Oopsy Daisy German Chocolate Bundt Cake
Dive into indulgence with the decadent Oopsy Daisy German Chocolate Bundt Cake, a show-stopping dessert that's as irresistible as it is beautiful. This rich and moist chocolate bundt cake is elevated with the signature flavors of a classic German chocolate cake—think creamy coconut-pecan frosting dripping elegantly down its bundt-curved edges. Made with buttermilk and a touch of boiling water for exceptional softness, this cake pairs a velvety chocolate base with a luscious topping crafted from sweetened condensed milk, shredded coconut, and crunchy pecans. Perfect for celebrations or a luxurious treat, this stunning bundt cake is easy to make yet impressive enough to steal the spotlight at any gathering. Whether served slightly chilled or at room temperature, this dessert promises a blissfully rich bite every time.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 3 tablespoons boiling water
- 1.5 cups sweetened shredded coconut
- 1 cup chopped pecans
- 14 ounces sweetened condensed milk
- 3 large egg yolks
- 0.5 cup unsalted butter
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly with butter or nonstick spray.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, approximately 3 minutes.
Add the eggs, one at a time, to the butter-sugar mix, beating well after each addition. Then, mix in the vanilla extract.
Gradually alternate between adding the dry ingredients and the buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed until just combined.
Stir in the boiling water carefully. The batter will be thin, but this ensures a moist cake.
Pour the batter evenly into the prepared bundt pan. Smooth the surface with a spatula if necessary.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
While the cake is cooling, prepare the frosting. In a medium saucepan, combine the sweetened condensed milk, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens, about 8-10 minutes.
Remove the saucepan from the heat and stir in the shredded coconut, chopped pecans, and vanilla extract for the frosting.
Once the cake has cooled completely, spread the coconut-pecan frosting over the top of the bundt cake, ensuring it drips attractively down the sides.
Slice and serve the cake at room temperature or slightly chilled. Enjoy your Oopsy Daisy German Chocolate Bundt Cake!
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 51% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 328 mg | 14% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 52.2 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 146 mg | 11% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 278 mg | 6% | |
*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.
