As I stood in my kitchen, the rich aroma of chocolate wafted through the air, instantly transporting me to my childhood. My grandmother often made her famous German Chocolate Bundt Cake for family gatherings, and the memories of laughter and joy around the table are forever etched in my heart. This cake, with its moist texture and decadent coconut pecan frosting, is a true celebration of flavors. Each slice of German Chocolate Bundt Cake is not just a dessert; it’s a warm hug that brings people together, making it the perfect treat for any occasion. Let’s dive into this delightful recipe that’s sure to become a family favorite!
What is German Chocolate Bundt Cake?
German Chocolate Bundt Cake is a delightful dessert that combines rich chocolate flavors with a unique coconut pecan frosting. Despite its name, this cake doesn’t originate from Germany; rather, it’s named after an American named Samuel German, who developed a dark-baking chocolate in 1852. The cake itself is a moist chocolate bundt, often enjoyed for its beautiful presentation and delicious taste. This cake is a perfect example of how global influences can create something truly special in the kitchen, blending American and European flavors into one irresistible treat.
Why You’ll Love This German Chocolate Bundt Cake
- Convenient: Easy to prepare and bake, making it perfect for busy schedules.
- Decadent Taste: The combination of chocolate, coconut, and pecans creates a rich flavor profile.
- Family Appeal: A crowd-pleaser that brings everyone together around the table.
- Versatile: Great for any occasion, from casual weeknight dinners to festive celebrations.
Who It’s For
This German Chocolate Bundt Cake is ideal for busy families looking for a delicious dessert that doesn’t require hours in the kitchen. It’s also perfect for food lovers who appreciate a classic recipe with a twist. Whether you’re a novice baker or a seasoned pro, this cake will satisfy your sweet tooth and impress your guests.
When to Cook It
Consider making this cake for special occasions like birthdays, holidays, or family gatherings. It’s also a fantastic choice for potlucks or bake sales, where you want to share something memorable. And let’s not forget those cozy weeknight dinners when you just want to treat yourself and your loved ones to something sweet!
- 2 cups all-purpose flour: Provides the structure of the cake. You can substitute with gluten-free flour for a gluten-free option.
- 1 cup unsweetened cocoa powder: Adds rich chocolate flavor. Use Dutch-processed cocoa for a deeper taste.
- 1 teaspoon baking soda: Helps the cake rise. Ensure it’s fresh for best results.
- 1/2 teaspoon salt: Enhances the flavors. You can use sea salt for a different taste.
- 1 cup unsalted butter, softened: Adds moisture and richness. Substitute with coconut oil for a dairy-free version.
- 2 cups granulated sugar: Sweetens the cake. You can use coconut sugar for a lower glycemic index option.
- 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: Adds depth of flavor. Use pure vanilla for the best taste.
- 1 cup buttermilk: Keeps the cake moist. Substitute with a mixture of milk and vinegar (1 cup milk + 1 tablespoon vinegar).
- 1 cup boiling water: Helps to create a smooth batter. This step intensifies the chocolate flavor.
- 1 cup sweetened shredded coconut: Adds texture and sweetness. You can use unsweetened coconut for a less sweet option.
- 1 cup chopped pecans: Provides crunch and flavor. Walnuts can be used as a substitute if desired.
- Preheat the oven: Set your oven to 350°F (175°C) and grease a Bundt pan thoroughly to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- Cream butter and sugar: In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry mixture to the butter mixture, alternating with the buttermilk, mixing until just combined.
- Add boiling water: Carefully stir in the boiling water until the batter is smooth and well blended. The batter will be thin.
- Pour into the pan: Pour the batter into the prepared Bundt pan, ensuring it’s evenly distributed.
- Bake: Place the pan in the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare frosting: While the cake cools, combine the coconut, pecans, and frosting ingredients in a saucepan over medium heat until thickened.
- Frost the cake: Once the cake is completely cool, spread the coconut pecan frosting generously over the top before serving.
- Stevia: A natural sweetener with zero calories, perfect for baking.
