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!
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.
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.
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.
What I love most about German Chocolate Cake is the gooey coconut, pecan and caramel frosting. I could eat it by the spoonful.
Then smother that frosting all over a homemade chocolate cake, you have dessert heaven.
This German Chocolate Bundt cake would be a perfect cake for the holiday season!
- 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
- Preheat your oven to 350 degrees.
- Prepare a 12-cup Bundt pan using butter and flour, or a flour spray. Set aside.
- 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.
- Stir the chocolate thoroughly into the water and set aside to cool.
- Combine the flour with the salt and baking soda and set aside.
- Cream the butter and the sugar until fluffy.
- Add the egg yolks one at a time, beating well after each addition.
- Blend in vanilla and chocolate.
- Add the flour alternatively with the buttermilk to the sugar mixture.
- Beat after each addition until smooth.
- In another bowl, beat the egg whites until stiff but not dry.
- Carefully fold them into the batter until the white streaks disappear.
- Pour the batter into the prepared pan.
- Bake for 35 to 40 minutes or until a toothpick comes out of the cake clean.
- Do not be alarmed if the top has fallen slightly.
- Cool in the pan for 15 minutes then invert onto a wire rack or serving plate.
Coconut Pecan Frosting:
- To prepare the frosting, mix the evaporated milk, sugar, egg yolks, butter and vanilla in a saucepan and stir over medium heat until thickened. This should take between 10 and 15 minutes, depending on heat and humidity.
- Stir in the coconut and nuts.
- Cool until the frosting is thick enough to spread.
Putting the cake together:
- When the cake is cool, slice it horizontally with a serrated knife. Aim a little higher than half way up.
- Flip the top half onto a plate.
- Spread 1/3 of the frosting on the bottom half and place the top half back on the frosted cake.
- Spread the remaining 2/3 of the frosting on top.
- Serve and enjoy!
Have a delicious day!