As I stand in my cozy kitchen, the scent of chocolate fills the air, instantly transporting me back to my childhood. The German Chocolate Bundt Cake has always been a family favorite, a dessert that brings everyone together. Its rich, moist texture paired with the sweet, nutty coconut-pecan frosting creates a delightful harmony of flavors that dances on the palate. Each slice is a reminder of joyful gatherings, laughter, and love shared over a delicious meal. This cake is not just a treat; it’s a celebration of life’s sweetest moments, making it a must-try for any home cook looking to impress their family and friends.
What is German Chocolate Bundt Cake?
The German Chocolate Bundt Cake is a delightful dessert that marries rich chocolate flavor with a unique coconut-pecan frosting, creating a symphony of taste and texture. Despite its name, this cake has no direct ties to Germany; rather, it originates from a type of dark-baking chocolate developed by an American named Samuel German in 1852. This chocolate, known as Baker’s German’s Sweet Chocolate, is the star of this recipe, lending a deep, luscious flavor that elevates the cake to new heights.
As I bake this cake, I can’t help but reminisce about family gatherings where the aroma of chocolate wafted through the air, drawing everyone into the kitchen. The Bundt shape not only makes for a stunning presentation but also ensures even baking, resulting in a moist and tender crumb. The combination of sweetened shredded coconut and crunchy pecans in the frosting adds a delightful contrast, making each bite a celebration of flavors.
Incorporating this German Chocolate Bundt Cake into your baking repertoire is a wonderful way to share a piece of culinary history with your loved ones. Whether you’re a seasoned baker or just starting, this cake is approachable and rewarding, perfect for any occasion. So, let’s dive into the world of this delectable dessert and discover how to create it in your own kitchen!
- Convenient Baking: This German Chocolate Bundt Cake is easy to prepare, making it perfect for busy weeknights or last-minute gatherings.
- Irresistible Flavor: The rich chocolate paired with the sweet coconut-pecan frosting creates a flavor explosion that will leave everyone asking for seconds.
- Family-Friendly: Kids and adults alike adore this cake, making it a hit at family gatherings, birthday parties, or casual get-togethers.
- Versatile Dessert: Whether served warm with a scoop of ice cream or at room temperature, this cake is delightful any way you slice it.
- Healthier Indulgence: With the option to use dark cocoa powder and control the sweetness, you can enjoy a delicious treat without the guilt.
Who It’s For
This German Chocolate Bundt Cake is ideal for busy families looking for a quick yet impressive dessert. It’s also perfect for health-conscious cooks who want to indulge without compromising on flavor. Food lovers will appreciate the rich history and unique taste that this cake brings to the table, making it a delightful addition to any dessert repertoire.
When to Cook It
Consider baking this German Chocolate Bundt Cake for special occasions like birthdays, anniversaries, or holiday celebrations. It’s also a fantastic choice for casual family dinners or potlucks, where you want to impress without spending hours in the kitchen. No matter the occasion, this cake is sure to be a crowd-pleaser!
Ingredients
To create a mouthwatering German Chocolate Bundt Cake, gather the following ingredients:
- 2 cups all-purpose flour: Provides the structure for the cake.
- 1 cup unsweetened cocoa powder: Adds rich chocolate flavor; for a deeper taste, consider using dark cocoa powder.
- 1 1/2 cups granulated sugar: Sweetens the cake; you can substitute with coconut sugar for a healthier option.
- 1 cup buttermilk: Ensures moisture and tenderness; if unavailable, mix 1 cup of milk with 1 tablespoon of vinegar.
- 1/2 cup vegetable oil: Keeps the cake moist; can be replaced with melted coconut oil for added flavor.
- 4 large eggs: Binds the ingredients together; for a vegan option, use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg).
- 1 teaspoon vanilla extract: Enhances the overall flavor; feel free to use almond extract for a twist.
- 1 teaspoon baking soda: Helps the cake rise; ensure it’s fresh for best results.
- 1/2 teaspoon salt: Balances the sweetness; don’t skip this step!
- 1 cup boiling water: Activates the cocoa powder, making the batter smooth and rich.
- 1 cup sweetened shredded coconut: Adds texture and sweetness to the frosting.
- 1 cup chopped pecans: Provides a delightful crunch; you can substitute with walnuts if preferred.
- Preheat the oven: Set your oven to 350°F (175°C) and grease a Bundt pan to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined.
- Combine wet ingredients: In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Combine mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Then, carefully stir in the boiling water until the batter is smooth and glossy.
- Pour and bake: Pour the batter into the prepared Bundt pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare frosting: In a bowl, combine the sweetened shredded coconut and chopped pecans with your choice of frosting base, mixing until well combined.
- Frost the cake: Once the cake is completely cool, generously frost it with the coconut-pecan mixture, allowing it to cascade down the sides for a beautiful presentation.
If you’re looking for sugar substitutes, consider using stevia, monk fruit, erythritol, or allulose. These options provide sweetness without the calories of sugar. However, it’s best to avoid honey or maple syrup, as they can spike blood sugar levels.
- Bundt Pan: A classic Bundt pan is essential for this recipe. If you don’t have one, a regular cake pan can work, but the shape won’t be as striking.
- Mixing Bowls: Use a large mixing bowl for combining dry ingredients and a medium bowl for wet ingredients. Glass or stainless steel bowls are great options.
- Whisk: A sturdy whisk is perfect for mixing the batter smoothly. If you prefer, an electric mixer can save time and effort.
- Rubber Spatula: This tool is ideal for scraping down the sides of the bowl and ensuring all ingredients are well combined.
