Martha Stewart German Chocolate Bundt Cake Recipe

Introduction

This Martha Stewart German Chocolate Bundt Cake is a rich and decadent dessert perfect for special occasions or whenever you crave something chocolatey and nutty. The moist cake pairs beautifully with a luscious coconut-pecan topping and a silky chocolate glaze.

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
• 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 finely chop them.
2. Step 2: Butter and lightly flour a Bundt pan to prevent sticking.
3. Step 3: In a saucepan, combine the shredded coconut, 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: Mix the whole milk with the distilled white vinegar and let it stand for 5 minutes to curdle.
5. Step 5: In a bowl, whisk together the remaining flour, cocoa powder, baking soda, and kosher salt.
6. Step 6: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla paste or extract.
7. Step 7: Alternately add the flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour. Stir in the melted semisweet chocolate until evenly combined.
8. Step 8: Pour the batter into the prepared Bundt pan. Spoon the coconut and pecan mixture evenly in a ring on top of the batter.
9. Step 9: Bake for 45–50 minutes, or until a toothpick inserted into the cake center comes out clean. Cool the cake in the pan for 20 minutes, then invert it onto a wire rack to cool completely.
10. Step 10: Heat the heavy cream in a small saucepan until just simmering. Pour it over the chopped semisweet chocolate in a bowl. Let sit for a minute, then stir gently until smooth to make the glaze.
11. Step 11: Allow the glaze to thicken slightly, then pour it over the cooled cake, letting it drip down the sides.

Tips & Variations

• Use freshly toasted pecans for the best flavor and crunch.
• Substitute the cream of coconut with sweetened condensed milk for a slightly different texture in the topping.
• For a more intense chocolate flavor, add espresso powder to the batter.
• Make the glaze ahead and refrigerate. Reheat gently before pouring over the cake.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave for a few seconds to soften the glaze before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of nut instead of pecans?

Yes, walnuts are a great substitute and complement the chocolate and coconut flavors well.

Is sweetened cream of coconut different from coconut milk?

Yes, sweetened cream of coconut is thicker, richer, and sweeter than coconut milk, which gives the cake its signature moist texture and sweetness.

Martha Stewart German Chocolate Bundt Cake Recipe

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This Martha Stewart German Chocolate Bundt Cake is a rich and moist chocolate cake featuring a decadent coconut-pecan filling and a luscious chocolate glaze. Toasted pecans add a delightful crunch, while the combination of cream of coconut and shredded coconut brings a unique sweet and creamy texture, complemented by a semisweet chocolate batter. Perfect for special occasions or indulgent dessert moments.

• Author: Lena
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Instructions

1. Toast Pecans: Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast them for 10-12 minutes until fragrant and slightly darkened. Once toasted, remove from the oven and chop finely.
2. Prepare Pan: Butter and flour a Bundt pan thoroughly to ensure the cake does not stick during baking.
3. Make Coconut Filling: In a saucepan, combine the shredded coconut, sweetened cream of coconut, and 2 tablespoons of flour. Simmer the mixture gently on low heat while stirring until it thickens slightly. Remove from heat, stir in the finely chopped toasted pecans, and allow the filling to cool completely.
4. Milk and Vinegar Mixture: In a small bowl, mix the whole milk with the distilled white vinegar. Let this mixture stand for about 5 minutes; this acts as a buttermilk substitute which adds moisture and tenderness to the cake.
5. Mix Dry Ingredients: In a medium bowl, whisk together the flour (2 cups plus 2 tbsp minus the 2 tbsp used in the filling), Dutch-process cocoa powder, baking soda, and kosher salt. Set aside.
6. Cream Butter and Sugar: In a large mixing bowl, cream the room temperature unsalted butter and sugar together with a mixer until light and fluffy, about 3-4 minutes.
7. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla paste or extract.
8. Combine Batter: Alternately add the dry ingredient mixture and the milk-vinegar mixture to the butter mixture, beginning and ending with the dry ingredients. Stir gently until just combined. Fold in the 5 oz melted semisweet chocolate to the batter.
9. Fill Pan: Pour the batter into the prepared Bundt pan. Spoon the cooled coconut and pecan mixture in a ring on top of the batter that is already in the pan — this will create a delicious filling layer within the cake.
10. Bake Cake: Bake for 45-50 minutes at 350°F (175°C), or until a toothpick inserted into the cake (avoiding the filling) comes out clean. Remove from the oven and let the cake cool in the pan for 20 minutes.
11. Invert Cake: Carefully invert the cake onto a wire rack to cool completely.
12. Prepare Chocolate Glaze: In a small saucepan, heat the heavy cream just until it begins to simmer. Pour the hot cream over the chopped semisweet chocolate in a heatproof bowl. Allow it to sit for a minute, then stir gently until smooth and glossy. Let the glaze thicken slightly.
13. Glaze Cake: Pour the chocolate glaze evenly over the cooled cake, letting it drip down the sides for an appealing finish.

Notes

• Ensure the cake is completely cooled before glazing to prevent the glaze from melting and becoming too thin.
• To finely shred the coconut, use a food processor if you want a consistent texture.
• If you do not have Dutch-process cocoa, natural cocoa powder can be substituted but may affect the cake’s flavor slightly.
• The cream of coconut is different from coconut milk—it is sweeter and thicker, lending to the richness of the filling.
• Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: German Chocolate Cake, Bundt Cake, Coconut Cake, Chocolate Cake, Pecan Cake, Martha Stewart Recipe, Dessert