German Chocolate Bundt Cake

5 from 1 vote

This German Chocolate Bundt Cake is a rich, moist chocolate cake topped with decadent coconut-pecan frosting and a smooth chocolate ganache drizzle.

Prep Time30

Cook Time55

Course: Dessert

Cuisine: German

Servings: people

Calories: 1256kcal

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.

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.

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.

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.

German Chocolate Cake Variations You Can Make With My Recipe

ROUND CAKE PANS – Use two 8-inch or 9-inch round cake pans to create a layered cake. Adjust the baking time to approximately 30–35 minutes, checking for doneness with a knife or cake tester.
9X13-INCH RECTANGULAR PAN – A 9×13-inch pan works well for a single-layer cake. Bake for 35–40 minutes, or until a knife inserted into the center comes out clean.
LOAF PANS – You can divide the batter into two standard 9×5-inch loaf pans. Bake for about 40–50 minutes, checking for doneness.
CUPCAKES – For individual portions, divide the batter into a standard muffin tin lined with cupcake liners. Fill each cup about 2/3 full and bake for 18–22 minutes.
BUNDT PAN – As pictured, use your favorite 10-inch bundt pan. This type of cake batter is perfect for more intricate bundt patterns like the one I’m using here from Nordicware. It really elevates this dessert to a showstopper perfect for your holidays and other special celebrations.
LAYERED BUNDT CAKE: Cut the bundt cake in half and layer the coconut frosting inside the two halves. Drizzle the chocolate ganache on top and top with toasted coconut and chopped pecans.

This cake will keep in an airtight container for up to 4 days.