This German Chocolate Cake is decadent and super moist. This recipe is made in a bundt pan for a beautiful cake. It contains cocoa powder and mini chocolate chips rather than melted chocolate like traditional German chocolate cake. Moist and rich, it's perfect when topped with thick, nutty Pecan Coconut frosting. This cake yields about 20 slices.
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Why is German Chocolate Cake called German Chocolate Cake?
First things first - German Chocolate Cake is in fact not German. It's named after a guy with the last name German, Samuel German, who first developed a type of sweet chocolate he named after himself, German Chocolate. Traditionally, this cake used melted German Chocolate in the cake batter, hence the name.
More recently, bakers have chosen to use different versions of chocolate to make this cake. I chose to use unsweetened cocoa powder instead of melted chocolate.
This is for a few reasons:
- it makes the recipe easier (and therefore, requires no stand mixer or electric mixer)
- when combined with instant espresso, the cocoa powder flavor is enhanced, making the cake even more chocolatey than traditional German Chocolate Cake. Do not worry - adding espresso to the cake only enhances the chocolate flavor and will not impart a coffee flavor in this cake.
When topped with nutty, coconutty, caramely Pecan Coconut frosting you will have one damn good German Chocolate Cake!
Ingredients needed to make this German Chocolate Bundt Cake
- All-purpose flour: Use the scoop and level technique to measure your flour. Scoop the flour into the measuring cup then level the top with the back of the spoon or knife. This will assure you get the correct amount and the best texture. Alternatively, it's always a good idea to measure your flour with a kitchen scale. I provide my recipes by default in US customary measurements (cups), however, you can toggle the Metric button in the recipe card below to see the weight measurements (grams, milliliters) for all the ingredients.
- Granulated sugar: regular white sugar should be used for this recipe. I would not recommend substituting with a sugar alternative.
- Unsweetened cocoa powder: Look for unsweetened cocoa powder. Either natural or dutch-process cocoa powder will work well in this recipe.
- Baking soda: Be sure to check the expiration date on your baking soda before using this ingredient in your baking recipes. Expired leavening agents such as baking soda may not allow your baked recipes to rise the way they should.
- Salt: Feel free to adjust the amount of salt based on your preference. Note, although it seems counterintuitive, salt is a necessary ingredient in baking recipes. It helps to balance the sweetness without making your recipe taste salty
- Boiling water: I'd suggest waiting until the step in the recipe where the boiling water is needed to boil the water. You want it very hot so it dissolves the espresso powder.
- Instant espresso: Don't worry - your cake will not taste like coffee in any way. The espresso powder enhances the flavor of the chocolate in this cake only.
- Buttermilk: You will need half a cup buttermilk. Be sure to remove the buttermilk from the fridge at least 30 minutes prior to baking to allow it to come to room temperature. Cold ingredients will not want to incorporate together.
- Sour cream: Use full-fat sour cream or substitute the sour cream with plain whole milk yogurt. Remove it from the fridge at least 30 minutes prior to baking to ensure it comes up to room temperature. Cold ingredients tend to not want to incorporate into the other ingredients. Using room temperature ingredients will ensure your batter mixing well and evenly.
- Butter: Use unsalted butter for this recipe. If using salted butter, cut in half the added salt in the recipe or omit altogether. Because salted butters vary in terms of their salt content, I recommend using unsalted butter and adding your own salt so you can control the level of salt in the recipe. Be sure to melt the butter before you begin baking to allow it time to cool before it needs to be added to the batter.
- Vanilla extract: I prefer to use real vanilla extract versus imitation vanilla. I think it makes a difference in the flavor of the baked cake. Use the highest quality vanilla you can afford.
- Eggs: Use two whole large eggs for this recipe instead of having to separate the egg yolks from the egg whites. Be sure to remove the eggs from the fridge at least 30 minutes prior to baking to ensure they come to room temperature. Cold eggs will try to stay together when mixing into other ingredients, whereas room temperature eggs will incorporate much more evenly into the other ingredients when mixing. The goal is to have a mixture where all ingredients are evenly combined so the cake bakes up correctly.
- Mini chocolate chips: I recommend using semisweet chocolate chips for this recipe.
- Pecan coconut frosting
Why bake this cake in a Bundt pan
German Chocolate cake is traditionally made in round cake pans with two layers. The coconut pecan frosting is used to fill the cake between the layers than to top the cake.
To keep things simple, this recipe is made in one 10-12 cup bundt pan. I like to use the newer bundt pans, such as Nordicware, because they are made with a nonstick surface that really is nonstick.
If you use an older bundt pan, be sure to spray the pan very welll with a baking spray or coat heavily with melted butter then sprinkle heavily with flour, tapping out an excess. The goal is to cover every nook and cranny of the pan so nothing sticks.
This recipe can be made in two loaf pans instead of a bundt pan. Bake the loaf cakes for 55-65 minutes at 350ºF or until a toothpick comes out clean. Alternately, divide the batter evenly between two 8- or 9-inch round cake pans and bake 25-35 minutes at 350ºF.
Bundt Pan
I prefer the Nordicware bundt pans because they have the best nonstick surface, ensuring easy release of your baked cake.
