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moist chocolate bundt cake with chocolate ganache

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!
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

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

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

Method
 

  1. Preheat oven
  2. Mix ingredients
  3. Pour into pan
  4. Bake cake
  5. Cool cake
  6. Make frosting
  7. Frost the cake
  8. Serve and enjoy

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.