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Pioneer Woman German Chocolate Cake

Pioneer Woman German Chocolate Cake - recipe card
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This classic German chocolate cake features three layers of moist, tender chocolate cake filled and topped with a rich, gooey coconut-pecan frosting. The combination of sweet, nutty filling and deep chocolate flavor creates an indulgent, Southern-style dessert that is perfect for celebrations.

Ingredients

Scale
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 cup boiling water
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup buttermilk, at room temperature
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1/2 cup packed light brown sugar
  • 1/2 cup evaporated milk
  • 1 large egg yolk, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped pecans, toasted

Instructions

  1. Preheat oven to 350°F (177°C). Grease the bottoms of two 6-inch round cake pans and line with parchment paper rounds; grease the paper and dust pans with cocoa powder, tapping out excess. This ensures the cakes release cleanly.
  2. In a small bowl, whisk together sifted cocoa powder and boiling water until smooth. Set aside to cool to room temperature for about 5 minutes.
  3. In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the 1/2 cup unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down sides as needed.
  4. Add the 2 eggs one at a time, beating well after each addition until fully incorporated. Mix in the 1 teaspoon vanilla extract and then the cooled cocoa mixture on low speed until just combined.
  5. In a separate bowl, whisk together flour, baking soda, and kosher salt. With the mixer on low speed, add the flour mixture in three additions alternating with the buttermilk, beginning and ending with flour. Mix just until no streaks remain; do not overmix or the cake will be tough.
  6. Divide the batter evenly between the prepared pans, about 1 cup each. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the cakes pull away from the sides slightly. Let the cakes cool in the pans on a wire rack for 10 minutes, then invert onto the rack to cool completely, about 30 minutes.
  7. While the cakes cool, make the coconut-pecan frosting. In a medium saucepan, combine 1/2 cup unsalted butter pieces, light brown sugar, and evaporated milk. Cook over medium heat, stirring constantly, until the butter melts and the mixture comes to a gentle simmer, about 3-4 minutes.
  8. Remove saucepan from heat. Slowly drizzle a few tablespoons of the hot milk mixture into the beaten egg yolk while whisking constantly to temper it; this prevents the egg from scrambling. Then pour the tempered yolk mixture back into the saucepan, whisking continuously.
  9. Return the saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. It should leave a clear trail when you drag your finger across the spatula. Do not boil vigorously or the egg will curdle.
  10. Remove from heat and stir in the 1/2 teaspoon vanilla, shredded coconut, and toasted pecans. Transfer to a bowl and let cool until spreadable but still soft, about 30 minutes, stirring occasionally to release heat evenly.
  11. To assemble, place one cake layer on a serving plate. Spread half of the coconut-pecan frosting evenly over the top, reaching almost to the edges. Place the second layer on top and spread the remaining frosting over the top, letting it cascade slightly down the sides for a rustic look.
  12. Serve at room temperature. The cake can be stored in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving for best texture and flavor.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture. To freeze, wrap unfrosted cake layers tightly in plastic wrap and foil for up to 3 months; thaw overnight in the refrigerator before frosting and serving.

Nutrition

Keywords: German chocolate cake, pioneer woman recipe, coconut pecan frosting, chocolate layer cake, Southern dessert, birthday cake, chocolate cake, coconut cake, pecan cake, classic dessert, homemade cake, celebration cake

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-german-chocolate-cake-recipe/