German Chocolate Bundt Cake
If you’ve got a fancy bundt pan that’s just collecting dust, get it out and dust it off, this German Chocolate Bundt Cake is exactly the excuse you need to use it. It’s rich, impressive, and guaranteed to get attention at the table. Especially with the luscious cooked coconut frosting.
This German Chocolate Bundt Cake delivers the deep chocolate flavor you expect in any German chocolate cake. It’s balanced with the classic coconut-pecan frosting that makes all German chocolate cake unforgettable. Each slice is moist, tender, and layered with sweetness and a little crunch.
It’s a showstopper cake that works for birthdays, holidays, or potlucks where you want to share something special. Any chocolate lover will appreciate the timeless combination of flavors, I know I do!
Before you head to the store, jot down a quick shopping list to keep yourself on track. It saves time, avoids forgotten ingredients, and keeps your budget in check. Need a good meal planner AND grocery list in one? Grab it for free, print one off and copy as much as you need to!
- cocoa powder
- boiling water
- flour
- baking soda
- butter
- sugar
- eggs
- egg yolk
- vanilla
- milk
- sweetened flaked coconut
- chopped pecans
Help, How Do I Get This Bundt Cake Out Of The Pan??
If you own a bundt pan, especially a pretty one, then you know taking it out of the pan is heart stopping. Will it slide right out or will it tear in half?
The best trick to removing your beautiful cake from the bundt is to use is shortening to generously grease the pan. For most cakes you can use a pinch of flour to coat the shortening and shake it around to show you if you missed any spots. For this cake use a little cocoa powder and shake it until you’ve coated the whole pan. If you have spots that aren’t coated, add more shortening and cover it as well.
Once the cake comes out of the oven let it rest for 10 minutes. Then flip it upside down on a cooling rack. The cake will slowly start to slide out of the pan as it cools. Don’t force it, the effect of the cooling cake and the steam it’s releasing will help it to ease out of the pan. Fingers crossed it will ease out of the pan, sometimes you just never know.
Got Leftovers?
Keep the cake covered at room temperature for up to two days, or refrigerate for up to five. If storing longer, wrap slices individually and freeze so you can enjoy them later.
German Chocolate Bundt Cake
Ingredients
For the Cake
- ½ cup cocoa powder
- 2 ½ cups flour
- ½ tsp salt
- 1 tsp baking soda
- 1 ¼ cups butter softened
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 cup milk divided
- ½ cup boiling water
For the Frosting
- 1 cup milk
- ¾ cup butter softened
- 2 egg yolks
- 1 cup sugar
- 1 tsp vanilla extract
- 1 ½ cups sweetened flaked coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C)
- Grease a bundt pan with cooking spray OR shortening, then add a pinch of cocoa powder and shake it around, regrease any missed spots and set aside
- Sift together flour, cocoa powder, baking soda, and salt in a bowl
- Combine the vanilla extract with 1 cup milk
- In a large bowl, beat butter and sugar with a mixer until fluffy, about 1–2 minutes
- Mix in the eggs one at a time, beating well after each addition
- Gradually add the flour mixture and milk mixture to the butter mixture, mixing until just combined
- Once the cake batter is mixed stir in the boiling water
- Pour the batter into the prepared bundt pan
- Bake for 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean
- Cool the cake in the pan for 10 minutes, then invert onto a plate to continue cooling for 1 hour
Make the Frosting
- In a medium saucepan over medium heat, whisk together butter, milk, egg yolks, and sugar
- Cook for 10–12 minutes, stirring occasionally, until thickened
- Remove from heat and stir in vanilla extract, coconut, and pecans
- Cool completely, then chill in the fridge for at least 1 hour before spreading
- Spread frosting evenly over the cooled bundt cake before serving
The German Chocolate Bundt Cake- I didn’t see an instruction for the 1/2 cup of boiling water. Please advise. Thank you.
One line was accidentally left out of the directions-that is fixed