Does the thought of making a German Chocolate Cake at home intimidate you?? German Chocolate Cake is a cake people tend to buy, but not make at home. Maybe it’s the thought of making a cake, and a topping, and frosting that compels us to buy from the bakery, instead of baking at home? I’m going to share with you my simple, make-ahead version of German Chocolate Bundt cake that will knock your socks off. This cake’s simple, gooey, moist deliciousness will convince you to never, ever, buy a German Chocolate Cake again!
Why a German Chocolate Bundt Cake? Years ago, I made a 100% from scratch German Chocolate Cake for Grant on his 50th birthday. I love that recipe! The only problem is, the cake takes a bit of time to make and is a little on the difficult side to handle if you are a novice baker. I wanted to create a German Chocolate Cake recipe that is simple for a beginner cook to make and also give instructions for make- ahead so the cake can be made ahead, along with the topping and frosting, and assembled later if needed. With that in mind, I thought what’s easier to make than a Bundt cake?? How about a bundt cake made with a cake mix as a base? I knew you’d agree.
German Chocolate Bundt Cake can be made in stages, so you won’t get overwhelmed with all three steps at once!
Here’s the plan:
1. Mix and bake the cake.
2. Make the coconut-pecan topping, refrigerate.
3. Make the frosting, spoon into a bag, and refrigerate.
If you’re pressed for time, you can make the German Chocolate Bundt Cake up to two days in advance. Once baked, cool and wrap with plastic wrap and stick in back of fridge so no one will eat it up before you have a chance to frost! The topping takes about 15 minutes start to finish, and can be stored in a bowl in the fridge. You can make the topping and frosting up to a week before serving. Again, store in the fridge until ready to assemble. When you’re ready to assemble, take everything out, and follow instructions on recipe. Remember, if you are making ahead, hide the cake or you won’t have anything to frost. Where’s my laughing emoji?? I have a problem with eating unfrosted cake. Like an- I need an intervention type of problem…
Oh, one more thing. This German Chocolate Bundt Cake is incredibly moist. It will stay fresh for days in the fridge, covered. If no one sees it. Big IF right there! Happy baking 🙂
- for cake:
- 1 cake mix – chocolate (any name brand will work)
- 1 small box instant pudding, chocolate (dry, not mixed with milk)
- ¼ cup unsweetened cocoa powder
- ½ cup sugar
- ¾ cup vegetable oil
- ¾ cup water
- 4 eggs
- 1 cup sour cream
- 6 oz can EVAPORATED milk (not sweetened condensed)
- 2 egg yolks
- 1 teaspoon vanilla
- ¾ cup sugar
- 6 tablespoons butter, cut into pieces
- 1½ cups coconut, sweet flake
- ¾ cup chopped pecans
- 8 oz cream cheese, not low fat, softened
- ¼ cup butter, room temperature
- 2 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla
- pinch of salt
- for cake:
- Turn oven to 350 degrees and place rack in middle of oven.
- Place the wet ingredients into a large mixing bowl and mix until blended well. Add the cake mix, box of pudding, unsweetened cocoa and sugar. Mix for about 2 minutes on medium speed or until blended well. Turn beater on high for about 1 minute.
- Generously grease a bundt pan.
- Pour the cake batter into the pan and bake for about 45-50 minutes or until the cake springs back when touched lightly.
- Remove from oven and let cool for about 5 minutes, then turn cake out onto cooking rack and let cool top side down until completely cooled.
- Make the topping and frosting while cake is baking:
- for topping:
- Beat Evaporated milk, egg yolks, and vanilla in a large sauce pan with a whisk or fork. Add sugar and butter and cook over medium heat for about 10-12 minutes until mixture is thickened and starts to turn a golden color. Whisk while cooking every few seconds. When the mixture has thickened, remove from heat and add coconut and nuts.
- Set aside to cool. Place in a bowl and set in refrigerator until ready to use.
- For frosting:
- Beat cream cheese and butter in a large mixing bowl until smooth. Add powdered sugar and cocoa powder and beat on low until smooth. Add vanilla and pinch of salt.
- Using large Ziplock bag, or cake decorating bag, placing the bag inside of the cup or small bowl. fold the ends of the bag over a cup, and fill the bag with the frosting. Squeeze the frosting to one end of the bag. Snip off a small end of the bag when ready to frost.
- Place the cake on a flat plate or cake stand.
- Top the cake with the coconut pecan mixture using a spoon.
- Using the bag of frosting, pipe the frosting onto the cake until all of the frosting is used. You may also fill two bags and snip off one large and one smaller opening if you want to achieve a look similar to the one in the photo.
-You may use any brand of cake mix, I usually prefer Duncan Hines, or in this cake Betty Crocker.
-Do not mix the pudding with milk before adding to the cake.
-Start in the middle and work your way outward when piping on the frosting.
-Because the frosting is made with cream cheese, store in fridge if there are any leftovers.