German Chocolate Cake Roll is an elegant, show-stopping twist on an iconic American dessert, marrying the deep, rich flavor of chocolate sponge cake with a luxurious coconut-pecan filling that rolls up beautifully for slice-and-serve drama. If you’re searching for a dessert that will wow guests at any gathering—holidays, birthdays, or even a simple Sunday supper—look no further.
This cake roll captures everything beloved about traditional German chocolate cake: tender, cocoa-rich crumb, ribbons of caramelized coconut and pecans, and a hint of vanilla and brown sugar, all wrapped up in a swirl that’s both striking to the eye and irresistible to the taste buds.
Made famous in the mid-20th century, German chocolate cake actually has American roots, named for baker Samuel German rather than the country. Its signature filling—sweet, buttery, nutty—makes it a classic at celebrations and bake sales across the country.
This rolled variation offers all the nostalgia and sumptuous flavors you expect, but with an updated, impressive format that’s surprisingly straightforward to prepare. The result is a standout dessert that looks bakery-perfect but is always made better at home.
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder (Dutch-processed or natural)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk, room temperature
- Powdered sugar, for dusting the towel and cake
Coconut Pecan Filling
- 3/4 cup evaporated milk
- 1/2 cup packed light brown sugar
- 1/4 cup (1/2 stick) unsalted butter
- 2 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- 3/4 cup chopped pecans
Optional Chocolate Ganache
- 1/2 cup heavy cream
- 4 ounces chopped semi-sweet or bittersweet chocolate
Making the Chocolate Cake Roll
Begin preheating your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line with parchment paper, greasing the paper as well. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
In a large mixing bowl, beat eggs with granulated and brown sugar using a stand or hand mixer until thick, pale, and tripled in volume—about 5 minutes. Drizzle in the oil and vanilla, mixing until just incorporated. Stir in buttermilk. Using a spatula, gently fold in the flour mixture until no streaks remain.
Pour batter into the prepared pan and spread evenly to the edges. Tap the pan once to remove air bubbles and bake for 10–12 minutes. The cake should spring back when touched gently in the center. Do not overbake.
While the cake bakes, lay a clean kitchen towel flat and generously dust with powdered sugar. When the cake is done, immediately loosen the edges and invert onto the towel. Peel away the parchment, then, starting at the short end, roll the cake and towel together into a tight spiral. Let cool completely on a rack, seam side down—this “teaches” the cake to roll without cracking.
Preparing German Chocolate Filling
While the cake cools, make the luscious coconut-pecan filling. In a saucepan, combine evaporated milk, brown sugar, butter, and salt. Bring to a gentle simmer, stirring constantly, until sugar dissolves and butter melts. Slowly whisk about 1/4 cup of the hot mixture into the beaten yolks to temper, then gradually pour the tempered eggs back into the saucepan, whisking constantly.
Continue to cook over medium heat, stirring until the mixture thickens and bubbles, about 6–8 minutes. Remove from heat, stir in vanilla, coconut, and pecans. The filling should be thick and spreadable, not runny. Cool to room temperature before using.
Filling and Rolling for Success
When both the cake and filling are cool, carefully unroll the cake. If some cracks form, don’t worry—they’ll be hidden inside the swirl. Spread the coconut-pecan filling evenly over the cake, leaving a 1/2-inch border at the edges. Gently re-roll the cake, using the towel to help guide a tight spiral. Place seam side down on a platter.
Wrap the cake roll in plastic wrap and refrigerate at least 2 hours to set the shape and make slicing easier. If adding ganache, make sure the cake roll is well chilled before pouring over the top.
Optional: Chocolate Ganache Finish
For added drama, make a simple chocolate ganache by heating heavy cream until just simmering, then pouring over chopped chocolate in a bowl. Let sit 2 minutes, then whisk until thick and glossy. Cool slightly, then pour over the chilled cake roll, smoothing so it cascades down both sides. Let set in the fridge for 30 minutes before slicing.
Tips for Slicing and Serving
Use a sharp, serrated knife, wiping between cuts for clean slices. Serve portions thick or thin, with any leftover filling on the side for dolloping. The cake pairs beautifully with hot coffee, strong tea, or a fruity dessert wine.
Variations and Flavor Twists
Add a spoonful of bourbon or rum to the coconut-pecan filling for a grown-up spin. Sprinkle finely chopped bittersweet chocolate between the filling and the cake before rolling if you love chocolate in every layer.
Fans of extra crunch can double the pecans, while coconut lovers might fold a handful of extra toasted flakes into the topping. Try a dash of cinnamon or instant espresso in the cake for depth.
This recipe is adaptable for gluten-free diets using a 1:1 GF flour blend, and the filling can be made dairy free by substituting coconut milk for evaporated milk and plant-based butter.
Make-Ahead and Storing
The cake is best after chilling for a few hours, or overnight. Leftovers keep, covered, in the refrigerator for up to 4 days—just let slices sit at room temperature briefly for the best texture. The cake roll also freezes beautifully: wrap tightly and freeze for up to one month, thawing slices in the fridge overnight.
FAQs and Troubleshooting
Why does my cake crack? Overbaking or rolling while too cool can cause cracks. Work quickly and keep cake covered as it cools. If it does crack, ganache or powdered sugar will cover all sins.
Can I skip the towel? The towel helps create a seamless roll, but parchment dusted with powdered sugar works in a pinch.
How thick should the filling be? Like jam or fudge frosting—spreadable and holding its shape. If runny, cook longer; if too thick, add a spoon of cream.
What if I don’t have a jelly roll pan? Use a rimmed baking sheet—your roll may be slightly thinner or thicker, just adjust bake time by a minute or two.
Nutrition and Celebration
German Chocolate Cake Roll, like its namesake, is a rich, celebratory dessert to savor on special occasions or the moments when only the best will do. Pecans and coconut offer texture and good fats but this is a treat to be enjoyed in balance—a slice as the sweet finale to a festive meal is pure joy.
The Final Slice
Few desserts promise—and deliver—more drama and delight than German Chocolate Cake Roll. With its beautiful swirl of chocolate and caramelized filling, each bite is a tribute to home baking’s power to bring comfort and wow-factor together. Whether served as a holiday centerpiece or a loving treat to sweeten the everyday, this cake will win hearts and earn compliments, every single time.
