German Chocolate Bundt Cake Recipe

Indulge in this decadent German Chocolate Bundt Cake, a classic recipe perfected! From Cooking Light (September 2000), this moist and delicious cake boasts a crunchy streusel topping and a rich chocolate glaze. The addition of toasted coconut and pecans elevates this dessert to unforgettable levels. Perfect for special occasions or a weekend treat!

Prep Time 30 mins
Cook Time 90 mins
Calories 298.9 kcal
Protein 7g
Rating 4.6 (13 Reviews)
German Chocolate Bundt Cake 46

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for German Chocolate Bundt Cake

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How to Make German Chocolate Bundt Cake

  1. Preheat oven to 325°F (160°C).
  2. Grease and flour a 12-cup bundt pan. (Alternatively, use baking spray with flour.)
  3. Sprinkle 1 tablespoon granulated sugar into the prepared pan, rotating to coat evenly.
  4. Prepare the streusel topping: In a medium bowl, combine 1/4 cup all-purpose flour, 1/4 cup packed light brown sugar, and 2 tablespoons cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in 1/2 cup shredded sweetened coconut and 1/4 cup chopped pecans.
  5. Prepare the cake batter: In a small bowl, whisk together 1/2 cup unsweetened cocoa powder and 1 ounce (1 square) of unsweetened baking chocolate. Gradually whisk in 1/2 cup boiling water until the chocolate is completely melted and smooth. Set aside to cool slightly.
  6. In a large bowl, cream together 1 1/2 cups granulated sugar and 1/3 cup (6 tablespoons) unsalted butter until light and fluffy (about 5 minutes with an electric mixer).
  7. Beat in 2 large egg whites, one at a time, mixing well after each addition. Stir in 1 teaspoon pure vanilla extract.
  8. In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  9. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  10. Stir in the cooled chocolate mixture.
  11. Pour half of the batter into the prepared bundt pan.
  12. Sprinkle the streusel topping evenly over the batter.
  13. Pour the remaining batter over the streusel.
  14. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. (Start checking at 50 minutes).
  15. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  16. Prepare the glaze: In a small bowl, whisk together 2 cups powdered sugar, 2 tablespoons unsalted butter, and 2-4 tablespoons milk until smooth and pourable. Add more milk, 1 teaspoon at a time, if needed to reach desired consistency.
  17. Drizzle the glaze over the completely cooled cake. Sprinkle with extra toasted coconut and chopped pecans, if desired.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

145g

Fat

26g

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European The Americas American Southern Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Healthy Desserts Fruit American German Oven European Dinner Party Holiday Event Romantic Vegetarian Cakes Chocolate Nuts Dietary Coconut Taste Mood Sweet Equipment Small Appliance Mixer Number Of Servings Presentation Served Cold 4 Hours Or Less