Martha Stewart German Chocolate Bundt Cake

This Martha Stewart German chocolate Bundt cake is a rich and indulgent recipe, which includes sweetened cream of coconut and semisweet chocolate. It’s a restaurant-quality dish, ready in about 2 hours.

Martha Stewart German Chocolate Bundt Cake Ingredients

Cake:

• 1 cup pecans
• 1 ½ sticks unsalted butter, room temperature, plus more for pan
• 2 cups plus 2 tablespoons 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, room temperature
• 2 tablespoons distilled white vinegar
• 3 tablespoons Dutch-process cocoa powder
• 1 teaspoon baking soda
• 1 ¼ teaspoons kosher salt
• 1 ¼ cups sugar
• 3 large eggs, room temperature
• 2 teaspoons pure vanilla paste or extract
• 5 ounces semisweet chocolate, melted and cooled slightly

Glaze:

• 5 ounces semisweet chocolate, chopped (1 cup)
• ⅔ cup heavy cream

How To Make Martha Stewart German Chocolate Bundt Cake

1. Toast the pecans: Preheat oven to 350°F. Spread pecans on a baking sheet and toast for 10 to 12 minutes, until fragrant. Cool slightly and chop finely.
2. Prepare the Bundt pan: Brush a 10-to-15-cup Bundt pan with butter and dust with flour, tapping out the excess.
3. Make the coconut filling: In a saucepan, combine shredded coconut, cream of coconut, and 2 tablespoons flour. Bring to a boil, then reduce heat and boil for 30 seconds. Remove from heat, stir in chopped pecans, and let cool.
4. Make milk mixture: Stir together milk and vinegar; let sit for about 5 minutes until curdled.
5. Mix dry ingredients: In a bowl, whisk together 2 cups flour, cocoa powder, baking soda, and salt.
6. Cream butter and sugar: In a separate bowl, beat butter and sugar on medium-high until pale and fluffy, about 2-3 minutes. Beat in eggs one at a time, then add vanilla.
7. Combine the batter: On low speed, add the flour mixture in three additions, alternating with the milk mixture, beginning and ending with flour. Beat just until combined. Mix in the melted chocolate.
8. Assemble the cake: Pour the batter into the prepared pan and smooth the top. Spoon the cooled coconut mixture in a ring on top of the batter, leaving a 1/2-inch border from the sides and center.
9. Bake the cake: Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes, then invert onto a wire rack and cool completely.
10. Make the glaze: Place chopped chocolate in a heatproof bowl. In a small saucepan, heat the cream to a simmer and pour over chocolate. Let sit for 5 minutes, then gently stir until smooth.
11. Glaze the cake: Let glaze sit until slightly thickened, about 5 minutes. Pour over the cake and let set for about 30 minutes before serving.

Recipe Tips

• What is the cream of coconut used in this recipe? Sweetened cream of coconut, like Coco Lopez, adds moisture and tropical flavor.
• Can I use sweetened shredded coconut instead? It’s best to use unsweetened finely shredded coconut to avoid an overly sweet filling.
• How to keep the glaze smooth: Stir gently, not vigorously, to avoid air bubbles.
• What size Bundt pan should I use? A 10- to 15-cup capacity Bundt pan works best.
• Can I make it ahead of time? Yes, this cake stays moist and can be made a day in advance.

What To Serve With German Chocolate Bundt Cake

This decadent cake pairs perfectly with simple, creamy sides:

• Fresh whipped cream
• A scoop of coconut or vanilla ice cream
• Hot espresso or coffee
• A glass of cold milk

How To Store German Chocolate Bundt Cake

Room Temperature: Store loosely covered with foil at room temperature for up to 2 days.

Refrigerate: For longer storage, refrigerate in an airtight container for up to 5 days.

Freeze: Wrap tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator.

German Chocolate Bundt Cake Nutrition Facts

• Calories: 520 per slice
• Fat: 34g
• Carbohydrates: 55g
• Protein: 6g
• Sugar: 38g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I skip the coconut filling?
It’s a key part of the recipe’s flavor and texture, but you can omit it if preferred.

Why does the coconut layer sink into the batter?
It’s designed to sink slightly, creating a moist center in each slice.

Can I use a regular cake pan instead of a Bundt pan?
A Bundt pan is ideal, but a tube pan could work with adjusted baking time.

How do I prevent the cake from sticking?
Generously butter and flour the pan, making sure to cover all the grooves.

Try More Recipes:

• Martha Stewart German Apple Cake
• Martha Stewart Garden Cake
• Martha Stewart Eggless Cake