German Chocolate Bundt Cake
German Chocolate Bundt Cake, a delicious and easy chocolate cake recipe made from scratch and topped with coconut pecan frosting.
Servings: 16
Equipment
Ingredients
- ½ cup Unsweetened Cocoa Powder
- ½ cup Boiling Water.
- 2½ cupd Flour.
- 1 tsp Baking Soda.
- 1½ cups Butter. ---softened to room temperature. Divided.
- 3 cups Sugar. --Divided.
- 4 Eggs.
- 2 Egg Yolks.
- 2 tsp Vanilla Extract. --Divided.
- 2 cups Milk. --Divided.
- 1½ cup Coconut Flakes.
- 1 cup Pecans. --chopped.
Instructions
- Prepare. Preheat your oven to 350ºF. Prep your bundt style cake for nonstick. Double prepping is recommended.
- Dry Ingredients. In a medium bowl, sift together the flour, unsweetened cocoa powder, and baking soda.
- Wet Ingredients. Beat together one and a half cups of the softened butter with two cups of sugar on medium until fluffy (this can take a couple of minutes). Then scrape down the sides of the bowl and bump the mixer speed down to slow so that you can add the eggs (one at a time, beating between additions).
- 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. Scrape down the sides of the mixing bowl, and on slow speed, gradually add the flour. Mix the ingredients until combined.
- Bake. Transfer the cake batter to your prepared cake pan and 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.
- Frosting. In a medium saucepan over medium heat, whisk together the butter, remaining milk, egg yolks, and remaining sugar, stirring occasionally, until thickened (about 10-12 minutes). Remove the ingredients from the heat and stir in the remaining ingredients (remaining vanilla, pecans, and coconut flakes). Refrigerate the frosting for at least an hour to get it to an optimal consistency for frosting (which is why making the frosting while the cake is baking works best) .
- Serve. This cake is best when frosted just before serving.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See DiyandFun.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See DiyandFun.com for details on this recipe.
originally posted:
November 13, 2024*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 442kcal | Carbohydrates: 43g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 237mg | Potassium: 180mg | Fiber: 3g | Sugar: 40g | Vitamin A: 677IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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