Nothing says celebration quite like a gorgeous, decadent bundt cake, and the German Chocolate Bundt Cake Recipe is a true showstopper. This cake is a moist, flavorful marvel that combines the richness of semisweet chocolate with the irresistible texture of toasted pecans and coconut, all wrapped in a luscious chocolate glaze. It’s the kind of dessert that pulls people in from across the room, inviting everyone to savor every last bite. Whether you’re baking for a special occasion or simply craving a slice of chocolatey heaven, this German Chocolate Bundt Cake Recipe never disappoints.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to creating magic in the kitchen. Each item on this list plays a vital role in crafting the perfect balance of flavor, texture, and that signature rich color this German Chocolate Bundt Cake Recipe is known for.
- Pecans: Toasting them first brings out their natural nutty aroma, adding a delightful crunch.
- Unsalted butter, room temperature: Ensures the cake has a tender crumb and rich flavor without any unwanted saltiness.
- Unbleached all-purpose flour: Provides structure while keeping the cake light and fluffy.
- Finely shredded coconut: Adds a sweet chew and tropical flair that perfectly complements the chocolate.
- Sweetened cream of coconut: Gives the cake moisture and a smooth, creamy coconut flavor without overpowering.
- Whole milk, room temperature: Combines with vinegar to create a buttermilk-like effect, enhancing tenderness.
- Distilled white vinegar: Reacts with baking soda for a tender texture and slight lift.
- Dutch-process cocoa powder: Imparts a deep chocolate flavor and a beautiful dark color.
- Baking soda: Acts as a leavening agent to help the cake rise perfectly.
- Kosher salt: Balances sweetness and intensifies the chocolate notes.
- Sugar: Sweetens the cake and contributes to the moistness and browning.
- Large eggs, room temperature: Bind the ingredients together and add richness.
- Pure vanilla paste or extract: Enhances and rounds out all the flavors beautifully.
- Semisweet chocolate, melted and chopped: The heart of the chocolate glaze, creating the perfect finish.
- Heavy cream: Blended with chocolate for a silky, shiny glaze that drapes the cake elegantly.
How to Make German Chocolate Bundt Cake Recipe
Step 1: Toast and Prepare Ingredients
Start by preheating your oven to 350°F. Toast the pecans on a baking sheet for about 10 to 12 minutes until they’re fragrant and slightly darkened—this step intensifies their flavor, so don’t skip it! After toasting, chop them finely and set aside. Meanwhile, prep your Bundt pan by brushing it generously with butter and dusting with flour. This ensures the cake releases smoothly after baking, keeping the intricate details of your Bundt design intact.
Step 2: Make the Coconut-Pecan Mixture
Combine the shredded coconut, cream of coconut, and a couple of tablespoons of flour in a saucepan over medium heat. Bring the mixture to a boil and let it cook for 30 seconds, stirring frequently. Then, stir in the toasted pecans and allow the mixture to cool completely. This luscious blend will add a lovely textured layer within your cake.
Step 3: Prepare the Milk Mixture
Mix the whole milk with the distilled vinegar and let it sit for about 5 minutes. This process “curdles” the milk, creating an almost-buttermilk effect. This ingredient helps your bundt cake develop a tender, moist crumb that’s so necessary for an indulgent treat like this.
Step 4: Combine the Dry Ingredients
In a bowl, whisk together the flour, Dutch-process cocoa powder, baking soda, and kosher salt. This step ensures all the dry ingredients are evenly distributed and ready to combine with the wet elements, promoting a perfectly balanced batter.
Step 5: Cream Butter and Sugar
Using a mixer at medium-high speed, beat the butter and sugar until the mixture becomes pale and fluffy, about 2 to 3 minutes. This is one of those classic baking moments where you’re building the cake’s foundation—it’s important because aeration here leads to a lighter texture later on.
Step 6: Incorporate Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition to ensure everything blends smoothly. Then beat in your vanilla paste or extract to infuse that warm, comforting flavor throughout the batter.
