This German Chocolate Bundt Cake recipe is a delicious bundt cake version of the original German chocolate cake cake. It is one of the most delicious recipes with a coconut pecan filling inside the center of the cake instead of the classic coconut pecan frosting on top.
This chocolate bundt cake is perfect as a special dessert night, birthdays, or holidays. This is my go to birthday cake for my mom and a great everyday cake also.
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❤️ Why you'll love it
Diet friendly: this easy, made from scratch cake recipe is a show-stopper dessert that is also lower in fat and calories than the traditional cake.
Tunnel of love: the filling inside the bundt cake is reminiscent of the coconut-pecan frosting.
Easy recipe: easy to make with just a few simple steps.
🥘 Ingredients
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All-purpose flour
Brown sugar
Unsalted Butter: should be brought to room temperature to ensure a smooth batter.
Unsweetened cocoa powder
Baker's German chocolate: sweeter than most chocolates, it brings a distinct flavor to the cake.
Large Eggs
Low-fat buttermilk: aids in keeping the fat count down while producing a moist and tender crumb.
Pure vanilla extract
🔪 How to Make German Chocolate Bundt Cake
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.
🥄 Equipment
Small bowl
Large bowl
12-cup bundt pan
Electric hand mixer
Rubber spatula
Wire rack
Pastry blender or fork
🥫Storage
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.
📖 Variations
Chocolate glaze: Make a chocolate drizzle to top the cake instead of vanilla.
Nut substitution: use chopped walnuts or almonds for the pecans.
Triple chocolate: add 1 cup chocolate chips to the coconut pecan filling for an extra dose of chocolate.
💭 Tips
- 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.
🙋 FAQ's
A German Chocolate Cake is a chocolate-flavored layer cake that is filled with a coconut pecan frosting. The coconut pecan frosting is made from evaporated milk, egg yolks, coconut, and pecans.
A tunnel cake is a cake made in a bundt cake pan with a filling that is baked in the center of the cake.
📚 Related Recipes
German Style Potato Salad is a great side dish no matter what time of year and is great as a holiday side dish as well.
Chocolate Bundt Cake is drizzled with a caramel peanut butter drizzle and won't break your diet!
Chocolate Chip Bundt Cake is light and airy vanilla cake with mini chocolate chips and chocolate drizzle.
Irish Cream Pound Cake made with Bailey's Irish Cream Liquor is a delicious chocolate chip studded cake baked in a bundt pan.
Lemon lovers will love this Lemon Bundt Cake!
If you love boozy cakes, then this Chocolate Kahlua Bundt Cake is a must try!
🍽 Serve with...
Serve warm bundt cake with a scoop of vanilla ice cream, a glass of milk, hot cup of coffee, or tea.
🏫 The last word
The original tunnel cake was a was a popular chocolate cake cake mix with a chocolate cake filling that was made in a bundt pan. Over the years, their popularity faded some, but theses filled bundt cakes are still absolutely delicious and this German Chocolate Bundt Cake is a must try recipe.
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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
German Chocolate Bundt Cake
Equipment
- Pastry blender , or fork
As an Amazon Associate I earn from qualifying purchases.
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