- Measuring Cups and Spoons: Accurate measurements are key to baking success, so have a set of dry and liquid measuring cups handy.
- Cooling Rack: A cooling rack allows air to circulate around the cake, helping it cool evenly and preventing sogginess.
- Toothpick or Cake Tester: Use this to check for doneness; it should come out clean when the cake is fully baked.
When it comes to baking the perfect German Chocolate Bundt Cake, a few expert tips can elevate your creation to new heights. Here are some chef-approved hacks that I’ve gathered over the years:
- Use Quality Ingredients: Renowned pastry chef Jacques Torres emphasizes the importance of using high-quality chocolate. Opt for premium cocoa powder and chocolate to enhance the cake’s flavor.
- Don’t Overmix: According to baking expert Rose Levy Beranbaum, overmixing can lead to a dense cake. Mix just until the ingredients are combined for a light and airy texture.
- Let Ingredients Come to Room Temperature: Chef Alton Brown suggests allowing eggs and buttermilk to reach room temperature before mixing. This helps create a smoother batter and ensures even baking.
- Experiment with Frosting: If you want to add a twist, pastry chef Christina Tosi recommends incorporating a layer of ganache beneath the coconut-pecan frosting for an extra layer of richness.
- Chill the Bundt Pan: To prevent sticking, chef and author Dorie Greenspan advises chilling your Bundt pan in the refrigerator for about 15 minutes before pouring in the batter. This helps the cake release easily after baking.
By incorporating these tips from culinary experts, you’ll not only enhance the flavor and texture of your German Chocolate Bundt Cake but also impress your family and friends with your baking prowess!
To keep your German Chocolate Bundt Cake fresh and delicious, proper storage is key. Here are some practical tips for storing and reheating this delightful dessert:
- Room Temperature Storage: If you plan to enjoy the cake within a few days, store it in an airtight container at room temperature. This will help maintain its moisture and flavor. Just be sure to keep it away from direct sunlight and heat sources.
- Refrigeration: For longer storage, you can refrigerate the cake. Wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container. This will help prevent it from drying out and absorbing any odors from the fridge. The cake can last up to a week in the refrigerator.
- Freezing: If you want to save some for later, freezing is a great option! Slice the cake into individual portions and wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer-safe bag or container. The cake can be frozen for up to three months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight.
- Reheating: To reheat a slice of cake, you can use the microwave for about 10-15 seconds, or until warmed through. If you prefer a slightly crispy exterior, pop it in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will help restore some of the cake’s original texture.
By following these storing and reheating tips, you can ensure that your German Chocolate Bundt Cake remains a delightful treat, ready to be enjoyed whenever the craving strikes!
- Not Prepping the Bundt Pan: Failing to properly grease and flour your Bundt pan can lead to a cake that sticks. Make sure to coat every crevice to ensure a smooth release.
- Overmixing the Batter: Mixing the batter too much can result in a dense cake. Stir just until the ingredients are combined for a light and fluffy texture.
- Skipping the Boiling Water: Adding boiling water to the batter is crucial for activating the cocoa powder and creating a moist cake. Don’t skip this step!
- Not Letting the Cake Cool: Removing the cake from the pan too soon can cause it to break apart. Allow it to cool in the pan for at least 10 minutes before transferring it to a wire rack.
- Ignoring Ingredient Temperatures: Using cold ingredients can affect the batter’s consistency. Ensure that eggs and buttermilk are at room temperature for the best results.
Q: Can I use a different type of chocolate for the German Chocolate Bundt Cake?
Yes, you can use other types of chocolate, but for the authentic flavor, it’s best to stick with Baker’s German’s Sweet Chocolate. This chocolate gives the cake its signature taste.
Q: Is the German Chocolate Bundt Cake suitable for vegetarians?
Yes, this German Chocolate Bundt Cake is vegetarian-friendly, as it contains no meat or animal-derived ingredients aside from eggs and dairy.
Q: Can I make the German Chocolate Bundt Cake ahead of time?
It depends on how you plan to store it. You can bake the cake a day in advance and store it at room temperature. Just frost it right before serving for the best texture and flavor.
Q: Is it possible to make a gluten-free version of the German Chocolate Bundt Cake?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just ensure that the blend contains xanthan gum for the best results.
Q: How long does the German Chocolate Bundt Cake last?
It depends on how you store it. At room temperature, it can last up to three days, while refrigerated, it can stay fresh for up to a week.
As I reflect on the joy that a slice of German Chocolate Bundt Cake brings, I’m reminded of the love and laughter shared around the table. This cake is more than just a dessert; it’s a heartfelt connection to cherished memories and family traditions. I encourage you to try this recipe and experience the magic for yourself. Whether it’s a special occasion or a simple weeknight treat, this cake is sure to delight everyone. I’d love to hear your thoughts and experiences, so please share your comments below or tag me on social media with your delicious creations!
Print
German Chocolate Bundt Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist German Chocolate Bundt Cake topped with a delicious coconut pecan frosting.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and grease a Bundt pan.
- In a large bowl, mix together the flour, cocoa powder, sugar, baking soda, and salt.
- In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Combine the wet and dry ingredients, then stir in the boiling water until smooth.
- Pour the batter into the prepared Bundt pan and bake for 30-35 minutes.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Prepare the coconut pecan frosting by combining coconut, pecans, and a frosting base of your choice.
- Once the cake is completely cool, frost it with the coconut pecan mixture.
Discover my list of kitchen tools I always use.
Notes
- Ensure all ingredients are at room temperature before starting.
- For a richer flavor, use dark cocoa powder.
- Store leftovers in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: German Chocolate Bundt Cake, Chocolate Cake, Bundt Cake, German Dessert
