Chocolate Caramel Turtle Cake Roll Recipe

Introduction

This Chocolate Caramel Turtle Cake Roll is a decadent dessert combining rich chocolate, creamy caramel buttercream, and crunchy toasted pecans. It’s perfect for impressing guests or treating yourself to a special homemade delight.

Ingredients

• 3 large eggs
• 1 ¾ cups Chocolate Cake Mix (I used Betty Crocker SuperMoist Devil’s Food)
• ⅓ cup (79ml) water
• 2 tablespoons vegetable oil
• 1 tablespoon powdered sugar
• ½ cup (113g) unsalted butter, softened
• ¼ cup (59ml) caramel sauce
• 2 cups (226g) powdered sugar
• ½ teaspoon vanilla extract
• 1 cup (237ml) heavy whipping cream
• 1 cup (170g) chocolate chips
• 1 cup chopped toasted pecans

Instructions

1. Step 1: Preheat oven to 350°F. Line a 15x10x1-inch jelly roll pan with foil and spray with baking spray that contains flour.
2. Step 2: Beat eggs in a large bowl on high speed for about 5 minutes, until thick and lemon-colored. Add cake mix, water, and oil. Beat on low speed for 30 seconds, then medium speed for 1 minute, scraping the bowl sides occasionally. Pour batter into the prepared pan.
3. Step 3: Bake 11-14 minutes, or until cake springs back when lightly touched. Avoid overbaking; mine took about 11 minutes. Remove from oven and run a knife around the edges if the foil doesn’t fully cover the pan, to prevent sticking.
4. Step 4: Lay a clean kitchen towel on a flat surface and sprinkle with powdered sugar. Turn the hot cake upside down onto the towel and remove the foil. While hot, roll the cake up in the towel starting at the short end. Let cool completely on a cooling rack, rolled up, for about 1 hour.
5. Step 5: To make the buttercream, cream the softened butter with caramel sauce until chunky. Add powdered sugar and vanilla extract, then mix until smooth and fluffy.
6. Step 6: For the ganache, combine heavy cream and chocolate chips in a microwave-safe bowl. Heat for 1 minute, then whisk until smooth. Heat an additional 30 seconds if needed to melt all chocolate chips.
7. Step 7: Once the cake is cooled, carefully unroll it. Spread the caramel buttercream evenly over the surface, then reroll the cake gently but firmly.
8. Step 8: Place the cake on a cooling rack set over a cookie sheet to catch drips. Drizzle with the chocolate ganache and sprinkle with chopped toasted pecans.
9. Step 9: Store the cake loosely covered in the refrigerator for up to 3 days.

Tips & Variations

• Use a kitchen towel generously dusted with powdered sugar to prevent the cake from sticking when rolling.
• Substitute the pecans with walnuts or almonds if preferred, or omit nuts for a nut-free version.
• For extra richness, warm the caramel sauce slightly before mixing it into the buttercream.
• Make sure not to overbake the cake to keep it tender and easy to roll.

Storage

Store the cake loosely covered in the refrigerator for up to 3 days to maintain freshness. When ready to serve, you can let it sit at room temperature for 15-20 minutes to soften slightly. Reheat ganache drizzles gently if needed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake roll ahead of time?

Yes, you can prepare the cake roll a day in advance and store it in the refrigerator. This allows the flavors to meld and makes slicing easier.

Can I use homemade chocolate cake batter instead of cake mix?

Absolutely. If using homemade batter, choose a recipe that yields a thin, flexible cake layer suitable for rolling to ensure the best results.

Chocolate Caramel Turtle Cake Roll Recipe

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★★★★★

4.4 from 110 reviews

• Author: lilan
• Total Time: 1 hour 32 minutes
• Yield: 10 servings 1x

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Description

This Chocolate Caramel Turtle Cake Roll is a decadent dessert featuring a rich chocolate cake rolled with a luscious caramel buttercream filling, topped with silky chocolate ganache and crunchy toasted pecans. Perfect for chocolate lovers who enjoy the classic combination of chocolate, caramel, and nuts in a beautiful and elegant presentation.

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Ingredients

Scale 1x2x3x

Cake

• 3 large eggs
• 1 ¾ cups Chocolate Cake Mix (e.g., Betty Crocker SuperMoist Devil’s Food)
• ⅓ cup (79ml) water
• 2 tablespoons vegetable oil
• 1 tablespoon powdered sugar (for dusting)

Caramel Buttercream

• ½ cup (113g) unsalted butter, softened
• ¼ cup (59ml) caramel sauce
• 2 cups (226g) powdered sugar
• ½ teaspoon vanilla extract

Ganache & Topping

• 1 cup (237ml) heavy whipping cream
• 1 cup (170g) chocolate chips
• 1 cup chopped toasted pecans

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 15x10x1-inch jelly roll pan with foil and spray it with baking spray containing flour to prevent sticking.
2. Make the Cake Batter: In a large bowl, beat the 3 large eggs on high speed for about 5 minutes until they become thick and lemon colored. Add the chocolate cake mix, water, and vegetable oil. Beat on low speed for 30 seconds, then increase to medium speed for 1 minute, scraping down the sides occasionally. Pour the batter evenly into the prepared pan.
3. Bake the Cake: Bake for 11 to 14 minutes until the cake springs back when lightly touched. Avoid overbaking; it usually takes about 11 minutes. Once done, remove from oven and carefully run a knife around the edges if the foil doesn’t cover the whole pan to ensure the cake doesn’t stick.
4. Roll the Cake: Lay a clean kitchen towel flat and sprinkle it with powdered sugar. Immediately invert the hot cake onto the sugared towel and carefully remove the foil. While the cake is still hot, roll it up with the towel starting from the short end. Let it cool completely on a cooling rack while rolled, about 1 hour.
5. Prepare the Caramel Buttercream: Cream together the softened butter and caramel sauce until the butter breaks up and the mixture is chunky. Then add powdered sugar and vanilla extract and beat until smooth and fluffy.
6. Make the Chocolate Ganache: Place heavy cream and chocolate chips in a microwave-safe bowl or measuring cup. Microwave for 1 minute and whisk until smooth. If the chocolate chips aren’t fully melted, microwave in 30-second increments and whisk until fully melted and smooth.
7. Assemble the Cake Roll: Once cooled, carefully unroll the cake. Spread the caramel buttercream evenly over the cake surface. Gently reroll the cake without the towel, ensuring it rolls smoothly.
8. Add Ganache and Pecans: Place the rolled cake on a cooling rack with a cookie sheet underneath to catch any drips. Drizzle the chocolate ganache evenly over the cake and sprinkle with chopped toasted pecans on top.
9. Storage: Store the cake loosely covered in the refrigerator for up to 3 days to maintain freshness and flavor.

Notes

• Do not overbake the cake; it should be springy and moist to allow rolling without cracking.
• Sprinkling the towel with powdered sugar prevents the cake from sticking while rolling.
• Use a clean, soft kitchen towel for rolling to avoid tearing the cake.
• Allow the cake to cool completely in the rolled position to help it maintain shape when unrolling and filling.
• To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-7 minutes, stirring once, until fragrant.
• The cake is best eaten within 3 days when stored in the refrigerator.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Cake Roll, Caramel Cake Roll, Turtle Cake, Chocolate Ganache, Rolled Cake, Holiday Dessert, Cake with Pecans