Roll into Chocolatey Bliss: German Chocolate Cake Swirl Recipe

Indulgence takes center stage with this decadent swirled german chocolate cake roll that promises pure dessert magic.

Chocolate lovers will swoon over the rich, velvety layers intertwined with classic coconut-pecan filling.

Each slice reveals a mesmerizing spiral of deep cocoa and creamy textures that dance across your plate.

The delicate cake roll combines traditional german chocolate flavors with an elegant presentation that’s sure to impress.

Soft, tender cake meets luxurious filling in every single bite.

Smooth chocolate and nutty coconut create a harmony of flavors that feels both nostalgic and innovative.

You won’t be able to resist this showstopping dessert that transforms an ordinary sweet treat into an extraordinary culinary experience.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: 575 kcal

Servings: 12

Ingredients for German Chocolate Cake Roll

• All-Purpose Flour: Provides sturdy structure and tender crumb for the cake roll.
• Cocoa Powder: Delivers rich chocolate flavor and deep brown color.
• Baking Powder: Helps cake rise and creates light, airy texture.
• Salt: Enhances overall flavor and balances sweetness.
• Espresso Powder: Intensifies chocolate taste without adding coffee flavor.

• Eggs: Creates volume and binding for cake structure.
• Sugar: Sweetens and helps with cake's golden brown color.
• Vanilla Extract: Adds warm, aromatic background flavor.
• Milk: Provides moisture and softness to cake batter.
• Vegetable Oil: Ensures cake stays moist and tender.

• Evaporated Milk: Creates creamy, rich coconut-pecan mixture.
• Butter: Adds richness and smooth texture to filling.
• Egg Yolks: Thickens filling and provides luxurious mouthfeel.
• Coconut: Adds tropical sweetness and chewy texture.
• Pecans: Brings nutty crunch and depth to filling.
• Heavy Cream: Creates silky smooth chocolate ganache.
• Chocolate: Provides glossy, decadent coating for cake roll.
• Powdered Sugar: Used for dusting towel during cake rolling.

Tools That Help With Rolling German Chocolate Cake

• Jelly Roll Pan: Essential for creating the thin, even cake layer.
• Parchment Paper: Prevents sticking and ensures easy cake removal.
• Large Mixing Bowls: Needed for separating wet and dry ingredients.
• Electric Mixer: Crucial for beating eggs and sugar to the right consistency.
• Whisk: Perfect for combining dry ingredients and creating smooth sauces.
• Small Saucepans: Used for making coconut-pecan filling and chocolate ganache.
• Kitchen Towel: Helps roll the cake without cracking.
• Spatula: Great for folding ingredients and spreading filling evenly.
• Cutting Board: Useful for chopping pecans and serving the cake.
• Sharp Knife: Needed for slicing the rolled cake neatly.

How to Bake a Moist German Chocolate Cake Roll

• Prep the Baking Canvas

Line a jelly roll pan with parchment paper and lightly grease the surface for smooth cake release.

• Whip Up the Cake Base

Blend eggs and sugar at high speed until the mixture becomes fluffy and pale, creating a cloud-like texture.

• Merge Dry and Wet Elements

Gently fold flour, cocoa, and other dry ingredients into the egg mixture, ensuring a smooth, lump-free batter.

• Bake to Perfection

Pour batter into the prepared pan and bake until the cake springs back when touched, transforming the mixture into a delicate sponge.

• Create the Rolling Magic

While the cake is still warm, carefully transfer it onto a sugar-dusted towel and roll it up, allowing it to cool in its curved shape.

• Craft the Coconut-Pecan Filling

Simmer evaporated milk, sugar, butter, and egg yolks in a saucepan, stirring constantly until the mixture thickens and develops a rich, caramel-like consistency.

• Assemble the Cake Roll

Unroll the cooled cake, spread the coconut-pecan filling evenly, and gently roll it back up, creating a stunning swirl of flavors.

• Finish with Chocolate Ganache

Heat cream, pour over chopped chocolate, and stir until smooth, then drizzle the glossy ganache over the rolled cake.

• Serve and Enjoy

Let the ganache set briefly, then slice and serve, optionally garnishing with extra pecans or coconut for a beautiful presentation.

Filling Options for German Chocolate Cake Rolls

• Dust the kitchen towel with powdered sugar to prevent the cake from sticking and ensure a smooth, crack-free roll.
• Prepare the cake roll a day in advance and store in the refrigerator, allowing flavors to meld and making party prep easier.
• Swap regular flour with a gluten-free all-purpose blend to make this decadent dessert accessible for those with wheat sensitivities.
• Replace pecans with toasted sunflower seeds or skip nuts entirely for those with nut allergies, maintaining the cake's delicious texture and flavor.
• Enhance the chocolate intensity by adding a tablespoon of coffee or espresso to the ganache, which deepens the rich cocoa notes without overwhelming the dessert.

