German Chocolate Bundt Cake Recipe (Moist, Easy & Rich)

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This German Chocolate Bundt Cake Recipe is all about rich chocolate flavor, a soft and tender crumb, and that unmistakable coconut-pecan topping that makes every slice feel extra special.

A bundt cake recipe is perfect for when you want a dessert that looks impressive on the table but doesn’t require complicated steps or hours in the kitchen.

Expect a moist, chocolatey bundt cake with a deep cocoa taste, paired with a sweet, buttery topping that adds just the right amount of crunch and gooey texture.

Each bite delivers that classic German chocolate combination people love, making it a go-to choice for celebrations, family gatherings, or whenever a comforting dessert sounds good.

A decadent German Chocolate Bundt Cake sits on a plate, topped with coconut-pecan frosting. Below, the German Chocolate Bundt Cake recipe details ingredients like cocoa powder, flour, eggs, milk, and rich vanilla.

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How to Make a German Chocolate Bundt Cake

Start by preheating the oven and greasing a bundt pan. Grease the pan generously, making sure to get into every groove, to prevent sticking.
Dry ingredients are sifted together, while the milk and vanilla are combined separately.
Beat the butter and sugar until light and fluffy to create a tender, soft cake texture.
Then mix in the eggs one at a time before alternating in the dry ingredients and milk to create a smooth batter.

A collage of different ingredients in a bowl, coming together to create the perfect German Chocolate Bundt Cake.

Four-panel image showing steps of making a German Chocolate Bundt Cake: mixing dry and wet ingredients, blending into chocolate batter, spreading batter in a bundt pan, and the baked cake in the pan.

The cake bakes until set and is cooled before being inverted from the pan.
The frosting is made on the stovetop by cooking butter, milk, egg yolks, and sugar until thick, then stirring in vanilla, pecans, and coconut.
After chilling, the frosting is spread over the cooled cake just before serving for that classic German chocolate finish.

A four-panel image shows the steps of making a German Chocolate Bundt Cake filling: melting butter with milk, stirring until smooth, adding shredded coconut and chopped pecans, then mixing until combined.

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A German Chocolate Bundt Cake topped with a thick layer of coconut pecan frosting sits on a white plate. Nearby are a blue and white checkered cloth, a jar of coconut, and a container of flour.

Why did my bundt cake stick to the pan?

Bundt pans need extra greasing due to their shape. Use a non-stick spray or butter and flour every crevice.

Can I make this cake ahead of time?

Yes. The cake can be baked a day in advance and stored covered at room temperature. Add the frosting before serving.

How do I know when the cake is done?

Insert a toothpick into the thickest part of the cake. It should come out clean or with just a few moist crumbs.

Can I freeze this cake?

The unfrosted cake freezes well for up to two months. Thaw completely before adding the topping.

A German Chocolate Bundt Cake topped with thick, nutty coconut icing sits on a white plate. In the background are a jar of flour, a glass bottle of liquid (likely vanilla), and a small jar of shredded coconut.

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A decadent German Chocolate Bundt Cake with coconut-pecan frosting sits on a plate, a slice served nearby. Text highlights German Chocolate Bundt Cake ingredients and includes a recipe link at the bottom.

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A round chocolate bundt cake topped with a thick layer of coconut pecan frosting sits on a white plate—perfect for those seeking Easter dessert ideas, with bowls and kitchen items blurred in the background.

German Chocolate Bundt Cake Recipe

Make a rich and moist German Chocolate Bundt Cake with a tender crumb and classic coconut pecan topping that’s perfect for any occasion.

Print Pin Rate

Course: desserts

Cuisine: American

Keyword: German Chocolate Bundt Cake, German Chocolate Bundt Cake Recipe

Prep Time: 15

Cook Time: 1 30

Additional Time: 1

Total Time: 2 45

Servings:

Author: momma lew

Ingredients

½ cup unsweetened cocoa powder
½ cup boiling water
2 ½ cups all purpose flour
1 tsp baking soda
3 sticks of butter divided (softened)
3 cups sugar divided
4 eggs
2 egg yolk
2 tsp vanilla divided
2 cups milk divided
1 ½ cups sweetened flaked coconut
1 cup chopped pecans

Instructions

Preheat the oven to 350ºF.
Grease a bundt pan with non-stick cooking spray and set it aside. Sift the flour, cocoa powder, and baking soda together in a mixing bowl and set it aside.
Combine the vanilla extract with 1 cup milk. In the bowl of your stand mixer, beat the 2 1/2 sticks butter and 2 cups sugar until fluffy, 1-2 minutes.
Mix in 4 eggs, one at a time, beating well after each addition.
Gradually add the flour mixture and the milk to the butter mixture, mixing until well combined.
Pour the cake batter into the prepared pan and bake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the cake in the pan for 10 minutes, then invert it onto a plate to continue cooling to room temperature.
In a medium saucepan over medium heat, whisk together the butter, remaining milk, egg yolks, and remaining sugar.
Cook, stirring occasionally, for 10-12 minutes, or until thickened.
Remove from heat, stir in the vanilla extract, pecans, and coconut.
Allow the mixture to cool, then chill in the fridge for at least 1 hour before using.
Before serving, spread the frosting evenly over the top of the cake.

Notes

To store a German chocolate bundt cake, keep it covered in the refrigerator once it’s frosted, since the coconut pecan topping contains milk and egg yolks. Place the cake in an airtight container or cover it tightly with plastic wrap to keep it from drying out. It will stay fresh for up to 4–5 days.

If the cake is unfrosted, it can be stored at room temperature for up to 2 days, wrapped tightly. For longer storage, the unfrosted cake can be frozen for up to 2 months. Thaw completely at room temperature before adding the frosting and serving.

German Chocolate Bundt Cake Recipe