Easy German Chocolate Bundt Cake

by

Introduction:

Transport yourself to the cozy kitchens of Germany with the delightful aroma of a freshly baked German Chocolate Bundt Cake. This beloved dessert combines rich chocolate cake with a decadent coconut pecan frosting for a symphony of flavors that is sure to delight your taste buds. In this article, we’ll explore the allure of German Chocolate Bundt Cake, its cultural significance, and provide you with a simple yet irresistible recipe to recreate this classic treat at home.

Ingredients:

For the cake:

  • 1 box (15.25 oz) German chocolate cake mix
  • 1 package (3.4 oz) instant chocolate pudding mix
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1 teaspoon vanilla extract

For the coconut pecan frosting:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan and set aside.
  2. In a large mixing bowl, combine the German chocolate cake mix, instant chocolate pudding mix, eggs, sour cream, vegetable oil, water, and vanilla extract. Mix until well combined and smooth.
  3. Pour the cake batter into the prepared Bundt pan, spreading it out evenly.
  4. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. While the cake is baking, prepare the coconut pecan frosting. In a saucepan, combine the evaporated milk, granulated sugar, egg yolks, and unsalted butter. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes.
  6. Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans until well combined.
  7. Let the frosting cool slightly while the cake finishes baking.
  8. Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes.
  9. Carefully invert the cake onto a wire rack to cool completely.
  10. Once the cake has cooled, spoon the coconut pecan frosting over the top of the Bundt cake, allowing it to drizzle down the sides.
  11. Slice and serve the Easy German Chocolate Bundt Cake, and enjoy!
  12. This cake is moist, rich, and full of delicious chocolate and coconut flavors that everyone will love!

Serving Tips:

  1. Serve German Chocolate Bundt Cake at room temperature or slightly warmed for the best flavor and texture.
  2. Dust the cake with powdered sugar or cocoa powder before serving to add a touch of elegance and sweetness.
  3. Garnish each slice with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
  4. Pair the cake with a cup of coffee, tea, or a glass of milk to complement its rich and decadent flavors.
  5. For a special occasion, decorate the cake with chocolate curls, toasted coconut flakes, or chopped pecans for an extra festive touch.

Storage Tips:

  1. Store any leftover German Chocolate Bundt Cake in an airtight container or cake dome at room temperature for up to 3-4 days.
  2. If you live in a warm climate or the cake has a perishable filling, it’s best to store it in the refrigerator to prevent spoilage.
  3. To maintain the cake’s freshness, avoid cutting into it until ready to serve. Slicing the cake exposes more surface area to air, which can cause it to dry out more quickly.
  4. If you have leftover frosting, store it separately in an airtight container in the refrigerator for up to 1 week. Before using, let it come to room temperature and give it a quick stir to soften.
  5. For longer storage, German Chocolate Bundt Cake can be frozen. Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 2-3 months. Thaw frozen cake overnight in the refrigerator before serving.

FAQs:

  1. Can I use a different type of frosting for German Chocolate Bundt Cake? Absolutely! While the classic coconut pecan frosting is traditional and delicious, you can customize the cake with your favorite frosting. Options like cream cheese frosting, chocolate ganache, or even a simple dusting of powdered sugar can all be delightful alternatives.
  2. Can I make German Chocolate Bundt Cake ahead of time? Yes, you can make the cake ahead of time and store it for later. It can be baked up to a day in advance and stored in an airtight container at room temperature. However, if you’re using a perishable filling or frosting, it’s best to refrigerate the cake.
  3. How do I prevent the cake from sticking to the bundt pan? To prevent the cake from sticking to the pan, be sure to generously grease and flour the bundt pan before adding the batter. You can also use baking spray with flour for added ease of release.
  4. Can I freeze German Chocolate Bundt Cake? Yes, German Chocolate Bundt Cake freezes well. Wrap the cooled cake tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be frozen for up to 2-3 months. Thaw the frozen cake overnight in the refrigerator before serving.
  5. Can I make German Chocolate Bundt Cake without a bundt pan? While a bundt pan is traditional for this cake, you can still make it without one. You can use a regular cake pan or even a rectangular baking dish. Just adjust the baking time accordingly and keep an eye on the cake’s doneness.

Conclusion:

German Chocolate Bundt Cake is more than just a dessert—it’s a celebration of tradition, craftsmanship, and the simple joys of life. With its moist chocolate cake and irresistible coconut pecan frosting, this cake is sure to become a favorite in your recipe collection. Whether shared with loved ones or enjoyed as a solo indulgence, each slice of German Chocolate Bundt Cake is a testament to the beauty of homemade baking. So, roll up your sleeves, preheat your oven, and embark on a culinary journey to savor the magic of this beloved dessert.

Leave a Comment