Okay, let’s talk about this show-stopper for a hot minute. German Chocolate Cake Roll is basically everything you love about traditional German chocolate cake, but rolled up into this gorgeous spiral that looks like you went to pastry school (spoiler alert: you didn’t). We’ve got a light, chocolatey sponge cake wrapped around that iconic coconut-pecan filling that makes German chocolate cake so damn irresistible. It’s elegant enough for fancy occasions but approachable enough that you won’t stress-eat half the batter while making it. And here’s the kicker — it’s actually easier than making a layer cake because there’s no stacking, no crumb coating, and way less chance of epic frosting fails. Your guests will think you’re some kind of dessert wizard.
Why You’ll Love This Recipe
- Looks fancy AF but is surprisingly doable
- No layer cake drama — just roll and go
- That coconut-pecan filling is pure heaven
- Perfect make-ahead dessert for entertaining
- Slices beautifully for Instagram-worthy photos
- Way less intimidating than traditional German chocolate cake
- Feeds a crowd without taking up your entire kitchen
The Good Stuff You’ll Need
For the Chocolate Sponge:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/3 cup water
- 1 tsp vanilla extract
- Powdered sugar for dusting
For the Coconut-Pecan Filling:
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1/4 cup butter
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 2/3 cup sweetened flaked coconut
- 1/2 cup chopped pecans, toasted
- Pinch of salt
For the Chocolate Glaze (optional but recommended):
- 4 oz semi-sweet chocolate, chopped
- 1/4 cup heavy cream
- 1 tbsp butter
- 1 tsp vanilla extract
Let’s Do This
Step 1: Prep Like a Pro
Preheat your oven to 375°F.
Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Lay out a clean kitchen towel and dust it generously with powdered sugar — this is your rolling station.
Step 2: Make That Sponge
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a large bowl, beat eggs with an electric mixer until thick and pale, about 3-4 minutes.
Gradually add sugar, beating until the mixture is super fluffy and light.
Beat in water and vanilla until combined.
Gently fold in the flour mixture until just combined — don’t overmix or your cake will be tough.
Step 3: Bake It Beautiful
Pour batter into your prepared pan and spread it evenly to the corners.
Bake for 13-15 minutes until the cake springs back when lightly touched.
Step 4: The Magic Roll
Immediately turn the hot cake out onto your powdered sugar-dusted towel.
Carefully peel off the parchment paper.
Starting from a short end, roll the cake up in the towel while it’s still warm.
Let it cool completely on a wire rack — this prevents cracking when you unroll it later.
Step 5: Make That Heavenly Filling
In a medium saucepan, whisk together evaporated milk, sugar, butter, and egg yolk.
Cook over medium heat, stirring constantly, until thickened — about 8-10 minutes.
Remove from heat and stir in vanilla, coconut, pecans, and a pinch of salt.
Let it cool completely before using — patience, grasshopper.
Step 6: Assembly Time
Carefully unroll the cooled cake (it might crack a little — that’s totally normal).
Spread the coconut-pecan filling evenly over the cake, leaving about a 1/2-inch border.
Roll it back up without the towel this time — go slowly and trust the process.
Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
Step 7: Glaze Game (Optional)
For the glaze, heat cream until just simmering.
Pour over chopped chocolate and let sit for 2 minutes.
Stir until smooth, then whisk in butter and vanilla.
Let it cool slightly before drizzling over the cake roll.
Serving Suggestions
Slice with a sharp knife, wiping it clean between cuts for perfect slices.
Dust with powdered sugar for extra elegance.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Coffee or milk are perfect beverage pairings.
Switch It Up
Nutty Swap: Use chopped walnuts instead of pecans for a different flavor profile.
Bourbon Boost: Add a tablespoon of bourbon to the filling for grown-up vibes.
Chocolate Chips: Fold mini chocolate chips into the filling for extra chocolate hits.
Cream Cheese Twist: Mix a bit of softened cream cheese into the filling for tanginess.
Toasted Coconut: Toast the coconut flakes for deeper flavor before adding to the filling.
Make-Ahead Magic
This actually gets better overnight — the flavors meld and the cake softens perfectly.
