Try this Martha Stewart German Chocolate Bundt Cake Recipe.

It is the best way to enjoy a decadent bundt cake that features a tender crumb and a signature crunchy, nutty topping.

Everyone loves a thick slice of cake that is packed with toasted pecans and shredded coconut.

This Martha Stewart German Chocolate Bundt Cake Recipe is very easy. You do not need to be a professional pastry chef or have a specialized bakery to get it right.

Follow these simple steps for a perfect golden-brown bake today. Learning how to make Martha Stewart German Chocolate Bundt Cake is fun.

Your family will love the intense vanilla and sweet caramel flavor. The texture is soft, chewy on top, and very satisfying.

This Martha Stewart German Chocolate Bundt Cake Recipe uses high-quality items from your local grocer.

It is truly a foolproof masterpiece for everyone.

Martha Stewart German Chocolate Bundt Cake Recipe Intro

I love watching Martha Stewart prepare elegant and “Picture-Perfect” holiday desserts in her beautiful kitchen.

She makes the most delicious and timeless classics look very approachable for any home cook who values rich textures and high-quality ingredients.

One afternoon, I saw her melt together bars of sweet baking chocolate and swirl them into a thick, velvety batter before pouring it into a beautifully fluted pan.

It looked so silky and smelled amazing with the aroma of toasted pecans and simmering evaporated milk.

I wanted to try it for a special family weekend celebration. My first try was a huge success.

My friends loved the thick, custardy glaze and asked for the secret to the perfect coconut-to-pecan ratio immediately.

Now, I make it for every celebratory evening. The smell of baking chocolate makes my house feel like a cozy chocolate shop.

You will love how classic it tastes. It is the best cake for a hungry crowd.

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Equipment List

• One 10-inch or 12-cup Bundt pan.
• Three large mixing bowls.
• An electric hand mixer or stand mixer.
• A medium saucepan (for the glaze).
• A rubber spatula for folding.
• Measuring cups and spoons.
• A wire cooling rack.

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Ingredients You Need for Martha Stewart German Chocolate Bundt Cake

Here are the ingredients for Martha Stewart German Chocolate Bundt Cake:

For the Bundt Cake:

• 4 ounces of sweet baking chocolate (like Baker’s), chopped.
• 1/2 cup of boiling water.
• 1 cup (2 sticks) of unsalted butter, softened.
• 2 cups of granulated sugar.
• 4 large eggs, at room temperature.
• 1 teaspoon of pure vanilla extract.
• 2 1/2 cups of all-purpose flour.
• 1 teaspoon of baking soda.
• 1/2 teaspoon of salt.
• 1 cup of buttermilk.

For the Coconut-Pecan Glaze:

• 1/2 cup of evaporated milk.
• 1/2 cup of granulated sugar.
• 2 large egg yolks, lightly beaten.
• 1/4 cup (1/2 stick) of unsalted butter.
• 1/2 teaspoon of pure vanilla extract.
• 1 cup of sweetened shredded coconut.
• 3/4 cup of chopped pecans, toasted.

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Step-by-Step Guide

1. Prep the Oven

Preheat your oven to 175°C. Grease and flour your Bundt pan extremely well, making sure to get into every flute and the center tube.

2. Melt the Chocolate

Place the chopped sweet chocolate in a small bowl and pour the boiling water over it. Stir until melted and smooth, then let it cool to room temperature.

3. Cream and Combine

In your large bowl, beat the butter and sugar for 5 minutes until light and fluffy. Add the eggs one at a time, then stir in the vanilla and cooled chocolate.

4. Mix the Dry

Whisk together the flour, baking soda, and salt. Add this to the butter mixture alternately with the buttermilk, starting and ending with the flour.

5. Fill and Bake

Pour the batter into the prepared Bundt pan. Bake for 50 to 60 minutes until a toothpick inserted into the center comes out clean.

6. Cool the Cake

Let the cake cool in the pan for exactly 15 minutes before inverting it onto a wire rack. Let it cool completely before adding the glaze.

7. Cook the Glaze

In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly for 8 to 10 minutes until thickened.

8. Finish and Drizzle

Remove the glaze from heat and stir in the vanilla, coconut, and pecans. While still warm but slightly thickened, spoon the glaze over the top of the cake, letting it drip down the sides.

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Tips to Make the Best Martha Stewart German Chocolate Bundt Cake

• Grease the pan perfectly. Bundt pans have many nooks and crannies; use a pastry brush to apply softened butter or a baking spray that contains flour to prevent sticking.
• Toast the pecans. Spending 5 minutes to toast your pecans in a dry skillet before adding them to the glaze unlocks a much deeper, nuttier flavor.
• Use Sweet Chocolate. Traditional German Chocolate Cake uses “Sweet Baking Chocolate” (48% cocoa), which provides that signature mild, nostalgic flavor.
• Watch the glaze. If the glaze is too thin, it will run off the cake; let it sit for a few minutes after cooking so it reaches a “drip” consistency.
• Buttermilk substitute. If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk and let it sit for 5 minutes.
• The “Drop” test. To ensure the cake releases, give the pan a few firm taps on the counter before inverting it to loosen any stuck edges.

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FAQs about Martha Stewart German Chocolate Bundt Cake

Why did my cake stick?

This is common with Bundt pans! Ensure the pan is greased thoroughly and that you only let it cool for 15 minutes in the pan—too long and the sugar will “glue” it to the sides.

How do I store it?

Keep it in a closed container in the fridge for up to five days. Because of the egg yolks in the glaze, it should not be left at room temperature for more than 2 hours.

Can I make it ahead?

You can bake the cake a day early, wrap it in plastic, and store it at room temperature. Add the fresh glaze right before serving for the best look.

Can I use semi-sweet chocolate?

You can, but the cake will be darker and less sweet. If you use semi-sweet, you may want to add an extra 2 tablespoons of sugar to the batter.

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Final Thoughts

This Martha Stewart German Chocolate Bundt Cake Recipe is a winner. It is sweet, nutty, and very easy to make.

You now know how to make Martha Stewart German Chocolate Bundt Cake at home.

It is the perfect meal for a holiday dessert or a special family weekend treat. Your family will love this special bakery-style masterpiece.

The combination of coconut and pecans is perfect. Making your own from-scratch cakes is a great way to show love.

Just follow the steps and enjoy your meal. Happy eating to you and your sweet family!