This German Chocolate Bundt Cake gives you all the decadence of the classic, baked into a stunning, easy-to-slice bundt.
As a lifelong home baker and dessert enthusiast, I’ve tested dozens of chocolate cakes. But nothing beats the nostalgic charm and layered flavor of a German Chocolate Bundt Cake done right.
You get that fudgy chocolate base, a perfectly tender crumb, and the real star—a gooey coconut pecan topping that clings to every bite. It’s the kind of cake that gets devoured at potlucks and remembered long after the last crumb.
This German Chocolate Bundt Cake is rich but balanced, indulgent yet simple to make. It’s the ultimate crowd-pleaser, whether you’re baking for the holidays or just treating yourself on a quiet Tuesday.
Once you try this version, you’ll never go back. It’s everything you love about German chocolate cake—bundled into one unforgettable German Chocolate Bundt Cake.
Why This Chocolate Bundt Cake Stands Out
German chocolate cake is a beloved Southern tradition—not from Germany, despite the name! The name actually comes from Samuel German, who developed a type of baking chocolate. This bundt version makes the classic dessert easier to serve and a bit more rustic in charm.
Unlike layered cakes, bundt cakes bake evenly and offer stunning presentation without the need for fancy decorating. Plus, this one combines the deep richness of a chocolate buttermilk bundt with the buttery crunch of a coconut pecan topping, making it a flavor-packed centerpiece for birthdays, holidays, or dinner parties.
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Ingredients
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Buttermilk
- Sour cream
- Vegetable oil
- Vanilla extract
- Hot water or brewed coffee
- Sweetened shredded coconut
- Chopped pecans
- Evaporated milk
- Unsalted butter
- Egg yolks
- Vanilla extract (for frosting)
See recipe card for quantities.
Instructions
Prepare the Batter
- In two separate bowls, whisk your dry and wet ingredients.
- Start by mixing the flour, cocoa powder, baking soda, baking powder, salt, and both sugars in a large bowl. This ensures even distribution and avoids clumps.
- In another bowl, whisk together the eggs, buttermilk, sour cream, oil, and vanilla extract until smooth. Slowly combine the wet mixture with the dry ingredients, stirring until just incorporated.
- Finally, pour in the hot water or brewed coffee. This deepens the chocolate flavor and helps create a smoother batter. Mix until the batter is velvety and glossy—but don't overmix.
Bake the Bundt Cake
- Preheat your oven and generously grease a bundt pan, making sure to get into all the curves and edges.
- Pour the batter evenly into the pan and gently tap it on the counter to release any trapped air bubbles. Bake the cake until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Once baked, let the German Chocolate Bundt Cake cool in the pan for 10–15 minutes. Then carefully invert it onto a wire rack and allow it to cool completely before adding the frosting.
Make the Coconut Pecan Frosting
- In a medium saucepan, combine the butter, egg yolks, and evaporated milk over medium heat. Whisk constantly until the mixture thickens—it should coat the back of a spoon.
- Once thickened, remove from heat and stir in the vanilla, shredded coconut, and chopped pecans. Let the frosting cool slightly to thicken even more before spreading.
- Generously spoon or spread the frosting over the top and sides of your German Chocolate Bundt Cake, letting it drip beautifully down the curves. The result? A rich, eye-catching centerpiece that tastes even better than it looks.
- Mix the Batter: Mixing the chocolate cake batter in a bowl
- Bake the Cake: Pour batter into bundt pan and bake
- Make the Frosting: Cook frosting until thick and golden
Equipment For Chocolate Bundt Cake
- 10-cup bundt cake pan
- Electric mixer or whisk
- Mixing bowls
- Saucepan for frosting
- Cooling rack
If you don't have a bundt pan, a tube pan can work in a pinch, though the shape and texture may vary slightly.
Expert Tips & Tricks
- Use room temperature ingredients for a smoother batter and better mixing. Cold ingredients can cause the batter to seize or bake unevenly.
- Add a chocolate glaze over the cake before the frosting for extra richness. It not only adds another layer of flavor but also helps the coconut pecan frosting adhere better.
- For a decadent twist, fill the center with chocolate ganache. Simply chill the ganache slightly and pipe or spoon it into the middle before frosting the cake.
- Don’t overbake – check the cake at 40 minutes with a toothpick. Slight crumbs are okay, but wet batter means it needs more time. Overbaking can dry out the texture.
Recipe Variations
Looking to tweak the classic?
- Gluten-Free: Use a gluten-free chocolate cake mix for a delicious alternative without the gluten. Make sure your frosting ingredients are also gluten-free.
- Vegan: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoon water per egg), use dairy-free sour cream or full-fat coconut yogurt, and substitute the evaporated milk and butter in the frosting with plant-based alternatives like oat milk and vegan butter.
- White Chocolate Coconut Bundt: Swap the German chocolate cake mix for white cake mix and fold in white chocolate chips. The coconut in the frosting complements the sweetness of white chocolate beautifully.
- Guinness Chocolate Bundt Cake: Add ½ cup of Guinness beer to the batter for a deep, malty richness. This pairs especially well with dark chocolate chips and adds a subtle complexity to the cake’s flavor.
Storage
- Refrigerator: Once frosted and cooled, wrap the bundt cake tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 5 days. The coconut pecan frosting may firm up slightly in the fridge, so allow the cake to sit at room temperature for 15–20 minutes before serving for the best texture and flavor.
