Indulge in the rich, chocolatey goodness of German Chocolate Bundt Cake. Topped with a decadent coconut-pecan frosting, this cake is a showstopper for any occasion!
Picture this: a slice of German Chocolate Bundt Cake on your plate, so rich and moist it practically begs to be eaten. This is a journey through layers of deep, luscious chocolate, topped with a creamy, nutty coconut-pecan frosting that’s the hallmark of a truly great German chocolate cake.
Crafted in a classic Bundt pan, this cake shows off the beauty and deliciousness of bundt cakes, making it the perfect centerpiece for any gathering, celebration, or a cozy night in.
The creation of a German Chocolate Bundt Cake is not just baking; it’s an adventure in flavor and texture that ends in a wonderfully decadent dessert. With its rich chocolate base and super tasty coconut-pecan frosting, this cake is a celebration of all things delicious.
Whether for a special occasion or a delightful end to a meal, this German Chocolate Bundt Cake recipe is a dessert that’s as memorable as it is flavorful.
Common Questions About German Chocolate Bundt Cake
Do I Really Need a Bundt Pan?
Yes, for the authentic German Chocolate Bundt Cake experience, a Bundt pan is essential. It not only gives the cake its distinctive shape but also ensures even cooking.
A 10-cup Nordic Ware Bundt pan is highly recommended for the best results.
Can This Cake Be Prepared In Advance?
Absolutely! In fact, this cake tastes even better the next day, allowing the flavors to meld together beautifully. Just make sure it’s stored properly at room temperature in an airtight container to maintain its moisture and flavor.
What Makes German Chocolate Cake Different?
The magic of a German Chocolate Bundt Cake lies in its rich, chocolatey cake batter combined with the unique coconut-pecan frosting. Unlike regular chocolate cakes, this cake has an amazing combo of textures and flavors that take it to the next level.
Storage
I think German chocolate frosting is one of my favorite things to eat. It’s dangerous I tell you. I eat way too much in one sitting, haha!
Refrigerator
This cake, especially once frosted, keeps well in the refrigerator for up to 5 days. Store it in an airtight container to preserve its moistness.
Freezer
For longer storage, the unfrosted cake can be frozen. Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
Tips
My biggest tip is to get the kids involved, if there are any around. It’s always a big hit with the little ones!
- Bringing eggs, butter, and milk to room temperature before mixing will ensure a smoother cake batter.
- Use unsweetened cocoa powder for a deep chocolate flavor that complements the sweet coconut-pecan frosting.
- For a moist and tender crumb, don’t overmix the cake batter once the flour mixture is added.
- Ensure the cake is completely cooled on a wire rack before applying the coconut-pecan frosting to avoid it melting into the cake.
- A dusting of powdered sugar or a drizzle of chocolate ganache can add an extra decorative touch.
Ingredients
Delicious recipes like this one call for tasty ingredients. This one might just be the perfect cake!
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Boiling water
- Milk
- Vanilla extract
- Butter
- Granulated sugar
- Large eggs
Coconut-pecan frosting ingredients:
- Milk
- Sugar
- Egg yolks
- Butter
- Sweetened coconut flakes
- Chopped pecans
- Vanilla extract
How to Make German Chocolate Bundt Cake
That coconut pecan frosting is the most amazing thing. It takes a good cake and makes something amazing out of it!
Cake
- Preheat the oven to 350ºF.
- Liberally grease a bundt pan with baking spray or shortening and set it aside.
- Sift the flour, cocoa powder, and baking soda together in a mixing bowl and set it aside.
- Combine the milk and vanilla extract.
- Beat the butter and sugar using a stand or hand mixer until fluffy, 1-2 minutes.
- Fold in the eggs, one at a time, mixing well after each addition.
- Gradually add the flour mixture and the milk to the butter mixture, mixing until well combined. Transfer the batter to the prepared pan and bake for 1 hour and 15 minutes, or until a toothpick inserted into the cake comes out clean.
- Cool the cake in the pan for 10 minutes, then invert it onto a plate to continue cooling.
