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German Chocolate Bundt Cake

German Chocolate Bundt Cake: Moist, Delicious Treat

A rich chocolate bundt cake with coconut-pecan frosting on top. This dessert looks fancy and tastes AMAZING. Perfect for any party or celebration!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 Slices
Calories 485 kcal

Equipment

  • 10-cup Bundt Pan
  • Electric mixer
  • Mixing bowls
  • Medium saucepan

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

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.