German Chocolate Bundt Cake

This decadent chocolate cake is drenched in a thick fudgy glaze. German chocolate bundt cake starts with a cake mix so is extra easy.

It wasn’t until about 4 years ago that I decided I loved german chocolate cake. I’m a texture eater, so the thought of coconut and nuts in the frosting of my cake just did not appeal to me.

But after I made our homemade german chocolate cake recipe, I quickly changed my mind and haven’t turned back. This recipe is a “quick and easy” version that starts with a cake mix, but it has all the classic flavors you know and love.

About this German Chocolate Bundt Cake Recipe:

• Flavor: The key flavor of this cake is sweet chocolate. There is melted chocolate in the cake, then mini chocolate chips in the batter and a fudge topping. The coconut takes second place and is a very mild favor.
• Texture: The coconut gives this cake a little texture, but otherwise it is soft, moist and dense thanks to the pudding, eggs, buttermilk and oil.
• Method: This cake bakes in a standard 12-cup bundt pan. You can use another type of baking pan if you wish, but you’ll have to adjust the baking time.

What is special about German chocolate cake?

German chocolate is a sweet chocolate, sweeter than semi-sweet which is often the flavor of cookies and cakes. It is smooth and rich.

German chocolate cake uses this chocolate, plus traditionally has coconut and chopped nuts that pair with a chocolate cake.

How to make German Chocolate Bundt Cake:

• Preheat the oven to 350ºF. Grease a 12 cup bundt cake pan with shortening, then dust with all purpose flour. (Or spray with Baker’s Joy baking spray or use our cake release).
• In a large mixing bowl, whisk together the dry cake mix and pudding mix.
• Add the eggs, buttermilk and oil. Mix. Then add in the melted chocolate. Mix well on medium speed for 2-3 minutes, scraping the sides of the bowl as needed.
• Fold in the coconut and mini chocolate chips.
• Pour the cake batter into the prepared pan. Bake for 45-50 minutes (Ours took 49 minutes.)
• Allow the cake to cool for 10 minutes, then turn it out onto a cake plate to cool completely.
• While the cake is cooling, prepare the chocolate glaze.
• Melt the chocolate, water and butter in a small pan over low heat. Stir constantly until smooth.
• Add the sugar and stir constantly until the sugar dissolves.
• Take the pan off the heat and add vanilla. Whisk until smooth.

• Drizzle the chocolate glaze over the warm glaze. Sprinkle with more coconut if desired.

Recipe Variations

• Make it coconut pecan by adding no more than 1 cup of chopped pecans to the batter.
• Want it even more like traditional german chocolate cake? Frost it with our coconut-pecan frosting.
• If you can find a german chocolate cake mix, use that. Or you can use a simple chocolate cake mix.
• Make a simple chocolate ganache with heavy cream and chocolate chips if you want a thicker glaze on top.

Storage Instructions

Store in an airtight container at room temperature for up to 3 days. Freeze any leftovers for up to 6 weeks.

Thaw frozen cake completely before opening the package. This will help to preserve its freshness and moisture.

German Chocolate Bundt Cake

4.70 from 23 votes

This decadent chocolate cake is drenched in a thick fudgy glaze. German chocolate bundt cake starts with a cake mix so is extra easy.

Servings 15

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

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Ingredients

 

For the cake:

• 1 box Duncan Hines yellow cake mix 15.25 ounces
• 1 small box Jello vanilla instant pudding 3.4 ounces
• 4 large eggs
• 1 ¼ cups buttermilk 10 ounces
• ¼ cup canola oil 2 ounces
• 4 ounces Baker’s German sweet chocolate melted, 1 bar
• 1 cup shredded coconut flakes
• 1 cup mini chocolate chips

For the frosting:

• 4 ounces Baker’s German sweet chocolate 1 bar
• ¼ cup water 2 ounces
• 1 tablespoon salted butter
• 1 cup powdered sugar 130 grams
• 1 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 350ºF. Grease a 12 cup bundt cake pan with shortening, then dust with all purpose flour. (Or spray with Baker’s Joy baking spray or use our cake release).
• In a large mixing bowl, whisk together the dry cake mix and pudding mix.
• Add the eggs, buttermilk and oil. Mix. Then add in the melted chocolate. Mix well on medium speed for 2-3 minutes, scraping the sides of the bowl as needed.
• Fold in the coconut and mini chocolate chips.
• Pour the cake batter into the prepared pan. Bake for 45-50 minutes (Ours took 49 minutes.)
• Allow the cake to cool for 10 minutes, then turn it out onto a cake plate to cool completely.
• While the cake is cooling, prepare the chocolate glaze.
• Melt the chocolate, water and butter in a small pan over low heat. Stir constantly until smooth.
• Add the sugar and stir constantly until the sugar dissolves.
• Take the pan off the heat and add vanilla. Whisk until smooth.
• Drizzle the chocolate glaze over the warm glaze. Sprinkle with more coconut if desired.
• Store in an airtight container at room temperature for up to 3 days. Freeze any leftovers.

Notes

Refer to the article above for more tips and tricks.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 432kcal | Carbohydrates: 62g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 351mg | Potassium: 141mg | Fiber: 3g | Sugar: 45g | Vitamin A: 155IU | Vitamin C: 0.2mg | Calcium: 123mg | Iron: 2mg

Author Julie Clark

Course Dessert

Cuisine American

Calories 432

Keyword bundt cake recipe, easy chocolate cake

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