Step 7: Alternate Adding Dry Mixture and Milk Mixture
Reduce the mixer speed to low. Begin by adding one-third of the dry flour mixture, then half of the milk mixture, alternating until all ingredients are combined. This careful mixing prevents overworking the batter, so your cake stays tender rather than tough.
Step 8: Add Melted Chocolate and Pour Batter
Stir in the melted semisweet chocolate until fully incorporated—the batter will have a rich chocolate hue and scent. Pour the batter into your prepared Bundt pan and smooth the surface with a spatula for even baking.
Step 9: Add the Coconut-Pecan Mixture
Spoon the cooled coconut-pecan mixture gently on top of the batter in a ring shape, leaving about a half-inch border around the edges and the center. As the cake bakes, this filling will sink into the batter, creating delightful pockets of flavor and texture.
Step 10: Bake and Cool the Cake
Bake for 45 to 50 minutes, or until a wooden skewer inserted in the center comes out clean. After baking, let the cake cool in the pan for 20 minutes before carefully inverting it onto a wire rack to cool completely. Cooling is key; this step ensures the cake firms up so it slices beautifully.
Step 11: Prepare the Chocolate Glaze
While the cake cools, place chopped semisweet chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it simmers, then pour it over the chocolate. Let the mixture stand for 5 minutes before gently stirring until smooth. Avoid whisking to keep the glaze glossy and bubble-free.
Step 12: Glaze and Set
Allow the glaze to thicken slightly yet remain pourable—about 5 minutes. Then pour it evenly over the top of the cooled cake. Let the glaze set at room temperature for 30 minutes. This final layer adds a silky finish and enhances the cake’s chocolate indulgence.
How to Serve German Chocolate Bundt Cake Recipe
Garnishes
For an impressive presentation, scatter a few toasted pecans or a light dusting of shredded coconut over the glaze. Fresh berries like raspberries or strawberries can inject a pop of color and a hint of tartness that beautifully complements the cake’s richness.
Side Dishes
Serve your German Chocolate Bundt Cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the dense chocolate flavors. A hot cup of coffee or a robust black tea is also a perfect accompaniment, enhancing the overall tasting experience.
Creative Ways to Present
Try slicing the cake and layering it with homemade whipped cream and fresh fruit for an elegant trifling effect. Alternatively, you can drizzle extra chocolate or caramel sauce alongside the slices on individual plates for a decadent touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover German Chocolate Bundt Cake Recipe slices store beautifully at room temperature when wrapped loosely with foil, keeping the cake moist for up to two days. Avoid airtight containers as the glaze may sweat and lose its shine.
Freezing
This bundt cake freezes wonderfully. Wrap it tightly in plastic wrap, then foil, and freeze for up to one month. When ready to enjoy, thaw the cake overnight in the refrigerator before bringing it to room temperature for serving.
Reheating
If you prefer your slices warmed, gently microwave for 15-20 seconds or warm in a low oven (300°F) wrapped in foil for 10 minutes. This brings out the chocolate aroma and softens the cake without drying it out.
FAQs
Can I use sweetened shredded coconut instead of unsweetened for this recipe?
Yes, you can substitute sweetened shredded coconut if you prefer a sweeter and moister texture in the coconut-pecan layer. Just keep in mind the overall sweetness will increase slightly.
Is it necessary to use Dutch-process cocoa powder?
While Dutch-process cocoa powder gives a deeper chocolate flavor and darker color, you can use natural cocoa powder if that’s what you have. The cake will be slightly different in taste but still delicious.
Can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a high-quality gluten-free flour blend that can substitute cup-for-cup. Be sure it contains xanthan gum or add it separately for structure.
How long will the chocolate glaze keep?
The chocolate glaze tastes best fresh but can be stored at room temperature for up to two days. If refrigerated, let it come back to room temperature before serving to regain its smooth texture.
What’s the best way to ensure the cake comes out clean from the Bundt pan?
Thoroughly greasing the pan with butter and dusting with flour is key. Letting the cake cool slightly before inverting will also help it release cleanly without sticking or breaking apart.