You can make it up to 3 days ahead and keep it wrapped in the fridge.
The unfilled cake roll can be frozen for up to 3 months — just thaw and fill when ready.
Individual slices freeze beautifully for up to 1 month.
Questions People Actually Ask
Q: Help! My cake cracked when I rolled it! A: Don’t panic! Small cracks are totally normal and will be hidden by the filling and glaze. Next time, make sure to roll while the cake is still warm.
Q: Can I make this without eggs? A: This one really depends on eggs for structure, so substitutions are tricky. Try looking for a vegan sponge cake recipe instead.
Q: What if my filling is too thick/thin? A: Too thick? Stir in a tablespoon of milk. Too thin? Cook it a bit longer until it coats the back of a spoon.
Q: Can I use store-bought frosting? A: You could, but that homemade coconut-pecan filling is what makes this special. Don’t cheat yourself!
Q: How do I know when the filling is ready? A: It should coat the back of a spoon and hold its shape when stirred. Think pudding consistency.
Print
German Chocolate Cake Roll
- Total Time: 1 hour
- Yield: 10–12 1x
Description
Okay, let’s talk about this show-stopper for a hot minute. German Chocolate Cake Roll is basically everything you love about traditional German chocolate cake, but rolled up into this gorgeous spiral that looks like you went to pastry school (spoiler alert: you didn’t). We’ve got a light, chocolatey sponge cake wrapped around that iconic coconut-pecan filling that makes German chocolate cake so damn irresistible. It’s elegant enough for fancy occasions but approachable enough that you won’t stress-eat half the batter while making it. And here’s the kicker — it’s actually easier than making a layer cake because there’s no stacking, no crumb coating, and way less chance of epic frosting fails. Your guests will think you’re some kind of dessert wizard.
Ingredients
For the Chocolate Sponge:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/3 cup water
- 1 tsp vanilla extract
- Powdered sugar for dusting
For the Coconut-Pecan Filling:
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1/4 cup butter
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 2/3 cup sweetened flaked coconut
- 1/2 cup chopped pecans, toasted
- Pinch of salt
For the Chocolate Glaze (optional but recommended):
- 4 oz semi-sweet chocolate, chopped
- 1/4 cup heavy cream
- 1 tbsp butter
- 1 tsp vanilla extract
Instructions
Preheat your oven to 375°F.
Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Lay out a clean kitchen towel and dust it generously with powdered sugar — this is your rolling station.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a large bowl, beat eggs with an electric mixer until thick and pale, about 3-4 minutes.
Gradually add sugar, beating until the mixture is super fluffy and light.
Beat in water and vanilla until combined.
Gently fold in the flour mixture until just combined — don’t overmix or your cake will be tough.
Pour batter into your prepared pan and spread it evenly to the corners.
Bake for 13-15 minutes until the cake springs back when lightly touched.
Immediately turn the hot cake out onto your powdered sugar-dusted towel.
Carefully peel off the parchment paper.
Starting from a short end, roll the cake up in the towel while it’s still warm.
Let it cool completely on a wire rack — this prevents cracking when you unroll it later.
In a medium saucepan, whisk together evaporated milk, sugar, butter, and egg yolk.
Cook over medium heat, stirring constantly, until thickened — about 8-10 minutes.
Remove from heat and stir in vanilla, coconut, pecans, and a pinch of salt.
Let it cool completely before using — patience, grasshopper.
Carefully unroll the cooled cake (it might crack a little — that’s totally normal).
Spread the coconut-pecan filling evenly over the cake, leaving about a 1/2-inch border.
Roll it back up without the towel this time — go slowly and trust the process.
Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
For the glaze, heat cream until just simmering.
Pour over chopped chocolate and let sit for 2 minutes.
Stir until smooth, then whisk in butter and vanilla.
Let it cool slightly before drizzling over the cake roll.
Notes
Slice with a sharp knife, wiping it clean between cuts for perfect slices.
Dust with powdered sugar for extra elegance.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Coffee or milk are perfect beverage pairings.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~285 kcal
- Carbohydrates: ~42g
- Protein: ~5g