German Chocolate Bundt Cake
I created this recipe in partnership with Rodelle.
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.
A few tips for this recipe:
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.
Look how velvety this cake looks, YUM!
For a step-by-step of how to make this german chocolate bundt cake recipe, watch this short video:
German Chocolate Bundt Cake
Yield: 1 bundt cake
Total Time:2 hours
Rich and chocolatey german chocolate bundt cake with classic german chocolate frosting! We’ll show you how to make that classic coconut pecan frosting!
- 3 cups all purpose flour
- 1/2 cup Rodelle Gourmet Cocoa Powder
- 1/2 tsp baking powder
- 1 cup milk
- 2 tsp vanilla extract
- 2 & 1/2 sticks butter, room temperature (1 & 1/4 cups)
- 2 & 1/2 cups sugar
- 5 eggs
- 3 tbsp butter
- 1 cup evaporated milk
- 2 egg yolks
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 1 & 1/2 cups shredded coconut
- 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.
- 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.