German Chocolate Bundt Cake with Coconut-Pecan Swirl

This German Chocolate Bundt Cake delivers all the rich, chocolatey goodness of the classic layer cake with a fraction of the work. A tender chocolate cake gets swirled with a gooey coconut-pecan mixture and baked in a bundt pan, so every slice has ribbons of that iconic frosting.

A quick chocolate glaze finishes it off, and the whole thing comes together without any fussy layers. If you love the original, this bundt version is the one you reach for when you want that same flavor without the stress.

What Makes This Bundt Cake So Good

A classic German chocolate cake means baking three layers, making a custardy frosting, and stacking them while they’re still fragile. This bundt cake skips every bit of that. You make one batter, one filling, swirl them together, and bake.

The coconut-pecan filling gets tucked right inside the cake, so every bite has that chewy, caramel, nutty hit against the soft chocolate crumb. The cake stays moist for days thanks to buttermilk and oil.

Ingredients

• 2 cups (250g) all-purpose flour: spooned and leveled
• 3/4 cup (65g) unsweetened cocoa powder: Dutch-process gives a deeper color and flavor
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (220g) granulated sugar
• 3/4 cup (150g) packed light brown sugar: keeps the cake tender
• 3 large eggs, at room temperature
• 3/4 cup (180ml) vegetable oil: a neutral oil like canola or sunflower
• 1 cup (240ml) buttermilk, at room temperature
• 2 tsp vanilla extract
• 1/2 cup (120ml) hot brewed coffee: the hotter the better, to bloom the cocoa
• 1 cup (85g) sweetened shredded coconut: the moisture in sweetened coconut helps the swirl stay gooey
• 1 cup (120g) chopped pecans: toast them for extra depth if you have time
• 1/2 cup (100g) packed light brown sugar: for the swirl
• 1/4 cup (60ml) sweetened condensed milk
• 2 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• pinch of salt
• 1 cup (120g) powdered sugar: for the glaze
• 2 tbsp unsweetened cocoa powder
• 2-3 tbsp milk
• 1/2 tsp vanilla extract

Variations / Substitutions

• Use walnuts instead of pecans: The cake will have a milder nutty flavor but the texture stays nicely crunchy.
• Try unsweetened coconut: It will be less chewy and a bit drier, so add an extra tablespoon of sweetened condensed milk to the swirl.
• Skip the coffee: Replace it with hot water, but know the chocolate won’t taste quite as deep.
• Make it dairy-free: Use a non-dairy milk plus 1 tablespoon of lemon juice instead of buttermilk, and swap the condensed milk in the swirl for 1/4 cup full-fat coconut milk simmered with 2 tablespoons of sugar until thick.
• Add espresso powder: Stir 1 teaspoon into the hot coffee for an even bolder chocolate flavor.

Baked Jamaican Sweet Potato Pudding is next on our list if this cake is your kind of dessert.

How to Make German Chocolate Bundt Cake

Step 1: Make the Coconut-Pecan Swirl

In a medium bowl, stir together 1 cup shredded coconut, 1 cup chopped pecans, 1/2 cup brown sugar, 1/4 cup sweetened condensed milk, 2 tbsp melted butter, 1/2 tsp vanilla, and a pinch of salt. The mixture will be thick and sticky, almost like a chunky paste.

If it feels too dry to spoon easily, add a teaspoon more condensed milk. Set the swirl aside while you build the cake batter.

Step 2: Sift the Dry Ingredients

Place a sifter over a large bowl and add 2 cups flour, 3/4 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Sift everything together to break up any cocoa clumps and add air, which helps keep the cake light.

No sifter? Whisk the dry ingredients vigorously for about 30 seconds, scraping the bottom of the bowl to catch any chalky lumps.

Step 3: Combine the Wet Mixture

In another large bowl, whisk 1 cup granulated sugar, 3/4 cup brown sugar, 3 large eggs, 3/4 cup vegetable oil, 1 cup buttermilk, and 2 tsp vanilla until smooth. The mixture will look glossy and a bit thickened, with no streaks of egg yolk.

Make sure the eggs and buttermilk are at room temperature. Cold ingredients can cause the oil to seize and make the batter look speckled, which affects the final texture.

Step 4: Fold in the Dry and Coffee

Add the sifted dry ingredients to the wet mixture in two batches, gently folding with a rubber spatula. Stop when you still see a few streaks of flour. Then pour in 1/2 cup hot coffee and fold just until the batter is smooth and no dry pockets hide at the bottom.

The batter will be fairly thin, more like a thick pancake batter than a stiff cake batter, and that is exactly right. The hot coffee wakes up the cocoa and gives the cake a robust chocolate flavor.

Step 5: Swirl and Bake

Preheat the oven to 350°F (175°C). Grease a 10- to 12-cup bundt pan well with butter or nonstick spray, then dust with cocoa powder and tap out the excess. Spoon about two thirds of the batter into the pan and smooth the top. Drop spoonfuls of the reserved coconut-pecan swirl over the batter, keeping them away from the pan’s edges so they do not stick and tear the cake later. Cover with the remaining batter and smooth gently.

