German Chocolate Bundt Cake

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

From Cooking Light (September 2000). Topping the glaze with a bit of extra coconut and nuts dresses it up a bit.

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside.
  3. STREUSEL: 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.
  4. CAKE: Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
  5. Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed until well-blended, or about 5 minutes.
  6. Add vanilla and egg whites, 1 at a time, beating well after each addition.
  7. Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk.
  8. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
  9. Stir in cocoa mixture.
  10. Spoon half of batter into prepared pan; top with streusel.
  11. Spoon remaining batter over streusel.
  12. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
  13. Cool in pan on a wire rack 10 minutes before removing from pan to cool completely.
  14. GLAZE: Combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.


Most Helpful

This is a beautiful cake. The only thing I did differently was used 2 whole eggs instead of just egg whites. I liked that there was a generous amount of streusel. The streusel disappears into the cake as it bakes and provides essential moisture and sweetness. Without it, and without the glaze, I think the cake would be a tiny bit dry and not-quite-sweet-enough. Anyway, my family is raving and saying, "Give it 5 stars!" It is fresh out of the oven now, and it may become a little moister as it sits. Like kburie suggested, I topped the glaze with some pecans and coconut; that was a great idea! I'm sure we'll be enjoying this cake on our cold and rainy weekend. Thanks for posting this!

vrvrvr October 26, 2007

This is a great cake recipe and that's coming from a pie-person. This takes it out of the Cooking Light category, but I added 1 cup of mayonnaise instead of the milk. You can add a little milk to thin if you need to. I also used whole eggs like some of the other cooks, and made my drizzle with 1/2 powdered sugar and 1/2 brown sugar warmed in a saucepan with more pecans and coconut on top. Really decadent and really good. We'll get off the carbs and sugar next week.

Maggie Mac July 21, 2010

Made this for my husband's birthday. Excellent! I made some modifications: 2 whole eggs; only had half enough vanilla, so substituted 1 tsp coconut extract for the other tsp of vanilla. I also used 3/4 c. powdered sugar and 1/4 c. brown sugar for the glaze and upped the butter for the glaze to 2-1/3 tsp (that's what I had left from some other project). Ended up using some additional milk (actually used lite vanilla soy) in the glaze, as well. Will definitely make again.

NewEnglandDeb June 17, 2012

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