German Chocolate Cake Roll

This German chocolate cake roll is the kind of showstopper dessert that wows at any gathering while still being totally doable in your home kitchen. Moist chocolate sponge gets rolled with the classic coconut pecan filling and covered in a silky ganache for something irresistibly decadent. If you love impressive cakes but want an easier path than stacks and layers, this recipe is the one you will return to again and again.

I first prepared this for my dad’s birthday after years of wrestling with layer cakes. The reaction to the swirl and gooey middle made the effort so worthwhile that I keep making it even now

Ingredients

• All purpose flour: gives the cake a tender but sturdy base. Sift for best texture
• Cocoa powder: brings deep chocolate flavor. Choose a Dutch process variety for richness
• Baking powder: ensures a light rise in the sponge
• Salt: sharpens all the flavors in this sweet cake
• Large eggs: are essential for structure and keeping the sponge moist. Room temperature eggs whip up fluffier
• Granulated sugar: sweetens both the cake and filling
• Vanilla extract: rounds out the chocolate and coconut flavors. Use pure vanilla if possible
• Milk: softens the batter without making it dense. Whole milk is ideal for richness
• Evaporated milk: is the secret to a lush coconut pecan filling. Use a fresh can for the best texture
• Butter: builds a smooth filling and an extra lush ganache. Go for unsalted and cubed for even melting
• Sweetened shredded coconut: gives signature chewy texture. Look for flakes that are moist and not dried out
• Chopped pecans: add crunch and nutty warmth. Fresh pecans guarantee the best flavor Hugely important in German chocolate desserts
• Semisweet chocolate: forms a rich ganache. Chopped bars melt best and stay smooth
• Heavy cream: is key for luxurious ganache. Look for cream with at least 35 percent fat
• Powdered sugar: keeps the cake from sticking when rolling
• Extra coconut and pecans: make that gorgeous garnish

Step-by-Step Instructions

Make the Cake Sponge:

Whisk together flour cocoa powder baking powder and salt until fully blended. This ensures an even rise and deep flavor in every bite

Aerate the Eggs and Sugar:

In a large mixing bowl beat the eggs and sugar on high for about five minutes. You want a thick pale mixture that has tripled in size. This is how the cake gets its signature light airy crumb

Combine and Fold:

Fold in vanilla and milk very gently then sift the dry ingredients over the top. Carefully fold just until there are no flour streaks to keep that whipped mixture fluffy

Bake and Shape:

Spread the batter in a parchment lined jelly roll pan using an offset spatula. Bake until the top springs back when lightly pressed. Quickly invert onto a kitchen towel dusted with powdered sugar peel off the parchment and while warm roll the cake up short end to short end with the towel inside. Let it cool completely rolled up

Prepare Coconut Pecan Filling:

In a saucepan whisk evaporated milk sugar and egg yolks. Cook over medium heat stirring constantly until it thickens enough to coat a spoon without running off. Remove from heat and stir in butter vanilla coconut and pecans to get a moist nutty filling. Let cool so it’s spreadable but not stiff

Fill and Re Roll:

Carefully unroll your cooled cake. Spread all the coconut pecan filling evenly to the very edges. Gently roll the cake back up without the towel and place seam side down

Make Ganache:

Heat heavy cream until just simmering then pour over your chopped chocolate. Don’t stir yet wait two minutes then stir until smooth adding butter for extra shine if you like. This makes a velvet smooth glaze

Glaze and Garnish:

Pour the glossy ganache over the cake roll letting it drip down the sides. Sprinkle extra coconut and press on pecan halves for that iconic look. Chill to set the glaze before slicing

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My favorite part has to be the coconut pecan filling. My sister and I used to swipe spoonfuls from the bowl before it hit the cake and it always makes me think of those sneaky but sweet kitchen moments

Storage Tips

Keep the cake roll well wrapped in the fridge for up to four days. The flavors meld and improve as it sits. For longer storage you can freeze individual slices tightly wrapped in plastic and foil then thaw in the fridge before serving. Always bring to room temperature for the best texture and taste

Ingredient Substitutions

If you’re out of pecans try toasted walnuts for a different nuttiness. For a dairy free version use coconut cream instead of evaporated milk in the filling and a plant based butter. In the sponge you can swap Dutch process cocoa for natural but expect a lighter chocolate color

Serving Suggestions

Slice the cake with a sharp thin knife wiping between cuts for the neatest swirls. Serve each piece with a dollop of barely sweetened whipped cream and scatter a pinch more coconut or pecans. For special occasions a drizzle of caramel sauce takes it over the top

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Cultural or Historical Context

Despite the name German chocolate cake is actually an American classic. Named after Sam German the creator of the chocolate used in the original recipe this cake became wildly popular in the mid twentieth century and is known for its gooey coconut pecan topping. Rolling it up is a fun twist that makes things a bit more elegant for parties or holiday tables

Frequently Asked Questions

→ How do I prevent the cake from cracking when rolling?

Roll the cake while it's still warm using a kitchen towel dusted with powdered sugar. Let it cool in the rolled shape to help prevent cracks.

→ Can I make the filling ahead of time?

Yes, the coconut-pecan filling can be prepared in advance. Let it cool to room temperature and store it covered until ready to use.

→ What is the best way to spread the filling?

Use a spatula to gently and evenly spread the cooled filling over the unrolled cake, leaving a small border to prevent overflow.

→ How do I make the ganache glossy?

Add a tablespoon of butter to the warm ganache after stirring to enhance its shine and smoothness.

→ What garnish works well for serving?

Extra shredded coconut and whole or halved pecans make excellent garnishes, adding texture and visual appeal.