To create the swirl, run a butter knife through the batter in a zigzag motion just once or twice. Over-mixing will blend the filling into the cake and you will lose that defined ribbon. Bake for 45 to 55 minutes. The cake is done when a toothpick inserted near the center comes out with a few moist crumbs, and the top springs back when pressed lightly. Let the cake cool in the pan on a wire rack for 15 minutes before turning it out.

Step 6: Turn Out and Glaze

Once the cake has cooled completely, invert it onto a serving plate. If it resists, tap the pan firmly on the counter until it releases. Make the glaze while the cake finishes cooling: whisk together 1 cup powdered sugar, 2 tbsp cocoa powder, 2 tbsp milk, and 1/2 tsp vanilla. Add an extra splash of milk if it seems too thick; you want a glaze that flows slowly off the spoon.

Drizzle the glaze over the cake, letting it collect in the ridges and pool on the plate. Slice and serve while the glaze is still glossy. The swirl inside will be gooey and studded with coconut and pecan pieces, and the tender chocolate crumb holds it all together.

Tips for a Clean Bundt Release

• Grease the pan with softened butter or a pastry brush and get into every groove, then dust with cocoa powder instead of flour. Cocoa blends into the dark cake so no white patches appear.
• Give the filled pan a few gentle taps on the counter before baking to pop any large air bubbles hiding near the surface.
• Toast the pecans in a dry skillet for 3 to 4 minutes before chopping. It intensifies their flavor without any extra work.
• If you do not have buttermilk, stir 1 tablespoon of lemon juice or white vinegar into a cup of milk and let it sit for 10 minutes.
• The cake is lovely even without the glaze. A light dusting of powdered sugar is a simpler finish that still looks beautiful.

Bake times by pan size:

Storing and Keeping the Cake Fresh

• Refrigerate: Keep leftover cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. The glaze may soften slightly in the fridge.
• Reheating: Warm individual slices in the microwave for 10 to 15 seconds. The swirl gets even gooier when it is gently heated.

Frequently Asked Questions

Can I use hot water instead of coffee?

Yes, hot water works. The coffee simply deepens the chocolate flavor, but the cake will still be rich and moist without it.

Can I make this in a regular 9-inch round pan?

The swirl tends to sink and clump in a shallow pan. A bundt pan supports the filling and keeps it suspended. Stick with a bundt for the best texture.

How do I stop the cake from sticking to the pan?

Grease every crevice of the pan with butter or a nonstick spray that contains flour, then dust with cocoa. Do not skip the cocoa dusting, especially if your pan has a decorative pattern.

Can I bake this a day ahead?

Absolutely. Bake the cake, cool it completely, then wrap it tightly and keep it at room temperature. Glaze it right before serving for the freshest look.

German Chocolate Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Calories: 360

Ingredients Method Notes

Ingredients

  

• 2 cups (250g) all-purpose flour
• 3/4 cup (65g) unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (220g) granulated sugar
• 3/4 cup (150g) packed light brown sugar
• 3 large eggs, room temperature
• 3/4 cup (180ml) vegetable oil
• 1 cup (240ml) buttermilk, room temperature
• 2 tsp vanilla extract
• 1/2 cup (120ml) hot brewed coffee
• 1 cup (85g) sweetened shredded coconut
• 1 cup (120g) chopped pecans
• 1/2 cup (100g) packed light brown sugar
• 1/4 cup (60ml) sweetened condensed milk
• 2 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• pinch of salt
• 1 cup (120g) powdered sugar
• 2 tbsp unsweetened cocoa powder
• 2-3 tbsp milk
• 1/2 tsp vanilla extract

Method

 

1. Stir together coconut, pecans, brown sugar, condensed milk, melted butter, vanilla, and salt until thick. Set aside.
2. Sift flour, cocoa, baking powder, baking soda, and salt into a large bowl.
3. In another large bowl, whisk granulated sugar, brown sugar, eggs, oil, buttermilk, and vanilla until smooth.
4. Fold the dry ingredients into the wet mixture in two additions, then stir in hot coffee just until no streaks remain.
5. Preheat oven to 350°F (175°C). Grease a 10- to 12-cup bundt pan, dust with cocoa. Spoon two-thirds of the batter into the pan, dot with swirl mixture, and top with remaining batter. Swirl once or twice with a knife. Bake 45 to 55 minutes until a toothpick has moist crumbs. Cool 15 minutes in the pan, then invert onto a rack to cool completely.
6. Whisk powdered sugar, cocoa, 2 tbsp milk, and vanilla. Add more milk if needed. Drizzle over the cooled cake.

Notes

If your pan is dark or nonstick, check the cake 5 minutes early. Wrap the unglazed cooled cake in plastic and store at room temperature for a day; the flavors deepen overnight.