German Chocolate Bundt Cake

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!

Course Dessert

Cuisine American, German

Keyword bundt, cake, german chocolate

Prep Time 15

Cook Time 1 30

Cooling 1 30

Total Time 3 15

Servings servings

Calories 623kcal

Equipment

bundt pan

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.
Stir in boiling water (batter will be very thin).
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

The pan is an 8 1/2” silicone, measuring 10 cups.

Nutrition