Name: German Chocolate Cake Roll
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: German-American
Ingredients: 3/4 cup (95g) cake flour or all-purpose flour (spooned and leveled); 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder, plus more for rolling; 1 teaspoon baking powder; 1/2 teaspoon salt; 4 large eggs, separated, at room temperature; 3/4 cup (150g) granulated sugar, divided; 1/4 cup (60ml) vegetable oil; 1/4 cup (60ml) buttermilk or whole milk; 1 1/2 teaspoons pure vanilla extract; 1 teaspoon espresso powder (optional); 1 cup (240ml) cold heavy cream or heavy whipping cream; 3 tablespoons (38g) granulated sugar or confectioners’ sugar; 1 teaspoon pure vanilla extract; Optional: 2 tablespoons marshmallow creme (“Fluff”); 1/2 cup (120ml) heavy cream or heavy whipping cream; One 4-ounce bar (113g) semi-sweet chocolate, finely chopped; Optional: 1 teaspoon light corn syrup (for glossy shine)

Jump to Recipe

The German Chocolate Cake Roll is a stunning dessert that combines the rich, deep flavors of chocolate sponge cake with the creamy sweetness of vanilla whipped cream and a luscious chocolate topping. This elegant roll cake is a fantastic way to elevate classic German chocolate cake flavors into a beautiful, handheld dessert that’s perfect for special occasions or any time you want to impress your guests.

The cake itself is a tender chocolate sponge that is light and airy, thanks to carefully whipped egg whites and a balanced mix of cocoa and flour. The vanilla whipped cream filling adds a creamy, slightly sweet contrast, and can be enhanced with marshmallow creme for extra richness. Topping the roll with a glossy chocolate ganache creates a dramatic finish, making this dessert as visually appealing as it is delicious.

Rolling the cake with a moist sponge and fluffy filling requires some technique but is surprisingly straightforward with a little patience. The final result is a moist, tender chocolate roll bursting with flavor and perfect texture. This recipe will quickly become a favorite for those who love a sophisticated yet comforting dessert.

Why You’ll Love This Recipe

Light and Tender Chocolate Sponge

The sponge cake is soft and airy, making it easy to roll without cracking.

Classic German Chocolate Flavor

Combines rich cocoa with creamy vanilla and chocolate for the perfect balance.

Elegant Presentation

A rolled cake with a glossy chocolate topping looks impressive for guests.

Versatile Filling

Vanilla whipped cream can be customized with marshmallow creme or other flavors.

Made From Scratch

A homemade dessert that’s fresh, flavorful, and free from preservatives.

Ingredients

For the cake:

Cake flour or all-purpose flour

Unsweetened cocoa powder
Baking powder
Salt

Large eggs, separated
Granulated sugar
Vegetable oil

Buttermilk or whole milk
Pure vanilla extract
Espresso powder (optional)

For the vanilla whipped cream:

Cold heavy cream or heavy whipping cream
Granulated sugar or confectioners’ sugar
Pure vanilla extract

Marshmallow creme (optional)

For the chocolate topping:

Heavy cream or heavy whipping cream
Semi-sweet chocolate bar, finely chopped

Light corn syrup (optional, for shine)

Variations

Coconut Pecan Filling

Replace whipped cream with the traditional coconut pecan frosting typical of German chocolate cake.

Espresso Flavor Boost

Add a teaspoon of espresso powder to the cake batter for a richer chocolate flavor.

Fruit Filling

Add fresh raspberries or strawberries into the whipped cream for a fruity twist.

Vegan Adaptation

Use vegan butter, milk alternatives, and aquafaba whipped cream for a plant-based version.

Different Chocolate Toppings

Use white chocolate ganache or a dusting of powdered sugar instead of the chocolate topping.

How to Make the Recipe

Step 1: Preheat and Prepare Pan

Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly dust with cocoa powder.

Step 2: Mix Dry Ingredients

In a bowl, sift together flour, cocoa powder, baking powder, and salt.

Step 3: Whisk Egg Yolks and Sugar

In a separate bowl, whisk egg yolks with half the sugar until pale and thick. Add vegetable oil, buttermilk, vanilla, and espresso powder, mixing well.

Step 4: Beat Egg Whites

In another bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and continue beating until stiff peaks form.

Step 5: Combine Batter

Fold dry ingredients into the yolk mixture. Then gently fold in the egg whites until combined.

Step 6: Bake the Cake

Pour batter evenly into the prepared pan and smooth the surface. Bake for 12–15 minutes or until the cake springs back when lightly pressed.

Step 7: Roll the Cake

While still warm, invert cake onto a clean kitchen towel dusted with cocoa powder. Peel off parchment paper. Roll the cake with the towel starting at a short edge and let cool completely.

Step 8: Prepare Whipped Cream

Beat heavy cream, sugar, and vanilla extract until soft peaks form. Fold in marshmallow creme if using.

Step 9: Fill and Re-Roll

Unroll the cooled cake gently. Spread whipped cream evenly and re-roll without the towel.

Step 10: Make Chocolate Topping

Heat heavy cream until simmering. Pour over chopped chocolate and let sit 1 minute. Stir until smooth. Stir in corn syrup for shine if desired.

Step 11: Finish the Cake Roll

Spread chocolate topping evenly over the roll. Chill until set before slicing and serving.

Tips for Making the Recipe

Roll the cake while it’s warm to prevent cracking.

Use a clean kitchen towel dusted with cocoa powder for easier rolling.
Beat egg whites to stiff peaks for a light sponge texture.
Gently fold ingredients to keep the batter airy.

Chill the cake roll before slicing for clean cuts.

How to Serve

Slice the German Chocolate Cake Roll into 1-inch thick pieces. Serve chilled or at room temperature. Garnish with extra whipped cream or toasted coconut for a traditional touch. This dessert pairs beautifully with a cup of coffee or tea.

Make Ahead and Storage

Storing Leftovers

Wrap the cake roll tightly in plastic wrap and store in the refrigerator for up to 3 days.

Freezing

You can freeze the cake roll wrapped in plastic and foil for up to 1 month. Thaw overnight in the refrigerator before serving.

Reheating

Serve chilled or let sit at room temperature for 15–20 minutes before slicing. Avoid microwaving.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, cake flour is preferred for a lighter texture, but all-purpose flour works fine.

Is espresso powder necessary?

No, it’s optional but enhances the chocolate flavor.

Can I use store-bought whipped cream?

Fresh whipped cream provides the best texture and flavor, but store-bought can be used in a pinch.

How do I prevent the cake from cracking when rolling?

Roll it while warm with a towel and avoid overbaking.

Can I make this cake roll ahead of time?

Yes, it can be made a day ahead and stored refrigerated.

Can I substitute marshmallow creme?

Yes, omit it or use additional whipped cream if preferred.

What kind of chocolate is best for the topping?

Semi-sweet chocolate bars melt smoothly and balance the sweetness.

Can I decorate the cake roll?

Yes, sprinkle with toasted coconut, pecans, or cocoa powder.

How thick should I slice the roll?

About 1-inch thick slices work best for serving.

Is this recipe suitable for beginners?

Yes, with careful folding and rolling, even beginners can make a beautiful cake roll.

Conclusion

The German Chocolate Cake Roll is a decadent dessert that beautifully blends light chocolate sponge with creamy vanilla whipped filling and a glossy chocolate topping. With simple ingredients and straightforward steps, this elegant cake roll is perfect for celebrations or anytime you want a sophisticated treat. Its moist texture and rich flavors make it a standout dessert that’s sure to impress.