I felt like baking a cake. I hadn’t baked dessert in so long and was feeling the urge to do so. Grumpy would never “admit” he has a sweet tooth, but he has a very big sweet tooth. He is not one to eat dessert directly after dinner, but about an hour or two later he might ask me what was for dessert. Most of the time there is no dessert, but that night, he was going to be presented with this delicious German Chocolate Bundt Cake!
The first time I ever saw this recipe I thought of my mom. She loves German Chocolate cake. I had all the ingredients so I put it together. I made this a second time recently when my Dad and Mom had come to our house for a weekend visit. My Aunt, one of her son’s and his little family came over to have dinner with us and everyone went home with an extra piece of cake! There was one piece left and I kept that for Grumpy to have for dessert the next night!
This cake is very easy to put together with just a couple of steps. Brown sugar, flour and butter comprise of the filling that is tossed with some chopped pecans and coconut.
- German Chocolate Bundt Cake
- 1/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 tablespoons chilled butter or stick margarine, cut into small pieces
- 1/3 cup flaked sweetened coconut
- 1/3 cup chopped pecans
- Cooking spray
- 1 tablespoon granulated sugar
- 1/2 cup unsweetened cocoa
- 1 ounce sweet baking chocolate
- 1/2 cup boiling water
- 1 1/2 cups granulated sugar
- 1/3 cup butter or stick margarine, softened
- 2 teaspoons vanilla extract
- 2 large egg whites
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup low-fat buttermilk
- 1 cup powdered sugar
- 1 tablespoon butter or stick margarine
- 4 teaspoons fat-free milk
- 1 teaspoon vanilla
- Preheat oven to 325°.
- To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans.
- To prepare cake, coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside. Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
- Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add vanilla and egg whites, 1 at a time, beating well after each addition. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in cocoa mixture. Spoon half of batter into prepared pan; top with streusel. Spoon remaining batter over streusel. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan. Cool completely.
- To prepare glaze; combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.
This post was originally written September 2009 and updated June 2016.
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