This Chocolate Caramel Turtle Cake Roll is a show-stopping dessert featuring a light and fluffy chocolate sponge cake rolled with a rich caramel filling, chopped pecans, and a drizzle of chocolate ganache. Inspired by the classic turtle candy, this decadent treat is perfect for special occasions or whenever you crave a chocolate-caramel indulgence.
Why You’ll Love This Recipe
- Perfect balance of flavors – The combination of chocolate, caramel, and pecans creates a delightful harmony of sweetness and nuttiness.
- Soft and moist texture – The sponge cake is light, airy, and rolls beautifully without cracking.
- Elegant presentation – This cake roll looks impressive but is surprisingly easy to make.
- Make-ahead friendly – It can be prepared in advance, making it a great choice for entertaining.
- Customizable – Easily tweak the filling or toppings to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggs
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Baking powder
- Salt
- Heavy cream
- Powdered sugar
- Caramel sauce
- Butter
- Chopped pecans
- Semi-sweet chocolate
- Milk or dark chocolate for drizzling
Directions
- Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Grease the paper lightly.
- Prepare the cake batter – Beat eggs and sugar until fluffy, then mix in vanilla. Sift in the flour, cocoa powder, baking powder, and salt. Fold gently to combine.
- Bake the cake – Spread the batter evenly in the prepared pan and bake for about 12-15 minutes, until the cake springs back when touched.
- Roll the cake – While warm, roll the cake in a clean kitchen towel dusted with powdered sugar to prevent sticking. Let it cool completely.
- Prepare the filling – Whip heavy cream with powdered sugar until soft peaks form. Gently fold in caramel sauce.
- Assemble the cake roll – Unroll the cake, spread the caramel cream filling evenly, and sprinkle chopped pecans. Carefully roll it back up.
- Drizzle with chocolate – Melt semi-sweet chocolate and drizzle it over the rolled cake. Garnish with additional pecans if desired.
- Chill before serving – Let the cake rest in the refrigerator for at least an hour before slicing.
Servings and Timing
- Servings: 8-10 slices
- Prep time: 25 minutes
- Cook time: 15 minutes
- Chilling time: 1 hour
- Total time: 1 hour 40 minutes
Variations
- Salted Caramel Twist – Add a pinch of sea salt to the caramel sauce for a sweet-salty contrast.
- Nut-Free Version – Omit the pecans or replace them with toffee bits for a crunch without nuts.
- Extra Chocolatey – Mix mini chocolate chips into the filling for more chocolate flavor.
- Mocha Infusion – Add a teaspoon of espresso powder to the cake batter for a subtle coffee taste.
- White Chocolate Drizzle – Instead of dark chocolate, use melted white chocolate for a striking contrast.
Storage/Reheating
- Refrigerator: Store the cake roll in an airtight container for up to 4 days.
- Freezing: Wrap the cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Reheating: This cake is best enjoyed cold or at room temperature. If slightly chilled, let it sit for 10-15 minutes before slicing.
FAQs
How do I prevent my cake from cracking when rolling?
Roll the cake while it’s still warm in a towel dusted with powdered sugar. This prevents cracking and helps it hold its shape.
Can I make this cake roll in advance?
Yes! You can make it a day ahead and store it in the fridge. It actually tastes better after resting.
What type of caramel sauce should I use?
Use a high-quality store-bought caramel or homemade caramel for the best flavor.
Can I use a different nut instead of pecans?
Absolutely! Walnuts or almonds make great alternatives.
How do I get a smooth ganache drizzle?
Melt the chocolate with a bit of butter or cream for a smooth consistency, and drizzle it with a spoon or piping bag.
Why is my cake roll dry?
Overbaking can cause dryness. Keep an eye on the baking time and remove it as soon as it springs back when touched.
Can I use a boxed cake mix for this recipe?
A boxed mix isn’t ideal for this recipe since it lacks the flexibility of a sponge cake, but you can experiment with modifications.
How do I slice the cake cleanly?
Use a sharp knife and wipe it clean between slices for neat, professional-looking cuts.
Can I add a layer of frosting inside the roll?
Yes! A thin layer of chocolate or cream cheese frosting can add extra richness.
Is this cake suitable for special occasions?
Absolutely! It’s perfect for birthdays, holidays, and celebrations due to its impressive look and taste.
Conclusion
This Chocolate Caramel Turtle Cake Roll is a delightful dessert that combines the richness of chocolate, the sweetness of caramel, and the crunch of pecans into a beautifully rolled cake. Whether you’re making it for a gathering or just treating yourself, this indulgent dessert is sure to impress. Try it today and enjoy every delicious bite!
PrintChocolate Caramel Turtle Cake Roll
This indulgent dessert is inspired by classic turtle candies. It features a soft chocolate sponge cake rolled with creamy caramel buttercream, coated in smooth chocolate ganache, and topped with toasted pecans for a delightful crunch.
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 3 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Chocolate Sponge Cake:
- 3 large eggs
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- â…“ cup buttermilk
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon powdered sugar (for dusting)
For the Caramel Buttercream Filling:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup caramel sauce (store-bought or homemade)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (if needed for consistency)
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon light corn syrup (optional, for shine)
- 1 teaspoon vanilla extract
For Topping:
- ¾ cup toasted chopped pecans
- Extra caramel drizzle (optional)
Instructions
Step 1: Prepare the Cake
- Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat the eggs and sugar on high speed for 3-5 minutes until thick and pale.
- Add the vegetable oil, vanilla extract, and buttermilk, mixing until combined.
- Sift together the flour, cocoa powder, baking powder, and salt, then gently fold it into the wet ingredients.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when touched.
Step 2: Roll the Cake
- Lay a clean kitchen towel on the counter and dust it with powdered sugar.
- Carefully invert the hot cake onto the towel, peel off the parchment paper, and roll the cake with the towel from the short end. Let it cool completely for about 1 hour.
Step 3: Make the Caramel Buttercream
- In a bowl, beat the butter until light and fluffy.
- Add the caramel sauce and powdered sugar, mixing until smooth.
- Stir in the vanilla extract and add heavy cream if needed for consistency.
Step 4: Fill and Reroll the Cake
- Gently unroll the cooled cake and spread the caramel buttercream evenly.
- Roll the cake back up (without the towel) and place it seam-side down on a plate. Chill for 30 minutes to set.
Step 5: Make the Chocolate Ganache
- Heat the heavy cream in a small saucepan or microwave until steaming (but not boiling).
- Pour over the chocolate chips and let sit for 2 minutes, then stir until smooth.
- Add corn syrup and vanilla extract, then let cool slightly.
Step 6: Decorate the Cake
- Pour or spread the ganache over the cake roll.
- Sprinkle with toasted pecans and drizzle with extra caramel, if desired.
- Let the ganache set for at least 30 minutes before slicing.
Notes
- Rolling the cake while it’s warm prevents cracking.
- To toast pecans, bake them at 350°F (175°C) for 5-7 minutes, stirring occasionally.
- Store in the refrigerator for up to 3 days.