If you’ve ever wondered how to bring a classic treat into a perfectly elegant shape that wows every time, this German Chocolate Bundt Cake Recipe is your answer. Imagine the richness of a traditional German chocolate cake combined with the stunning silhouette of a bundt cake, topped with luscious chocolate glaze and the iconic coconut-pecan frosting that melts in your mouth. This cake isn’t just a dessert; it’s a centerpiece that makes any occasion feel extra special and any gathering filled with smiles and second helpings.
Ingredients You’ll Need
Gathering the right ingredients is simpler than you think, yet each item plays a crucial role in delivering that unforgettable flavor and texture. From the moist cake base to the creamy topping and glossy chocolate finish, every ingredient works together like a well-rehearsed orchestra.
- 1 box German Chocolate cake mix: The foundation that ensures the perfect classic chocolate and coconut flavor.
- 1 cup water: Adds moisture to keep the cake tender and soft.
- 1 cup vegetable oil: Provides the richness and tenderness necessary for a wonderfully moist crumb.
- 4 eggs: Bind the ingredients together and give the cake structure.
- 1 (16-oz) can Coconut Pecan frosting: The signature topping that gives the cake its irresistible gooey coconut and nut texture.
- ¾ cup semi-sweet chocolate chips: For a decadent glaze that complements the coconut pecan topping.
- 3 to 4 Tbsp heavy cream: Creates a smooth, glossy chocolate sauce when melted with the chips.
- 1 Tbsp corn syrup: Adds shine and perfect consistency to the chocolate glaze.
How to Make German Chocolate Bundt Cake Recipe
Step 1: Preheat and Prep the Pan
Start by preheating your oven to 350ºF to ensure it’s perfectly hot when you’re ready to bake. Grease your bundt cake pan generously with cooking spray; this is key to making sure the cake releases beautifully without a hitch.
Step 2: Mix the Batter
In a large bowl, combine the cake mix, water, vegetable oil, eggs, and the entire can of Coconut Pecan frosting. Use a handheld mixer to beat everything together until smooth and fully incorporated. This unique step blends the frosting directly into the batter, adding moisture and flavor that set this cake apart.
Step 3: Pour Batter into the Pan
Once your batter is perfectly mixed, pour it evenly into the prepared bundt pan. Smooth the top gently to ensure even rising and a beautiful shape once baked.
Step 4: Bake to Perfection
Bake the cake for about 50 minutes. It’s finished when a toothpick inserted into the center comes out clean. The smell of toasted coconut and chocolate filling your kitchen means you’re close!
Step 5: Cool Before Removing
Let the cake cool in the pan for 10 minutes; this rest helps the cake settle so it doesn’t break apart when you invert it. Then carefully turn it onto a wire rack and allow it to cool completely before adding the glaze.
Step 6: Prepare the Chocolate Glaze
While the cake cools, melt the semi-sweet chocolate chips with heavy cream and corn syrup in a small saucepan over low heat. Stir until smooth, glossy, and luscious, perfect for drizzling over your cake.
Step 7: Finish with Chocolate and Toppings
Pour the warm chocolate glaze over the cooled cake, letting it cascade down the sides for a decadent look. If you want to add an extra touch, sprinkle some shredded coconut and chopped pecans on top for texture and a little crunch.
How to Serve German Chocolate Bundt Cake Recipe
Garnishes
While the chocolate glaze and coconut-pecan topping are stars, you can elevate the presentation with fresh elements like a few toasted pecans scattered artfully or a dusting of powdered sugar to add a delicate contrast that pops visually and texturally.
Side Dishes
Serve this Bundt cake alongside a scoop of vanilla ice cream for a classic pairing or a dollop of freshly whipped cream to lighten each bite. A cup of strong coffee or a glass of cold milk perfectly complements the richness and sweetness, balancing the flavors beautifully.
Creative Ways to Present
Consider slicing the cake into generous wedges and layering them with fresh berries on a dessert plate for a festive look. You can also pipe whipped cream rosettes around the edges or serve it on a wooden cake stand to bring some rustic charm to the table.
Make Ahead and Storage
Storing Leftovers
This delightful German Chocolate Bundt Cake Recipe keeps well when stored in an airtight container at room temperature for up to three days. Keeping it covered prevents the cake from drying out while preserving that scrumptious moistness.
