The German Chocolate Cake Roll is a decadent twist on the classic German chocolate cake, featuring a rich, moist chocolate sponge cake filled with a luscious coconut-pecan frosting and rolled into a beautiful swirl. This elegant dessert is perfect for special occasions, holidays, or when you want to impress with a show-stopping treat.
Why You’ll Love This Recipe
- Elegant and Impressive – A stunning rolled cake with a perfect swirl.
- Rich and Decadent – Moist chocolate cake paired with a creamy coconut-pecan filling.
- Easier Than It Looks – Simple step-by-step instructions make rolling stress-free.
- Great for Special Occasions – Perfect for birthdays, holidays, or dinner parties.
- Make-Ahead Friendly – Tastes even better after chilling!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Sponge Cake:
- Eggs (room temperature)
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Whole milk
- Butter (melted)
For the Coconut-Pecan Filling:
- Evaporated milk
- Brown sugar
- Egg yolks
- Butter
- Vanilla extract
- Sweetened shredded coconut
- Chopped pecans
For the Chocolate Ganache (Optional Topping):
- Heavy cream
- Semi-sweet chocolate chips
Directions
Make the Chocolate Sponge Cake:
- Preheat Oven – Set to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Whisk Eggs and Sugar – Beat eggs and sugar until light and fluffy, about 3 minutes.
- Add Wet Ingredients – Mix in vanilla, milk, and melted butter.
- Sift Dry Ingredients – Combine flour, cocoa powder, baking powder, and salt. Gently fold into the wet mixture.
- Bake – Pour batter into the prepared pan and bake for 10-12 minutes until set.
- Roll the Cake – While warm, invert onto a towel dusted with cocoa powder. Roll the cake with the towel and let cool.
Make the Coconut-Pecan Filling:
- Cook the Filling – In a saucepan, heat evaporated milk, brown sugar, egg yolks, and butter over medium heat, stirring until thickened.
- Add Vanilla, Coconut, and Pecans – Stir in vanilla, shredded coconut, and chopped pecans. Let cool.
Assemble the Cake Roll:
- Unroll the Cake – Gently unroll the cooled cake and spread the coconut-pecan filling evenly over the surface.
- Roll It Back Up – Carefully roll the cake back up without the towel. Place seam-side down.
Optional Chocolate Ganache:
- Make the Ganache – Heat heavy cream until hot, then pour over chocolate chips. Stir until smooth.
- Drizzle or Spread Over Cake – Let the ganache cool slightly, then drizzle or spread over the cake roll.
Serve:
- Chill or Slice Immediately – For best results, refrigerate for 30 minutes before slicing.
Servings and Timing
- Servings: 8-10
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes (plus cooling time)
Variations
- Nut-Free Version – Skip the pecans or replace them with extra coconut.
- Extra Chocolatey – Add mini chocolate chips inside the filling.
- Lighter Option – Use reduced-fat evaporated milk and less sugar.
- Mocha Twist – Add espresso powder to the cake batter for a coffee-infused flavor.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months.
- Serving Tip: Let the cake sit at room temperature for 10 minutes before slicing for the best texture.
FAQs
How do I prevent my cake from cracking?
Roll the cake while it’s warm and let it cool in the rolled position to prevent cracking.
Can I make the filling ahead of time?
Yes! The coconut-pecan filling can be made a day in advance and stored in the fridge.
What’s the best way to roll the cake?
Use a clean kitchen towel dusted with cocoa powder or powdered sugar to prevent sticking.
Can I use a cake mix instead?
A chocolate cake mix can work, but the texture may be softer than a classic sponge.
What if my ganache is too thick?
Add a tablespoon of warm milk and stir until smooth.
How do I get clean slices?
Use a sharp knife and wipe it clean between each cut.
Can I make this dairy-free?
Use coconut milk instead of evaporated milk and dairy-free butter.
What can I serve with this cake roll?
A scoop of vanilla ice cream or whipped cream pairs perfectly!
Can I add frosting on the outside?
Yes! A light layer of chocolate buttercream makes a beautiful finish.
What type of chocolate works best for ganache?
Semi-sweet or dark chocolate chips melt smoothly and add rich flavor.
Conclusion
The German Chocolate Cake Roll is a stunning, delicious dessert that combines the classic flavors of German chocolate cake with an easy-to-roll sponge cake. Whether you’re making it for a holiday, special occasion, or just because, this cake will impress with its rich filling and beautiful presentation. Try it today and enjoy every decadent bite!
Print
German Chocolate Cake Roll
- Prep Time: 20 minutes
- Chill Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8–10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American-German
Description
This German Chocolate Cake Roll is a decadent twist on the classic German chocolate cake. A light and fluffy chocolate sponge cake is rolled up with a rich coconut-pecan filling and topped with a silky chocolate ganache. It’s the perfect dessert for special occasions or when you want to impress!
Ingredients
For the Chocolate Sponge Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 2 tablespoons vegetable oil
- 1/4 teaspoon espresso powder (optional, enhances chocolate flavor)
- Powdered sugar (for rolling the cake)
For the Coconut-Pecan Filling:
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
For the Chocolate Ganache Topping:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- 1 teaspoon butter (for shine)
Instructions
1. Make the Chocolate Sponge Cake:
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, whisk together flour, cocoa powder, baking powder, salt, and espresso powder.
- In a separate large bowl, beat eggs and sugar on high speed for 3-4 minutes, until thick and pale.
- Mix in vanilla, milk, and vegetable oil.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Pour batter into the prepared pan, spreading evenly.
- Bake for 10-12 minutes, until the cake springs back when touched.
2. Roll the Cake:
- While still warm, turn the cake onto a clean kitchen towel dusted with powdered sugar.
- Peel off parchment paper and gently roll the cake up with the towel from the short side.
- Let it cool completely in the rolled shape.
3. Make the Coconut-Pecan Filling:
- In a saucepan over medium heat, whisk together evaporated milk, sugar, butter, and egg yolks.
- Cook, stirring constantly, until thickened (about 5 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans.
- Let cool to room temperature.
4. Assemble the Cake Roll:
- Carefully unroll the cooled cake and spread the coconut-pecan filling evenly over the surface.
- Gently roll the cake back up (without the towel) and place seam-side down on a serving platter.
5. Make the Chocolate Ganache:
- Heat heavy cream in a small saucepan until steaming (but not boiling).
- Pour over chopped chocolate in a bowl and let sit for 1 minute.
- Stir until smooth, then mix in butter for a glossy finish.
- Pour or drizzle ganache over the rolled cake.
6. Serve & Enjoy:
- Let the ganache set for 10-15 minutes, then slice and serve.
- Garnish with extra pecans or shredded coconut if desired.
Notes
- Make Ahead: The cake roll can be made a day ahead and stored in the fridge.
- Filling Shortcut: Use store-bought coconut-pecan frosting if in a hurry.
- Storage: Keep leftovers in an airtight container in the fridge for 3-4 days.