Introduction
Transform humble pantry staples into a show-stopping dessert with this easy German Chocolate Cake Roll! This recipe takes all the deliciousness of a classic German Chocolate Cake and wraps it up in a fun, roll-able package. Perfect for birthdays, potlucks, or just a Tuesday night treat, this recipe is guaranteed to impress. Get ready to wow your family and friends with this delightful dessert!
Why This Works
This recipe works because it cleverly combines the rich, decadent flavors of a German Chocolate Cake into a manageable, fun-to-make roll. It’s easier than baking a full cake, requires minimal baking time, and the final product is both beautiful and utterly delicious. Plus, it’s endlessly adaptable – see our flavor variations below!
Key Ingredients
- 🍫 1 cup unsweetened cocoa powder
- 🥚 4 large eggs
- 🥛 1 cup milk
- 🧈 1 cup (2 sticks) unsalted butter, softened
- 🍯 1 cup packed light brown sugar
- 🥄 2 teaspoons vanilla extract
- 🌾 1 ½ cups all-purpose flour
- 🥄 2 teaspoons baking powder
- 🤏 ½ teaspoon baking soda
- 🧂 ½ teaspoon salt
- 🥥 1 cup sweetened shredded coconut
- 🌰 1 cup pecans, toasted and chopped
Instructions
1️⃣ Preheat & Prep: Preheat your oven to 375°F (190°C). Grease and flour a 15x10x1-inch jelly-roll pan. Line the pan with parchment paper, leaving an overhang on the long sides to help with rolling.
2️⃣ Combine Wet Ingredients: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
3️⃣ Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
4️⃣ Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix!
5️⃣ Add Coconut & Pecans: Stir in the shredded coconut and chopped pecans.
6️⃣ Bake: 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.
7️⃣ Cool & Roll: Immediately sprinkle the cake with powdered sugar. While still warm, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting from a long side, tightly roll the cake and the towel together. Let it cool completely.
8️⃣ Frost & Serve: Unroll the cake and frost with your favorite frosting (see Pro Kitchen Tricks for suggestions!). Carefully roll it back up and chill for at least 30 minutes before slicing and serving.
Handy Tips
- Don’t overmix the batter! Overmixing can lead to a tough cake.
- Make sure your butter is softened to room temperature for best results.
- Toasting the pecans enhances their flavor and gives them a nice crunch.
- If you don’t have a jelly-roll pan, you can use a baking sheet, but you may need to adjust the baking time.
Heat Control
Baking at 375°F (190°C) ensures the cake bakes evenly and doesn’t dry out. Lowering the temperature could result in a dense cake, while a higher temperature could lead to burning. Keep a close eye on your cake during the last few minutes of baking.
Crunch Factor
The toasted pecans provide a delightful crunch that contrasts beautifully with the soft, moist cake. The coconut adds a subtle textural element as well.
Pro Kitchen Tricks
- For an extra-rich flavor, use dark brown sugar instead of light brown sugar.
- Add a teaspoon of instant espresso powder to the batter for a deeper chocolate flavor.
- Use a cream cheese frosting or a German chocolate frosting for the ultimate indulgence. A simple powdered sugar glaze is also delicious!
Storage Tips
Store leftover cake roll in the refrigerator for up to 3 days. Wrap it tightly in plastic wrap or place it in an airtight container.
Gift Packaging Ideas
This cake roll makes a beautiful gift! Wrap it in cellophane and tie it with a ribbon, or present it in a pretty cake box. A handwritten tag adds a personal touch.
Flavor Variations
🌟 Chocolate Chip Swirl: Add ½ cup of chocolate chips to the batter.
🌟 Coconut Cream Filling: Use a coconut cream frosting instead of a traditional frosting.
🌟 Peanut Butter Twist: Add ½ cup of peanut butter to the batter and use a peanut butter frosting.
🌟 Espresso Kick: Add 1 teaspoon of instant espresso powder to the batter for a richer chocolate flavor.
Troubleshooting
- Cake is dry: You may have overbaked it. Next time, check for doneness a minute or two earlier.
- Cake cracked while rolling: The cake may have cooled too much before rolling. Try rolling it while it’s still slightly warm.
- Cake is tough: You may have overmixed the batter. Be careful not to overmix the wet and dry ingredients.
FAQ
- Can I make this ahead of time? Yes, you can bake the cake a day or two in advance. Just store it properly and frost it right before serving.
- Can I freeze this cake roll? Yes, you can freeze the baked and frosted cake roll for up to 2 months. Wrap it tightly in plastic wrap and then aluminum foil. Thaw it overnight in the refrigerator before serving.
- What kind of frosting should I use? Any frosting you like! But a cream cheese frosting or a traditional German chocolate frosting are excellent choices.
- Can I use different nuts? Absolutely! Walnuts or almonds would also be delicious.
- What if I don’t have a jelly roll pan? You can use a regular baking sheet, but the cake will be thinner. You may need to adjust baking time accordingly.
Conclusion
This German Chocolate Cake Roll is a guaranteed crowd-pleaser! It’s easy to make, delicious to eat, and perfect for any occasion. Give it a try and share your creations with us – we can’t wait to see your beautiful cake rolls! Happy baking!
German Chocolate Cake Roll-Up: Family Fun!
A delightful twist on the classic German chocolate cake, this roll-up is perfect for family gatherings and celebrations, combining rich chocolate and coconut flavors in a fun, easy-to-serve format.
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 buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup heavy cream
- 1 cup powdered sugar
Instructions
- Preheat the oven to 180u00b0C (350u00b0F) and grease a 15x10-inch jelly roll pan.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, buttermilk, oil, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients and mix until just combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let cool for 5 minutes.
- Invert the cake onto a clean kitchen towel sprinkled with powdered sugar, and gently peel off the parchment paper.
- Starting from one end, roll the cake up with the towel inside and let it cool completely.
- While the cake cools, prepare the filling by whipping the heavy cream until soft peaks form, then gradually add powdered sugar until stiff peaks form.
- Unroll the cooled cake and spread the whipped cream filling evenly over the surface.
- Sprinkle shredded coconut and chopped pecans over the whipped cream.
- Roll the cake back up without the towel, and place it seam-side down on a serving platter.
- Chill in the refrigerator for at least 30 minutes before slicing and serving.
Tips
- Make sure to let the cake cool completely before rolling to prevent cracking.
- You can substitute the heavy cream with whipped topping for a lighter version.