German Chocolate Bundt Cake: Moist, Delicious Treat
This German Chocolate Bundt Cake is my absolute favorite! Why? Because it’s rich, chocolatey, and topped with the most amazing coconut-pecan frosting ever.
I make this beauty for birthday or holiday parties all the time. It’s also perfect as a dessert when you want to impress your guests. The bundt shape looks fancy, but it’s actually super easy…. This cake turns out perfect every single time!
If you love more bundt cakes, check out White Chocolate Raspberry Bundt Cake and Red Velvet Bundt Cake, too.
Ingredients You’ll Need
Just grab some chocolate, coconut, and pecans for that yummy topping. Look at the recipe card for the full ingredients list and amounts.
- German’s Sweet Chocolate: This is the star! It gives the cake that sweet, mild chocolate taste.
- Buttermilk: Makes everything super moist and adds a little tang. So good!
- Coconut-Pecan Frosting: This is what makes it a true German chocolate cake. Yum!
- Butter: Adds richness and keeps the cake soft and tender inside.
How to Make German Chocolate Bundt Cake
Ready to bake? This is easier than you think! Just follow along with me, and you’ll have an amazing cake in no time.
Step 1: Prepare the Chocolate Mixture
Melt your chocolate with boiling water in a small bowl and stir until it’s smooth. Let it cool for 10 minutes. This step gives your cake that special chocolate flavor everyone will love.
Step 2: Cream Butter and Sugar
Beat 1 cup butter with 2 cups sugar in your electric mixer until it’s light and fluffy. Add 4 egg yolks one at a time. Beat well after each one goes in. This makes your cake nice and tender.
Step 3: Combine Dry Ingredients
Mix 2½ cups flour, 1 teaspoon baking soda, and ½ teaspoon salt in a separate bowl. Whisk them together really well. You want everything mixed evenly so your cake turns out great.
Step 4: Alternate Wet and Dry
Add your flour mix and 1 cup buttermilk to the butter in your mixer, going back and forth between them. Start and end with flour. Then add the cooled chocolate and 1 teaspoon vanilla. Mix just until combined.
Step 5: Fold in Egg Whites
Beat 4 egg whites in a clean bowl until they form stiff peaks. Gently fold them into your batter with a spatula. This makes the cake super light and airy. Be gentle here!
Step 6: Bake the Cake
Pour your batter into the greased bundt pan and bake at 350°F for 55-60 minutes. Stick a toothpick in the middle. If it comes out clean, you’re done! The cake should pull away from the sides a bit.
Step 7: Prepare Coconut-Pecan Frosting
Mix 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, and ½ cup butter in your medium saucepan. Cook for 12 minutes on medium heat. Stir the whole time! It should get nice and thick.
Step 8: Finish the Frosting
Stir in 1⅓ cups coconut and 1 cup chopped pecans plus 1 teaspoon vanilla into the saucepan. Let it cool for 30 minutes. This gives you that perfect thick frosting that’s easy to spread.
Step 9: Cool and Frost
Cool your cake in the pan for 15 minutes, then flip it onto a cooling rack. Let it cool all the way. Once it’s cool, drizzle that yummy frosting on top. Let it drip down the sides naturally. SO GOOD!
Tips for the Best German Chocolate Bundt Cake
- Room temperature ingredients mix better and make your cake super tender and moist.
- Don’t overmix after you add the flour, or your cake will be tough. Nobody wants that!
- Grease your pan really well with butter and flour so the cake comes out easily.
- Cool completely before you add frosting so it doesn’t melt and slide off.
- Toast your pecans first for way better flavor in that yummy frosting.
Variations and Substitutions
Want to switch things up? No problem! This cake is really flexible, and you can make it work for you. Here are some ideas:
- Use dark chocolate if you like a stronger chocolate flavor. It’s really good too!
- Swap pecans for walnuts in the frosting. Both nuts taste amazing in this recipe.
- Try coconut milk instead of buttermilk for even more coconut flavor throughout.
- Add chocolate chips to the batter for extra chocolatey goodness in every bite. What do you think?
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! Bake it up to two days early. Just wrap it tightly and keep it in the fridge without frosting.
How do I store leftover German Chocolate Bundt Cake?
Keep it covered on your counter for two days. Or put it in the fridge for up to five days.
Can I freeze this bundt cake?
Absolutely! Wrap the unfrosted cake really well in plastic wrap and foil. It’ll keep for three months in the freezer.
Why did my cake stick to the pan?
You probably didn’t grease it enough. Make sure you get butter and flour in every little spot of that pan.
Can I use a different pan size?
Sure! A 9×13 pan works great. Just bake it for about 40-45 minutes instead. Check it with a toothpick.
How do I know when it’s done baking?
Stick a toothpick in the center. If it comes out clean or with just a few crumbs, you’re good!
Can I make the frosting dairy-free?
Yep! Use coconut cream instead of evaporated milk. And grab some vegan butter. Works perfectly!
German Chocolate Bundt Cake: Moist, Delicious Treat
Ingredients
For the Cake:
- 4 ounces German's sweet chocolate, chopped
- ½ cup boiling water
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1⅓ cups sweetened shredded coconut
- 1 cup pecans, chopped
Equipment
- 10-cup Bundt Pan
- Electric mixer
- Mixing bowls
- Medium saucepan
Instructions
For the Cake:
- Heat your oven to 350°F and grease your bundt pan really well with butter and flour.
- Melt the chocolate with boiling water in a small bowl, stir until smooth, and cool for 10 minutes.
- Beat butter and sugar with electric mixer until light and fluffy for about 3-4 minutes total.
- Add egg yolks one at a time to the butter mix and beat well after each one.
- Whisk flour, baking soda, and salt together in a separate bowl until everything’s mixed evenly and well.
- Add flour mix and buttermilk to butter mix, going back and forth, start and end with flour.
- Stir in the cooled chocolate and vanilla extract until the batter looks smooth and well combined.
- Beat egg whites in a clean bowl until stiff peaks form, then fold them gently into the batter.
- Pour batter into your prepared bundt pan and bake 55-60 minutes until a toothpick comes out clean.
- Cool the cake in the pan for 15 minutes, then flip it onto a cooling rack carefully.
For the Frosting:
- Combine evaporated milk, sugar, egg yolks, and butter in a medium saucepan on medium heat.
- Cook the frosting, stirring constantly, for 12 minutes until thick and golden. Watch it so it doesn’t burn.
- Take it off the heat and stir in vanilla extract, shredded coconut, and chopped pecans really well.
- Cool frosting for 30 minutes until it’s thick enough to spread or drizzle on your cake easily.
- Drizzle or spread the coconut-pecan frosting on top of the cooled cake and let it drip down.
Notes
- Room temperature ingredients blend more easily and make your cake texture better. Take them out ahead of time.
- Use shortening instead of spray to grease your bundt pan. It helps the cake release more easily.
- Frosting gets thicker as it cools. Warm it up gently if it gets too hard to spread.
- Keep your frosted cake covered at room temperature for two days or in the fridge for five.
- Toast pecans in a 350°F oven for 8 minutes before adding them to your frosting for more flavor.
