The ICONIC German Chocolate Bundt Cake

Some desserts are more than just food; they are tradition, nostalgia, and a centerpiece all rolled into one. For many families, the German Chocolate Bundt Cake is precisely that. It’s a dessert that speaks of celebration—a rich, dark, moist chocolate cake that is crowned with an unforgettable, gooey mixture of caramelized coconut and pecans.

I used to think that baking a cake this ICONIC was reserved only for professional bakers or those with hours to spare. The multi-layered cake seemed too complex, the frosting too temperamental.

Then, I discovered the magic of the Bundt pan.

This German Chocolate Bundt Cake recipe simplifies the process dramatically. By using a Bundt pan, we eliminate the need for stacking and careful frosting, yet we maintain all the decadent flavor and elegant presentation. The cake bakes perfectly, and the sticky, sweet coconut-pecan frosting naturally cascades into the grooves of the cake, making for a stunning, yet remarkably easy holiday baking project.

This recipe is a holiday powerhouse on Pinterest because it delivers a classic, high-value Christmas dessert that looks complex but is utterly manageable. If you are searching for an elegant baking project that is guaranteed to impress, this simple chocolate recipe is your perfect holiday showstopper.

Why You’ll Love This Recipe

This recipe is a massive holiday favorite because it takes a beloved, slightly intimidating classic and simplifies it into a beautiful, accessible form.

The ULTIMATE Simplification: The Bundt Pan

The genius of baking this German Chocolate Bundt Cake in a Bundt pan is the elimination of fuss. You bypass the risk of unevenly sliced cake layers, unstable stacking, and messy exterior frosting. The fluted mold creates its own elegant shape, allowing the dramatic coconut-pecan frosting to be the crowning glory, poured right over the top.

Rich, Decadent Chocolate Recipe

The cake itself is rich, dark, and perfectly moist. Authentic German chocolate cake is made with a specific type of mild, sweet baking chocolate (often named “German’s Sweet Chocolate”), which contributes a unique, subtle caramel flavor to the cocoa. This depth of flavor makes it an ICONIC chocolate recipe that is perfectly balanced by the sweet frosting.

The Delicious Coconut-Pecan Frosting

The frosting is what sets this cake apart. It’s not a buttercream; it’s a cooked custard, made with evaporated milk, egg yolks, butter, and sugar, and then folded with coconut and pecans. It has a gooey, caramelized, slightly chewy texture that is intensely flavorful and completely addictive. The frosting is what makes this cake a high-value pin.

Perfect for Holiday Timing

Unlike light layer cakes that must be frosted and chilled right before serving, this sturdy Christmas dessert is excellent for making ahead. The flavor actually improves as the cake sits for a day, allowing the rich flavors of the chocolate and the caramel notes of the frosting to deepen. This makes it an ideal holiday baking solution.

Ingredients and Instructions: The Decadent Duo

The success of this German Chocolate Bundt Cake relies on two distinct, equally important parts: the rich chocolate cake and the creamy, gooey coconut-pecan frosting.

The Coconut-Pecan Frosting:

The ICONIC German Chocolate Bundt Cake

This rich and decadent German Chocolate Bundt Cake features a moist chocolate base topped with luscious coconut-pecan frosting and a silky chocolate ganache drizzle. It’s a showstopping dessert that combines classic German chocolate flavors with a beautiful Bundt presentation—perfect for holidays or any special occasion!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8 people

Course: Dessert

Cuisine: German

Calories: 1256

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ cups granulated sugar 300g
• ¼ cup light brown sugar packed, 50g
• 1 cup unsalted butter 2 sticks, room temperature
• 2 large eggs room temperature
• ½ cup sour cream 6 oz
• 1 teaspoon vanilla extract
• ⅓ cup Dutch-processed cocoa powder
• 2 cups all-purpose flour 240g
• ½ teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup warm water
• ¾ cup light brown sugar for frosting
• ¼ cup granulated sugar for frosting
• ¾ cup butter for frosting
• 3 large egg yolks for frosting
• ¾ cup evaporated milk for frosting
• 1 tablespoon vanilla extract for frosting
• 1 cup chopped pecans
• 1 cup sweetened shredded coconut
• 8 ounces dark chocolate chips
• 8 ounces heavy whipping cream
• ½ teaspoon salt for ganache
• 1 teaspoon vanilla extract for ganache
• toasted pecans and coconut optional for topping

Equipment

• 10-inch bundt pan
• baking sheet
• large mixing bowl
• electric mixer
• whisk
• spatula
• medium saucepan
• heatproof bowl
• measuring cups and spoons

Method

 

1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan and place it on a baking sheet.
2. In a large mixing bowl, cream together granulated sugar, brown sugar, and butter until light and fluffy (1–2 minutes). Add eggs, sour cream, and vanilla, mixing until smooth.
3. In another bowl, whisk together flour, cocoa powder, cinnamon, baking soda, and salt. Gradually mix dry ingredients into wet ingredients in two additions, alternating with warm water. Mix until just combined.
4. Pour the batter into the prepared bundt pan and bake for 50–60 minutes, or until a knife inserted in the center comes out with a few moist crumbs. Cool the cake for 20 minutes before inverting onto a rack.
5. For the coconut frosting, combine sugars, butter, egg yolks, and evaporated milk in a saucepan. Heat over medium, stirring until thickened and bubbling. Remove from heat, add vanilla, pecans, and coconut. Let cool completely.
6. For the ganache, heat heavy cream in a saucepan until steaming. Pour over chocolate chips, let sit for 2 minutes, then whisk in salt and vanilla until smooth.
7. Pour or drizzle ganache over cooled cake. Spread coconut frosting on top. Garnish with toasted pecans and coconut if desired.

