German Chocolate Cake Roll

introduction

This post shows an easy way to make a German Chocolate Cake Roll. The cake has a soft chocolate cake and a sweet coconut and pecan filling. You can make it for a small party or a quiet treat. For other cake ideas, see this chocolate raspberry cake.

why make this recipe

You will make a cake that looks nice and tastes rich. You will use common pantry items and a few fresh things. The cake roll comes together fast and it will wow friends. If you like light cake with a nut and coconut filling, you will love this. For more simple cake ideas, see this almond ricotta cake.

how to make German Chocolate Cake Roll

Work in steps and keep tools close. Use a wide towel and parchment for the roll. Mix dry and wet parts in separate bowls. Add hot water at the end for a smooth batter. Bake the thin cake in a jelly roll pan, then fill and roll while warm. Chill the roll so it holds its shape. If you like, read a cookie method that helps with dough handling here: bakery style chocolate chip cookies.

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

For filling:
1 cup sweetened shredded coconut
1 cup chopped pecans
1 cup sweetened condensed milk
1 teaspoon vanilla extract

For frosting:
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract

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

Cut the roll in even slices. Serve each slice on a small plate. Add a small fork and a napkin. You can add extra toasted pecans or a dusting of cocoa on top. For a fall table, serve with a small fruit side like these caramel apple cheesecake bars for a full sweet table.

how to store German Chocolate Cake Roll

Wrap the roll tight in plastic wrap. Keep it in the fridge for up to 3 days. Do not leave it out more than two hours at room heat. You can freeze the roll for up to 1 month. Thaw in the fridge before you serve.

tips to make German Chocolate Cake Roll

Use room temperature eggs and milk so the batter mixes well. Do not overmix the batter after you add flour. When you bake a thin cake, watch time close so it does not dry out. Dust the towel with powdered sugar before you flip the cake. For more simple bread and cake tips, see this chocolate banana bread page.

variation (if any)

• Use a light cream cheese frosting for a tangy top.
• Swap pecans for walnuts if you prefer.
• Add a thin layer of jam under the filling for fruit taste.

FAQs (minimum three FAQ)

Q: Can I make the cake roll ahead?
A: Yes. Make and chill the roll one day ahead. Keep it wrapped in the fridge.

Q: Can I skip the nuts?
A: Yes. You can leave out the pecans or use more coconut.

Q: Can I use low fat milk?
A: Yes. The cake will still work with low fat milk, though it may be a bit less rich.

Q: How do I keep the roll from cracking?
A: Do not overbake. Roll the cake while it is still warm. Roll with the towel to help shape it.

Q: Can I make the filling without cooking?
A: You can mix the filling cold, but cooking the sweetened condensed milk with coconut and nuts makes a firmer, thicker filling.

Conclusion

Try a guide like German Chocolate Cake Roll – Global Bakes for a similar view and step help. For another sponge roll idea, see German Chocolate Sponge Roll – Sweets by Elise.