Homemade German Chocolate Bundt Cake

There’s something special about making a cake from scratch, especially when it fills your kitchen with the rich aroma of chocolate and toasted coconut. This Homemade German Chocolate Bundt Cake combines old-fashioned flavor with the ease of a bundt pan, making it perfect for family gatherings, holidays, or any day you want to treat yourself.

This recipe brings all the signature elements of a traditional German chocolate cake—deep chocolate flavor, sweet coconut-pecan topping, and buttery richness, but in the form of a beautifully shaped bundt. It’s a little bit vintage, a little bit farmhouse, and a whole lot of delicious.

GCBC Ingredients
GCBC in pan

Ingredients for German Chocolate Bundt Cake

  • 1/2 cup cocoa powder
  • 1/2 cup boiling water
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 3 sticks of butter, divided and softened
  • 3 cups sugar, divided
  • 4 eggs
  • 2 egg yolks
  • 2 tsp vanilla extract, divided
  • 2 cups milk, divided
  • 1 1/2 cups sweetened flaked coconut
  • 1 cup chopped pecans
German Chocolate Bundt Cake
German Chocolate Bundt Cake -5

Instructions for German Chocolate Bundt Cake

  1. Preheat your oven to 350ºF. Grease a bundt pan with cooking spray or butter and set aside.
  2. Sift together the flour, cocoa powder, and baking soda in a mixing bowl. Set aside.
  3. In a separate bowl, combine 1 cup of milk with 1 teaspoon of vanilla extract.
  4. Using a hand or stand mixer, beat 2 1/2 sticks of softened butter and 2 cups of sugar until fluffy, about 1–2 minutes.
  5. Add eggs one at a time, mixing well after each addition.
  6. Gradually add the flour mixture, alternating with the milk mixture, mixing just until everything is incorporated.
  7. Pour the batter into your greased bundt pan and smooth out the top.
  8. Bake for 1 hour and 15 minutes or until a toothpick inserted comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate to cool completely.
  10. Free Printable Recipe Card
German Chocolate Bundt Cake
German Chocolate Bundt Cake

Coconut Pecan Frosting

  1. In a medium saucepan, combine the remaining 1/2 stick of butter, remaining 1 cup of milk, 2 egg yolks, and remaining 1 cup of sugar over medium heat.
  2. Cook, stirring often, for 10–12 minutes until the mixture is thickened.
  3. Remove from heat and stir in the remaining 1 teaspoon of vanilla extract, chopped pecans, and flaked coconut.
  4. Allow the mixture to cool, then refrigerate for at least 1 hour to thicken fully.
  5. Once the cake is completely cooled, spread the frosting over the top of the bundt cake and let it cascade down the sides for that signature look.

FAQ

What cake mix is closest to German Chocolate?
If you’re short on time and need a boxed version, German Chocolate Cake Mix from Duncan Hines or Betty Crocker is the most comparable. It’s lighter than devil’s food cake and has a mild, sweet chocolate flavor that mimics this homemade version well.

Can I make a German Chocolate Cake in a bundt pan?
Yes, and that’s exactly what this recipe is for. A bundt pan not only adds a beautiful shape but also makes serving easier. Just be sure to grease it well so the cake releases cleanly.

German Chocolate Bundt Cake -5

German Chocolate Bundt Cake

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 1 hour 30 minutes
Total Time: 3 hours 5 minutes

Homemade German Chocolate Bundt Cake is a rich, decadent dessert that combines the deep flavor of chocolate cake with the iconic coconut-pecan frosting that defines traditional German chocolate cake—all beautifully baked in a Bundt pan for an elegant presentation.

Ingredients

  • 1/2 cup cocoa powder
  • 1/2 cup boiling water
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 3 sticks of butter, divided and softened
  • 3 cups sugar, divided
  • 4 eggs
  • 2 egg yolks
  • 2 tsp vanilla extract, divided
  • 2 cups milk, divided
  • 1 1/2 cups sweetened flaked coconut
  • 1 cup chopped pecans

Instructions

    Preheat your oven to 350ºF. Grease a bundt pan with cooking spray
    or butter and set aside.

    Sift together the flour, cocoa powder, and baking soda in a mixing bowl. Set aside.

    In a separate bowl, combine 1 cup of milk with 1 teaspoon of vanilla extract.

    Using a hand or stand mixer, beat 2 1/2 sticks of softened butter and 2 cups of sugar until fluffy, about 1–2 minutes.

    Add eggs one at a time, mixing well after each addition.Gradually add the flour mixture, alternating with the milk mixture, mixing just until everything is incorporated.

    Pour the batter into your greased bundt pan and smooth out
    the top.

    Bake for 1 hour and 15 minutes or until a toothpick inserted
    comes out clean.

    Let the cake cool in the pan for 10 minutes before inverting
    it onto a serving plate to cool completely.



    Coconut Pecan Frosting


    In a medium saucepan, combine the remaining 1/2 stick of butter, remaining 1 cup of milk, 2 egg yolks, and remaining 1 cup of sugar over medium heat.

    Cook, stirring often, for 10–12 minutes until the mixture has thickened.


    Remove from heat and stir in the remaining 1 teaspoon of vanilla extract, chopped pecans, and flaked coconut.


    Allow the mixture to cool, then refrigerate for at least 1 hour to thicken fully.


    Once the cake is completely cooled, spread the frosting over the top of the bundt cake and let it cascade down the sides for that signature look.





Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 671Total Fat 36gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 14gCholesterol 157mgSodium 362mgCarbohydrates 81gFiber 3gSugar 56gProtein 9g

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Cuisine: American / Category: Desserts

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