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!
Servings: 8 people
Calories: 1256kcal
Equipment
- 10-inch bundt pan
- baking sheet
- large mixing bowl
- electric mixer
- whisk
- spatula
- medium saucepan
- heatproof bowl
- measuring cups and spoons
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
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan and place it on a baking sheet.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.