German Chocolate Cake Roll

A soft German Chocolate Cake Roll rolled up with rich coconut pecan filling and frosted with smooth chocolate icing. Easier than a layer cake but just as impressive — the perfect make-ahead dessert for holidays.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Chocolate cake roll Taste of Home, German Chocolate Cake food network, German chocolate cake recipe, German Chocolate Cake Roll, German chocolate cinnamon rolls, German roll cake, Old fashioned German chocolate cake roll

Prep Time: 25

Cook Time: 15

Cooling & Assembly: 30

Total Time: 1 10

Servings: slices

Calories: 420kcal

Cost: $12

Equipment

1 15x10 inch jelly roll pan (Correct pan size is crucial for proper thickness)
1 Parchment paper (Prevents sticking when rolling)
1 Clean Kitchen Towel (For rolling the hot cake)
1 Offset spatula (To spread batter and frosting evenly)
1 Medium saucepan (To cook the coconut pecan filling)
1 Hand or Stand Mixer (For beating eggs and sugar)

Ingredients

For the Chocolate Cake

¾ cup all-purpose flour - or gluten-free blend + ¼ teaspoon xanthan gum
¼ cup cocoa powder - Dutch-process or regular
1 teaspoon baking powder
¼ teaspoon salt
4 large eggs - room temperature
¾ cup granulated sugar
1 teaspoon vanilla extract
2 tablespoon water or coffee - enhances chocolate flavor

For the Coconut Pecan Filling

1 cup evaporated milk - or half and half
3 large egg yolks - lightly beaten
¾ cup granulated sugar - reduce slightly if using unsweetened coconut
½ cup butter - or coconut oil for dairy-free
1 teaspoon vanilla extract
1 cup sweetened shredded coconut - or unsweetened
¾ cup chopped pecans - or walnuts/almonds

For the Chocolate Frosting

1 ½ cups powdered sugar - sifted
¼ cup cocoa powder
½ cup butter - softened
2 tablespoon milk or cream - adjust for consistency
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (177°C). Line a 15x10 inch jelly roll pan with parchment paper and lightly dust a clean kitchen towel with powdered sugar for rolling later.
Beat eggs and sugar together for about 5 minutes until thick and pale. Gently fold in flour, cocoa powder, baking powder, and salt. Add vanilla and water or coffee, mixing just until combined. Spread batter evenly into the prepared pan.
Bake for 12–15 minutes or until the cake springs back when touched. Immediately flip the hot cake onto the prepared towel, peel off the parchment paper, and roll it up with the towel inside from the short end. Let cool completely.
In a saucepan, cook evaporated milk, egg yolks, sugar, and butter over medium heat, stirring constantly until thickened (about 10–12 minutes). Remove from heat and stir in vanilla, coconut, and chopped pecans. Cool completely.
Unroll the cooled cake gently. Spread the coconut pecan filling evenly over the surface, leaving a 1-inch border. Roll it back up without the towel and place seam-side down on a serving platter.
Beat powdered sugar, cocoa powder, butter, milk, and vanilla until smooth. Frost the outside of the roll evenly. Chill for at least 1 hour before slicing and serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition