Pioneer Woman German Chocolate Cake: A Taste of Southern Comfort (Recipe)

There’s something undeniably comforting about a slice of German Chocolate Cake. It’s a classic dessert, especially beloved in the South, known for its moist chocolate layers and signature coconut pecan frosting. If you’re a fan of home-style baking and the warm, inviting recipes championed by the Pioneer Woman, Ree Drummond, then you’re in for a treat. While this recipe comes from Robyn Stone of Add a Pinch, it embodies that same spirit of comforting, delicious food that Ree Drummond is so famous for. In fact, Ree herself has spoken highly of Robyn’s ability to create recipes that just put you at ease, like a comforting old friend.

Robyn Stone, the heart and soul behind the popular blog Add a Pinch, has captured the essence of Southern cooking in her cookbook, “Add a Pinch Cookbook.” Her recipes are all about simple, flavorful dishes made with love, much like the kind you’d expect from the Pioneer Woman herself. This German Chocolate Cake recipe, a delightful sample from her cookbook, is a testament to her talent for creating irresistible, heartwarming desserts. It’s the kind of cake that feels both special and familiar, perfect for family gatherings, holidays, or any day you want to bring a little extra joy to the table.

This recipe stands out because it’s approachable and yields a truly scrumptious result. The cake layers are deeply chocolatey and moist, perfectly balanced by the rich, nutty sweetness of the coconut pecan frosting. It’s a dessert that’s sure to impress, yet it’s made with straightforward techniques that even novice bakers can master. If you’re looking to bake a German Chocolate Cake that channels the comforting, home-baked goodness of Pioneer Woman’s recipes, this one is an excellent choice. You can find the full recipe below, reprinted from Robyn Stone’s wonderful cookbook. And if you love this recipe, be sure to explore more of Robyn’s amazing Southern recipes on her blog, Add A Pinch, or by grabbing your own copy of her cookbook here.

German Chocolate Cake Recipe

Author: Courtney Whitmore

SERVINGS 12

Print Rate Recipe Pin Recipe

Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr

Ingredients

German Chocolate Cake

Baking Spray
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon espresso powder
1 cup whole milk
2 large eggs
2 teaspoons vanilla extract
1/2 cup coconut oil – melted, or canola oil
1 cup boiling water

Coconut Pecan Frosting

3 large egg yolks
1 1/4 cups evaporated milk
2 cups granulated sugar
8 tablespoons 1 stick salted butter, at room temperature
1 1/2 teaspoons vanilla extract
2 cups sweetened flaked coconut
1 cup chopped pecans – toasted

Instructions

For the German Chocolate Cake:

Preheat the oven to 350°F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring them.
In the clean bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), combine the flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder. Add the milk, eggs, and vanilla and beat on medium speed until well combined. Reduce the speed to low and add the coconut oil. With the mixer still on low speed, carefully and slowly pour in the boiling water and beat until well combined, about 3 minutes. Pour the batter into the prepared cake pans.
Bake until a wooden toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool for 10 minutes. Turn the cakes out of the pans onto wire racks and let cool completely before frosting.
Spread the frosting on the top of one of the cake layers. Top with the second layer and frost the top only.

For the Coconut Pecan Frosting (makes 3 cups)

In a medium bowl, beat together the egg yolks and evaporated milk and pour the mixture into a large saucepan. Add the sugar and stir until dissolved. Add the butter, set the pan over low heat, and cook, stirring constantly, until thick, 10 to 12 minutes.
Remove the pan from the heat and add the vanilla, coconut, and pecans. Stir with a wooden spoon until thickened to a spreading consistency, about 5 minutes. Spread on the cake while the frosting is still warm.

Notes

Robyn’s book even gives a trick for making homemade evaporated milk!

Tried this recipe?Let us know how it was!