Go Back

Moist Chocolate Pecan Pound Cake

Indulge in this rich and luscious Moist Chocolate Pecan Pound Cake that perfect for gatherings and special occasions. A delightful blend of chocolate and pecans, it's easy to make and sure to impress.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsweetened cocoa powder
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
Additional Ingredients
  • 1 cup chopped pecans Optional; use walnuts or hazelnuts for a twist.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 10-inch bundt pan.
  3. In a mixing bowl, whisk together flour, baking powder, and salt.
  4. In another large bowl, cream the softened butter and sugar together until light and fluffy.
  5. Add in the eggs, one at a time, mixing thoroughly between each addition. Stir in the vanilla extract.
  6. Stir in the cocoa powder until well combined.
  7. Alternate adding the flour mixture and buttermilk into the butter and sugar mix, starting and ending with the flour mixture.
  8. Fold in the chopped pecans gently.
  9. Pour the batter into the prepared bundt pan and smooth out the top.
Baking
  1. Bake for 50-60 minutes, or until a toothpick comes out clean when poked into the center.
  2. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature or wrapped in plastic in the fridge for up to five days. For serving, consider dusting with powdered sugar or drizzling with glaze.