German Chocolate Cake Roll | A Decadent Dessert with a Twist

If you’re a fan of the classic German Chocolate Cake, you’re going to love this German Chocolate Cake Roll. Instead of the traditional layered cake, this version features a soft chocolate sponge cake rolled up with a rich coconut-pecan filling and drizzled with silky chocolate ganache. It’s just as indulgent as the original but with an elegant presentation that’s perfect for holidays, birthdays, or special gatherings.

Not only does this cake roll look impressive, but it’s also surprisingly fun to make. Once you master the rolling technique, you’ll want to create this showstopping dessert again and again.

Why You’ll Love This Recipe

Classic flavor in a new form – all the flavors of German Chocolate Cake in a roulade.
Beautiful presentation – perfect centerpiece for parties and holidays.
Rich & indulgent – filled with coconut, pecans, and chocolate goodness.
Make ahead friendly – can be prepared a day in advance and stored in the fridge.

Ingredients You’ll Need

For the chocolate sponge cake:

3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1/4 cup whole milk

For the coconut-pecan filling:

1 cup evaporated milk
1 cup granulated sugar
3 egg yolks, lightly beaten
1/2 cup unsalted butter
1 tsp vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans

For the ganache (optional topping):

1/2 cup heavy cream
1 cup semisweet chocolate chips

Step-by-Step Instructions

Prepare the cake roll – Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. In a bowl, sift together flour, cocoa powder, baking powder, and salt.
Make the batter – In a separate bowl, beat eggs and sugar until light and fluffy. Mix in vanilla and milk. Gently fold in dry ingredients until combined. Spread batter evenly into the pan.
Bake & roll – Bake for 12–14 minutes, until the cake springs back when touched. Immediately invert onto a clean towel dusted with cocoa powder. Peel off parchment and roll cake up in the towel while warm. Cool completely.
Make the filling – In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Cool before using.
Assemble the roll – Gently unroll cooled cake. Spread coconut-pecan filling evenly over the surface. Roll back up tightly.
Top with ganache (optional) – Heat cream until simmering, pour over chocolate chips, and stir until smooth. Drizzle over the cake roll.
Chill & serve – Refrigerate for at least 1 hour before slicing.

Tips & Variations

Extra chocolatey: Spread a thin layer of chocolate frosting before adding the filling.
Festive touch: Dust with powdered sugar or garnish with toasted pecans.
Make ahead: Cake roll can be made and refrigerated 1–2 days in advance.
Quick version: Use a boxed chocolate cake mix for the sponge if short on time.

Final Thoughts

This German Chocolate Cake Roll is a stunning dessert that combines the best of two worlds: the nostalgic flavors of German Chocolate Cake and the elegance of a cake roll. With its moist chocolate sponge, gooey coconut-pecan filling, and glossy ganache, it’s guaranteed to impress guests and satisfy your sweet tooth.