German Chocolate Cake Roll

This cake roll combines a soft chocolate sponge with a rich coconut-pecan filling and a chocolate ganache topping — bringing together the classic flavors of German chocolate cake in a spiral form that feels elegant yet homey.

Why You’ll Love This Recipe

I love this roll because it gives all the familiar tastes of a classic German-style chocolate cake — chocolate, coconut, pecans — but in a lighter, easier-to-handle shape. The sponge is thin and bakes quickly, rolls without needing separate layers, and the filling + ganache make each slice decadent. It’s ideal for a gathering, dessert table, or just a cozy treat — and it’s much simpler than baking and stacking a full layer cake.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the chocolate sponge cake:

• 4 large eggs
• ¾ cup (about 150 g) granulated sugar
• 1 teaspoon vanilla extract
• ½ cup (about 65 g) all-purpose flour
• ¼ cup (about 25 g) unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons milk (optional, helps with texture)
• Powdered sugar or cocoa powder for dusting when rolling

For the coconut-pecan filling:

• ⅔ cup (about 160 ml) evaporated milk
• ⅔ cup (about 135 g) granulated sugar
• 2 large egg yolks
• ⅓ cup (about 75 g) unsalted butter, softened
• ¾ cup (about 75 g) sweetened shredded coconut
• ⅔ cup (about 70–80 g) chopped pecans
• 1 teaspoon vanilla extract

For the chocolate ganache topping:

• ~2 oz (about 55–60 g) semisweet (or dark) chocolate, chopped
• ~3 tablespoons (about 45 ml) heavy cream

Optional toppings (for extra texture/flavor):

• Additional shredded coconut (sweetened or toasted)
• Additional chopped pecans
• Chocolate shavings or curls

Directions

1. Preheat oven to 350 °F (about 180 °C). Line a 15×10-inch (or similar) jelly-roll pan with parchment paper and lightly grease the parchment.
2. In a mixing bowl, beat the eggs, sugar, and vanilla until light, pale and thick (about 3–5 minutes).
3. In another bowl, whisk together flour, cocoa powder, baking powder, and salt.
4. Gently fold the dry ingredients into the egg mixture until just combined. Then stir in the milk if using.
5. Pour the batter into the prepared pan, spreading it evenly to fill the corners. Bake for about 9–12 minutes — the cake should spring back lightly when touched. Don’t overbake.
6. While still hot, dust the top lightly with powdered sugar or cocoa, invert the cake onto a clean kitchen towel (or parchment) dusted the same way. Carefully peel off the parchment paper. Then roll the cake up from the short side, using the towel to help, and let the cake cool completely while rolled.
7. Meanwhile, prepare the coconut-pecan filling: in a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Stir constantly until the mixture thickens to a custard-like consistency. Remove from heat, stir in shredded coconut, chopped pecans, and vanilla. Let the filling cool completely.
8. Once cake is cooled, unroll it gently. Spread the cooled coconut-pecan filling evenly over the surface, leaving a small margin on one short edge. Then re-roll the cake (this time without towel or parchment).
9. Prepare the ganache: heat the cream until just simmering, pour over the chopped chocolate, wait a minute, then stir until smooth and glossy. Let cool slightly so it thickens but is still spreadable. Spread or pour over the top of the rolled cake. Optionally sprinkle with extra coconut, pecans, or chocolate shavings.
10. Chill in the refrigerator until ganache is set (about 30 minutes), then slice with a sharp serrated knife — wiping the knife between cuts helps keep the slices neat.

Servings And Timing

This cake roll yields about 8 – 10 servings, depending on slice thickness.
Total time: around 1 hour to 1 hour 15 minutes — including baking, cooling, filling, rolling, and chilling.

Variations

• Use strong brewed coffee instead of (or in addition to) milk in the sponge batter for a deeper chocolate flavor.
• Replace regular cocoa with Dutch-process cocoa for a darker, richer sponge.
• For a nut-free version, skip the pecans and substitute with more shredded coconut, or use chopped almonds or walnuts instead.
• Instead of ganache, frost with a simple chocolate buttercream, or even dust with powdered sugar for a lighter finish.
• Add a thin layer of fruit jam (cherry or raspberry) under the coconut-pecan filling for a fruity twist.

Storage/Reheating

I store the roll tightly wrapped (plastic wrap + foil) in the fridge. It stays good for up to 4–5 days — the flavors meld over time and it tastes even better on day two. For longer storage, I sometimes freeze it (wrapped well) for up to 2 months. To serve, I thaw it overnight in the fridge then slice cold.

FAQs

What if my cake cracks when I roll it?

It’s normal for a roll cake sponge to crack — especially the first time. I just patch any cracks when spreading the filling and re-roll. With the filling and ganache, the final result usually looks seamless. Rolling the cake while it’s still warm and rolling it gently helps prevent cracks.

Can I make the filling ahead of time?

Yes — I often make the coconut-pecan filling a day ahead and refrigerate it. Chilling helps it thicken and makes spreading on the cake easier. Just keep it covered so it doesn’t dry out.

What kind of chocolate should I use for the ganache?

I prefer semisweet or dark chocolate baking bars (around 50–60% cocoa solids) — they melt smoothly and give a richer, more balanced finish than chocolate chips. If you prefer sweeter, you can use milk-chocolate or adjust by adding a bit more sugar or cream.

Can I use a different size of pan?

The 15×10-inch or similar jelly-roll pan works best to produce a thin sponge that rolls easily. Using a larger pan will make a thinner cake (prone to tearing/cracking), while a smaller pan yields a thicker cake (harder to roll neatly). If using a different pan, baking time and texture might change.

Can I skip the nuts or coconut?

Yes. If you prefer or need a nut-free version, you can omit the pecans — you may increase the amount of shredded coconut a little or substitute with chopped almonds or walnuts. The result will be less traditional, but still delicious; the structure of roll + filling + ganache stays the same.

Conclusion

I enjoy how this German Chocolate Cake Roll brings together deep chocolate flavor, sweet coconut-pecan filling, and glossy ganache in a beautiful spiral form. It’s easier to make than a full layered cake, but still impressive and satisfying. Once I learned to handle the sponge gently, the roll always turns out — perfect for celebrations or a cozy dessert at home.

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