The Most Chocolatey German Chocolate Cake

4.7 from 9 reviews

This is the Most Chocolatey German Chocolate Cake!  A rich, chocolatey chocolate cake smothered in a gooey coconut, pecan caramel frosting.  A showstopper dessert!


Units Scale

Chocolate Bundt Cake:

  • 1 3/4 cups all purpose flour
  • 2 cups granulated sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 3/4 cup Balkan style yogurt (6%, or sour cream)
  • 1/4 cup milk (2% or whole)
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1 cup strong coffee (warm or cool, NOT hot)
  • 1/2 cup vegetable oil

Coconut Pecan Frosting:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 2 egg yolks (slightly beaten)
  • 1/2 cup butter
  • 1 tsp vanilla extract
  • 1 1/2 cups sweetened flaked coconut
  • 1 cup chopped pecans


  1. Preheat your oven to 350 degrees F.

Chocolate Bundt Cake

  1. Prepare a Bundt pan by spraying the inside of the pan with a baking spray containing flour (you can find this spray in the baking aisle at your grocery store). This step is so important if you want your cake to slide out of the pan! Set aside.
  2. In a large bowl sift together the flour, sugar, cocoa, baking soda, baking powder and salt.
  3. In a separate bowl whisk together the yogurt, milk, eggs, vanilla, coffee and vegetable oil.
  4. Add the egg mixture to dry ingredients, and mix on medium speed for about 2 minutes.
  5. Pour the batter into the prepared Bundt pan. Gently tap the pan on the countertop a few times to remove air bubbles.
  6. Bake for 50-60 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
  7. When done, let the cake cool in the pan for about 15 minutes before removing the cake.
  8. Once your cake has cooled, place a serving plate over the top of the cake, then holding the plate tightly to the pan, invert the cake over and the cake should slide out onto the plate.  Gently remove the pan.

Coconut Pecan Frosting:

  1. To prepare the frosting, whisk together the evaporated milk, sugar, egg yolks, butter and vanilla until creamy and smooth.
  2. Then in a saucepan over medium heat, whisk until the mixture is thickened. This should take about 10 to 15 minutes.  The mixture should have the consistency of softly thickened caramel…it shouldn’t be too thick.  **Make sure to whisk the mixture constantly so the eggs don’t scramble.  It’s very important that you do this!  Constant whisking until thickened!**
  3. Once the mixture is thickened, stir in the coconut and chopped pecans.
  4. Cool until the frosting is thick enough to spread.

Putting the cake together:

  1. When the cake is cool, slice it horizontally with a serrated knife. Aim a little higher than half way up. See the pictures above for guidance.
  2. Using 2 hands (you can even get someone to help you), place the top half of the cake onto a plate.
  3. Spread 1/3 (or more if you want a lot of frosting in the middle) of the frosting on the bottom half and place the top half back on the frosted cake.
  4. Spread the remaining 2/3 of the frosting on top.
  5. Serve and enjoy!


The frosting recipe is from the cookbook, Bundt Cake Bliss by Susanna Short

Keywords: German chocolate cake, pecan frosting, chocolate cake