This German Chocolate Cake is rich, incredibly moist, and baked in a bundt pan for an attractive finish. Instead of melted German chocolate, this version uses unsweetened cocoa powder and mini chocolate chips for an easy, mixer-free batter. The result is a dense, tender cake that’s delightful topped with a thick, nutty Pecan Coconut frosting. Makes about 20 slices.
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Why is German Chocolate Cake called German Chocolate Cake?
Despite its name, German Chocolate Cake is not from Germany. The name comes from Samuel German, who developed a sweet baking chocolate that bore his name. Traditional recipes used that melted chocolate in the batter, which is how the cake acquired its name.
Modern bakers often substitute other forms of chocolate. This recipe uses unsweetened cocoa powder for simplicity and flavor. A few reasons to choose cocoa powder here:
- It keeps the method straightforward—no stand mixer or electric mixer required.
- Combined with a touch of instant espresso, the cocoa’s chocolate notes are intensified for a more pronounced chocolate flavor. The espresso enhances the chocolate taste without making the cake taste like coffee.
Top the cake with a nutty, caramel-like Pecan Coconut frosting for a classic tie-in of textures and flavors.
Ingredients needed to make this German Chocolate Bundt Cake
- All-purpose flour: Measure by scooping and leveling or use a kitchen scale for accuracy. The recipe is written in US customary units; switch to metric in the recipe card if needed.
- Granulated sugar: Use regular white sugar for best results; sugar substitutes may change texture.
- Unsweetened cocoa powder: Natural or Dutch-process cocoa both work well.
- Baking soda: Check expiration; fresh leavening ensures proper rise.
- Salt: Balances sweetness—adjust to taste but don’t omit entirely.
- Boiling water: Use very hot water to dissolve the espresso powder.
- Instant espresso: Enhances chocolate flavor without making the cake taste like coffee.
- Buttermilk: Use at room temperature for even mixing.
- Sour cream: Full-fat is preferred; plain whole-milk yogurt can be substituted. Bring to room temperature before mixing.
- Butter: Unsalted and melted, then cooled. If using salted butter, reduce or omit added salt.
- Vanilla extract: Use real vanilla for best flavor.
- Eggs: Two large eggs at room temperature.
- Mini chocolate chips: Semisweet are recommended.
- Pecan coconut frosting (see linked recipe for details).
Why bake this cake in a Bundt pan
Traditional German Chocolate Cake is layered, but this recipe simplifies the process by baking the batter in a single 10–12 cup bundt pan. It’s easier and still delivers an impressive presentation. Modern nonstick bundt pans (for example, Nordicware) release cakes reliably. If using an older pan, coat it thoroughly with baking spray or melted butter and flour to prevent sticking.
If you prefer, divide the batter between two loaf pans—bake 55–65 minutes at 350ºF—or between two 8- or 9-inch rounds and bake 25–35 minutes at 350ºF. Baking times vary by pan and oven, so check for doneness accordingly.
How to make German Chocolate Pound Cake in a Bundt Pan
Step 1
Make the Pecan Coconut Frosting first and allow it to cool while you prepare the cake. The frosting should be cool or at most room temperature when you apply it. Making the frosting first saves time while the cake bakes and cools.
Step 2
Preheat the oven to 350°F.
Step 3
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. Set aside.
Step 4
In a separate bowl, combine the boiling water and instant espresso powder, whisking until dissolved.
Step 5
To the espresso mixture, whisk in the buttermilk, sour cream, melted and cooled butter, and vanilla extract until smooth.
Step 6
Add the eggs to the wet mixture and whisk until combined.
Step 7
Pour the dry ingredients into the wet ingredients and stir until the batter is smooth, scraping the sides and bottom of the bowl to ensure even mixing.
Step 8
Fold the mini chocolate chips into the batter just until combined. Prepare the bundt pan right before pouring the batter so any coating doesn’t settle.
Step 9
Grease the bundt pan well with baking spray or softened butter and dust with flour, tapping out excess.
Step 10
Pour the batter into the prepared pan and bake 45–55 minutes at 350°F, or until a toothpick inserted into the center comes out with a few moist crumbs. Start checking at 45 minutes since ovens and pans vary.
Step 11
Let the cake cool in the pan for about 15 minutes. Place a wire rack over the top of the cake, hold the rack and pan together, and carefully invert the cake onto the rack. Remove the pan and allow the cake to cool completely before frosting.
Step 12
Top the cooled cake with the pecan coconut frosting. Use a large scoop to place mounds of frosting on top and garnish with extra toasted pecans, shredded coconut, and a few mini chocolate chips.
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Make ahead instructions
To bake ahead, wrap the warm bundt cake tightly in plastic wrap while it’s still warm. This traps steam and keeps the cake moist until serving.
How to store German Chocolate Cake
To store: Keep leftover cake at room temperature in an airtight container for up to 3 days.
To freeze: Wrap unfrosted individual slices in plastic wrap, place in a freezer-safe bag, and freeze up to 3 months. Thaw at room temperature.
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The Ultimate German Chocolate Pound Cake Recipe (Bundt cake)
Equipment
- large mixing bowl
- whisk
- bundt pan
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 the pecan coconut frosting and let it cool.
- Preheat the oven to 350°F.
- Whisk the flour, sugar, cocoa powder, baking soda, and salt in a large bowl; set aside.
- In another bowl, dissolve instant espresso in the boiling water.
- Whisk buttermilk, sour cream, melted butter, and vanilla into the espresso mixture.
- Add the eggs and whisk to combine.
- Stir the dry ingredients into the wet ingredients until smooth, scraping the bowl.
- Fold in the mini chocolate chips.
- Grease and flour the bundt pan thoroughly.
- Pour batter into the pan and bake 45–55 minutes, until a toothpick shows a few moist crumbs.
- Cool in the pan 15 minutes, invert onto a rack, and cool completely.
- Top with cooled pecan coconut frosting and garnish with extra toasted pecans and coconut.
Notes
- This recipe can be baked in two loaf pans (55–65 minutes at 350ºF) or two 8- or 9-inch round pans (25–35 minutes at 350ºF).
- Make ahead: Wrap the warm bundt cake tightly in plastic wrap to retain moisture.
- To store: Keep leftovers at room temperature in an airtight container up to 3 days.
- To freeze: Wrap unfrosted slices in plastic and freeze up to 3 months; thaw at room temperature.
- Recipe adapted from Chelsweets.