This German Chocolate Bundt Cake takes everything you love about the original German chocolate cake and bakes it into a bundt pan, with a coconut-pecan filling running through the center instead of piled on top.
German chocolate is my mom's favorite cake flavor, so this is the cake I make her every year for her birthday - though honestly, we don't wait for a special occasion to slice into it.
Quick Overview:
- Ready in about 1 hour 15 minutes, with just 15 minutes of hand-on-prep.
- One bundt pan does it all - no layering or frosting a separate cake, the filling and glaze handle that for you.
- Makes 16 servings, so it's and easy make-ahead for birthdays and potlucks.
- Freezes well, so you can bake it days ahead of when you need it.
Jump to:
- Why You'll Love German Chocolate Bundt Cake
- What is a Tunnel Cake?
- Key Ingredients for Coconut Pecan Cake
- Ingredient Substitutions
- Variations on German Chocolate Bundt Cake
- Cake Mix Shortcut
- Tips for the Best Chocolate Cake Texture
- How to Store
- Serve with...
- You May Be Wondering
- More Easy Cake Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love German Chocolate Bundt Cake
Diet friendly: this made-from-scratch cake comes in lower fat and calories than the traditional version, without sacrificing flavor.
Tunnel of love: a coconut-pecan filling baked right through the center gives you that classic German chocolate flavor in every slice.
Simple steps: no fancy techniques - just straightforward mixing, layering, and baking.
What is a Tunnel Cake?
The original tunnel cake was a was a popular chocolate cake mix with a chocolate cake filling that was made in a bundt pan. Over the years, their popularity faded some, but these filled bundt cakes are still absolutely delicious and this German Chocolate Bundt Cake is a must try recipe.
Key Ingredients for Coconut Pecan Cake
- German baking chocolate: gives the cake a classic, mild chocolate flavor you can't duplicate with cocoa alone.
- Unsweetened cocoa powder: deepens the chocolate base for a richer overall flavor.
- Buttermilk: adds tang and tenderness to the crumb.
- Brown sugar: adds sweetness and warmth to the coconut-pecan mixture
- Flaked coconut: brings the signature German chocolate cake flavor and texture.
- Pecans: add crunch and balance the sweetness of the filling.
Ingredient Substitutions
- Swap Greek yogurt for buttermilk.
- Use walnuts instead of pecans for a slightly earthier flavor.
- Replace German chocolate with semisweet chocolate if needed (the flavor will be deeper).
Variations on German Chocolate Bundt Cake
- Chocolate chip version: fold mini chocolate chips into the batter for extra chocolate pockets.
- Coconut lovers' version: add shredded coconut directly into the batter for a stronger coconut profile.
- Mocha version: add a teaspoon of instant coffee to the cocoa mixture for a light coffee note.
- Traditional frosting style filling: stir 2-3 tablespoons of sweetened condensed milk into the coconut-pecan filling before baking for a gooier, more traditional German chocolate frosting-style filling.
Cake Mix Shortcut
Short on time? Bake a boxed chocolate cake mix according to the package instructions, then use the same coconut-pecan filling from this recipe: pour half the cake batter into your prepared bundt pan, spoon the filling over it, and top with the remaining batter before baking as directed on the box. For a gluten-free version, just swap in your favorite gluten-free chocolate cake mix.
Tips for the Best Chocolate Cake Texture
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter.
- Proper Greasing: Spray bundt pan liberally with the non stick cooking spray to ensure an easy release.
- Even Filling: Spoon the coconut-pecan filling evenly in the pan to achieve a uniform cake.
- German chocolate substitute: use 3 tablespoons cocoa powder and 1 tablespoon of melted butter for the 1-ounce sweet baking chocolate.
How to Store
Room temperature: store bundt cake in an airtight container on the kitchen counter up to 3 days.
Refrigerate: store in an airtight container in the fridge up to 1 week.
Freezer: store in a freezer safe container up to 3 months.
Serve with...
