German Chocolate Bundt Cake

Make this German Chocolate Bundt Cake! With a gooey coconut, pecan and caramel frosting that complements this subtle chocolate flavoured cake.

Thank you for stopping by today, I’m really excited to have you here!  I’ve partnered up with Nordic Ware to share a delicious Bundt cake recipe baked in one of their amazing Bundt pans.

I have been a BIG fan of Nordic Ware since I had a kitchen of my own.  They’re the pans I choose over any other when I’m in the market for something new.  I actually can’t resist their Bundt pans, and have amassed quite a collection over the years…but seriously, there are so many beautiful pans…you can see some of the Bundt cakes I’ve made with them here. I also really love the Nordic Ware baking sheets for cookies and Sheetpan Suppers.

So when I was asked to participate in a holiday program with Nordic Ware, I couldn’t say no. Nordic Ware is a Minnesota made, family owned company, that was founded in 1946 by the husband and wife team, Dotty and Dave.  Nordic Ware has been a major part of the heritage and history of Minnesota since that time, and this holiday season they have partnered with the Minnesota Historical Society and Mill City Museum, to celebrate their Scandinavian roots and values in kitchenware.  And what better way to do that than to share delicious recipes made in their kitchenware and Bundt pans!

German Chocolate Bundt Cake, Bundt Cake Bliss

For the holiday season I made a German Chocolate Bundt using the Nordic Ware Copper Cast Bundt.  The recipe I made is from the recipe book, Bundt Cake Bliss: Delicious Desserts from Midwest Kitchens  by Susanna Short, which was published by the Minnesota Historical Society Press.  A book full of Bundt cake recipes?!  Yes. Please.

German Chocolate Bundt Cake, Bundt Cake Bliss

This book is loaded with recipes to try…from vintage favourites like Quick Orange Kiss and Tunnel of Fudge to fanciful finds like Green Chili Cornbread and Mexican Hot Chocolate Mini Bundts.  This recipe book features just about every delectable Bundt baked by the Midwest’s own since the handy pan burst into the baking scene in the 1960s!  So good.

German Chocolate Bundt Cake, Bundt Cake Bliss

As I was flipping through the pages of this book, I came upon this German Chocolate Bundt, and I knew right away this was the cake I was going to make.  I have such a fondness for German Chocolate cake.  I remember my Mom making it sometimes for my birthday when I was little.  I loved it then, and I love it now.

German Chocolate Bundt Cake, Bundt Cake Bliss

What I love most about German Chocolate Cake is the gooey coconut, pecan and caramel frosting.  I could eat it by the spoonful.

German Chocolate Bundt Cake, Bundt Cake Bliss

Then smother that frosting all over a homemade chocolate cake, you have dessert heaven.

German Chocolate Bundt Cake, Bundt Cake Bliss

This German Chocolate Bundt cake would be a perfect cake for the holiday season!

Print

German Chocolate Bundt Cake


  • Author: Susanna Short, Bundt Cake Bliss

Ingredients

Chocolate Cake:

  • 4 ounces Baker’s German’s Sweet Chocolate
  • 1/2 cup boiling water
  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup butter (softened)
  • 2 cups sugar
  • 4 eggs (separated)
  • 1 tsp vanilla
  • 1 cup buttermilk

Coconut Pecan Frosting:

  • 1 cup evaporated milk
  • 1 cup sugar
  • 2 egg yolks (slightly beaten)
  • 1/2 cup butter
  • 1 tsp vanilla
  • 1 1/2 cups sweetened flaked coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 350 degrees.

Chocolate Cake:

  1. Prepare a 12-cup Bundt pan using butter and flour, or a flour spray. Set aside.
  2. Melt the chocolate in the boiling water. Do this in a double boiler or in a small stainless steel bowl set over a pan of simmering water.
  3. Stir the chocolate thoroughly into the water and set aside to cool.
  4. Combine the flour with the salt and baking soda and set aside.
  5. Cream the butter and the sugar until fluffy.
  6. Add the egg yolks one at a time, beating well after each addition.
  7. Blend in vanilla and chocolate.
  8. Add the flour alternatively with the buttermilk to the sugar mixture.
  9. Beat after each addition until smooth.
  10. In another bowl, beat the egg whites until stiff but not dry.
  11. Carefully fold them into the batter until the white streaks disappear.
  12. Pour the batter into the prepared pan.
  13. Bake for 35 to 40 minutes or until a toothpick comes out of the cake clean.
  14. Do not be alarmed if the top has fallen slightly.
  15. Cool in the pan for 15 minutes then invert onto a wire rack or serving plate.

Coconut Pecan Frosting:

  1. To prepare the frosting, mix the evaporated milk, sugar, egg yolks, butter and vanilla until smooth.
  2. Then in a saucepan, on medium heat, stir until thickened. This should take between 10 and 15 minutes, depending on heat and humidity.
  3. Stir in the coconut and nuts.
  4. Cool until the frosting is thick enough to spread.

