Description
Delight in this decadent German Chocolate Bundt Cake featuring a moist chocolate cake base topped with a luscious homemade caramel sauce and crunchy toasted pecans, perfect for any celebration or dessert craving.
Ingredients
Scale
Cake
- 1 box German chocolate cake mix (15.25 oz)
- 1 cup sour cream
- 1 cup vegetable oil
- 4 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips (optional)
Caramel Sauce
- 1 cup brown sugar
- 1 cup heavy cream
- 4 tbsp unsalted butter
- Pinch of salt
- 1 tsp vanilla extract
Pecan Topping
- 1 cup chopped pecans
- ½ cup granulated sugar
- 2 tbsp melted butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking during baking.
- Make the Batter: In a large mixing bowl, combine the German chocolate cake mix, sour cream, vegetable oil, eggs, milk, and vanilla extract. Mix until the batter is smooth and well incorporated. If desired, fold in semi-sweet chocolate chips gently to add extra chocolate bursts.
- Bake the Cake: Pour the cake batter into the prepared Bundt pan, spreading it evenly. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes. Then, carefully turn it out onto a wire rack to cool completely before adding the topping.
- Prepare Caramel Sauce: In a medium saucepan over medium heat, combine brown sugar, heavy cream, unsalted butter, and a pinch of salt. Stir continuously until the mixture thickens, about 5 to 7 minutes. Remove from heat and stir in vanilla extract for added aroma and flavor.
- Toast Pecans: In a skillet, heat the melted butter over medium heat. Add the chopped pecans and granulated sugar, stirring frequently until the pecans are golden brown and caramelized. Remove from heat.
- Assemble: Drizzle the warm caramel sauce generously over the cooled Bundt cake. Sprinkle the toasted pecans evenly on top as a crunchy and flavorful finishing touch.
Notes
- Allow the cake to cool completely before adding the caramel to prevent melting and sogginess.
- Semi-sweet chocolate chips in the batter are optional but add a pleasant texture and chocolate intensity.
- Use fresh pecans and toast them carefully to avoid burning, which can impart bitterness.
- For a firmer caramel sauce, simmer a little longer, but be careful not to overcook as it can harden when cooled.
