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German Chocolate Bundt Cake

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!
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
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.