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german chocolate cake roll

German Chocolate Cake Roll Recipe Easy and Delicious

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  • Author: Plume
  • Total Time: 1 hour 30 minutes
  • Yield: 10-12 servings 1x

Description

Indulge in a delicious German Chocolate Cake Roll, a delightful twist on the classic cake. This recipe combines a moist chocolate cake with a rich coconut pecan filling, all rolled up into a beautiful dessert.

Ingredients

Scale
  • For the Cake:
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  • For the Coconut Pecan Filling:
  • 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large egg yolks
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • For the Frosting:
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Cake: Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, beat sugar and egg until combined. Add buttermilk, oil, and vanilla extract. Mix well.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in boiling water until the batter is smooth.
  6. Pour batter into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 5 minutes. Then, invert onto a clean kitchen towel dusted with powdered sugar. Roll up the cake with the towel, starting from one short end. Let it cool completely.
  8. Make the Coconut Pecan Filling: In a saucepan, melt butter over medium heat. Stir in brown sugar and cook for 2-3 minutes, until slightly thickened.
  9. Remove from heat and whisk in egg yolks one at a time. Stir in evaporated milk and vanilla extract.
  10. Add coconut and pecans. Let cool slightly.
  11. Assemble the Cake Roll: Unroll the cooled cake. Spread the coconut pecan filling evenly over the cake.
  12. Carefully re-roll the cake, without the towel.
  13. Make the Frosting: In a bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  14. Frost the cake roll with the whipped cream.
  15. Chill for at least 30 minutes before slicing and serving.

Notes

  • Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
  • For a richer flavor, toast the pecans before adding them to the filling.
  • Store leftover cake roll in the refrigerator.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German-American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 30g

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Find it online: https://homemadeamerican.com/german-chocolate-cake-roll/