4 days. Ensure it’s stored in a cool, dry place away from direct sunlight.
- Refrigeration: For longer storage, up to a week, you can refrigerate the pound cake. However, refrigeration can sometimes slightly alter the texture, making it denser.
- Freezing: This Moist Chocolate Pecan Pound Cake freezes beautifully, making it perfect for future treats. You can freeze the whole cake or individual slices.
- Whole Cake: Wrap the cooled cake extremely well in several layers of plastic wrap, followed by a layer of aluminum foil or a heavy-duty freezer bag. It can be stored in the freezer for up to 3 months.
- Slices: Wrap individual slices tightly in plastic wrap and then place them in a freezer bag or airtight container. This allows for convenient portioning and thawing.
- Reheating: To reheat a frozen slice, unwrap it and let it thaw at room temperature for about 30-60 minutes. For a slightly warmer treat, you can gently warm a slice in the microwave for 10-20 seconds, or in a low oven (around 300°F or 150°C) for a few minutes until warmed through. Be cautious not to overheat, as this can dry out the cake.
Final Thoughts:
This Moist Chocolate Pecan Pound Cake is a delightful, easy-to-make dessert that brings a touch of homemade comfort to any table. We encourage you to bake this luscious cake and savor its rich flavors and satisfying texture.
Moist Chocolate Pecan Pound Cake
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan or a Bundt pan, ensuring all crevices are well-coated to prevent sticking. You can also line the pan with parchment paper for extra insurance.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Ensure these dry ingredients are thoroughly combined to distribute the leavening and flavoring evenly.2 cups all-purpose flour, 1 ½ cups granulated sugar, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a separate large bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar until light and fluffy. This process can take about 3-5 minutes.1 cup unsalted butter, softened, 1 ½ cups granulated sugar
- Add the large eggs, one at a time, beating well after each addition until fully incorporated and the mixture is smooth. Scrape down the sides of the bowl as needed.4 large eggs
- In a medium bowl or liquid measuring cup, whisk together the buttermilk, vegetable oil, and vanilla extract.1 cup buttermilk, ½ cup vegetable oil, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix.2 cups all-purpose flour, 1 ½ cups granulated sugar, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup buttermilk, ½ cup vegetable oil, 1 teaspoon vanilla extract
- Gently fold in the toasted chopped pecans into the batter using a spatula. Reserve a small amount of pecans if you wish to sprinkle them on top before baking.1 cup chopped pecans, toasted
- Pour the batter evenly into the prepared loaf pan or Bundt pan. Smooth the top with a spatula. If desired, sprinkle the reserved pecans over the top.1 cup chopped pecans, toasted
- Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Baking times can vary depending on your oven, so keep an eye on it.
- Once baked, let the cake cool in the pan on a wire rack for 15-20 minutes. Then, carefully invert the cake onto the wire rack to cool completely. This slow cooling process prevents the cake from breaking.