German Chocolate Bunt Cake
Indulge in the rich, decadent flavors of this German Chocolate Bundt Cake, a showstopping dessert that's as stunning as it is delicious. Combining a moist chocolate cake base with a luscious homemade coconut-pecan frosting, this recipe strikes the perfect balance between indulgence and texture. The cake features deep cocoa notes, enhanced by the tang of buttermilk and a touch of vanilla, while the topping is a buttery blend of sweetened condensed milk, shredded coconut, and crunchy pecans. With minimal prep time and easy-to-follow steps, this bundt cake is an irresistible treat perfect for celebrations or simply satisfying a sweet tooth. Serve it as the centerpiece of your dessert table, and watch your guests savor every bite of this classic German Chocolate twist!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cups Unsweetened cocoa powder
- 2 cups Granulated sugar
- 1.5 teaspoons Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1 cup Buttermilk
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1 cup Sweetened shredded coconut
- 0.75 cups Chopped pecans
- 14 ounces Sweetened condensed milk
- 0.25 cup Unsalted butter (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan, ensuring all crevices are coated to prevent sticking.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, and salt until well combined.
Add the softened butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Mix using a hand mixer or stand mixer at medium speed until smooth.
Slowly pour in the boiling water while continuing to mix. The batter will become thin; this is normal.
Pour the batter evenly into the prepared bundt pan and smooth the surface with a spatula.
Bake for 50–55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
For the frosting, combine the sweetened condensed milk, 1/4 cup of unsalted butter, and vanilla extract in a medium saucepan over medium heat. Stir constantly until thickened, about 8–10 minutes.
Remove the saucepan from heat and fold in the shredded coconut and chopped pecans. Allow the frosting to cool slightly.
Spoon the coconut-pecan frosting over the top of the cooled bundt cake, letting it drizzle down the sides.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
7825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 410.0 g | 526% | |
| Saturated Fat | 224.1 g | 1120% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1366 mg | 455% | |
| Sodium | 4285 mg | 186% | |
| Total Carbohydrate | 1030.1 g | 375% | |
| Dietary Fiber | 86.6 g | 309% | |
| Total Sugars | 667.7 g | ||
| Protein | 138.1 g | 276% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 1883 mg | 145% | |
| Iron | 49.2 mg | 273% | |
| Potassium | 5599 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