- Freezer: For longer storage, slice the cake into individual portions and wrap each slice tightly in plastic wrap followed by a layer of aluminum foil. Place the wrapped slices in a freezer-safe bag or container. Freeze for up to 2 months. To serve, thaw slices in the refrigerator overnight or leave them at room temperature for about 1 hour.
- Reheating: To enjoy the cake warm, place a slice on a microwave-safe plate and heat for about 20 seconds. This brings out the rich chocolate aroma and softens the frosting slightly. Be careful not to overheat, as the frosting can melt too much or separate.
The Hidden Secret to Perfect Texture: Grandma’s Quiet Trick
Years ago, while baking with my grandmother, I noticed she always paused after mixing her cake batter. With a twinkle in her eye, she'd say, “Let it breathe.” As a child, I thought it was just one of her quirky baking rituals. But as I grew older and began testing recipes of my own, I realized that this pause held more wisdom than I understood.
Letting the chocolate bundt cake batter rest for just 5 to 10 minutes before baking gives the flour time to fully absorb the liquid ingredients—a process known as hydration. It transforms the mixture from slightly gritty to perfectly smooth and uniform. This moment of rest might seem simple, but it’s the secret to achieving a tender, fluffy cake that rises evenly and tastes like it came straight from a bakery.
Now, every time I let the batter rest, I smile and remember Grandma’s quiet moment of patience. It’s a reminder that sometimes, in baking and in life, the best results come not from rushing—but from letting things settle just a little. Try it with your next chocolate bundt cake. You’ll taste the difference—and maybe even feel the love behind it.
FAQ
How is Bundt cake different from regular cake?
Bundt cakes are baked in a special pan with a hole in the center and decorative edges, giving them their signature ring shape. This design helps heat circulate evenly, resulting in a moist cake with a slightly crisp exterior. Regular cakes are typically baked in flat pans and often require layering and frosting.
What is the secret to moist Bundt cake?
The secret to a moist Chocolate Bundt Cake lies in using ingredients like sour cream, buttermilk, or oil, which add moisture without heaviness. Letting the batter rest for 5–10 minutes before baking also helps hydrate the flour evenly. Avoid overbaking, and always check doneness with a toothpick around the 40-minute mark.
Can you use a regular box cake mix in a Bundt pan?
Yes, you can use any regular box cake mix in a Bundt pan. Just make sure to follow box instructions and grease the pan well. Bundt pans hold more batter, so avoid overfilling and allow extra baking time. Add sour cream or pudding mix to enhance moisture and density for better structure.
How long to cook chocolate cake in Bundt pan?
Bake a chocolate cake in a Bundt pan at 350°F for 40 to 50 minutes, depending on your oven and Chocolate Bundt Cake recipe. Begin checking at 40 minutes by inserting a toothpick in the center. If it comes out clean or with a few crumbs, it’s done. Avoid opening the oven early to maintain even rise.
One Slice Away From Chocolate Bliss: Why This Bundt Cake Belongs in Every Kitchen
There you have it – a German chocolate bundt cake that checks all the boxes: moist, rich, easy, and oh-so-satisfying. Whether you’re a seasoned baker or a first-timer, this cake delivers every single time. But what truly makes this dessert special is how effortlessly it brings joy to any occasion, from casual dinners to festive holidays.
When the coconut pecan frosting meets that deep, fudgy chocolate crumb, you get a slice of comfort that never fails to impress. It’s the kind of cake that gets people asking for seconds—and for the Chocolate Bundt Cake recipe. Don’t just save this for special occasions; this bundt cake is worth baking just because it’s Tuesday.
If you loved this Chocolate Bundt Cake recipe, you’ll definitely want to try our recent favorite – the Chocolate Bundt Cake. It’s another simple yet indulgent treat that comes together quickly and disappears even faster! Craving more chocolatey goodness? You can’t go wrong with the Gooey Chocolate Poke Cake with Condensed Milk, or the rich and visually stunning Blackberry Chocolate Cake Recipe, which balances deep cocoa flavor with bursts of fruity freshness.
So grab your bundt pan, stock up on chocolate, and keep the oven warm. Deliciousness is always just a recipe away. Don't forget to bookmark, share with fellow chocolate lovers, and drop a comment below—we'd love to hear how your cake turned out!
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Pairing
These are my favorite dishes to serve with Chocolate Bundt Cake
Chocolate Bundt Cake
Equipment
- 1 Bundt pan (10-cup) Nonstick recommended
- 1 Electric mixer Or a whisk for manual mixing
- 2 Mixing bowls One for batter, one for frosting
- 1 Saucepan For cooking the coconut pecan topping
- 1 Cooling rack Helps cool cake evenly
Ingredients
Cake:
- 1 box German chocolate cake mix Or chocolate bundt mix
- 1 cup Buttermilk Milk + vinegar as a sub
- 3 Eggs Large
- ½ cup Sour cream Or Greek yogurt
- ½ cup Vegetable oil Adds moisture
- 1 teaspoon Vanilla extract Pure if possible
- ½ cup Mini chocolate chips Optional
Frosting:
- ½ cup Evaporated milk Full-fat for best results
- ½ cup Granulated sugar
- 2 Egg yolks
- ¼ cup Butter Unsalted
- 1 teaspoon Vanilla extract
- ¾ cup Shredded sweetened coconut
- ½ cup Chopped pecans Toasted if desired
Instructions
- Preheat oven
- Mix ingredients
- Pour into pan
- Bake cake
- Cool cake
- Make frosting
- Frost the cake
- Serve and enjoy
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