German Chocolate Cake Roll

Prep Time: 45 minutes
Cook Time: 12-15 minutes
Chill Time: 2 hours (minimum)
Total Time: 3 hours
Yields: 10-12 servings
Skill Level: Intermediate
Author: [Your Website/Blog Name]

An Elegant Twist on a Classic Dessert

German Chocolate Cake holds a special place in the pantheon of classic American desserts, beloved for its rich chocolate layers and that unmistakable coconut-pecan frosting. But what if you could take all that beloved flavor and present it in a stunning, elegant new form? Enter the German Chocolate Cake Roll—a showstopping dessert that combines the light, airy texture of a chocolate sponge cake with the rich, gooey decadence of the traditional frosting, all rolled into a beautiful spiral that promises drama and delight in every slice.

This recipe is a project, but it’s one that yields immense satisfaction. The process of baking a thin cake, rolling it while warm to create a “muscle memory,” and then unrolling it to fill with a luxurious frosting is a classic baking technique that feels like magic. The result is a dessert that is visually impressive yet surprisingly easy to slice and serve. With its deep chocolate flavor and the sweet, nutty, and chewy coconut-pecan filling, this cake roll is the perfect centerpiece for a holiday table, a special birthday, or any occasion that calls for a truly memorable dessert.

Why This Recipe is Worth the Effort

Breathtaking Presentation: The beautiful spiral reveal when you slice into the roll never fails to impress guests and makes it look like it came from a professional bakery.
Perfect Textural Contrast: The light, fluffy chocolate cake provides the ideal counterpoint to the dense, rich, and chewy coconut-pecan filling.
Make-Ahead Friendly: This dessert must be chilled for several hours to set, making it an excellent choice for preparing a day in advance, which actually improves the flavor and texture.
Elegant Portioning: The roll is naturally pre-portioned into beautiful slices, making serving a breeze.

Ingredients

For the Chocolate Sponge Cake:

¾ cup (95g) all-purpose flour
⅓ cup (35g) unsweetened cocoa powder, plus more for dusting
1 teaspoon baking powder
¼ teaspoon salt
4 large eggs, at room temperature
¾ cup (150g) granulated sugar
1 teaspoon vanilla extract
2 tablespoons (30ml) vegetable oil
Powdered sugar, for dusting

For the Coconut-Pecan Frosting:

1 cup (200g) evaporated milk
1 cup (200g) granulated sugar
3 large egg yolks
½ cup (115g or 1 stick) unsalted butter
1 teaspoon vanilla extract
1 ⅓ cups (120g) sweetened shredded coconut
1 cup (120g) chopped pecans, toasted

For the Chocolate Ganache Drizzle (Optional):

½ cup (85g) semi-sweet chocolate chips
¼ cup (60ml) heavy cream

Equipment You’ll Need

10×15 inch jelly roll pan
Parchment paper
Electric mixer (stand or hand-held)
Large mixing bowls
Saucepan
Kitchen towel (not terry cloth)
Sieve or sifter
Spatula

Instructions

Step 1: Bake the Chocolate Sponge Cake

Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease your 10×15 inch jelly roll pan, line it with parchment paper, and then grease the parchment paper. This ensures the cake will release perfectly.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Sifting the cocoa powder is recommended to avoid lumps.
Whip Eggs and Sugar: In a separate large bowl, use an electric mixer to beat the eggs on high speed for 2 minutes until they are pale and frothy. Gradually add the ¾ cup of sugar and vanilla extract, and continue beating on high for another 4-5 minutes, until the mixture is very thick, pale, and has tripled in volume. When you lift the beaters, the ribbon of batter that falls back onto the surface should hold its shape for a few seconds.
Fold in Dry Ingredients and Oil: Gently sprinkle half of the flour mixture over the egg mixture. Using a spatula, carefully fold it in until almost combined. Repeat with the remaining flour mixture. Finally, drizzle the vegetable oil around the edge of the bowl and fold it in until the batter is uniform. Be gentle to avoid deflating the air you whipped into the eggs.
Bake: Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the top of the cake springs back when lightly touched.

Step 2: The Crucial Rolling Step

Prepare to Roll: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar (you can use cocoa powder, but powdered sugar is traditional).
Invert the Cake: As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Invert the hot cake onto the prepared towel. Carefully peel off the parchment paper.
Roll the Cake: Starting at one of the short ends, use the towel to gently but firmly roll the cake up into a log, rolling the towel inside the cake. This trains the cake to hold its rolled shape once filled.
Cool Completely: Place the rolled cake, seam-side down, on a wire rack and allow it to cool completely (about 1-2 hours). Do not skip this step.

Step 3: Prepare the Coconut-Pecan Frosting

Cook the Base: While the cake cools, make the frosting. In a medium saucepan, whisk together the evaporated milk, 1 cup of sugar, egg yolks, and butter.
Thicken the Mixture: Cook over medium heat, stirring constantly, until the mixture thickens and becomes a caramel color, about 10-12 minutes. It should be thick enough to coat the back of a spoon. Do not let it boil vigorously.
Finish the Frosting: Remove from heat and stir in the vanilla extract, shredded coconut, and toasted pecans. Transfer to a bowl and let it cool completely to room temperature. It will continue to thicken as it cools.

Step 4: Assemble the Cake Roll

Unroll the Cake: Once the cake and frosting are both completely cool, carefully unroll the cake. It will remain slightly curled.
Spread the Filling: Spread the cooled coconut-pecan frosting evenly over the entire surface of the cake, leaving a ½-inch border around the edges.
Re-roll: Using the towel to guide you, gently but firmly re-roll the cake, this time without the towel inside. Don’t worry if it cracks a little; that’s part of the charm.
Chill to Set: Place the roll, seam-side down, on a serving platter or a piece of parchment paper. Cover it loosely with plastic wrap and refrigerate for at least 2 hours, or until firm.

Step 5: Final Touches and Serving

Make the Ganache (Optional): If using, place the chocolate chips in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate. Let it sit for 2 minutes, then whisk until smooth.
Garnish: Before serving, dust the chilled cake roll with a final layer of powdered sugar or drizzle with the chocolate ganache.
Slice and Serve: Use a sharp serrated knife to slice the cake roll into 1-inch portions. Wipe the knife clean between slices for a neat presentation.

Serving and Storage

Serving: Serve chilled or at cool room temperature. A dollop of whipped cream on the side is a lovely addition.
Storage: Cover the cake roll tightly with plastic wrap and store in the refrigerator for up to 4 days.
Freezing: This cake roll freezes very well. Wrap the unfrosted, cooled cake roll (after its initial roll and unroll) in plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator, then fill and serve as directed.

Troubleshooting Tips

Cake Cracks: Don’t panic! Small cracks are normal and will be hidden inside the roll. To prevent major cracks, do not overbake the cake and be sure to roll it while it is still warm and flexible.
Filling is Too Runny: Ensure you cook the frosting for the full time until it is visibly thickened. Let it cool completely to room temperature, which will allow it to firm up significantly.
Cake Sticks to the Towel: Be generous with the powdered sugar on the towel to create a non-stick barrier.

Nutrition Information (Approximate, per slice based on 12 servings)

Calories: 415 kcal
Total Carbohydrates: 48g
Dietary Fiber: 3g
Sugars: 37g
Protein: 7g
Total Fat: 24g
Saturated Fat: 11g
Cholesterol: 120mg
Sodium: 150mg

Nutrition information is an estimate and will vary based on specific ingredient brands and portions used.