Indulge in the rich, chocolatey goodness of a classic dessert with a twist – the German Chocolate Bundt Cake. This decadent treat combines the velvety smoothness of chocolate with the nutty sweetness of coconut and pecans, all in a beautifully shaped Bundt cake. Whether you’re hosting a special occasion or simply craving a delightful dessert, this recipe is sure to impress.

German Chocolate Bundt Cake

The German Chocolate Bundt Cake is a delightful variation of the traditional German chocolate cake. What sets it apart is the use of a Bundt cake pan, which gives the cake its distinctive shape and elegant appearance. The rich chocolate cake is complemented by a luscious coconut-pecan frosting, adding a delightful texture and flavor contrast. Perfect for any celebration or as a special treat, this cake is a true crowd-pleaser that will have everyone coming back for more.

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Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Cuisine American

Servings 8

Calories 432 kcal

Equipment

Bundt Cake Pan
Mixing bowls
Measuring cups and spoons
Electric mixer or whisk
Spatula
Cooling rack
Saucepan (for frosting)
Oven

Ingredients

4 ounces Sweet Baking Chocolate
1/2 cup Water
1 1/2 cups Flour
3/4 teaspoon Baking Soda
1 cup Sugar
3/4 cup Butter
Softened 3 Eggs
1 teaspoon Vanilla
3/4 cup Buttermilk
softened 4 cups sifted Powdered Sugar
1/2 cup Unsweetened Cocoa Powder
2/3 cup Evaporated Milk
1 1/3 cup Coconut Flakes
1/2 cup Pecans chopped small Preheat oven to 350 degrees.

Instructions

Mix the chocolate and water in a pan and cook over low heat until the chocolate is melted. Beat your sugar and butter until fluffy.
Add eggs and vanilla until combined. Beat on medium speed for one minute. Beat in the melted chocolate.
Add the buttermilk and flour mixture alternately to the mix until combined. Bake for 10-12 minutes.
Remove from oven, take a toothpick around the edge of the cake, and let cool. Make your frosting by creaming the butter, until it is fluffy.
Add the powdered sugar, chocolate, milk and vanilla. Mix together. Make the coconut pecan frosting by putting your egg, evaporated milk, sugar and butter.
Cook for 12 minutes over medium heat until thick. Remove from heat and stir in the coconut and the pecans. Cover and let cool. Pipe chocolate frosting on the cake and top it with the chocolate pecan frosting.
Garnish with a whole pecan. Enjoy your sweet treat!

Notes

Use a well-greased and floured Bundt cake pan to ensure easy removal of the cake after baking.

Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a cooling rack to prevent it from sticking.

Be careful not to overmix the batter, as this can lead to a dense cake. Mix until just combined.

Toast the coconut and pecans for the frosting to enhance their flavor and add a nice crunch.

For a richer chocolate flavor, consider using high-quality cocoa powder in the cake batter.

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Nutrition Facts

Nutrition	Value
Calories	432kcal
Carbohydrates	62g
Protein	5g
Fat	19g
Saturated Fat	10g
Sodium	351mg
Iron	2mg
Calcium	123mg
Vitamin A	155IU
Potassium	141mg

Why Is a Bundt Cake Better than A Regular Cake?

Because the bundt pan makes it possible for more cake to come into contact with the pan’s edges, heat is distributed more evenly. Pound cake will either burn on the borders or not cook through in the center if baked in a standard round cake pan.

How Long Do Bundt Cakes Last?

As long as they are kept out of the heat and humidity, most Bundt Cakes will taste fresh for up to three days when stored at room temperature and covered. Steer clear of the sun. Additionally, you may freeze our bundt cakes for up to a year or refrigerate them for up to two weeks.