Serve warm bundt cake with a scoop of homemade vanilla ice cream, a glass of milk, hot cup of coffee, or tea.
You May Be Wondering
German chocolate cake is a chocolate cake filled with a coconut-pecan filling, traditionally made from evaporated milk, egg yolks, coconut, and pecans. This bundt version uses an easier streusel-style filling - flour, brown sugar, butter, coconut, and pecans - baked right into the center instead. If you want more of that classic frosting-style filling, stir a few tablespoons of sweetened condensed milk into the filling before baking (see Variations above).
German chocolate cake isn't from Germany - it's named after Samuel German, and American chocolate maker who developed the type of mild, sweet baking chocolate used in the original recipe. The cake itself is a home-grown American creation.
More Easy Cake Recipes You'll Love
If you enjoy chocolate desserts, you might love my Chocolate Bundt Cake. This Chocolate Chip Bundt Cake is light and airy vanilla cake with mini chocolate chips and chocolate drizzle. If you love boozy cakes, try this Irish Cream Pound Cake and this Chocolate Kahlua Bundt Cake. And, lemon lovers will love this Lemon Bundt Cake!
When you make this cake recipe, please leave a comment and ⭐⭐⭐⭐⭐ rating below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
German Chocolate Bundt Cake
Equipment
- Pastry blender , or fork
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Ingredients
Streusel
- ¼ cup all-purpose flour
- ½ cup brown sugar , packed
- 2 tablespoon unsalted butter , chilled and cut into small pieces
- ⅓ cup flaked sweetened coconut
- ⅓ cup chopped pecans
Cake
- Cooking spray
- 1 tablespoon granulated sugar
- ½ cup unsweetened cocoa
- 1 ounce German baking chocolate
- ½ cup boiling water
- 1½ cups granulated sugar
- ⅓ cup butter , softened
- 2 teaspoon vanilla extract
- 2 large egg whites
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup low-fat buttermilk
Glaze (optional)
- 1 cup powdered sugar
- 1 tablespoon butter
- 4 teaspoon fat-free milk
- 1 teaspoon vanilla extract
Instructions
For the coconut-pecan filling:
- In a small bowl, combine all-purpose flour and brown sugar.
- Using a pastry blender or fork, cut the butter into the flour mixture until it resembles a coarse meal. Stir in coconut and pecans. Set aside.
For the cake batter:
- Preheat oven to 325°
- Coat a 12-cup Bundt cake pan with non-stick cooking spray. Sprinkle 1 tablespoon granulated sugar on the inside of bundt pan. Set aside.
- In a small bowl, combine unsweetened cocoa powder and german chocolate. Add the boiling water and stir until chocolate melts. Set aside.
- In a large bowl, combine the granulated sugar and butter using an electric mixer at medium speed. Blend for 5 minutes, until well blended and creamy,
- Add the vanilla and egg whites, 1 at a time, to the butter mixture, mixing well after each addition.
- In a large bowl, using a hand whisk, combine the flour, baking powder, baking soda, and salt.
- With the electric mixer at low speed, add flour mixture to the sugar mixture alternately with the buttermilk, beginning and ending with flour mixture.
- Stir the melted chocolate mixture into the cake batter.
- Spoon half of batter into the prepared bundt pan and top with coconut-pecan filling.
- Spoon the remaining batter over streusel and smooth the top of the cake batter with the back of a spoon, being sure to cover the streusel mixture.
- Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean.
- Cool cake in pan on a wire rack 10 minutes. Remove the cake from the pan and cool completely.
For the drizzle topping:
- Combine powdered sugar and melted butter in a small bowl. Add the fat-free milk and stir with a whisk until smooth.
- Drizzle glaze over top of cake.
kathy j holt says
I wish people who actually MADE the recipe would remark.
Shelby Law Ruttan says
Kathy, Please note that when I created this recipe, I tested and made it several times myself and it has always turned out excellent. Also, you are only required to leave a written review if you are leaving less than 3 stars. So others who have made it have reviewed the recipe by choosing a star rating.