Notes

Variations: Bake as a layer cake (two 8- or 9-inch pans, 30–35 minutes), a 9×13-inch single layer (35–40 minutes), or cupcakes (18–22 minutes). For a layered Bundt, cut the cake horizontally and fill with frosting.

Storage: Store in an airtight container at room temperature for up to 4 days.

Tip: Toast pecans and coconut before using for extra crunch and flavor.

The Basic Instructions:

1. Prep Oven & Pan: Preheat oven to 350 degrees Fahrenheit. Generously grease and flour a 12-cup Bundt pan.
2. Mix Dry: Whisk together all dry cake ingredients (flour through salt) in a large bowl.
3. Mix Wet: In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla. Pour the wet mixture into the dry ingredients and mix until just combined.
4. Add Coffee: Carefully pour the hot coffee into the batter and mix until smooth. The batter will be thin—this is correct!
5. Bake: Pour batter into the prepared Bundt pan. Bake for 45–55 minutes, or until a toothpick inserted near the center comes out clean.
6. Make Frosting: While the cake cools, combine evaporated milk, egg yolks, sugar, and butter in a saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly (about 12–15 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly.
7. Frost: Invert the cooled cake onto a serving plate. Pour the still-warm frosting evenly over the top, letting it cascade down the sides.

Step by Step: Mastering the Bundt and the Gooey Frosting

The secret to a beautiful German Chocolate Bundt Cake lies in the release of the pan and the perfect consistency of the cooked frosting. My early Bundt cakes sometimes stuck, and my frosting was sometimes too runny. These steps ensure a flawless, ICONIC result every time.

Here is the detailed, human-written guide to mastering this spectacular elegant baking project:

Step 1: Pan Prep is Everything

For any Bundt cake, proper preparation is non-negotiable, especially with this dark chocolate recipe. Use a thick layer of a reliable baking spray that contains flour (like Baker’s Joy) or use the traditional method: brush the pan generously with melted shortening, then dust heavily with cocoa powder (instead of flour). The cocoa powder prevents a white flour film from sticking to your dark cake.

Step 2: The Hot Coffee Trick

The addition of hot coffee is the key to deep chocolate flavor. The heat “blooms” the cocoa powder, releasing its full flavor and darkening the color of the cake. The acid in the coffee also interacts with the leaveners to create a lighter, more tender crumb. Do not use cold water—the hot liquid is essential for this reaction.

Step 3: The Frosting Custard Cook

The coconut-pecan frosting is technically a cooked custard. You must cook it over medium-low heat, stirring constantly, until it thickens just enough to coat the back of a spoon. The cooking time takes about 12–15 minutes, but the temperature is what matters: aim for 160°F. If you cook it too long, the eggs will scramble; if you don’t cook it long enough, it will be runny and won’t set up on the cake.

Step 4: The 10-Minute Release Rule

The timing of removing the cake from the pan is crucial for preventing sticking. Let the cake cool in the pan on a wire rack for exactly 10 minutes. The slight contraction of the cooling cake helps it release from the pan. After 10 minutes, invert the cake onto the cooling rack, and the cake should drop out cleanly. If you wait too long, the sugar edges can stick.

Step 5: The Cascading Glaze

The frosting should be applied when the cake is cooled and the frosting is still warm. If the frosting is too hot, it will simply run off the cake; if it is too cold, it will be too thick to pour. Pour the warm frosting slowly and evenly over the top of the cake, allowing it to slowly cascade down the sides and into the grooves. This creates the signature elegant baking look perfect for your Christmas dessert.

Variations, Serving, and Storage FAQs

This core German Chocolate Bundt Cake recipe can be subtly adapted for different flavor preferences, making it a valuable addition to your holiday baking plans.

Delicious Variations to Try:

• Espresso Bundt: Increase the intensity of the chocolate by adding 1 teaspoon of instant espresso powder to the hot coffee.
• Rum/Brandy Glaze: For an extra layer of festive flavor, drizzle the cooled cake (before frosting) with a simple glaze made from powdered sugar, milk, and 2 tablespoons of dark rum or brandy.
• Nut-Free Frosting: If dealing with a nut allergy, you can make the classic topping without the pecans. Substitute the pecans with 1 cup of toasted pumpkin seeds (pepitas) for a different kind of satisfying crunch.
• Cream Cheese Swirl: For a richer cake, follow the recipe exactly, but gently fold $1/2$ cup of chocolate chips into the batter before baking.

Serving Suggestions:

This ICONIC cake needs little accompaniment:

1. Classic Presentation: Serve the sliced cake with just a dollop of fresh whipped cream or a small scoop of vanilla bean ice cream.
2. Make-Ahead Slices: This sturdy cake is perfect for slicing ahead of time. Store the sliced pieces in an airtight container for easy serving during a large holiday gathering.
3. Icing Drizzle: Before serving, drizzle the entire cake with a simple, thin chocolate ganache (melted chocolate and heavy cream) for an extra layer of richness.

Frequently Asked Questions

Conclusion: Your Most ICONIC Holiday Treat

The German Chocolate Bundt Cake is the definitive answer to the holiday dessert dilemma: how to create something stunning, traditional, and absolutely delicious without the complexity of a layer cake. It’s the ULTIMATE expression of elegant baking and rich chocolate recipe flavor.

By using the Bundt pan and mastering the cooked frosting, you free yourself from stress and guarantee a spectacular, conversation-starting Christmas dessert.

Pin this easy holiday baking recipe today and make your Christmas celebration truly ICONIC!