German Chocolate Cake Roll Recipe: A Dreamy Dessert Delight

Sweet memories often dance around a german chocolate cake roll that whispers nostalgia from childhood kitchens.

Layers of soft chocolate sponge promise delightful surprises with each slice.

Coconut and pecan fillings create dreamy textures that melt effortlessly on your tongue.

Delicate swirls of rich cream hint at decadent possibilities waiting to unfold.

Baking this dessert feels like crafting an edible masterpiece that celebrates comfort and creativity.

Whipping up this spectacular treat connects generations through shared culinary passion.

One bite transports you to moments of pure, unapologetic indulgence.

German Chocolate Cake Roll Overview

• Transform ordinary cake-making into an impressive rolled dessert that looks professional and tastes incredible, perfect for boosting your baking confidence.
• Prepare this showstopping treat in under an hour, making it ideal for unexpected gatherings, weekend celebrations, or spontaneous sweet cravings with minimal kitchen time.
• Combine classic German chocolate elements like rich cocoa, toasted pecans, and creamy coconut filling, creating a dessert that appeals to multiple taste preferences and guarantees delighted smiles from family and friends.
• Adapt the recipe by switching nuts, adjusting sweetness, or adding extra garnishes, allowing personal creativity while maintaining the cake's delicious core characteristics.

German Chocolate Cake Roll Ingredient Guide

• All-Purpose Flour: Key structure for the cake's delicate texture.
• Cocoa Powder: Provides rich chocolate flavor and dark color.
• Baking Powder: Helps the cake rise and become light.
• Salt: Enhances overall flavor complexity.
• Espresso Powder: Deepens chocolate taste without coffee flavor.

• Eggs: Creates volume and binds the cake together.
• Granulated Sugar: Sweetens and helps with cake's structure.
• Vanilla Extract: Adds warm, classic baking flavor.
• Milk: Provides moisture and softness.
• Vegetable Oil: Ensures cake remains tender and moist.

• Evaporated Milk: Creamy base for coconut-pecan filling.
• Butter: Adds richness and smooth texture.
• Egg Yolks: Thickens and enriches filling.
• Vanilla Extract: Complements filling's flavors.
• Shredded Coconut: Traditional German chocolate cake component.
• Pecans: Adds crunch and nutty dimension.
• Heavy Cream: Base for smooth chocolate ganache.
• Chocolate: Creates glossy, rich topping.
• Powdered Sugar: For towel dusting and optional garnish.

Roll and Bake German Chocolate Cake the Right Way

Step 1: Prepare Baking Station

Preheat oven to 350F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

Step 2: Mix Dry Ingredients

• Flour
• Cocoa powder
• Baking powder
• Salt
• Espresso powder

Step 3: Whip Wet Ingredients

• Vanilla extract
• Milk
• Vegetable oil

Step 4: Create Cake Batter

Gently fold dry ingredients into wet ingredients until just combined.

Step 5: Bake Cake

Pour batter into prepared pan, spreading evenly. Bake for 10-12 minutes until cake springs back when touched.

Step 6: Roll Initial Cake

While warm, turn cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and gently roll cake with towel from short side. Cool completely in rolled shape.

Step 7: Create Coconut Pecan Filling

• Evaporated milk
• Sugar
• Butter
• Egg yolks

• Vanilla extract
• Shredded coconut
• Chopped pecans

Let cool to room temperature.

Step 8: Assemble Cake Roll

Carefully unroll cooled cake and spread coconut-pecan filling evenly. Gently roll cake back up without towel, placing seam-side down on serving platter.

Step 9: Prepare Chocolate Ganache

Heat heavy cream in small saucepan until steaming. Pour over chopped chocolate in bowl and let sit for 1 minute. Stir until smooth, then mix in butter for glossy finish.

Step 10: Finish and Serve

Pour or drizzle ganache over rolled cake. Let ganache set for 10-15 minutes. Slice and serve. Optional: Garnish with extra pecans or shredded coconut.