How to make German Chocolate Pound Cake in a Bundt Pan
Step 1
Prepare Coconut-Pecan Frosting and allow it to cool while you prepare the cake. Of course, you can top this cake with any frosting you'd like or keep it plain instead. When you assemble the cake, the frosting should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the frosting, then use the cooling time to prepare, bake, and cool the cakes.
Step 2
Preheat the oven to 350°F.
Step 3
In a large mixing bowl, add flour, granulated sugar, cocoa powder, baking soda, and salt. Whisk together the flour mixture until combined. Set aside.
Step 4
In a separate bowl, add the boiling water and instant espresso coffee powder. Whisk together until the espresso is dissolved.
Step 5
To the espresso mixture, add the buttermilk, sour cream, melted butter, and vanilla extract. Whisk together until smooth and well combined.
Step 6
Add in the eggs and whisk well.
Step 7
Pour the dry ingredients into the wet ingredients. Stir together until smooth, making sure you scrape the bottom and sides of the bowl to ensure everything is combined.
Step 8
Add the mini chocolate chips to the batter and stir just until combined. Set aside while you prepare the bundt pan.
I prefer to prepare the bundt pan just before using it rather than at the beginning of the recipe. This prevents the baking spray or melted butter flour mixture to settle into the bottom of the tube pan, creating pools you will pour the cake mix on top of.
Step 9
Spray the bundt pan well with baking spray or coat with softened butter and sprinkle generously with flour. Tip the pan over the sink to shake out the excess flour.
Step 10
Pour batter into the prepared bundt pan. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Bake times may vary based on the pan used and your home oven (they all bake differently!), so start checking for doneness at 45 minutes.
Step 11
Remove from the oven and let the cake cool in the pan for about 15 minutes. Place a wire rack over top of the cake and grab both the rack and the pan then carefully flip over the cake onto the wire rack. Remove the bundt pan from the cake and allow the cake to cool before frosting.
Step 12
Top the cooled cake with pecan coconut frosting recipe. Use a large cookie scoop to place scoops on top of the cake and garnish with additional coconut, toasted pecans, and mini chocolate chips before serving.
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Make ahead instructions
If baking the cake ahead of when you’ll be serving it, wrap the bundt cake tightly in plastic wrap while it’s still warm. This will help it maintain moisture and prevent it from drying out.
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How to store German Chocolate Cake
To store: Store leftover cake at room temperature in an airtight container for up to 3 days.
To freeze: Wrap individual slices without frosting in plastic wrap and place wrapped slices in a freezer safe bag. Store in the freezer for up to 3 months. Defrost at room temperature.
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Equipment
Ingredients
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup boiling water
- 1 teaspoon instant espresso
- ½ cup buttermilk room temperature
- ½ cup sour cream room temperature
- 1 cup unsalted butter melted and cooled
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- ½ cup mini chocolate chips
- Pecan coconut frosting
Instructions
- Prepare Pecan Coconut Frosting and allow it to cool while you prepare the cake.
- Preheat the oven to 350°F.
- In a large mixing bowl, add flour, granulated sugar, cocoa powder, baking soda, and salt. Whisk together until combined. Set aside.1 ¾ cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoon baking soda, 1 teaspoon salt
- In another large mixing bowl, add the boiling water and instant espresso. Whisk together until the espresso is dissolved.1 cup boiling water, 1 teaspoon instant espresso
- To the espresso mixture, add the buttermilk, sour cream, melted butter, and vanilla extract. Whisk together until smooth and well combined.½ cup buttermilk, ½ cup sour cream, 1 cup unsalted butter, 2 teaspoons vanilla extract
- Add in the eggs and whisk well.2 large eggs
- Pour the dry ingredients into the wet ingredients. Stir together until smooth, making sure you scrape the bottom and sides of the bowl to ensure everything is combined.
- Add the mini chocolate chips to the batter and stir just until combined. Set aside while you prepare the bundt pan.½ cup mini chocolate chips
- Spray the bundt pan well with baking spray or coat with softened butter and sprinkle generously with flour. Tip the pan over the sink to shake out the excess flour.
- Pour the cake batter into the prepared pan. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Bake times may vary based on the pan used and your home oven (they all bake differently!), so start checking for doneness at 45 minutes.
- Remove from the oven and let the cake sit in the pan for about 15 minutes. Place a wire rack over top of the cake and grab both the rack and the pan then carefully flip over the cake onto the wire rack. Remove the bundt pan from the cake and allow the cake to cool before frosting.
- Top the cooled cake with pecan coconut frosting recipe. Use a large cookie scoop to place scoops on top of the cake and garnish with additional coconut, toasted pecans, and mini chocolate chips before serving.Pecan coconut frosting
Notes
- This recipe can be made in two loaf pans instead of a bundt pan. Bake the loaf cakes for 55-65 minutes at 350ºF or until a toothpick comes out clean.
- Make ahead: If baking the cake ahead of when you’ll be serving it, wrap the bundt cake tightly in plastic wrap while it’s still warm. This will help it maintain moisture and prevent it from drying out.
- To store: Store leftover cake at room temperature in an airtight container for up to 3 days.
- To freeze: Wrap individual slices without frosting in plastic wrap and place wrapped slices in a freezer safe bag. Store in the freezer for up to 3 months. Defrost at room temperature.
- Recipe adapted from Chelsweets.