German Chocolate Bundt Cake
This German Chocolate Bundt Cake is a rich and indulgent dessert featuring layers of flavor and texture. A moist chocolate cake serves as the base, topped with a decadent coconut-pecan frosting and a chocolate ganache drizzle. My German chocolate cake recipe can also be made as a sheet cake, layer cake, loaf cake, cupcakes, and more. Just check the notes for the precise details.
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German Chocolate Cake Variations You Can Make With My Recipe
Try my old-fashioned fresh apple cake, chocolate ganache tart, and gingerbread cheesecake recipes.
And check out all of my German Recipes.
Kitchen Equipment for the Cake
Equipment for the Coconut Frosting
- Medium saucepan
- Wooden spoon or heatproof spatula
Equipment for the Ganache
- Medium saucepan
- Heatproof mixing bowl
- Whisk
Cake Ingredients & Notes
The full ingredient list with quantities is in the recipe card below. These notes are to help you understand why certain ingredients are used and how/if you can substitute them.
Unsalted Butter: Why unsalted? It allows you to control the salt content in the recipe for a balanced flavor. You can use salted butter, but eliminate the extra salt used in the cake batter.
Sour Cream: Why use sour cream? Sour cream adds moisture and richness to the cake while providing a slight tang, enhancing the chocolate flavor. You can use full-fat Greek yogurt instead.
Dutch-Processed Cocoa Powder: Why Dutch-processed? Dutch cocoa has a smoother, less acidic taste compared to natural cocoa powder. It gives the cake a deeper chocolate flavor and darker color. If you substitute natural cocoa powder, the flavor may be even tangier, and the color lighter.
Chocolate Ganache & Coconut Frosting Ingredients
Granulated Sugar & Light Brown Sugar: Why both? The combination of granulated sugar and light brown sugar adds a balance of sweetness and moisture. The light brown sugar contains molasses, which lends a hint of caramel flavor and keeps the cake soft and rich.
Evaporated Milk: Used in the coconut frosting for its thick, creamy consistency without adding too much liquid. It also enhances the richness of the frosting without the sweetness of condensed milk.
Egg yolks: To thicken the frosting as it cooks, creating a custard-like consistency. They also add richness and contribute to the silky texture. Whisk the frosting constantly while cooking to avoid scrambling the egg yolks.
If you don’t have light brown sugar, you can make your own by mixing 1 tablespoon of molasses into 1 cup of granulated sugar.
German Chocolate Cake Recipe Instructions & Process Photos
Make the Cake:
Preheat oven to 400ºF.
Liberally grease a 10-inch bundt pan with butter or lard, and then liberally sprinkle the buttered pan with granulated sugar. Shake any excess out into a sink or garbage can and then place the pan on a baking sheet.
In a large bowl, cream together sugars and butter until fluffy (1–2 minutes). Add eggs, sour cream, and vanilla, mixing until combined.
In another bowl, whisk together flour, cocoa powder, cinnamon, baking soda, and salt. Gradually mix dry ingredients into the wet mixture in two additions, followed by warm water. Mix until just combined.
Pour batter into the prepared bundt pan. Lower the heat to 350 Fahrenheit. Bake for 50–60 minutes or until a knife inserted comes out with a few moist crumbs.
Cool the cake for 10-20 minutes before turning it out of the pan.
Prepare the Coconut Frosting:
In a medium saucepan, combine sugars, butter, egg yolks, and evaporated milk. Heat over medium, stirring constantly, until the mixture boils and thickens.
Remove from heat and fold in vanilla, pecans, and coconut. Cool completely before using.
Make the Ganache:
Heat heavy cream in a medium saucepan over medium-low heat until steaming.
Pour cream over chocolate chips and let sit for 2–3 minutes. Add salt and vanilla, then whisk until smooth.
Assemble the Cake:
- Pour or pipe the ganache over the cooled cake.
- Spread or pipe the coconut frosting on top.
- Garnish with toasted pecans and coconut, if desired.
Don’t Forget This!
Whisk the coconut frosting constantly as you prepare it to keep the egg yoks from scrambling.
German Chocolate Bundt Cake
Equipment
- 10-inch bundt pan I'm using the Gold Nordic Ware Heritage Bundt Pan
- Baking sheet
- Large mixing bowl
- Medium mixing bowl
- Electric mixer stand or hand mixer
- Whisk
- Spatula or mixing spoon
- Measuring cups and spoons
- Knife or cake tester
- For the Coconut Frosting
- Medium saucepan for frosting
- Medium saucepan for ganache
- Heatproof mixing bowl for ganache
- Whisk for ganache
Ingredients
Cake:
- 1 ½ cups granulated sugar 300g
- ¼ cup light brown sugar, packed 50g
- 2 sticks unsalted butter, room temperature 1 cup or 227 grams
- 2 large eggs room temperature
- ½ cup sour cream 6 oz
- 1 teaspoon vanilla extract
- ⅓ cup Dutch-processed cocoa powder
- 2 cups all-purpose flour 240 grams
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup warm water
Coconut Frosting:
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ¾ cup butter
- 3 large egg yolks
- ¾ cup evaporated milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
Chocolate Ganache Drizzle:
- 8 ounces dark chocolate chips
- 8 ounces heavy whipping cream
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Topping (Optional):
- Toasted pecans
- Toasted coconut
Instructions
Make the Cake
- Preheat oven to 4000ºF. Spray a 10-inch bundt pan with cooking spray and place it on a baking sheet.
- In a large bowl, cream together sugars and butter until fluffy (1–2 minutes). Add eggs, sour cream, and vanilla, mixing until combined.
- In another bowl, whisk together flour, cocoa powder, cinnamon, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture in two additions, followed by warm water. Mix until just combined.
- Pour batter into the prepared bundt pan. Lower the heat to 350 and bake for 50–60 minutes or until a knife inserted comes out with a few moist crumbs.
- Cool the cake for 20 minutes before turning it out of the pan.
Prepare the Coconut Frosting
- In a medium saucepan, combine sugars, butter, egg yolks, and evaporated milk. Heat over medium, stirring until the mixture boils and thickens.
- Remove from heat and fold in vanilla, pecans, and coconut. Cool completely before using.
Make the Ganache
- Heat heavy cream in a medium saucepan over medium-low heat until steaming.
- Pour cream over chocolate chips and let sit for 2–3 minutes. Add salt and vanilla, then whisk until smooth.
Assemble the Cake
- Pour or pipe the ganache over the cooled cake.
- Spread or pipe the coconut frosting on top.
- Garnish with toasted pecans and coconut, if desired.
- OPTIONAL TOASTED TOPPINGS: In a pan over medium heat, toast coconut until it begins to brown. Keep an eye on it and stir it to make sure it doesn’t burn. Toast the pecans the same way.
