Introduction

German Chocolate Cake Roll is a delightful twist on the classic cake, combining rich chocolate sponge with a luscious coconut-pecan filling. Rolled into a beautiful spiral and topped with whipped cream frosting, this dessert is perfect for celebrations or a special treat.

A close-up of a chocolate roll cake with three main layers visible: the outer dark brown chocolate sponge layer with a moist texture, the middle creamy off-white filling swirled inside, and the top covered with shiny dark chocolate glaze. The cake is sprinkled with shredded toasted coconut flakes around the outside edges. On top, there are several whole glossy brown pecans and tiny bits of chopped nuts scattered. The cake rests on a wooden surface against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
4 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup sweetened shredded coconut (for filling)
1 cup chopped pecans (for filling)
1 cup sweetened condensed milk (for filling)
1 teaspoon vanilla extract (for filling)
1 cup heavy cream (for frosting)
½ cup powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)

Instructions

Step 1: Preheat the oven to 350°F. Grease a 15×10-inch jelly roll pan and line it with parchment paper, greasing the parchment as well.
Step 2: In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
Step 3: In another bowl, whisk together the eggs, milk, oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Step 4: Carefully stir in the boiling water until the batter is smooth.
Step 5: Pour the batter into the prepared pan and spread it evenly. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Remove from the oven and let it cool in the pan for about 5 minutes.
Step 7: While the cake is cooling, prepare the filling by combining the coconut, pecans, sweetened condensed milk, and vanilla extract in a medium saucepan over medium heat. Cook for about 5-7 minutes, stirring constantly until thickened. Remove from heat and let cool.
Step 8: Once the cake has cooled slightly, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
Step 9: Spread the coconut-pecan filling evenly over the cake, leaving a small border around the edges.
Step 10: Starting from one end, roll the cake tightly with the towel, using it to help shape the roll. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour.
Step 11: For the frosting, beat the heavy cream, powdered sugar, and vanilla extract in a mixing bowl until stiff peaks form.
Step 12: After chilling, remove the cake roll from the refrigerator and unwrap it. Spread the whipped cream frosting over the top of the roll.
Step 13: Slice into pieces and serve.

Tips & Variations

For easier rolling, dust the towel generously with powdered sugar to prevent sticking.
Substitute chopped walnuts for pecans if preferred.
To add a richer flavor, brush the cake with coffee or rum before spreading the filling.
Use sweetened coconut flakes if you prefer more sweetness in the filling.

Storage

Store the cake roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. To reheat, allow it to come to room temperature for about 15 minutes before serving. This helps maintain the texture of the sponge and filling.

How to Serve

A close-up view of a rolled chocolate cake with two main layers: a dark, rich chocolate sponge cake wrapped around a light cream filling swirled with a caramel or light brown sauce, creating a spiral pattern. The outside is coated with a glossy dark chocolate glaze layered with white shredded coconut flakes and topped with whole pecan nuts and small nut pieces. Drizzles of shiny chocolate sauce run across the cone-shaped roll and slightly onto the white plate it rests on, set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake roll ahead of time?

Yes, you can prepare the cake roll a day in advance. Keep it refrigerated and frost it just before serving for the freshest taste and appearance.

What can I use instead of parchment paper?

If you don’t have parchment paper, you can use a silicone baking mat or grease the pan very well to prevent sticking, but parchment is best for easy removal and rolling.