German Chocolate Cake Roll Pointers That Help

• Prep Perfectly: Line your jelly roll pan meticulously with parchment paper to ensure the cake releases smoothly without sticking.
• Beat Brilliantly: Whip eggs and sugar for the full 3-4 minutes to create a light, airy texture that makes the cake roll more flexible and tender.
• Cool Carefully: Roll the cake while it's still warm with the towel to help maintain its shape and prevent cracking when you add the filling later.
• Temperature Trick: Allow coconut-pecan filling to cool completely before spreading to prevent the cake from becoming soggy or breaking.
• Ganache Gracefully: Let chocolate ganache set slightly before serving to achieve a beautiful, glossy finish that enhances the cake's visual appeal.

Saving Your German Chocolate Cake Roll

• Store the cake roll wrapped tightly in plastic wrap or placed in an airtight container for up to 4 days in the refrigerator.
• Wrap the cake roll securely in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Bring refrigerated cake to room temperature for 30 minutes before serving. For a warm treat, gently microwave individual slices for 10-15 seconds, being careful not to overheat.
• Consume within 3-4 days for optimal taste and texture, as the filling and ganache may lose their peak freshness over time.

What to Enjoy With German Chocolate Cake Roll

• Select a bold port or full-bodied cabernet sauvignon to complement the cake's deep chocolate intensity and enhance its decadent flavor profile.
• Brew a smooth medium-roast Colombian coffee with caramel undertones that will balance the cake's sweetness and highlight the nutty pecan elements.
• Choose a coconut rum or tropical liqueur that echoes the cake's coconut filling, creating a harmonious flavor connection and elevating the dessert experience.
• Add a small scoop of vanilla bean ice cream to provide a cool, creamy counterpoint that cuts through the cake's richness and adds textural complexity.

Variations for German Chocolate Cake Roll Fans

• Gluten-Free Chocolate Roll: Replace wheat flour with almond or gluten-free all-purpose flour blend. Ensure all ingredients are certified gluten-free to maintain safety for those with celiac disease.
• Dairy-Free Version: Substitute dairy milk with almond or coconut milk. Use dairy-free margarine instead of butter and coconut cream for ganache. Replace heavy cream with full-fat coconut milk.
• Low-Sugar Alternative: Use sugar substitute like stevia or monk fruit sweetener. Reduce total sugar content by half and add extra vanilla extract for depth of flavor. Choose dark chocolate with higher cocoa percentage for ganache.
• Nut-Free Adaptation: Remove pecans from filling and garnish. Replace with toasted sunflower seeds or skip nuts entirely. Use seed or nut-free chocolate for those with severe nut allergies.

German Chocolate Cake Roll Q&A

• What are the key ingredients that make this German Chocolate Cake Roll unique?

The key ingredients are cocoa powder, espresso powder, evaporated milk, pecans, and coconut, which create a rich, complex flavor profile typical of traditional German chocolate desserts.

• Is this recipe considered difficult to make?

While it looks complex, this cake roll is moderately challenging. The technique of rolling the cake requires some practice, but the steps are straightforward and achievable for intermediate bakers.

• Can I substitute any ingredients if I don't have them on hand?

You can replace pecans with walnuts, use milk instead of evaporated milk, and swap vegetable oil with canola oil. For the espresso powder, you can use strong coffee or omit it entirely if needed.

• How long does the entire process take from start to finish?

The total preparation and baking time is approximately 1-1.5 hours, including cooling periods for the cake, filling, and ganache.

German Chocolate Cake Roll Recipe

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4.8 from 31 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Sweet chocolate dreams unfold in this German chocolate cake roll, blending rich cocoa layers with coconut-pecan filling. Silky ganache and delicate swirls promise a dessert that whispers indulgence, inviting you to savor each luxurious bite.

