German Chocolate Bundt Cake

This German Chocolate Bundt Cake is as easy to make from scratch and tasty to share with others.

Made with unsweetened cocoa powder and topped with a sweet coconut frosting, this decant dessert recipe is moist and full of flavor.

What is German Chocolate Cake?

German chocolate cake is really a classic moist and chocolaty cake that is topped with a creamy frosting made with coconut and pecans.

I like how making this cake is a bundt style pan makes this cake even more interesting to share with others.

 

Chopped pecans are essential for making the frosting on a classic German Chocolate Cake. You can find chopped pecans here.

Why we love Classic German Chocolate Cake.

Classic German Chocolate Cake is the perfect combination of a moist and flavorful chocolate cake and sweet creamy coconut pecan frosting. The balance of flavors work perfectly together in every bite.

Here is what else we like about this recipe.

• Using a bundt cake pan makes this cake even more interesting to look at.
• This is a made from scratch cake recipe which means that we know exactly what goes into it.
• Bundt cake is a perfect idea any time of the year.
• Personalizing this cake recipe is as easy as adding a teaspoon or two of espresso to the cake or swapping out your pecans with walnuts.
• This cake goes great as is or with a scoop of ice cream on the side.
• German Chocolate Cake is a classic American dessert that is nostalgic and comforting for many of us.

Ingredients needed to make chocolate bundt cake from scratch.

• Unsweetened Cocoa Powder. Use a good quality cocoa powder for optimal flavor. Dutch process does not work as well in this recipe.
• Boiling Water. This is combined with the cocoa powder to make it bloom which will help to bring out the flavor.
• Flour. Regular all purpose flour was used to make my cake.
• Baking Soda. The leavening agent used in this cake.
• Butter. Your butter should be softened to room temperature. If you are using unsalted butter you can add a half teaspoon of salt to your flour.
• Sugar. Granular sugar is used in this recipe.
• Eggs. Your eggs should be at room temperature for this recipe
• Egg Yolk. Used in making the classic German chocolate frosting.
• Vanilla Extract. Added for flavor balance.
• Milk. Use whole milk for optimal moisture.
• Coconut Flakes. Sweetened coconut flakes offers classic flavor and texture to the frosting.
• Pecans. Your pecans should be chopped.

Tips for making the best Chocolate Bundt Cake.

This is one of those recipes that I like to double prep the cake pan since bundt pans have crevices that cake can get stuck in. I double prep by first greasing the pan and then lightly dusting it with flour.

More helpful tips for you.

1. For optimal blending, your dairy ingredients (eggs, softened butter, and Gmilk) should be at room temperature before adding them to the mixing bowl.
2. Avoid overmixing the ingredients as doing so can cause your cake to lose air and become more dense. It is okay if your cake batter has a few small lumps in it as these will most likely bake out.
3. It is a good idea to make the frosting while the cake is baking. Refrigerating the frosting will help it get to a good consistency for frosting your cake with later on.
4. Can you make this cake in a pan that is not a bundt style pan? Yes you can however, baking times can vary so it is a good idea to keep an eye on the cake while it is baking.
5. Carefully running a butter knife around the outside of the cake just after taking it out of the oven can help loosen it from the pan when you are ready to do so.
6. Lastly, your cake should be fully cooled before adding the frosting. This will help the frosting set correctly.

How to make German Chocolate Bundt Cake

Prep Time: 15 minutes .
Bake Time : 1 hour 15 minutes, depending on the pan that you are using .
Servings: 16, depending on how it is sliced.

1. Prepare. Preheat your oven to 350ºF. Prep your bundt style cake for nonstick. Double prepping is recommended.
2. Dry Ingredients. In a medium bowl, sift together the flour, unsweetened cocoa powder, and baking soda.
3. Wet Ingredients. Beat together one and a half cups of the softened butter with two cups of sugar on medium until fluffy. Then scrape down the sides of the bowl and bump the mixer speed down to slow so that you can add the eggs.
4. Milk and Flour. Measure out a cup of milk and then use a fork to mix in the vanilla extract before adding it to the mixing bowl. On slow speed, gradually add the flour.
5. Bake. Bake your cake in the center of the oven for an hour and fifteen minutes or until a toothpick comes out clean. Then let the cake cool in the pan for about ten minutes before transferring it to a cooling rack to fully cool so that you can frost and serve it.
6. Frosting. In a medium saucepan over medium heat, whisk together the butter, remaining milk, egg yolks, and remaining sugar, stirring occasionally, until thickened. Remove the ingredients from the heat and stir in the remaining ingredients.
7. Serve. This cake is best when frosted just before serving.

Expert Tip 👉 To remove the cake from the pan simply place a large plate or your cooking rack over the top of the cake pan and flip the cake over so that it sits on top of the plate. If the cake does not release from the pan you can try running a butter knife carefully around the edges of the cake.

How to store homemade German Chocolate Bundt Cake

Once your cake has fully cooled and the frosting has set, this cake can be stored in an airtight container such as a cake container. When properly stored, this cake should keep for about five days when refrigerated or frozen for a few months. Note that refrigerating or freezing the frosted cake can affect the texture of the frosting.

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Print the recipe for German Chocolate Bundt Cake

German Chocolate Bundt Cake, a delicious and easy chocolate cake recipe made from scratch and topped with coconut pecan frosting.

Please see recipe post for further details on this recipe.