German Chocolate Bundt Cake
Make this German Chocolate Bundt Cake! With a gooey coconut, pecan and caramel frosting that complements this subtle chocolate flavoured cake.
Thank you for stopping by today, I’m really excited to have you here! I’ve partnered up with Nordic Ware to share a delicious Bundt cake recipe baked in one of their amazing Bundt pans.
I have been a BIG fan of Nordic Ware since I had a kitchen of my own. They’re the pans I choose over any other when I’m in the market for something new. I actually can’t resist their Bundt pans, and have amassed quite a collection over the years…but seriously, there are so many beautiful pans…you can see some of the Bundt cakes I’ve made with them here. I also really love the Nordic Ware baking sheets for cookies and Sheetpan Suppers.
So when I was asked to participate in a holiday program with Nordic Ware, I couldn’t say no. Nordic Ware is a Minnesota made, family owned company, that was founded in 1946 by the husband and wife team, Dotty and Dave. Nordic Ware has been a major part of the heritage and history of Minnesota since that time, and this holiday season they have partnered with the Minnesota Historical Society and Mill City Museum, to celebrate their Scandinavian roots and values in kitchenware. And what better way to do that than to share delicious recipes made in their kitchenware and Bundt pans!
All About the Bundt Pan
For the holiday season I made a German Chocolate Bundt using the Nordic Ware Copper Cast Bundt. The recipe I made is from the recipe book, Bundt Cake Bliss: Delicious Desserts from Midwest Kitchens by Susanna Short, which was published by the Minnesota Historical Society Press. A book full of Bundt cake recipes?! Yes. Please.
This book is loaded with recipes to try…from vintage favourites like Quick Orange Kiss and Tunnel of Fudge to fanciful finds like Green Chili Cornbread and Mexican Hot Chocolate Mini Bundts. This recipe book features just about every delectable Bundt baked by the Midwest’s own since the handy pan burst into the baking scene in the 1960s! So good.
As I was flipping through the pages of this book, I came upon this German Chocolate Bundt, and I knew right away this was the cake I was going to make. I have such a fondness for German Chocolate cake. I remember my Mom making it sometimes for my birthday when I was little. I loved it then, and I love it now.
What I love most about German Chocolate Cake is the gooey coconut, pecan and caramel frosting. I could eat it by the spoonful.
Then smother that frosting all over a homemade chocolate cake, you have dessert heaven.
This German Chocolate Bundt cake would be a perfect cake for the holiday season!
German Chocolate Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 1 Bundt cake 1x
- 4 ounces Baker’s German’s Sweet Chocolate
- 1/2 cup boiling water
- 2 1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup butter (softened)
- 2 cups sugar
- 4 eggs (separated)
- 1 tsp vanilla
- 1 cup buttermilk
Coconut Pecan Frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 2 egg yolks (slightly beaten)
- 1/2 cup butter
- 1 tsp vanilla
- 1 1/2 cups sweetened flaked coconut
- 1 cup chopped pecans
- Preheat your oven to 350 degrees.
- Prepare a 12-cup Bundt pan using butter and flour, or a flour spray. Set aside.
- Melt the chocolate in the boiling water. Do this in a double boiler or in a small stainless steel bowl set over a pan of simmering water.
- Stir the chocolate thoroughly into the water and set aside to cool.
- Combine the flour with the salt and baking soda and set aside.
- Cream the butter and the sugar until fluffy.
- Add the egg yolks one at a time, beating well after each addition.
- Blend in vanilla and chocolate.
- Add the flour alternatively with the buttermilk to the sugar mixture.
- Beat after each addition until smooth.
- In another bowl, beat the egg whites until stiff but not dry.
- Carefully fold them into the batter until the white streaks disappear.
- Pour the batter into the prepared pan.
- Bake for 35 to 40 minutes or until a toothpick comes out of the cake clean.
- Do not be alarmed if the top has fallen slightly.
- Cool in the pan for 15 minutes then invert onto a wire rack or serving plate.
Coconut Pecan Frosting:
- To prepare the frosting, mix the evaporated milk, sugar, egg yolks, butter and vanilla until smooth.
- Then in a saucepan, on medium heat, stir until thickened. This should take between 10 and 15 minutes, depending on heat and humidity.
- Stir in the coconut and nuts.
- Cool until the frosting is thick enough to spread.
Putting the cake together:
- When the cake is cool, slice it horizontally with a serrated knife. Aim a little higher than half way up.
- Flip the top half onto a plate.
- Spread 1/3 of the frosting on the bottom half and place the top half back on the frosted cake.
- Spread the remaining 2/3 of the frosting on top.
- Serve and enjoy!
Keywords: bundt cake, German chocolate Bundt cake, German chocolate cake
Have a delicious day!
Disclosure: Thank you to Nordic Ware for providing the Nordic Ware Copper Cast Bundt and a copy of Bundt Cake Bliss! All opinions, thoughts and pictures are my own.
Just a question. I don’t see the amount listed for the nuts? Is it my computer? This looks wonderful!!
Hi Linda! I’m not sure why some of the recipe was cut out, but it’s all fixed now! Thank you so much for letting me know! 🙂
Hi – I want to make this cake tomorrow for my daughter’s birthday. When you say you stir the chocolate into the water – what do you mean? Per what I know, the chocolate gets super clumpy when touched by water
Oh, I apologize…I reread it and you are supposed to melt the chocolate in 1/2 cup of boiling water, over a pot of simmering water. The chocolate will melt and mix well with the 1/2 cup of water.
I’m so glad you enjoyed it!
Hello, thank you for sharing this lovely recipe. Can semi-sweet chocolate be used instead of sweet chocolate?
