Pioneer Woman's Chocolate Cake

There are plenty of claims that this Pioneer Woman’s Chocolate Cake recipe ever, with one bite of this decadent, moist chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake they’d ever tasted.

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Ingredients That You’ll Need:

For this Pioneer Woman’s Chocolate Cake, you’ll need the following ingredients:

All-purpose flour
Sugar
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Espresso powder: below is further information about espresso powder.
Milk: you can also use buttermilk, almond milk, oat milk, or coconut milk
Oil: you can use vegetables, canola, or melted coconut oil
Eggs: when baking, I like to use room temperature eggs
Vanilla extract
Boiling water

How To Make Pioneer Woman’s Chocolate Cake Ahead?

The cake and the chocolate icing may both be prepared ahead of time. Allow your Pioneer Woman’s Chocolate Cake to cool fully before wrapping each layer in plastic wrap and placing them in a gallon zip-top freezer bag. your Pioneer Woman’s Chocolate Cake layers may be frozen for up to a month.

Take your Pioneer Woman’s Chocolate Cake from the freezer and place it in the refrigerator to defrost while still wrapped. After the cake has totally thawed, frost it.

Place your Pioneer Woman’s Chocolate Cake on the counter at room temperature. To keep the cake fresh, I put it in a cake dome.

How To Make Pioneer Woman’s Chocolate Cake?

Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with baking spray or butter and gently dust with flour.
Incorporate the flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder into a large basin or the bowl of an electric mixer. Whisk to blend, or use the paddle attachment to whisk the flour mixture until it is well mixed.
Mix the milk, vegetable oil, eggs, and vanilla into the flour mixture on medium speed until well blended. Reduce speed and gradually add hot water to the cake batter, mixing well after each addition.
Spread cake batter equally between the two cake pans that have been prepared. Bake the chocolate cake for 30 to 35 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
Remove from the oven and leave to cool for around ten minutes before removing it from the pan and allowing it to cool fully.
Frost the cake with chocolate buttercream.

What To Serve With Pioneer Woman’s Chocolate Cake?

Greek Yoghurt, Honey, and Almonds
Greek Yoghurt, Pistachio Nuts, and Dried Cranberries
Blueberries and Creme Fraiche
Banana, Honey, and Greek Yoghurt
Greek Yoghurt and Fresh Passionfruit
Creme Fraiche and Shaved Dark Chocolate
Peaches ‘N Cream

How To Make Pioneer Woman’s Chocolate Cake Recipe Egg-free?

To make your Pioneer Woman’s Chocolate Cake egg-free, I substituted 2/3 cup unsweetened applesauce for the 2 large eggs in the recipe. You may see that the cake may need to be baked for a few minutes longer. Always use the skewer to check for doneness.

I’ve also had fantastic results using Bob’s Red Mill Egg Replacer.

How To Store Pioneer Woman’s Chocolate Cake In The Fridge?

Freshly made Pioneer Woman’s Chocolate Cake may stay in the fridge for about a week if properly kept; while refrigerating, cover with foil or plastic wrap to prevent the cake from drying out.

How To Reheat Pioneer Woman’s Chocolate Cake?

In the oven: place your pioneer woman’s chocolate cake on a baking sheet lined with foil to reheat in the oven. Place in a cold oven and heat to 250 degrees. Bake for 8 to 15 minutes, or until the cake is moist and warm but not hot.
In the microwave: start with medium heat in bursts of 20–30 seconds for a smaller pioneer woman’s chocolate cake. If you have a huge pioneer woman’s chocolate cake, start with 30 – 45 seconds. Microwaves heat unevenly, so before going overboard and drying out your cake, let it rest for a minute to enable the heat to disperse evenly.
In the air fryer: adjust the temperature of your air fryer to 350 degrees Fahrenheit (180 degrees Celsius). Place the pioneer woman’s chocolate cake in a baking basket and bake for 5 to 6 minutes. Remove the chocolate cake from the basket and serve immediately.

FAQ Section

Can You Store A Pioneer Woman’s Chocolate Cake In The Freezer?

Yes, Pioneer Woman’s Chocolate Cake may be frozen for up to 4 months. Before freezing, wrap the sponges individually and place the icing in an airtight container. Wrap already-frosted cake tightly in cling film, either whole or by the slice, and store in an airtight plastic container or resealable bag.

How To Make Pioneer Woman’s Chocolate Cake Recipe Gluten-free?

I’ve successfully made your Pioneer Woman’s Chocolate Cake into a gluten-free chocolate cake recipe by substituting an equivalent quantity of gluten-free flour for the all-purpose flour stated in the recipe.

How To Make Pioneer Woman’s Chocolate Cake Recipe Dairy-free?

To make your Pioneer Woman’s Chocolate Cake dairy-free, I used almond milk and coconut milk in the dairy. While not dairy-free, I’ve successfully substituted buttermilk for the milk.

What Other Oils Can I Use For My Pioneer Woman Chocolate Cake?

I tried Pioneer Woman’s Chocolate Cake recipe with different oils in addition to butter. I experimented with substituting melted coconut oil for the vegetable oil specified in the recipe. I’ve also tried replacing the oils in the chocolate cake with the same amount of melted butter. While it does change the texture of the cake somewhat, it is still wonderful and worth trying if you want to use butter instead of oils in your Pioneer Woman’s Chocolate Cake.

How To Thaw Frozen Pioneer Woman’s Chocolate Cake?

Defrosting cakes is simple. One day before decorating/serving, transfer the wrapped Pioneer Woman Chocolate Cake from the freezer to the refrigerator. Typically, I remove them from the freezer container to defrost. The cakes require at least eight hours to fully defrost in the refrigerator.

Try More Recipes:

Ina Garten Pumpkin Muffins
Alton Brown Tiramisu