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.
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
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Preheat the oven to 350ºF.
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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.
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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.
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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.
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Cool the cake in the pan for 10 minutes, then invert it onto a plate to continue cooling to room temperature.
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In a medium saucepan over medium heat, whisk together the butter, remaining milk, egg yolks, and remaining sugar.
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Cook, stirring occasionally, for 10-12 minutes, or until thickened.
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Remove from heat, stir in the vanilla extract, pecans, and coconut.
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Allow the mixture to cool, then chill in the fridge for at least 1 hour before using.
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Before serving, spread the frosting evenly over the top of the cake.
Recipe 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.