German Chocolate Bundt Cake

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.

Jump to:

• ❤️ Why you'll love it
• 🥘 Ingredients
• 🔪 How to Make German Chocolate Bundt Cake
• 🥄 Equipment
• 🥫Storage
• 📖 Variations
• 💭 Tips
• 🙋 FAQ's
• 📚 Related Recipes
• 🍽 Serve with...
• 🏫 The last word
• 📖 Recipe
• 💬 Comments

❤️ 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 

Granulated sugar

Brown sugar

Powdered sugar

Unsalted Butter: should be brought to room temperature to ensure a smooth batter.

Flaked sweetened coconut

Pecans

Non stick cooking spray

Unsweetened cocoa powder

Baker's German chocolate: sweeter than most chocolates, it brings a distinct flavor to the cake.

Vanilla extract

Large Eggs

Baking powder

Baking soda

Low-fat buttermilk: aids in keeping the fat count down while producing a moist and tender crumb.

Fat-free milk

Pure vanilla extract 

Pecans

🔪 How to Make German Chocolate Bundt Cake

​For the coconut-pecan filling:

1. In a small bowl, combine all-purpose flour and brown sugar. 
2. 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:

1. Preheat oven to 325°
2. 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.
3. In a small bowl, combine unsweetened cocoa powder and german chocolate. Add the boiling water and stir until chocolate melts. Set aside.
4. 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, 
5. Add the vanilla and egg whites, 1 at a time, to the butter mixture, mixing well after each addition.
6. In a large bowl, using a hand whisk, combine the flour, baking powder, baking soda, and salt.
7. With the electric mixer at low speed, add flour mixture to the sugar mixture alternately with the buttermilk, beginning and ending with flour mixture. 
8. Stir the melted chocolate mixture into the cake batter.
9. Spoon half of batter into the prepared bundt pan and top with coconut-pecan filling.
10. 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.
11. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean.
12. Cool cake in pan on a wire rack 10 minutes. Remove the cake from the pan and cool completely.

For the drizzle topping:

1. Combine powdered sugar and melted butter in a small bowl. Add the fat-free milk and stir with a whisk until smooth.
2. 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

📚 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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📖 Recipe