This post may contain affiliate links. Please read our disclosure policy.
Rich and chocolatey german chocolate bundt cake with classic german chocolate frosting! We’ll show you how to make that classic coconut pecan frosting!
Everyone has their favorite kind of cake. I love all kinds of cake, Ryan likes pumpkin dump cake, my dad likes pineapple upside down cake, my mom likes german chocolate cake.
So of course this bundt cake reminds me of my mom. I wish I could share a slice with her – all of our family lives in Minnesota, but I don’t think this bundt cake would fare well in the mail :)
A german chocolate BUNDT cake isn’t that common, but don’t let that stop you from making it. Besides it might be more memorable to your guests because it’s different! No worries, it has all the flavors of a regular german chocolate cake, only converted to a moist, rich, chocolatey bundt cake.
This was my first time making german chocolate frosting. Usually when I’ve made something german chocolate in the past, I buy the store bought frosting – GASP! I know! But I learned that the frosting is actually simple to make, it just takes a little time to boil and cool.
German Chocolate Bundt Cake Tips
Be sure to spray your bundt pan with non-stick cooking spray and then lightly dust it with cocoa powder. This will help prevent the bundt cake from sticking to the pan.
It’s important to sift the flour, cocoa powder, and baking soda TWO times. You want the mixture to be light and fluffy. This is key to getting a nice bundt cake!
The german chocolate frosting can be made ahead of time, up to 3 days. After you make the frosting, it will need to cool, so plan time into your baking schedule for that.
More Desserts
German chocolate bundt cake video
Tap stars to rate!
German Chocolate Bundt Cake
Ingredients
Bundt Cake
- 3 cups all purpose flour
- ½ cup cocoa powder
- ½ tsp baking powder
- 1 cup milk
- 2 tsp vanilla extract
- 2 ½ sticks sticks butter, room temperature (1 & 1/4 cups)
- 2 ½ cups sugar
- 5 large eggs
Frosting
- 3 tbsp butter
- 1 cup evaporated milk
- 2 large egg yolks
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 1 ½ cups shredded coconut
Instructions
Bundt Cake
- Preheat the oven to 350ºF. Spray a bundt pan with non-stick cooking spray and lightly dust with cocoa powder. Set aside.
- Sift the flour, cocoa powder and baking powder 2 times. Set aside. Add the vanilla extract to the milk. Set aside.
- In a mixing bowl beat the butter and sugar with an electric mixer until creamy, 1-2 minutes. Add in half the eggs, beat again, then the rest of the eggs and beat again. Alternative between adding the flour mixture and the milk, mixing until combined. Pour the batter into the prepared pan and bake for 1 hour and 15 minutes or until a toothpick inserted into the bundt cake comes out clean. Allow the bundt cake to cool for 10 minutes in the pan, then turn the cake onto a plate to continue to cool.
- Before serving, spread the frosting on top and on the sides of the bundt cake.
Frosting
- In a medium sized pot over medium heat, combine the butter, evaporated milk, egg yolks and sugar. Stir occasionally and boil for 10-12 minutes, or until the mixture thickens. Remove from the heat and mix in the vanilla extract, pecans and coconut. Allow the mixture to cool, then transfer to a plastic storage container and chill in the fridge for at least 1 one. You can keep the frosting in the fridge for up to 3 days.
Video
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Two questions: sweetened or unsweetened cocoa powder and salted or unsalted butter.
Hi Chrissy! I use unsweetened natural cocoa powder and unsalted butter.
I haven’t had a chance to make this yet BUT most German Chocolate Cakes also have a delicious chocolate frosting that helps tie everything together. I noticed this one does not have a chocolate frosting. I see other reviewers saying it doesn’t have much flavor. I would say if they added a layer of chocolate frosting before the coconut pecan frosting it would make a BIG difference. I hope this helps. I’m going to try it that way as I love making Bundt cakes. I make a mean double layer German Chocolate Cake also.
Hi! I followed your recipe exactly except didn’t officially sift the flour etc. as I never sift ingredients and have never had a problem with the outcome. I stirred and mixed the flour mixture very well. Could that alone cause the cake to turn out extremely dry? The frosting was good but the cake was sooo dry (and also tasteless) that our birthday group took a few bites and discarded the rest. Thank you for your feedback.
Hi Susie! How did you measure the flour – spoon into the measuring cup and level? How long did you bake the cake for? Every oven is different which is difficult for baking!
I just made the cake for our son’s birthday and it turned out just like you said Susie. It was terrible,dry, tasteless.
I followed the recipe to a tee. Frosting was good but cake terrible. I was embarrassed to serve the cake.
Pat
Just a question about the directions. It says to put the frosting in the fridge for one. One what? Hour? Day? Minute?
Until ready to use!
Hello Beth. In the video after mixing the bather you seem to put some chocolate fudge over it, before baking. I don’t see the recipe for that.
Can you explain please?
Thank you it looks like a wonderful cake!
Hi Ana! I dusted the pan with cocoa powder so where the cocoa powder seeped into the bundt is where it looks darker – maybe that’s what you thought was fudge?