Introduction
Transform humble pantry staples into a show-stopping dessert with this German Chocolate Cake Roll! This recipe takes the classic flavors of German chocolate cake and reimagines them in a fun, easy-to-make roll-up. Get ready to impress your friends and family with minimal effort and maximum deliciousness. It’s quicker than you think, and the result is unbelievably satisfying.
Why This Works
This recipe works because it beautifully balances the richness of the chocolate cake with the sweetness of the coconut pecan frosting. The cake is incredibly moist and tender, making it perfect for rolling. The preparation is straightforward, relying on readily available ingredients, and the impressive presentation belies its surprisingly simple execution. It’s a guaranteed crowd-pleaser!
Key Ingredients
🥚 4 large eggs
🥣 1 cup granulated sugar
🍫 1 cup unsweetened cocoa powder
🥛 1 cup buttermilk
🧈 1/2 cup unsalted butter, melted
🌾 1 teaspoon vanilla extract
🌾 1 1/2 cups all-purpose flour
🧂 1 teaspoon baking powder
🧂 1/2 teaspoon baking soda
🧂 1/4 teaspoon salt
🥥 1 cup sweetened shredded coconut
🌰 1 cup pecan halves, toasted
🍯 1 cup powdered sugar
🥛 1/4 cup buttermilk
🧈 1/4 cup unsalted butter, softened
Instructions
1️⃣ Preheat & Prep: Preheat your oven to 375°F (190°C). Grease and flour a 15x10x1-inch jelly-roll pan. Line the bottom with parchment paper, leaving an overhang on the sides for easy lifting.
2️⃣ Combine Wet Ingredients: In a large bowl, whisk together the eggs and granulated sugar until light and fluffy. Gradually whisk in the melted butter and vanilla extract.
3️⃣ Add Dry Ingredients: In a separate bowl, whisk together the cocoa powder, flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
4️⃣ Incorporate Buttermilk: Gently fold in the buttermilk until the batter is smooth.
5️⃣ Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
6️⃣ Cool & Roll: Immediately sprinkle the warm cake with the toasted pecans and coconut. Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting from the short end, tightly roll the cake and the towel together. Let it cool completely.
7️⃣ Make the Frosting: While the cake is cooling, prepare the frosting. In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy. Gradually whisk in the remaining buttermilk until smooth and creamy.
8️⃣ Frost & Serve: Once the cake roll is completely cool, carefully unroll it and spread the frosting evenly over the surface. Reroll the cake and dust with extra powdered sugar before slicing and serving.
Handy Tips
- Use good quality cocoa powder for the richest chocolate flavor.
- Don’t overmix the batter, as this can lead to a tough cake.
- Toasting the pecans enhances their flavor and adds a nice crunch.
- If you don’t have buttermilk, you can substitute with 1 cup of milk plus 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Heat Control
Baking at 375°F (190°C) ensures the cake bakes through evenly without drying out. The baking time might vary slightly depending on your oven, so keep an eye on it and check for doneness with a toothpick. If the toothpick comes out with moist crumbs, bake for a few more minutes. Overbaking will result in a dry cake.
Crunch Factor
The crunch comes from the toasted pecans. Toasting them brings out their nutty flavor and creates a satisfying contrast to the soft cake. The coconut also adds a nice textural element.
Pro Kitchen Tricks
- For even baking, use a jelly-roll pan. Its shallow depth ensures even heat distribution.
- To make rolling easier, use a slightly damp kitchen towel.
- For a richer frosting, use brown butter instead of regular butter.
Storage Tips
Store leftover cake roll in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
Gift Packaging Ideas
This cake roll makes a beautiful gift! Wrap it in cellophane and tie it with a ribbon, or place it in a pretty cake box. Add a personalized tag for an extra special touch.
Flavor Variations
🌟 Chocolate Chip Swirl: Add 1/2 cup of chocolate chips to the batter before baking.
🌟 Espresso Kick: Add 1 tablespoon of instant espresso powder to the batter for a mocha twist.
🌟 Macadamia Nut Delight: Substitute macadamia nuts for the pecans.
🌟 Cream Cheese Frosting: Replace the buttercream frosting with a cream cheese frosting for a tangier flavor.
Troubleshooting
- Cake cracked while rolling: This often happens if the cake is overbaked or cooled too quickly. Ensure it’s fully cooled before rolling.
- Cake too dry: This indicates overbaking. Next time, reduce the baking time slightly.
- Frosting too thick: Add a little more buttermilk to thin it out.
FAQ
- Can I make this ahead of time? Yes, the cake can be baked and rolled a day in advance. Frost it just before serving.
- Can I freeze this cake roll? Yes, wrap it tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- How can I make this gluten-free? Use a gluten-free flour blend in place of all-purpose flour.
- Can I make a smaller batch? Yes, you can halve the recipe, but be aware that baking time may need to be adjusted.
Conclusion
This German Chocolate Cake Roll is a delightful treat that’s perfect for any occasion. We hope you enjoy baking and sharing this recipe with your loved ones. Don’t hesitate to experiment with different flavor combinations and share your creations with us!
Swirl into Heaven: German Chocolate Cake Roll
A delightful twist on the classic German chocolate cake, this rolled version features rich chocolate cake filled with a luscious coconut-pecan frosting.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup sweetened condensed milk
Instructions
- Preheat the oven to 175u00b0C (350u00b0F) and line a 15x10 inch jelly roll pan with parchment paper.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, milk, vegetable oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients and mix until smooth.
- Pour the batter into the prepared pan and spread evenly. Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
- While the cake is baking, prepare the filling by combining the coconut, pecans, and sweetened condensed milk in a bowl.
- Once the cake is done, remove it from the oven and let it cool for about 5 minutes, then invert onto a clean kitchen towel dusted with powdered sugar.
- Peel off the parchment paper and spread the coconut-pecan mixture evenly over the cake.
- Starting from one end, carefully roll the cake up with the towel, then let it cool completely in the rolled position.
- Once cooled, unroll the cake, remove the towel, and roll it back up without the filling to maintain shape. Slice and serve.
Tips
- Make sure to roll the cake while it's still warm to prevent cracking.
- You can add a layer of chocolate ganache on top for extra indulgence.