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German Chocolate Cake Roll Recipe

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4.9 from 84 reviews

This German Chocolate Cake Roll features a moist chocolate sponge cake rolled with a rich, sweet coconut-pecan filling and topped with a light whipped cream frosting. Perfect for dessert lovers who enjoy a delightful combination of chocolate, coconut, and nuts in a festive presentation.

Ingredients

Scale

Cake

  • 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

Filling

  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract

Frosting

  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, making sure to grease the parchment as well to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Stir well to evenly distribute all the dry ingredients.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until fully blended.
  4. Combine Batter: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined to prevent overmixing.
  5. Add Boiling Water: Carefully stir in the boiling water until the batter is smooth and runny; this helps create a moist texture in the cake.
  6. Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool Cake Slightly: Remove the cake from the oven and allow it to cool in the pan for about 5 minutes to make handling easier.
  8. Prepare Filling: While the cake cools, combine the sweetened shredded coconut, chopped pecans, sweetened condensed milk, and vanilla extract in a medium saucepan over medium heat. Stir constantly and cook for 5-7 minutes until the mixture thickens. Remove from heat and let cool.
  9. Invert and Remove Parchment: Sprinkle powdered sugar on a clean kitchen towel. Invert the cake onto the towel and carefully peel off the parchment paper.
  10. Spread Filling: Evenly spread the cooled coconut-pecan filling over the surface of the cake, leaving a small border around the edges to prevent spilling when rolled.
  11. Roll the Cake: Starting from one short end, carefully roll the cake up tightly using the towel to help guide it and maintain shape. Wrap the cake roll in plastic wrap.
  12. Chill: Refrigerate the wrapped cake for at least 1 hour to set and firm up.
  13. Prepare Frosting: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a light whipped cream frosting.
  14. Frost and Serve: Remove the cake roll from the refrigerator, unwrap it, and spread the whipped cream frosting evenly over the top. Slice into pieces and serve.

Notes

  • For easier rolling, use a towel dusted with powdered sugar to prevent sticking.
  • Ensure the filling is cooled before spreading to avoid melting the cake.
  • This cake is best served chilled but can be served at room temperature.
  • Use fresh pecans for the best nutty flavor.
  • Store the cake roll wrapped in the refrigerator for up to 3 days.

Keywords: German Chocolate Cake Roll, chocolate cake roll, coconut pecan filling, rolled cake, jelly roll cake, dessert roll

Find it online: https://thedishspot.com/german-chocolate-cake-roll-recipe/