German Chocolate Bundt Cake

Why You’ll Love This Recipe

This bundt cake delivers all the classic German chocolate cake flavors in a slightly easier, more impressive presentation. The bundt pan creates a beautiful design that requires minimal decorating effort. Moist chocolate cake paired with gooey coconut-pecan filling and topping makes every bite indulgent and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:
all-purpose flour
unsweetened cocoa powder
granulated sugar
brown sugar
baking soda
baking powder
salt
eggs
sour cream
milk
vegetable oil
vanilla extract
hot water or brewed coffee

For the coconut-pecan frosting:
evaporated milk
granulated sugar
egg yolks
unsalted butter
vanilla extract
sweetened shredded coconut
chopped pecans

Optional garnish:
melted chocolate drizzle
extra pecans or coconut flakes

Directions

1. Bake the cake
   Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
   In a large bowl, whisk together flour, cocoa, sugars, baking soda, baking powder, and salt.
   Add eggs, sour cream, milk, oil, and vanilla. Mix until smooth.
   Stir in hot water or coffee until batter is thin and glossy.
   Pour into the prepared bundt pan and bake for 45–55 minutes, until a toothpick comes out clean.
   Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
2. Make the frosting
   In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
   Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
   Remove from heat and stir in vanilla, coconut, and pecans.
   Let frosting cool before spreading.
3. Assemble the cake
   Once the cake is cooled, spoon the coconut-pecan frosting over the top, letting it drip down the sides.
   Optionally, drizzle melted chocolate over the frosting and sprinkle with extra pecans or coconut.

Servings and timing

This recipe serves 12–14 people.
Prep time: 25 minutes
Bake time: 45–55 minutes
Cool and frost time: 1 hour
Total time: about 2 hours 20 minutes

Variations

• Shortcut Version: Use a boxed chocolate cake mix and add sour cream and coffee for extra richness.
• Layered Bundt: Fill the bundt pan halfway with batter, add a layer of coconut-pecan frosting, then cover with remaining batter before baking.
• Chocolate Ganache Finish: Pour ganache over the cake before topping with coconut-pecan frosting.
• Nut-Free: Skip the pecans and replace with toasted coconut or sunflower seeds for crunch.
• Mini Bundts: Make the recipe in mini bundt pans for individual servings.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Bring refrigerated cake to room temperature before serving for the best texture.
Freeze unfrosted bundt cake for up to 2 months; thaw and frost when ready to serve.
Frosted cake does not freeze well due to the coconut-pecan topping.

FAQs

What makes this a German chocolate cake?

The name comes from “German’s Sweet Chocolate,” a brand of baking chocolate created by Samuel German, not the country. The signature frosting with coconut and pecans is what defines the cake.

Do I need a bundt pan?

Yes, for the classic shape. However, you can bake this cake in a 9×13-inch pan or two round pans if desired.

Can I use store-bought frosting?

Yes, but homemade coconut-pecan frosting gives the best authentic flavor.

Can I make it ahead?

Yes, bake the cake a day ahead and frost before serving. The flavors deepen as it sits.

Can I add chocolate chips to the batter?

Absolutely, chocolate chips add extra richness and melty bites inside the cake.

How do I prevent the cake from sticking to the bundt pan?

Grease thoroughly with butter or baking spray and dust with cocoa powder instead of flour for a smooth release.

Can I use sweetened condensed milk instead of evaporated milk?

No, condensed milk is too sweet and thick. Evaporated milk is necessary for the frosting’s texture.

Can I make this cake without nuts?

Yes, simply omit the pecans. The frosting will still be delicious with just coconut.

How do I slice the cake neatly?

Use a serrated knife and wipe it clean between slices for clean cuts.

Is this cake very sweet?

It is rich and sweet, but the slight bitterness of cocoa balances the caramel-like frosting.

Conclusion

German Chocolate Bundt Cake is a show-stopping dessert that combines a moist chocolate base with the irresistible coconut-pecan frosting. Easy to slice and serve, it’s perfect for gatherings and special occasions. With its striking bundt shape and unforgettable flavor, this cake is sure to become a favorite at your table.

German Chocolate Bundt Cake

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German Chocolate Bundt Cake is a moist, rich chocolate cake topped with a gooey coconut-pecan frosting. Baked in a bundt pan for an elegant presentation, it’s perfect for birthdays, holidays, or any special celebration.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 2 hours 20 minutes
• Yield: 12–14 servings
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. For the cake:
2. 2 cups all-purpose flour
3. 3/4 cup unsweetened cocoa powder
4. 1 cup granulated sugar
5. 1 cup brown sugar
6. 1 1/2 tsp baking soda
7. 1 tsp baking powder
8. 1/2 tsp salt
9. 2 large eggs
10. 1/2 cup sour cream
11. 1 cup milk
12. 1/2 cup vegetable oil
13. 2 tsp vanilla extract
14. 1 cup hot water or brewed coffee
15. For the coconut-pecan frosting:
16. 1 cup evaporated milk
17. 1 cup granulated sugar
18. 3 large egg yolks
19. 1/2 cup unsalted butter
20. 1 tsp vanilla extract
21. 1 1/2 cups sweetened shredded coconut
22. 1 cup chopped pecans
23. Optional garnish:
24. Melted chocolate drizzle
25. Extra pecans or coconut flakes

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Instructions

Bake the cake: Preheat oven to 350°F (175°C). Grease and flour a bundt pan. In a large bowl, whisk together flour, cocoa powder, sugars, baking soda, baking powder, and salt. Add eggs, sour cream, milk, oil, and vanilla; mix until smooth. Stir in hot water or coffee. Pour into pan and bake 45–55 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes, then invert onto a wire rack and let cool completely.

1. Make the frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, for about 10–12 minutes or until thickened. Remove from heat and stir in vanilla, coconut, and pecans. Let cool to room temperature.
2. Assemble the cake: Once the cake has cooled, spoon the coconut-pecan frosting over the top, allowing it to drip down the sides. Optionally, drizzle melted chocolate and sprinkle with extra pecans or coconut.

Notes

• Use brewed coffee instead of water for a richer chocolate flavor.
• Let the cake cool fully before frosting to prevent melting.
• Dust bundt pan with cocoa powder instead of flour to avoid white residue.
• Store leftovers covered in the fridge for freshness.
• Make the frosting up to 3 days ahead and refrigerate until ready to use.

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 42g
• Sodium: 280mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 85mg