Pioneer Woman German Chocolate Cake Recipe

This delicious Pioneer Woman German Chocolate Cake Recipe German Chocolate Cake is a perfect dessert that combines rich chocolate cake with a sweet coconut-pecan filling and creamy buttercream frosting. It’s easy to make and sure to impress your guests. With simple ingredients, this indulgent treat offers a unique, irresistible flavor that everyone will love!

Ingredients Needed

For the Cake:

• Nonstick baking spray with flour (or regular spray and flour separately)
• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• 1/2 cup vegetable oil
• 1 cup hot water

For the Filling:

• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 2/3 cup evaporated milk
• 1/3 cup melted unsalted butter
• 2 egg yolks (room temperature)
• 1/2 tsp kosher salt
• 1 1/2 cups sweetened flaked coconut , divided
• 2/3 cup chopped pecans , plus 1/2 cup whole pecans for decoration
• 1 tsp vanilla extract

For the Frosting:

• 1 cup granulated sugar
• 4 egg whites (room temperature)
• 1 1/3 cups unsalted butter, softened and cubed
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/2 cup unsweetened cocoa powder , sifted

How To Make Chocolate Cake Recipe

1. Preheat oven to 350°F (175°C). Spray two 8-inch round baking pans with nonstick baking spray with flour or grease and flour them.
2. Make the cake batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a medium bowl, whisk eggs, vanilla extract, milk, and vegetable oil. Combine both mixtures, whisking until smooth. Add hot water and mix until fully combined—batter will be thin.
3. Bake the cake: Pour the batter evenly into prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely (about 1.5 hours).
4. Make the filling: In a medium saucepan, combine granulated sugar, brown sugar, evaporated milk, melted butter, egg yolks, and salt. Whisk until smooth. Cook over medium heat, whisking constantly, until the mixture boils and coats the back of a spoon (10-12 minutes). Remove from heat, then stir in 1 cup of coconut, 2/3 cup chopped pecans, and vanilla. Transfer to a bowl, cover, and refrigerate until fully cooled.
5. Make the frosting: In a heatproof bowl, whisk together granulated sugar and egg whites. Place over a saucepan of simmering water. Whisk occasionally until the mixture reaches 120°F-130°F (50°C-55°C) and the sugar dissolves. Remove from heat and place in a stand mixer. Beat on medium-high speed until stiff peaks form and the bowl is cool to the touch (7-8 minutes). Gradually add butter, one cube at a time, and beat until fully incorporated. If the frosting breaks, beat for 2-3 minutes until it comes back together. Add vanilla, salt, and sifted cocoa powder. Beat until combined.
6. Assemble the cake: Pipe a ring of buttercream along the edge of one cake layer to form a barrier. Spread half of the cooled filling inside the buttercream ring. Place the second cake layer upside down on top. Frost the sides of the cake with the remaining buttercream, then spread the remaining filling on top, leaving a 1/2-inch border. Decorate with pecan halves and press the remaining coconut onto the sides. Refrigerate or store in a cool place until ready to serve.

Recipe Tips

• Ensure the cake is completely cool before frosting it to avoid the frosting melting or becoming runny. Let the cakes cool for about 1.5 hours.
• Use fresh eggs for the filling and frosting for the best texture and consistency. Make sure the egg whites are at room temperature when making the frosting.
• Don’t overmix the cake batter. Mix just until combined to keep the cake light and fluffy.
• Chill the filling completely before adding it to the cake. This helps it set properly and prevents it from running out when you cut the cake.
• Use a fine sifter for the cocoa powder in the frosting to avoid clumps and achieve a smooth, velvety texture.

How To Store Leftovers

• Refrigerate: Store leftovers german chocolate cakein an airtight container in the fridge for 2-3 days.
• Freeze: Store leftovers german chocolate cake in a freezer-safe container for up to 1 month. Thaw in the fridge overnight before reheating on low heat with a little water or broth.

Nutrition Facts

• Calories: 358
• Total Fat: 13g
• Saturated Fat: 5g
• Cholesterol: 151mg
• Sodium: 280mg
• Potassium: 473mg
• Total Carbohydrate: 31g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 22g

More Pioneer Woman Recipes

• Pioneer Woman Flourless Chocolate Cake
• Pioneer Woman Yellow Cake With Chocolate Icing
• Pioneer Woman Chocolate Sheet Cake Recipe
• Pioneer Woman Double Chocolate Pie
• Pioneer Woman German Chocolate Pie Recipe