Final Thoughts
The German Chocolate Bundt Cake Recipe is a fantastic way to bring rich, comforting flavors to any gathering or cozy night in. Its layers of toasted pecans, creamy coconut, and decadent chocolate glaze come together in perfect harmony to create a dessert you’ll want to make again and again. I can’t wait for you to try it and see how effortlessly it becomes an instant favorite with friends and family.
Print
German Chocolate Bundt Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 to 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Description
This German Chocolate Bundt Cake features a moist chocolate batter topped with a rich, coconut-pecan mixture baked in a Bundt pan. Finished with a luscious semisweet chocolate glaze, it delivers layers of nutty, creamy, and chocolate flavors in every slice—perfect for special occasions or a decadent dessert treat.
Ingredients
Cake
- 1 cup pecans
- 1 ½ sticks unsalted butter, room temperature, plus more for pan
- 2 cups plus 2 tablespoons unbleached all-purpose flour, plus more for pan
- 1 ¼ cups unsweetened finely shredded coconut
- 1 cup sweetened cream of coconut
- ¾ cup whole milk, room temperature
- 2 tablespoons distilled white vinegar
- 3 tablespoons Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1 ¼ teaspoons kosher salt
- 1 ¼ cups sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla paste or extract
- 5 ounces semisweet chocolate, melted and cooled slightly
Glaze
- 5 ounces semisweet chocolate, chopped (about 1 cup)
- â…” cup heavy cream
Instructions
- Toast Pecans: Preheat the oven to 350°F. Spread pecans on a rimmed baking sheet in a single layer and toast for 10 to 12 minutes until aromatic and slightly darkened. Remove and let cool, then finely chop.
- Prepare Bundt Pan: Brush a 10-to-15-cup Bundt pan with butter, then dust with flour, tapping out excess to prevent sticking.
- Make Coconut Mixture: In a saucepan, combine shredded coconut, cream of coconut, and 2 tablespoons of flour. Bring the mixture to a boil over medium heat, boil for 30 seconds, then remove from heat. Stir in the chopped pecans and allow to cool completely.
- Curdle Milk: In a small bowl, stir together milk and vinegar and let it sit about 5 minutes to curdle.
- Mix Dry Ingredients: In a bowl, whisk together the remaining 2 cups flour, cocoa powder, baking soda, and kosher salt.
- Cream Butter and Sugar: In a mixing bowl, beat the butter and sugar on medium-high speed until pale and fluffy, approximately 2 to 3 minutes.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition, then beat in the vanilla paste or extract.
- Combine Batter: Reduce mixer speed to low, then alternate adding the flour mixture and the curdled milk mixture in three additions, starting and ending with flour, mixing just until combined. Stir in the melted chocolate.
- Assemble Cake Batter and Coconut Topping: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Evenly spoon the cooled coconut-pecan mixture on top of the batter in a ring, leaving about a ½-inch border around the edges and center. This mixture will sink into the batter during baking.
- Bake Cake: Bake for 45 to 50 minutes or until a wooden skewer inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan on a wire rack for 20 minutes. Then invert the cake onto the rack and let cool completely.
- Prepare Glaze: Place chopped semisweet chocolate in a heatproof bowl. In a small saucepan, bring heavy cream to a simmer. Pour the hot cream over the chocolate and let stand for 5 minutes. Gently stir until smooth without whisking to avoid air bubbles.
- Apply Glaze: Let the glaze thicken slightly but remain pourable, about 5 minutes. Pour evenly over the cooled cake and let set for about 30 minutes.
- Serve and Store: Transfer cake to a stand or plate, slice, and serve. Store loosely covered at room temperature for up to 2 days.
Notes
- Use room temperature ingredients for a smoother batter and better rise.
- To toast pecans evenly, spread them in a single layer and monitor closely to avoid burning.
- Do not whisk the glaze vigorously to prevent air bubbles which affect appearance.
- The coconut-pecan topping sinks into the batter as it bakes, creating a moist, textured layer inside the cake.
- Store the cake loosely covered at room temperature to maintain moisture and texture.