Slice and Serve German Chocolate Cake With Style

• Party Platter Pairing: Create an elegant dessert display by surrounding the cake roll with fresh berries, mint leaves, and a dusting of powdered sugar for a stunning presentation that enhances the rich chocolate and coconut flavors.
• Sweet Serving Sidekick: Complement the cake roll with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the decadent chocolate and nutty pecan filling.
• Beverage Buddy: Pair this dessert with a hot cup of coffee, espresso, or a smooth bourbon to highlight the cake's deep chocolate notes and create a luxurious after-dinner experience.
• Gifting Delight: Wrap individual slices in parchment paper with a decorative ribbon for a charming homemade gift that showcases your baking skills and spreads sweet joy.

Store German Chocolate Cake Roll for Later Enjoyment

• Wrap the cake roll tightly in plastic wrap to maintain moisture and prevent drying out. Refrigerate for up to 4 days, ensuring the cake stays fresh and delicious.
• Slice the cake roll into individual portions before freezing. Place wrapped slices in an airtight container, keeping them tasty for 2-3 months. Thaw overnight in the refrigerator for best texture.
• Keep the cake roll covered with a cake dome or loosely tented with foil. Consume within 2 days for optimal flavor and softness. Remove from refrigerator 30 minutes before serving to restore its delightful texture.
• Store the coconut-pecan filling separately in an airtight container in the refrigerator. Use within 5 days, allowing you to prepare components ahead of time and assemble the cake roll when ready to serve.

Swirled German Chocolate Cake Roll Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 18 reviews

• Total Time: 50 minutes
• Yield: 13 1x

Print Recipe

Pin Recipe

Description

Indulgent German chocolate cake roll weaves rich chocolate sponge with silky coconut-pecan filling, creating a delightful dessert that whisks you to sweet culinary bliss. Elegant swirls and intense flavors make this classic treat an irresistible centerpiece for any celebration.

---

Ingredients

Scale 1x2x3x

• 4 large eggs
• ¾ cup (150 g) granulated sugar
• 1 tsp vanilla extract
• ¾ cup (90 g) all-purpose flour
• ¼ cup (25 g) unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• ¼ tsp espresso powder (optional, enhances chocolate flavor)
• ¼ cup (60 ml) whole milk
• 2 tbsps vegetable oil
• Powdered sugar (for rolling the cake)
• ½ cup (120 ml) evaporated milk
• ½ cup (100 g) granulated sugar
• ¼ cup (57 g) unsalted butter
• 2 large egg yolks
• ½ tsp vanilla extract
• ¾ cup (70 g) sweetened shredded coconut
• ½ cup (60 g) chopped pecans
• ½ cup (120 ml) heavy cream
• 4 oz (113 g) semi-sweet chocolate, chopped
• 1 tsp butter (for shine)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Warm the oven to 350F (175C). Line a 10×15-inch jelly roll pan with parchment paper, applying a light grease coating.
2. Dry Ingredients: Whisk flour, cocoa powder, baking powder, salt, and espresso powder together in a mixing bowl.
3. Wet Mixture: Vigorously beat eggs and sugar on high speed for 3-4 minutes until the mixture becomes thick and pale in color.
4. Batter Integration: Incorporate vanilla, milk, and vegetable oil into the egg mixture. Gently fold dry ingredients into wet ingredients until just combined.
5. Initial Baking: Transfer batter to prepared pan, spreading evenly. Bake for 10-12 minutes until the cake surface springs back when touched.
6. Initial Rolling: While warm, invert cake onto a powdered sugar-dusted kitchen towel. Remove parchment paper and roll cake with towel from the short side.
7. Filling Preparation: Combine evaporated milk, sugar, butter, and egg yolks in a saucepan over medium heat. Continuously stir until thickened, approximately 5 minutes. Remove from heat and blend in vanilla, coconut, and pecans. Allow to cool to room temperature.
8. Cake Assembly: Carefully unroll cooled cake and spread coconut-pecan filling evenly across the surface. Gently re-roll cake without the towel, positioning seam-side down on a serving platter.
9. Ganache Creation: Heat heavy cream until steaming. Pour over chopped chocolate, allowing to sit for 1 minute. Stir until smooth, then incorporate butter for a glossy finish.
10. Final Presentation: Drizzle ganache over rolled cake. Allow ganache to set for 10-15 minutes. Slice and serve, optionally garnishing with additional pecans or shredded coconut.

Notes

• Avoid over-baking the cake roll to prevent dryness; watch carefully and remove when cake springs back lightly to maintain soft, flexible texture.
• Use a powdered sugar-dusted kitchen towel to prevent sticking and help create smooth, even cake roll without cracking.
• Allow coconut-pecan filling to cool completely before spreading to prevent cake from becoming soggy and maintain structural integrity.
• Ensure chocolate is chopped finely and cream is just steaming (not boiling) to create smooth, glossy chocolate coating without burning or separating.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 13
• Calories: 290
• Sugar: 20 g
• Sodium: 180 mg
• Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 50 mg