Putting the cake together:

  1. When the cake is cool, slice it horizontally with a serrated knife. Aim a little higher than half way up.
  2. Flip the top half onto a plate.
  3. Spread 1/3 of the frosting on the bottom half and place the top half back on the frosted cake.
  4. Spread the remaining 2/3 of the frosting on top.
  5. Serve and enjoy!

Have a delicious day!

Disclosure:  Thank you to Nordic Ware for providing the Nordic Ware Copper Cast Bundt and a copy of Bundt Cake Bliss!  All opinions, thoughts and pictures are my own.

Previous Post Next Post

You Might Also Like

17 Comments

  • Reply Linda V November 13, 2017 at 8:41 PM

    Just a question. I don’t see the amount listed for the nuts? Is it my computer? This looks wonderful!!

    • Reply Jo-Anna@APrettyLife November 13, 2017 at 9:49 PM

      Hi Linda! I’m not sure why some of the recipe was cut out, but it’s all fixed now! Thank you so much for letting me know! 🙂

  • Reply Kathrin February 7, 2018 at 7:03 PM

    Hi – I want to make this cake tomorrow for my daughter’s birthday. When you say you stir the chocolate into the water – what do you mean? Per what I know, the chocolate gets super clumpy when touched by water

    • Reply Jo-Anna Rooney February 8, 2018 at 1:48 PM

      Oh, I apologize…I reread it and you are supposed to melt the chocolate in 1/2 cup of boiling water, over a pot of simmering water. The chocolate will melt and mix well with the 1/2 cup of water.

  • Reply Melissa April 6, 2018 at 10:53 AM

    Hello, thank you for sharing this lovely recipe. Can semi-sweet chocolate be used instead of sweet chocolate?

    • Reply Jo-Anna Rooney April 6, 2018 at 1:35 PM

      Hi Melissa! Absolutely you can…in fact I did for this cake and it turned out great! Happy baking!

  • Reply Rachael May 17, 2018 at 9:32 PM

    This cake is AWFUL!!! There’s no chocolate flavor at all, the frosting turned to scrambled eggs. I made this as a tribute to my mom for mothers day, my first without her, using her pan and it’s BARF! There are way better recipes. Stay away from this one.

    • Reply Jo-Anna Rooney May 18, 2018 at 9:36 PM

      I’m sorry this cake didn’t turn out for you…I have no idea why the frosting would turn to scrambled eggs, I’ve made it several times and we enjoy it!! I appreciate the feedback and will leave your comment up because I believe in constructive criticism, even if it is harsh and the language is rude.

      • Reply Rose May 21, 2018 at 2:40 AM

        I love this recipe thanks for posting this amd my icing didn’t look like scrambled eggs !
        I encourage anyone of the readers here to try this you won’t be disappointed …..

        • Reply Jo-Anna Rooney May 21, 2018 at 7:12 PM

          Thank you so much Rose! I’m so happy this turned out for you!

  • Reply Tommie June 22, 2018 at 5:43 PM

    I made this cake for my friends birthday, it was absolutely delicious!!!
    I will definitely be making this recipe again, thank you for sharing!

    • Reply Jo-Anna Rooney June 25, 2018 at 3:00 PM

      Hi Tommie! I’m so happy to hear this! Thank you for letting me know! 🙂

  • Reply Lysset August 20, 2018 at 9:54 AM

    Just made this yesterday and my family LOVED IT!
    I did have a little hard time mixing the egg. It cooked and I ended up getting little bits of egg pieces. I’ll have to try the recipe again. But all in all it was wonderful.
    Thank you.

  • Reply Amelia Ruth-Cooper August 26, 2018 at 4:31 PM

    This cake is the BOMB! I’ve made it four times this summer and it has been an absolute hit every time and has never lasted more then a day and a half! This cake is so moist and delicious, thank you for the wonderful recipe :). To those who are having issues with you egg scrambling in the icing – make sure you’re mixing all of the icing ingredients together (except coconut and pecans) BEFORE adding heat and then make sure you’re stirring it the whole time, I hope that helps! Anyways, this cake will continue to get made in my house for years to come. 🙂 🙂 🙂

    • Reply Jo-Anna Rooney August 27, 2018 at 8:41 PM

      Thank you Amelia! I’m so happy you enjoyed this recipe!!

  • Reply Jennifer September 1, 2018 at 10:02 AM

    I still have a question about the melted chocolate. You melt the chocolate and then mix it into the boiling water you just used to boil? It won’t get clunky? Or do you mix it into a cool water? Sorry, so confused.

    • Reply Jo-Anna Rooney September 1, 2018 at 3:02 PM

      Hi Jennifer! Yes, you melt the chocolate in 1/2 cup of boiling water, over a pot of simmering water (like a double boiler)…the boiling water will not make it chunky…it will melt and mix well!

    Leave a Reply