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–+ servings
Homemade German Chocolate Cake Roll on a wooden board, filled with coconut pecan cream, coated in chocolate frosting and shredded coconut, topped with toasted pecans, warm natural light, rustic homemade feel.

German Chocolate Cake Roll

5 from 1 vote
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.
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Prep Time 25 minutes
Cook Time 15 minutes
Cooling & Assembly 30 minutes
Total Time 1 hour 10 minutes
Servings: 11 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Serving: 120gCalories: 420kcalCarbohydrates: 48gProtein: 6gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 130mgSodium: 160mgPotassium: 220mgFiber: 3gSugar: 35gVitamin A: 580IUCalcium: 60mgIron: 2mg

Notes

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

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