introduction

This cake roll brings rich taste and soft cake. It uses a thin chocolate cake and a sweet coconut-pecan fill. You can make it at home with calm steps. Try it after you bake a double chocolate cake to learn how to handle soft cake pieces.

why make this recipe

You make this cake roll for a warm, sweet treat. It looks nice on a plate. It fits a party or a quiet night. The mix of coconut and pecan gives a strong, home feel. If you like simple chocolate desserts, try a chocolate banana cake next to it.

how to make German Chocolate Cake Roll

This roll uses one pan and small tools. You bake a thin cake. You cook the filling on the stove. You roll the cake while warm to keep the shape. Chill it, then add a soft cream on top. Work in order and move with care.

Ingredients :

2 cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
4 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup sweetened shredded coconut (for filling)
1 cup chopped pecans (for filling)
1 cup sweetened condensed milk (for filling)
1 teaspoon vanilla extract (for filling)
1 cup heavy cream (for frosting)
½ cup powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)
This list matches a plain sponge mix and a rich filling like the chocolate custard cake style.

Directions :

Preheat the oven to 350°F. Grease a 15×10-inch jelly roll pan and line it with parchment paper, greasing the parchment as well.
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
In another bowl, whisk together the eggs, milk, oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Carefully stir in the boiling water until the batter is smooth.
Pour the batter into the prepared pan and spread it evenly. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let it cool in the pan for about 5 minutes.
While the cake is cooling, prepare the filling by combining the coconut, pecans, sweetened condensed milk, and vanilla extract in a medium saucepan over medium heat. Cook for about 5-7 minutes, stirring constantly until thickened. Remove from heat and let cool.
Once the cake has cooled slightly, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
Spread the coconut-pecan filling evenly over the cake, leaving a small border around the edges.
Starting from one end, roll the cake tightly with the towel, using it to help shape the roll. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour.
For the frosting, beat the heavy cream, powdered sugar, and vanilla extract in a mixing bowl until stiff peaks form.
After chilling, remove the cake roll from the refrigerator and unwrap it. Spread the whipped cream frosting over the top of the roll.
Slice into pieces and serve.

how to serve German Chocolate Cake Roll

Slice the roll with a sharp knife. Serve on plain plates or a small board. Add a small dust of cocoa or extra pecans on top. You can serve it with a simple fruit or a light cake like chocolate orange cheesecake layer cake for a full table.

how to store German Chocolate Cake Roll

Wrap the roll in plastic wrap or store it in an airtight box. Keep it in the fridge for up to 4 days. You can freeze it for up to 1 month. Thaw in the fridge before you serve.

tips to make German Chocolate Cake Roll

Cool the cake a little before you flip it. This keeps the cake from breaking.
Dust the towel with powdered sugar to stop the cake from sticking.
Roll the cake while warm. This helps it keep a neat roll.
Chill the roll before you frost it. Cold roll holds shape and looks clean.
Use the same whip method that you use for light treats like chocolate strawberry hi-hat cupcakes to get stiff cream.

variation (if any)

Use walnuts or almonds instead of pecans.
Add a light chocolate ganache on top instead of whipped cream.
Make the filling less sweet by using less condensed milk.
Add a thin layer of jam for a fruit note.

FAQs

Q: Can I make the cake roll ahead?
A: Yes. Make the roll and chill it. You can store it in the fridge for up to 4 days.

Q: Can I use a different nut?
A: Yes. Use walnuts or almonds if you like. Toast them first for more taste.

Q: Can I make the cake without eggs?
A: This recipe uses eggs for structure. For an egg-free version, try a tested eggless sponge recipe.

Q: How do I stop cracks when I roll the cake?
A: Roll the cake while warm and use a towel to guide it. Chill well before you add the frosting.

Q: Can I use low-fat cream for the frosting?
A: Low-fat cream may not whip to stiff peaks. Use full-fat heavy cream for best results.

Conclusion

Try more ideas and tips from a full guide on German Chocolate Cake Roll – Global Bakes. You can also read another clear sponge roll recipe at German Chocolate Sponge Roll – Sweets by Elise.