Chocolate Bundt Cake
A rich, moist, and easy-to-make German Chocolate Bundt Cake topped with classic coconut pecan frosting, perfect for holidays, potlucks, or any chocolate craving!
Print Pin Servings: 12 slices
Calories: 420kcal
Cost: $9
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
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 115g | Calories: 420kcal | Carbohydrates: 52g | Protein: 4g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 60mg | Sodium: 370mg | Potassium: 180mg | Fiber: 2g | Sugar: 34g | Vitamin A: 280IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 2.2mg