Frosting
- Whisk together the milk, sugar, egg yolks, and butter in a medium saucepan over medium heat.
- Cook, stirring occasionally, for 10-12 minutes, or until thickened.
- Remove from the heat, and stir in the coconut, pecans, and vanilla extract.
- Allow the mixture to cool, then chill it in the fridge for at least 1 hour before decorating the cake.
- Before serving, spread the frosting evenly over the top of the bundt cake.
Note –
The pan is an 8 1/2” silicone, measuring 10 cups.
Kitchen Supplies You’ll Need
Once you have the right size cake pan, this cake is a breeze. I’ve got it broken down into basic steps that anyone can follow!
- A quality Bundt pan
- Electric mixer, either stand or hand
- Large mixing bowl for combining dry ingredients
- Medium saucepan for the coconut-pecan frosting
- Wire rack for cooling the cake to perfection
What to Serve With German Chocolate Bundt Cake
Enjoy this cake as a stand-alone masterpiece or pair it with a hot cup of coffee to cut through the sweetness. A scoop of vanilla ice cream on the side can also complement the rich flavors of the cake beautifully.
Why You Should Make German Chocolate Bundt Cake
Next time you’re feeling like having some cake, I bet this one comes to mind. It’s the best German chocolate cake I’ve come across!
- It’s a Showstopper: Its stunning appearance is guaranteed to impress.
- Unforgettable Flavor: The unique combination of chocolate, coconut, and pecans is irresistibly delicious.
- Versatile: Perfect for any occasion, from birthdays to holiday gatherings.
- Satisfaction Guaranteed: Every bite is a blend of moist cake and creamy frosting.
Variations and Add-Ins for German Chocolate Bundt Cake
Do you ever try new things with your German chocolate? Let me know in the comments! I love hearing about it.
- Nut Varieties: Swap pecans with walnuts or almonds for a twist.
- Chocolate Intensity: Mix in chocolate chips for an extra chocolatey bite.
- Fruity Flair: Top with raspberry preserves for a berrylicious contrast.
- Frosting Options: Experiment with chocolate ganache or cream cheese frosting for a different finish.
If you love this bundt cake recipe, you’re going to love these other bundt cakes too. Please click each link below to find the easy, printable recipe!
More Great German Chocolate Recipes
No Bake German Chocolate Cheesecake
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German Chocolate Bundt Cake
Ingredients
Cake
- 2½ cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ cup boiling water
- 1 cup milk
- 1 tsp vanilla
- 1¼ cup butter – softened
- 2 cups granulated sugar
- 4 eggs
Coconut Pecan Frosting
- 1 cup milk
- 1 cup granulated sugar
- 2 egg yolk
- ¼ cup butter
- 1½ cups sweetened coconut flakes
- 1 cup chopped pecans
- 1 tsp vanilla extract
Instructions
Cake
- Preheat the oven to 350ºF.
- Liberally grease a bundt pan with baking spray or shortening and set it aside.
- Sift the flour, cocoa powder, and baking soda together in a mixing bowl and set it aside.
- Combine the milk and vanilla extract.
- Beat the butter and sugar using a stand or hand mixer until fluffy, 1-2 minutes.
- Fold in the eggs, one at a time, mixing well after each addition.
- Gradually add the flour mixture and the milk to the butter mixture, mixing until well combined. Transfer the batter to the prepared pan and bake for 1 hour and 15 minutes, or until a toothpick inserted into the cake comes out clean.
- Cool the cake in the pan for 10 minutes, then invert it onto a plate to continue cooling.
Coconut Pecan Frosting
- Whisk together the milk, sugar, egg yolks, and butter in a medium saucepan over medium heat.
- Cook, stirring occasionally, for 10-12 minutes, or until thickened.
- Remove from the heat, and stir in the coconut, pecans, and vanilla extract.
- Allow the mixture to cool, then chill it in the fridge for at least 1 hour before decorating the cake.
- Before serving, spread the frosting evenly over the top of the bundt cake.
Notes
Equipment
- bundt pan
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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