Katia says
Yum! This looks so good! I think all my guys would love this one.
Micha says
I made this for SRC this month. It was amazing. Thanks for a great recipe!
Micha @ Cookin' Mimi
Sarah E. says
Yummy! That looks very good 🙂
Stopping by from the SRC FB group!
Pamela says
I love Cooking Light and usually the light baked goods are just fantastic, as you know. This one looks stunning. I love the drizzle on top. Really pretty.
The Food Librarian says
Yummy! I love Bundts and I have to make this soon!! - mary the food librarian
Megan says
A slice of this cake would make me feel just fine! 🙂
Parita says
Wow the cake looks divine shelby!
I have sent my entry for Family Recipes september edition 🙂
pigpigscorner says
THis looks heavenly! I'm drooling all over ur close-ups!
Cakelaw says
Yum! The streusel filling looks wonderful.
Creative One says
A great Cooking Light recipe. Your pictures look amazing!
Trish says
Oh my...this looks very very good!
Tangled Noodle says
Confession: I never really enjoyed German Chocolate Cake until very recently. After seeing this, my conversion is complete. I love the center and the cool striped icing!
Katy ~ says
Looks super duper! I would love a nice slice of this with a glass of nice cold milk.
Simply Life says
Oooh, this looks soooo good! I would love a piece now! 🙂
honeyb says
That bundt looks de-lish!
Lori says
Hi there Shelby! This cake looks amazing. That is something we would go nuts over.
The Hungry Mouse says
Damn! Must have cake, like, now!
+Jessie
ABowlOfMush says
I love German cake! Love the look of this one! You've got me in the mood to make it now!
gail says
Whoa! Over the top. I NEED to eat this!!! I don't care that it is 6:30am....
Jo says
This looks really, really good and I can see almost every single moist crumb bit. I love the drizzle of the icing you had generously showered on it too.
Lynda says
Love the looks of this cake; I love chocolate and I love bundt cakes!
Jessie says
the fact that this only has 7 ww points makes it even harder because I think I would have two slices in one sitting! that cake looks divine!
Cinnamon Girl aka Reeni♥ says
This looks scrumptious! So moist and chocolaty!
Patsyk says
What a gorgeous cake! CL does make it easy to enjoy a dessert even when you are trying to be good. Hope Grumpy enjoyed it, too!
Jamie says
If I only had a working oven right now to bake this. Looks really good! I'll have to save it to try later on.
Helene says
Another great Cooking Light recipe, that looks really yummy.
cindy says
I'm hungry, love German Chocolate and this looks delish!
Ingrid says
I've never had German Chocolate cake but that's not surprising since I don't like chocolate. I do have to say that your bundt does look pretty good.
Happy Labor Day!
~ingrid
the ungourmet says
I need to feel better too. Can you make me cake?! ;0)
Fallon says
WOW that looks so good! No one would ever know it was a cooking light recipe!
Christy says
This looks like heaven!! I love German Chocolate Cake, so this is a must try! I agree with Barbara...the fact that it's Cooking Light makes it even better! 🙂
Christy says
This looks like heaven!! I love German Chocolate Cake, so this is a must try! I agree with Barbara...the fact that it's Cooking Light makes it even better! 🙂
noble pig says
Beautiful, just yummy...I need to add some of my family recipes to this event!!
Barbara Bakes says
Great combination - I love German chocolate and I love bundt cakes! Even better that it's Cooking Light!
Happy cook says
Wow that budn't cake looks so mist and so delish.
I just bought a new modle of budn't pan. Bookmarking this recipe.
Will have to check out the link for seeing the ingridients.
Linda says
HoneyB, this cake looks delish!!
Linda says
Hi Shelby, This looks so wonderful.
It is hard to be good when I see all these yummy pictures!!
Hope you are having a good weekend!
I am going to make a batch of the vegan cookies today.