Hi Melissa! Absolutely you can…in fact I did for this cake and it turned out great! Happy baking!
This cake is AWFUL!!! There’s no chocolate flavor at all, the frosting turned to scrambled eggs. I made this as a tribute to my mom for mothers day, my first without her, using her pan and it’s BARF! There are way better recipes. Stay away from this one.
I’m sorry this cake didn’t turn out for you…I have no idea why the frosting would turn to scrambled eggs, I’ve made it several times and we enjoy it!! I appreciate the feedback and will leave your comment up because I believe in constructive criticism, even if it is harsh and the language is rude.
I love this recipe thanks for posting this amd my icing didn’t look like scrambled eggs !
I encourage anyone of the readers here to try this you won’t be disappointed …..
Thank you so much Rose! I’m so happy this turned out for you!
I’ve made this cake 3 times…so of course its great. My question is can the same recipe be used for a 3 layer? Is there enough batter?
Hi! I’m not sure there would be enough batter…I think the layers might end up being too thin.
While cooking the frosting you really have to be on top on it as it will cook the eggs if you are on to high of heat and not constantly stirring the mixture. I use a defuser on my stove burner to cook this frosting, (keeps the frosting from burning and eggs from cooking) I just made this cake and frosting today for my husbands birthday. It turned out perfectly! I did notice when I added the chocolate water to my cake batter, it was Not cooled enough and the eggs started to cook. I kept beating the batter till all the eggs were incorporated. I have been making German Chocolate Cake for years, this is the first time from scratch. I will never buy a cake mix again. If the cake didn’t have enough chocolate flavor for your taste, try adding some unsweetened coco powder. I do not believe German Chocolate is suppose to have a strong chocolate taste. Thank you for the recipe Jo-Anna!
Rachel I hope you try this cake again
I made this cake for my friends birthday, it was absolutely delicious!!!
I will definitely be making this recipe again, thank you for sharing!
Hi Tommie! I’m so happy to hear this! Thank you for letting me know! 🙂
Just made this yesterday and my family LOVED IT!
I did have a little hard time mixing the egg. It cooked and I ended up getting little bits of egg pieces. I’ll have to try the recipe again. But all in all it was wonderful.
This cake is the BOMB! I’ve made it four times this summer and it has been an absolute hit every time and has never lasted more then a day and a half! This cake is so moist and delicious, thank you for the wonderful recipe :). To those who are having issues with you egg scrambling in the icing – make sure you’re mixing all of the icing ingredients together (except coconut and pecans) BEFORE adding heat and then make sure you’re stirring it the whole time, I hope that helps! Anyways, this cake will continue to get made in my house for years to come. 🙂 🙂 🙂
Thank you Amelia! I’m so happy you enjoyed this recipe!!
I still have a question about the melted chocolate. You melt the chocolate and then mix it into the boiling water you just used to boil? It won’t get clunky? Or do you mix it into a cool water? Sorry, so confused.
Hi Jennifer! Yes, you melt the chocolate in 1/2 cup of boiling water, over a pot of simmering water (like a double boiler)…the boiling water will not make it chunky…it will melt and mix well!
Hello, could you use cake flour for this particular recipe?
Hi LaTasha! I haven’t tried this recipe with any other kind of flour other than all purpose, so I’m not really sure. From what I understand, cake flour could make the cake more fluffy, and possibly a bit drier.
Thanks so much for your response! I will stick with the recipe, I can’t wait to try it!
Thank you! I was so confused with this step! Thanks for clearing that up! I am going to make this cake this weekend and will make it with gluten free cup for cup. Fingers crossed it turns out!
Hi Nicole! I’m so happy you enjoyed it!
My question is what kind of flour? Can cake flower be used and if so are all of the other ingredients necessary? Like the salt and baking soda?
Hi Telecia! I use all-purpose flour in this recipe. I don’t usually bake with cake flour so I’m not sure how the flour, salt and baking soda ratios would work if you substitute it into this cake recipe.
This is delicious! Very moist and the frosting turned out wonderfully. I didn’t have the problem some of the
others did about the frosting but I beat the egg yolks and milk and sugar together very well as I have had
this problem with recipes before. German chocolate is not really that chocolately so if you want that type
chocolate cake you will need to use a different kind of chocolate as most people know. I didn’t melt the chocolate quite right and it still turned out good though. I may have cooked the frosting a little longer than necessary too since it got really thick once I added the nuts and coconut. New recipes are always a challenge on our first try! Thank you for a delicious cake recipe!
This is by far my favorite German chocolate recipe and especially because I love Bundt cakes. It is a favorite go to for my brothers and they brag on their Big Sisters cake to everyone 🥰🥰
Oh I love that!! I’m so happy you all enjoy it!
How many layers would this recipe make if I did a layered cake?
Hi Katrina! I have made this a 2 layer cake from a Bundt cake before, just by slicing the cake in half horizontally. You could use 2 circle pans to make it too, you’d just have to decrease the baking time.
I made this and it looks delicious.
It’s also very late at night now.
I’ll try in the morning.
I did place my cake in the refrigerator after icing.
I’ll cut it into slices to freeze and to give to my family.
Baking is sometimes therapy as well as fun for me. So know one is expecting a slice of cake. Oh but their getting one, lol!
I didn’t have the frosting issue with the eggs cooking.
I mixed my ingredients before the stove pot and it was very liquidity. So I began with stove top heat on medium stirring ten minutes, then increased temperature to medium high last five minutes of stirring. It was bubbly, pecans popping, lol! Then frosting began to thicken.
Do not allow me to forget this one difference….I did not have white sugar so I used what I had which was light brown sugar for the entire recipe. Same measurements and all. Thanks for sharing the alternative to 3 layer. Bundt style.