German Chocolate Bundt Cake

Savor the rich and decadent flavors of our German Chocolate Bundt Cake. This yummy cake boasts a moist, chocolatey base that melts in your mouth, complemented by a traditional German chocolate frosting made with sweet coconut and chopped pecans. To elevate the indulgence, an opulent chocolate drizzle is artfully poured over the top, creating a stunning visual and taste experience. Ideal for any special occasion or simply to satisfy a sweet craving, this German Chocolate Bundt Cake promises to be a delightful treat for all who partake.

  • Easy
  • 120 mins
  • 24 servings
Ingredients

For the Bundt Cake 

  • 3 cups all-purpose flour 
  • 1/2 cup Rodelle Gourmet Cocoa Powder 
  • 1/2 tsp baking powder 
  • 1 cup coconut milk 
  • 2 tsp Rodelle Pure Vanilla Extract 
  • 2 tsp Rodelle Vanilla Paste 
  • 2 1/2 sticks butter, room temperature (1 & 1/4 cups) 
  • 2 1/2 cups sugar 
  • 5 eggs 

For the Frosting 

  • 3 tbsp butter 
  • 1 cup evaporated milk 
  • 2 egg yolks 
  • 3/4 cup sugar 
  • 2 tsp Rodelle Pure Vanilla Extract 
  • 1 cup chopped pecans 
  • 1 1/2 cups shredded coconut 
  • Additional ⅓ cup each of pecans and coconut, for garnish 

For the Chocolate Drizzle 

  • 8 ounces bittersweet chocolate chips, melted 
  • 1 tbsp coconut oil, melted  
Uses
Directions
  1. Preheat an oven to 350ºF. Spray the bundt pans with non-stick cooking spray and lightly dust with cocoa powder. Set aside. This recipe will yield two medium-sized bundt cakes, or two dozen mini bundt cakes. 
  2. Sift the flour, cocoa powder and baking powder twice, and set aside in a bowl. 
  3. In a separate bowl, add the vanilla extract, vanilla paste, and milk, and whisk to combine. Set aside. 
  4. In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar with an electric mixer until creamy, about 1-2 minutes. Add in half the eggs, beat again, then the rest of the eggs and beat once more.  
  5. Next, alternate between adding the flour mixture and the milk mixture a little at a time, mixing until combined and scraping down the sides of the bowl with each addition. 
  6. Pour the batter into the prepared pans and bake until a toothpick inserted into the bundt cake comes out clean. A medium or full-sized bundt pan will bake for about 60-65 minutes, while mini bundt cakes will bake for about 45-50 minutes. 
  7. Allow the bundt cakes to cool for 10 minutes in the pan, then turn the cake onto a plate to continue to cool. 
  8. For the frosting, in a medium-sized pot over medium-low heat, combine the butter, evaporated milk, egg yolks, and sugar. 
  9. Bring to a boil, stirring constantly, and cook for 10-12 minutes, or until the mixture thickens. Be sure to watch the mixture closely to prevent the eggs from scrambling. 
  10. Remove from the heat and strain through a fine sieve to remove any curdled egg yolks. Transfer to a bowl, and mix in the vanilla extract, pecans, and coconut. 
  11. Allow the mixture to cool, then transfer to a plastic storage container and chill in the fridge for at least 1 one hour. 
  12. For the chocolate drizzle, add the chocolate chips and coconut oil to a glass bowl and heat in 30-second intervals until melted, stirring between intervals. Allow to cool to room temperature, about 2-3 minutes. 
  13. To assemble the cake, transfer the bundt cake(s) to a serving platter. Using an offset spatula, frost the cake with the icing and spread in an even layer. The frosting should cover the top half of the cake. If the frosting is difficult to spread, use gloved hands to mold the frosting onto the cake. 
  14. Then, in a smooth and steady thin stream, drizzle the chocolate mixture over the frosted cake in a back-and-forth pattern. 
  15. Garnish the cake with additional chopped pecans and shredded coconut, and allow the chocolate to solidify, about 30 minutes, before serving. 

Note: this recipe was originally prepared for Rodelle by Beth from The First Year Blog for Rodelle. We have updated in 2024 with the support of ADM intern, Katie Scheid.