Pioneer Woman German Chocolate Cake Recipe

This Pioneer Woman German Chocolate Cake is a rich and decadent recipe, which is made with a classic coconut and pecan filling. It’s a classic, foolproof recipe, ready in about 3 hours and 30 minutes.

Pioneer Woman German Chocolate Cake Ingredients

Everything you need for a truly decadent, multi-layered chocolate cake.

For the Cake:

• Nonstick baking spray with flour
• 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 (not boiling) 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 of whole pecans to decorate
• 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 Pioneer Woman German Chocolate Cake

A step-by-step guide to building this classic chocolate masterpiece.

1. Prep and Mix Cake Batter: Preheat the oven to 350°F. Spray two 8-inch round baking pans with nonstick baking spray with flour. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk the eggs, vanilla, milk, and oil. Add the wet ingredients to the dry and whisk until combined. Finally, whisk in the hot water until the batter is smooth (it will be thin).
2. Bake the Cakes: Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
3. Cook the Filling: In a medium saucepan, whisk together the granulated and brown sugars, evaporated milk, butter, egg yolks, and salt until smooth. Cook over medium heat, whisking frequently, for 10 to 12 minutes until the mixture thickens enough to coat the back of a spoon.
4. Finish and Chill the Filling: Remove the pan from the heat. Stir in 1 cup of the sweetened coconut, the 2/3 cup chopped pecans, and the vanilla extract. Transfer the filling to a bowl, cover, and refrigerate until completely cooled.
5. Make the Swiss Meringue: Whisk the sugar and egg whites in the heatproof bowl of a stand mixer. Set the bowl over a saucepan of simmering water and whisk until the sugar dissolves and the mixture is warm (120°-130°F).
6. Create the Buttercream: Transfer the bowl to a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff, glossy peaks form and the bowl is cool. Switch to the paddle attachment, add the butter one cube at a time, beating well after each. Beat in the vanilla and salt, then add the sifted cocoa powder and mix on low until just combined.
7. Assemble the First Layer: Place one cake layer on a serving platter. Put about 1/2 cup of buttercream in a piping bag and pipe a thick ring around the top edge of the cake to create a dam. Spread half of the cooled coconut-pecan filling evenly inside the buttercream ring.
8. Finish the Cake: Place the second cake layer on top. Frost the sides of the cake with the remaining buttercream. Spread the remaining filling over the top of the cake. Decorate the edge with pecan halves and press the remaining 1/2 cup of coconut onto the sides of the cake.

Recipe Tips

Helpful hints for a perfect German Chocolate Cake.

• How to keep the filling from oozing out? The piped ring of buttercream on the first layer is the secret! It acts as a dam, holding the delicious coconut-pecan filling neatly in place and preventing it from squishing out the sides when you add the top layer.
• What if my buttercream looks curdled? Don’t panic! This often happens when making Swiss meringue buttercream if the temperature of the butter and meringue isn’t quite right. The key is to just keep beating. The buttercream will eventually come back together into a smooth, silky consistency.
• Can I make this cake ahead of time? Yes, you can bake the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store them at room temperature. You can also make the filling and frosting a day ahead and store them in airtight containers in the refrigerator. Just let the frosting soften slightly at room temperature and re-whip it for a minute before using.
• Why is my cake batter so thin? The recipe calls for adding hot water at the end, which creates a very thin, soupy batter. This is normal! It’s a technique that helps “bloom” the cocoa powder, resulting in a richer chocolate flavor and an incredibly moist cake.

What To Serve With German Chocolate Cake

The perfect companions for this rich and nutty cake.

This cake is a showstopper on its own, but it’s also wonderful with:

• A cold glass of milk
• A hot cup of coffee or espresso
• A small scoop of vanilla bean ice cream
• A drizzle of caramel sauce

How To Store German Chocolate Cake

Keeping your cake fresh and delicious.

• Refrigerate: Due to the egg yolks in the filling and the butter in the frosting, this cake should be stored in the refrigerator. Cover it tightly with plastic wrap or place it in a cake carrier. It will keep for up to 4 days.
• Serving: For the best flavor and texture, let the cake sit at room temperature for about 30 minutes before serving.

German Chocolate Cake Nutrition Facts

An estimated guide per serving.

• Calories: 680 kcal
• Carbohydrates: 75 g
• Protein: 8 g
• Fat: 40 g
• Sugar: 55 g

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

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Chocolate Cherry Dump Cake Recipe
• Pioneer Woman Chocolate Lava Cake Recipe
• Pioneer Woman Molten Chocolate Cake Recipe