German Chocolate Bundt Cake
This German Chocolate Bundt Cake combines rich chocolate flavors with coconut and pecans, making it a delightful centerpiece for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsweetened cocoa powder
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Mix-ins
- 1 cup semisweet chocolate chips
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a Bundt pan.
- In a bowl, combine flour, baking powder, baking soda, cocoa powder, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla.
- Gradually mix in the dry ingredients alternately with the buttermilk until well combined.
- Fold in chocolate chips, coconut, and pecans.
Baking
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow to cool before inverting onto a serving plate.
Serving
- Drizzle with chocolate and coconut frosting before serving.
Notes
For storage, keep leftover cake in an airtight container at room temperature for up to three days. Refrigerate for up to a week or freeze wrapped tightly in plastic wrap for up to three months.