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Homemade German Chocolate Cake Roll with chocolate ganache, toasted coconut, and pecans on a wooden board, showing a rich chocolate-coconut swirl and a coffee cup in the background.

German Chocolate Cake Roll

5 from 1 vote
A soft, swirl-perfect German Chocolate Cake Roll filled with creamy coconut pecan goodness and topped with smooth chocolate ganache. It looks like a bakery showpiece but comes together easily with a few smart tricks — no fancy equipment needed.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling & Assembly 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 11 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chocolate Sponge Cake
  • 4 large Eggs - Separated
  • ¾ cup Granulated sugar - Divided
  • ⅓ cup Cocoa powder - Unsweetened
  • ½ cup All-purpose flour - Spoon and level
  • 1 teaspoon Baking powder
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla extract
  • Powdered sugar - For dusting towel
Coconut Pecan Filling
  • 1 can (14 oz) Sweetened condensed milk
  • 3 large Egg yolks
  • ½ cup Unsalted butter - 1 stick
  • 1 cup Shredded coconut - Sweetened
  • 1 cup Chopped pecans - Toasted if desired
  • 1 teaspoon Vanilla extract
Chocolate Ganache
  • ½ cup Heavy cream - Warmed
  • 1 cup Semi-sweet chocolate chips - Or chopped chocolate
  • 1 tablespoon Butter - Adds shine

Equipment

  • 1 15x10 inch jelly roll pan (Exact size matters for correct thickness)
  • 1 Parchment paper (Prevents sticking)
  • 1 Clean kitchen towel (Smooth weave, not terry cloth; can use damp)
  • 1 Hand mixer or stand mixer (For whipping eggs)
  • 1 Medium saucepan (To cook filling)
  • 1 Offset spatula (For spreading filling and ganache)

Method
 

  1. Preheat oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease. Separate eggs and set out ingredients.
  2. Beat egg yolks with half the sugar until thick and pale. Add cocoa, flour, baking powder, salt, and vanilla. In another bowl, whip egg whites with remaining sugar until stiff peaks form, then gently fold into the chocolate mixture.
  3. Spread batter evenly in the prepared pan. Bake 12–15 minutes until cake springs back when touched. Let rest 2 minutes before turning out onto a powdered-sugar-dusted towel.
  4. Peel off parchment paper, lightly score one short edge, and roll the warm cake up in the towel (slightly damp if desired). Let it cool completely to set the shape.
  5. Cook condensed milk, egg yolks, and butter over medium heat for about 10 minutes until thickened. Stir in coconut, pecans, and vanilla, then chill completely. Unroll cooled cake, spread filling evenly, and roll back up tightly seam-side down.
  6. Heat cream and pour over chocolate chips and butter. Stir until smooth, then drizzle or spread over the cake roll. Let the ganache set before slicing and serving.

Nutrition

Serving: 1rollCalories: 420kcalCarbohydrates: 44gProtein: 6gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 135mgSodium: 170mgPotassium: 250mgFiber: 3gSugar: 36gVitamin A: 600IUVitamin C: 0.2mgCalcium: 90mgIron: 2.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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