- Monk fruit: Another natural option that doesn’t raise blood sugar levels.
- Allulose: A low-calorie sugar that mimics the taste and texture of sugar without the calories.
- Note: Avoid using honey or maple syrup as substitutes, as they can still spike blood sugar levels despite being natural sweeteners.
- Bundt pan
- Mixing bowls
- Whisk
- Electric mixer or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Saucepan for frosting
- Toothpick for testing doneness
- Use Quality Ingredients: Renowned pastry chef Jacques Torres emphasizes the importance of using high-quality cocoa powder and chocolate for a richer flavor.
- Don’t Overmix: According to baking expert Rose Levy Beranbaum, overmixing can lead to a dense cake. Mix just until combined for a light texture.
- Let Ingredients Reach Room Temperature: Chef Alton Brown suggests allowing eggs and butter to come to room temperature for better emulsification, resulting in a smoother batter.
- Cool the Cake Completely: Pastry chef Christina Tosi advises cooling the cake completely before frosting to prevent the frosting from melting and sliding off.
- Experiment with Flavors: Chef Ina Garten encourages adding a splash of espresso or coffee to enhance the chocolate flavor, making it even more decadent.
- Room Temperature: Store leftover German Chocolate Bundt Cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: If you prefer, you can refrigerate the cake for up to a week. Just ensure it’s well covered to prevent it from drying out.
- Freezing: For longer storage, wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
- Thawing: To thaw, place the frozen cake in the refrigerator overnight or at room temperature for a few hours before serving.
- Reheating: If you want to enjoy a warm slice, microwave it for 10-15 seconds or warm it in a preheated oven at 350°F (175°C) for about 5-10 minutes.
- Not Greasing the Bundt Pan: Failing to properly grease the pan can lead to the cake sticking, making it difficult to remove and ruining its beautiful shape.
- Overmixing the Batter: Mixing too much can result in a dense cake. Aim to mix just until the ingredients are combined for a light and fluffy texture.
- Skipping the Cooling Time: Frosting a warm cake can cause the frosting to melt and slide off. Always let the cake cool completely before adding the frosting.
- Using Cold Ingredients: Cold eggs and butter can lead to a lumpy batter. Allow them to reach room temperature for better mixing and a smoother texture.
- Not Testing for Doneness: Relying solely on baking time can be misleading. Always check with a toothpick; it should come out clean or with a few moist crumbs.
Q: Can I use a different type of chocolate for the German Chocolate Bundt Cake?
Yes, you can use semi-sweet or dark chocolate, but it will alter the flavor profile slightly.
Q: Is German Chocolate Bundt Cake suitable for vegetarians?
Yes, this 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; you can bake the cake in advance and store it, but it’s best to frost it just before serving for optimal freshness.
Q: Does German Chocolate Bundt Cake need to be refrigerated?
No, it can be stored at room temperature for a few days, but refrigerating it can extend its shelf life.
Q: Can I freeze German Chocolate Bundt Cake?
Yes, you can freeze the cake for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn.
In conclusion, the German Chocolate Bundt Cake is not just a dessert; it’s a heartfelt creation that brings joy and warmth to any gathering. With its rich chocolate flavor and delightful coconut pecan frosting, it’s sure to become a cherished recipe in your home. I encourage you to try making this cake and share your experiences in the comments below. If you loved this recipe, don’t forget to share it with your friends and family so they can enjoy this delicious treat too!
Print
German Chocolate Bundt Cake
- Total Time: 1 hour 20 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 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 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 bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Stir in the boiling water until the batter is smooth.
- Pour the batter into the prepared Bundt pan and bake for 50-60 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 frosting ingredients in a saucepan.
- Spread the frosting over the cooled cake before serving.
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Notes
- Ensure all ingredients are at room temperature before starting.
- For a richer flavor, use high-quality cocoa powder.
- Store leftovers in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: German Chocolate Bundt Cake, Bundt Cake, Chocolate Cake, German Dessert