Pecan Cake Roll Recipe
Pecan Cake Roll Recipe photo by Taste of Home

Pecan Cake Roll Recipe

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Meet the Cook: Like my husband, I'm a retired teacher. This dessert is one that always went over big as a snack whenever I'd take it to share in the teachers' lounge! -Shirley Awald, Walkerton, Indiana
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min. + cooling
MAKES:10-12 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min. + cooling
MAKES: 10-12 servings


  • 4 eggs, separated
  • 1 cup confectioners' sugar
  • 2 cups ground pecans
  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 2 teaspoons baking cocoa
  • 1/2 teaspoon vanilla extract
  • Chocolate shavings and additional confectioners' sugar, optional

Nutritional Facts

1 serving (1 slice) equals 233 calories, 18 g fat (6 g saturated fat), 98 mg cholesterol, 29 mg sodium, 16 g carbohydrate, 1 g fiber, 5 g protein.


  1. Let eggs stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease and flour paper and set aside.
  2. In a large bowl, beat egg yolks and confectioners' sugar until thick and lemon-colored, about 5 minutes. In another bowl, beat whites until soft peaks form; fold into yolk mixture. Fold in pecans until well blended (batter will be thin).
  3. Spread batter into prepared pan. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Turn onto a linen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll cake up in towel, starting with short end. Cool completely on wire rack.
  4. Meanwhile, beat the cream, sugar, cocoa and vanilla in a bowl until soft peaks form. Carefully unroll cake. Spread filling over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. If desired, garnish with chocolate shavings and confectioners' sugar. Refrigerate leftovers. Yield: 10-12 servings.
Editor's Note: This recipe does not use flour.
Originally published as Pecan Cake Roll in Country Woman November/December 1995, p29

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Reviewed Feb. 11, 2014

"Very, very sweet but it is good. I will make it again but share with everyone bc I wouldn't be able to eat one myself!"

Reviewed Oct. 19, 2013

"Regarding Review Comments- There is no Flour (Editor's note) or Cream Cheese in this recipe.

Sounds Delicious."

Reviewed Aug. 3, 2013

"Am I missing something. Is there no flour in this recipe?"

Reviewed Mar. 27, 2011

"to gb4550 I haven't made this yet, but it sure

looks delish, by the way there is no cream cheese in the recipe, it calls for heavy whipping cream, give it a try, I'm sure you won't be dissapointed."

Reviewed Nov. 19, 2010

"How much cream cheese???"

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