Martha Stewart German Chocolate Bundt Cake Recipe

Introduction

This Martha Stewart German Chocolate Bundt Cake is a rich and moist dessert, perfect for chocolate lovers who enjoy a bit of texture and a luscious coconut-pecan topping. The combination of cocoa, coconut, and pecans with a silky chocolate glaze makes it an irresistible treat for any occasion.

Ingredients

• 1 cup pecans
• 1 ½ sticks unsalted butter, room temperature, plus more for pan
• 2 cups plus 2 tbsp unbleached all-purpose flour, plus more for pan
• 1 ¼ cups unsweetened finely shredded coconut
• 1 cup sweetened cream of coconut
• ¾ cup whole milk
• 2 tbsp distilled white vinegar
• 3 tbsp Dutch-process cocoa powder
• 1 tsp baking soda
• 1 ¼ tsp kosher salt
• 1 ¼ cups sugar
• 3 large eggs
• 2 tsp vanilla paste or extract
• 5 oz semisweet chocolate, melted
• Glaze:
• 5 oz semisweet chocolate, chopped
• ⅔ cup heavy cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Toast the pecans on a baking sheet for 10-12 minutes until fragrant, then chop them finely.
2. Step 2: Butter and flour a Bundt pan thoroughly to prevent sticking.
3. Step 3: In a small saucepan, combine the shredded coconut, sweetened cream of coconut, and 2 tablespoons of flour. Simmer gently while stirring, then remove from heat and stir in the chopped pecans. Set aside to cool.
4. Step 4: In a separate bowl, mix the whole milk with distilled white vinegar and let it stand for about 5 minutes to create a homemade buttermilk.
5. Step 5: Whisk together the remaining flour, Dutch-process cocoa powder, baking soda, and kosher salt in a medium bowl.
6. Step 6: In a large bowl, cream the room temperature butter with sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla paste or extract.
7. Step 7: Alternately add the dry flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour. Stir in the melted semisweet chocolate until fully combined.
8. Step 8: Pour the batter into the prepared Bundt pan. Spoon the cooled coconut and pecan mixture in a ring on top of the batter, being careful not to mix it in.
9. Step 9: Bake for 45-50 minutes, until a toothpick inserted into the cake (avoiding the coconut topping) comes out clean.
10. Step 10: Let the cake cool in the pan for 20 minutes, then invert it onto a serving plate and allow it to cool completely.
11. Step 11: To make the glaze, heat the heavy cream until just simmering and pour it over the chopped semisweet chocolate. Stir gently until smooth and glossy.
12. Step 12: Let the glaze thicken slightly at room temperature, then pour it evenly over the cooled cake. Allow the glaze to set before serving.

Tips & Variations

• For extra crunch, toast the pecans a bit longer but be careful not to burn them.
• Substitute sweetened shredded coconut for unsweetened if you prefer a sweeter topping.
• Use high-quality semisweet chocolate for a richer flavor in both the batter and glaze.
• If you like a boozy note, add a tablespoon of bourbon or rum to the glaze once it’s smooth.

Storage

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, bring it to room temperature before serving for the best flavor and texture. The glaze will remain smooth and delicious when gently warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and prepare the glaze the same day you plan to serve. Store the cake wrapped tightly to maintain freshness.

What can I use instead of cream of coconut?

If you don’t have cream of coconut, you can substitute with sweetened condensed milk mixed with a little coconut milk, but the texture and flavor will be slightly different.

Martha Stewart German Chocolate Bundt Cake Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 87 reviews

This Martha Stewart German Chocolate Bundt Cake is a rich, moist chocolate cake layered with a decadent coconut-pecan mixture and topped with a luscious chocolate glaze. Perfect for special occasions, this cake combines the deep flavor of semisweet chocolate with the texture of toasted pecans and coconut for an irresistible dessert experience.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10 to 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1 cup pecans
• 1 ½ sticks unsalted butter, room temperature, plus more for pan
• 2 cups plus 2 tbsp unbleached all-purpose flour, plus more for pan
• 1 ¼ cups unsweetened finely shredded coconut
• 1 cup sweetened cream of coconut
• ¾ cup whole milk
• 2 tbsp distilled white vinegar
• 3 tbsp Dutch-process cocoa powder
• 1 tsp baking soda
• 1 ¼ tsp kosher salt
• 1 ¼ cups sugar
• 3 large eggs
• 2 tsp vanilla paste or extract
• 5 oz semisweet chocolate, melted

Glaze

• 5 oz semisweet chocolate, chopped
• ⅔ cup heavy cream

Instructions

1. Toast Pecans: Preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast them for 10 to 12 minutes until fragrant and lightly browned. Once cooled slightly, chop the pecans finely and set aside.
2. Prepare the Pan: Butter and flour a Bundt pan thoroughly to ensure the cake will release easily after baking.
3. Make Coconut Mixture: In a small saucepan, combine the shredded coconut, sweetened cream of coconut, and 2 tablespoons of flour. Simmer gently, stirring occasionally, until slightly thickened. Stir in the chopped pecans and allow the mixture to cool completely.
4. Milk and Vinegar Mixture: In a small bowl, mix the whole milk with distilled white vinegar and let it stand for about 5 minutes to curdle, creating a buttermilk substitute.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and kosher salt until evenly combined.
6. Cream Butter and Sugar: Using an electric mixer, beat the room temperature butter and sugar together until light and fluffy. Gradually beat in the eggs one at a time, then add the vanilla paste or extract and mix until incorporated.
7. Combine Ingredients: Alternately add the dry flour mixture and the milk-vinegar mixture to the butter mixture, beginning and ending with the flour mixture. Stir just until combined. Fold in the melted semisweet chocolate.
8. Assemble Cake Batter: Pour the batter evenly into the prepared Bundt pan. Spoon the cooled coconut-pecan mixture in a ring on top of the batter, centered in the pan.
9. Bake: Bake in the preheated 350°F (175°C) oven for 45 to 50 minutes, or until a toothpick inserted into the cake (avoiding the coconut-pecan ring) comes out clean.
10. Cool Cake: Let the cake cool in the pan for 20 minutes. Then carefully invert onto a wire rack and allow to cool completely.
11. Prepare Glaze: Place chopped semisweet chocolate in a bowl. Heat the heavy cream in a small saucepan just until it begins to simmer, then pour it over the chocolate. Let it sit for a minute, then stir gently to create a smooth glaze.
12. Glaze the Cake: Allow the glaze to thicken slightly at room temperature, then pour it evenly over the cooled cake. Let the glaze set before serving.

Notes

• Ensure the Bundt pan is well buttered and floured to prevent sticking.
• Use Dutch-process cocoa powder for a smoother, richer chocolate flavor.
• Sweetened cream of coconut is different from coconut milk; it adds sweetness and richness to the coconut mixture.
• Let the glaze set fully before slicing to achieve clean slices.
• Store any leftovers covered at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: German chocolate cake, Bundt cake, coconut cake, pecan cake, chocolate glaze, Martha Stewart recipe, chocolate cake, holiday dessert, rich chocolate cake