Freezing
If you want to save some for later, this cake freezes wonderfully. Wrap it tightly in plastic wrap, then in aluminum foil to avoid freezer burn. Thaw overnight in the refrigerator before serving to maintain its creamy texture and rich flavor.
Reheating
For the freshest taste after storage, gently warm slices in the microwave for about 15 seconds or warm whole cake pieces in a low oven (around 300ºF) for 10 minutes. Just be careful not to overheat and dry out the cake or glaze.
FAQs
Can I make this cake from scratch instead of using a cake mix?
Absolutely! While the box mix simplifies the process and ensures consistent results, you can create your own German chocolate cake batter from scratch if you prefer. Just keep in mind the unique richness comes from the addition of the coconut pecan frosting in the batter.
Is this recipe suitable for beginners?
Yes, it’s incredibly beginner-friendly! Using the cake mix and ready-made frosting minimizes fuss without sacrificing flavor. The steps are straightforward, and bundt pans make for an impressive presentation with minimal effort.
Can I substitute the vegetable oil with another oil?
You can use light olive oil or canola oil if you prefer, but avoid strong-flavored oils to keep the cake’s flavor balanced. The key is to maintain the moisture level for a tender crumb.
What if I don’t have a bundt pan?
If you don’t have a bundt pan, a regular 9×13 baking dish or two 8-inch round cake pans will work. Just adjust the baking time accordingly and watch closely for doneness.
Can I use this recipe for cupcakes?
Yes! Fill cupcake liners about two-thirds full with the batter and bake at 350ºF for 18 to 22 minutes. Top each with a spoonful of the coconut pecan frosting and a drizzle of the chocolate glaze for mini delights.
Final Thoughts
Trust me when I say this German Chocolate Bundt Cake Recipe is a total winner for any dessert craving or celebration. It’s rich, moist, and bursting with the flavors we all love, dressed up in a stunning bundt shape that’s just begging to be sliced and shared. Don’t hesitate — make this cake your new go-to treat and watch it become a favorite in your kitchen too!
Print
German Chocolate Bundt Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A rich and moist German Chocolate Bundt Cake made with a box mix, enhanced by a classic coconut pecan frosting, and topped with a smooth chocolate glaze. Perfect for celebrations or any special occasion, this cake combines the convenience of a cake mix with the indulgence of traditional flavors.
Ingredients
Cake
- 1 box German Chocolate cake mix
- 1 cup water
- 1 cup vegetable oil
- 4 eggs
- 1 (16-oz) can Coconut Pecan frosting
Chocolate Glaze
- ¾ cup semi-sweet chocolate chips
- 3 to 4 Tbsp heavy cream
- 1 Tbsp corn syrup
Optional Garnish
- Coconut flakes
- Chopped pecans
Instructions
- Preheat and prepare pan: Preheat your oven to 350ºF. Grease a bundt cake pan thoroughly with cooking spray to ensure easy removal of the cake after baking.
- Mix batter: In a large mixing bowl, combine the German Chocolate cake mix, water, vegetable oil, eggs, and the entire can of coconut pecan frosting. Use a handheld mixer to beat the ingredients together until the batter is smooth and well blended.
- Pour batter into pan: Transfer the smooth batter evenly into the prepared bundt cake pan, spreading it gently to fill all crevices.
- Bake the cake: Place the pan in the preheated oven and bake for approximately 50 minutes. Check doneness by inserting a toothpick or cake tester; it should come out clean when the cake is done.
- Cool the cake: After baking, let the cake cool in the pan on a wire rack for 10 minutes. Then invert the pan carefully onto the rack and allow the cake to cool completely before glazing.
- Prepare chocolate glaze: In a small saucepan over low heat, combine the semi-sweet chocolate chips, heavy cream, and corn syrup. Stir continuously until the chocolate melts smoothly and the glaze is glossy.
- Glaze and garnish: Pour the warm chocolate glaze evenly over the cooled cake. For an added touch, sprinkle with coconut flakes and chopped pecans if desired.
Notes
- Be sure to grease the bundt pan well to prevent sticking.
- Allow the cake to cool completely before adding the glaze to avoid melting it off.
- For a thicker glaze, use less heavy cream; for a thinner glaze, add a bit more.
- You can substitute vegetable oil with canola or sunflower oil if preferred.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Adding the frosting right into the batter adds extra moisture and flavor to the cake.