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Ingredients

Scale 1x2x3x

Cake Base:

• 4 large eggs
• ¾ cup (177 ml) granulated sugar
• ¾ cup (94 g) all-purpose flour
• ¼ cup (25 g) unsweetened cocoa powder
• ¼ cup (60 ml) whole milk
• 2 tablespoons (30 ml) vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon espresso powder (optional)

Filling:

• ½ cup (120 ml) evaporated milk
• ½ cup (100 g) granulated sugar
• ¼ cup (57 g) unsalted butter
• 2 large egg yolks
• ½ teaspoon vanilla extract
• ¾ cup (68 g) sweetened shredded coconut
• ½ cup (57 g) chopped pecans

Chocolate Ganache:

• ½ cup (120 ml) heavy cream
• 4 ounces (113 g) semi-sweet chocolate, chopped
• 1 teaspoon butter (for shine)
• Powdered sugar (for rolling the cake)

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Instructions

1. Prepare the baking workspace by heating the oven to 350F (175C) and lining a 10×15-inch jelly roll pan with parchment paper, lightly greasing the surface.
2. Create the dry mixture by whisking flour, cocoa powder, baking powder, salt, and espresso powder together in a mixing bowl.
3. In a separate large bowl, vigorously beat eggs and sugar at high speed for 3-4 minutes until the mixture becomes thick and pale in color.
4. Incorporate vanilla, milk, and vegetable oil into the egg mixture, blending thoroughly.
5. Gently fold the dry ingredients into the wet ingredients, mixing until just combined to maintain the batter’s lightness.
6. Evenly pour the batter into the prepared pan, ensuring smooth distribution.
7. Bake for 10-12 minutes, checking for doneness by lightly touching the surface – it should spring back immediately.
8. While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar.
9. Remove the parchment paper and delicately roll the cake with the towel from the short side, creating a preliminary shape.
10. Allow the rolled cake to cool completely, maintaining its cylindrical form.
11. Prepare the coconut-pecan filling by combining evaporated milk, sugar, butter, and egg yolks in a saucepan over medium heat.
12. Continuously stir the mixture until it thickens, approximately 5 minutes, then remove from heat.
13. Stir in vanilla, coconut, and pecans, then set aside to cool to room temperature.
14. Gently unroll the cooled cake and spread the filling evenly across the surface.
15. Carefully roll the cake again, this time without the towel, and position it seam-side down on a serving platter.
16. Create the ganache by heating heavy cream in a small saucepan until steaming.
17. Pour the hot cream over chopped chocolate in a bowl, letting it sit for one minute.
18. Stir until the mixture becomes smooth, then incorporate butter for a glossy finish.
19. Drizzle or pour the ganache over the rolled cake, allowing it to cascade down the sides.
20. Let the ganache set for 10-15 minutes before slicing.
21. Optional: Garnish with additional pecans or shredded coconut for extra visual appeal and texture.

Notes

• Choose high-quality cocoa powder for a rich, deep chocolate flavor that elevates the entire cake roll.
• Use room temperature eggs to ensure better volume and smoother batter mixing, creating a lighter cake texture.
• Measure ingredients precisely, especially flour and cocoa, to prevent a dry or dense cake roll.
• Dust the kitchen towel generously with powdered sugar to prevent the cake from sticking during the initial rolling process.
• Roll the cake while it’s still warm to help prevent cracking and make it more flexible for filling.
• Toast pecans beforehand to enhance their nutty flavor and add extra depth to the coconut-pecan filling.
• Work quickly when spreading the filling to avoid tearing the delicate cake surface.
• Create a smooth ganache by ensuring chocolate is finely chopped and cream is just steaming, not boiling.
• Store leftover cake roll in the refrigerator, wrapped tightly, for up to 3 days to maintain moisture and freshness.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 12
• Calories: 575
• Sugar: 2 g
• Sodium: 930 mg
• Fat: 36 g
• Saturated Fat: 16 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 32 g
• Cholesterol: 100 mg