Gooey Chocolate Caramel Turtle Cake Roll Recipe

A Decadent Dessert That Melts in Your Mouth

When it comes to indulgence, few desserts can match the sheer richness and elegance of a cake roll. But this isn’t just any cake roll—this is the Gooey Chocolate Caramel Turtle Cake Roll: a luxurious combination of moist chocolate sponge cake, silky caramel filling, crunchy toasted pecans, and an irresistible chocolate ganache drizzle. It’s rich, gooey, crunchy, and creamy—all at once.

If you love chocolate turtles (the candy), imagine that same flavor—amplified—in a beautifully rolled cake form. Perfect for celebrations, holidays, or anytime you need a truly show-stopping dessert.

Why You’ll Love This Cake Roll

• Moist & Rich Chocolate Sponge: Soft and flexible, this cake rolls without cracking and delivers deep cocoa flavor.

• Gooey Caramel Center: A layer of creamy caramel brings that iconic “turtle” taste.

• Toasted Pecans: Add crunch and nuttiness to balance the sweetness.

• Glossy Ganache Topping: Poured over the roll for a finishing touch that’s both elegant and indulgent.

Prep & Cook Time

 Estimated Calories (per slice, for 10 slices)

Note: This is an estimate based on average ingredient values and portion sizes.

 Ingredients (US Cups & Measures)

For the Chocolate Cake:

• 1 cup all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 tsp baking powder

• ¼ tsp salt

• 4 large eggs

• 1 cup granulated sugar

• ¼ cup vegetable oil

• 1 tsp vanilla extract

For the Filling:

• ½ cup caramel sauce (store-bought or homemade)

• ½ cup pecan halves, chopped and toasted

For the Chocolate Ganache:

• ½ cup heavy cream

• 1 cup semi-sweet chocolate chips

For Garnish:

• Extra pecan halves

 Step-by-Step Instructions

1. Preheat Your Oven

Preheat your oven to 350°F (175°C). Line a jelly roll pan or large baking sheet with parchment paper and lightly grease it with butter or nonstick spray.

Tip: A jelly roll pan (about 10”x15”) works best, as it creates the ideal thickness for rolling.

2. Mix the Dry Ingredients

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting helps remove lumps and ensures the cake is light and even.

3. Beat Eggs and Sugar

In a large mixing bowl, beat the eggs and sugar together using a hand or stand mixer for 5–7 minutes, until the mixture becomes pale and fluffy. This process incorporates air and gives the cake its sponge-like texture.

4. Add Oil and Vanilla

Mix in the vegetable oil and vanilla extract until fully combined.

5. Incorporate Dry Ingredients

Gradually fold the dry mixture into the wet mixture. Use a spatula or whisk and gently mix until the batter is smooth and no dry spots remain. Avoid overmixing.

6. Bake the Cake

Pour the batter onto the prepared pan and spread it evenly with an offset spatula. Bake for 12–15 minutes, or until the cake springs back when lightly touched in the center.

7. Roll While Warm

Remove the cake from the oven and let it cool for 1–2 minutes. While still warm, invert the cake onto a clean kitchen towel or parchment paper dusted with a little cocoa powder (prevents sticking). Gently roll the cake with the towel or paper from the short end. Let it cool completely while rolled up.

Tip: Rolling while warm prevents cracking later. Always let it cool completely in its rolled shape.

8. Add the Filling

Once cool, gently unroll the cake. Spread caramel sauce evenly over the surface, then sprinkle the toasted chopped pecans on top.

9. Roll It Back Up

Re-roll the cake, this time without the parchment paper, and place it seam-side down on a serving platter.

10. Prepare Chocolate Ganache

Heat the heavy cream in a small saucepan over medium heat just until simmering—do not boil. Pour the hot cream over the chocolate chips in a bowl. Let sit for 2–3 minutes, then stir until smooth and glossy.

11. Finish the Cake

Pour the ganache evenly over the cake roll. Let it drip slightly down the sides for a dramatic effect. Garnish with extra pecan halves on top.

12. Chill, Slice & Serve

Let the ganache set for at least 15 minutes (room temperature or chilled). Slice with a sharp serrated knife and serve!

 Tips for Success

• Use Room Temperature Eggs: They whip up better and give a higher rise.

• Toast the Pecans: A quick toast in a dry pan enhances their flavor.

• Roll the Cake While Warm: Crucial for a crack-free roll.

• Don’t Overbake: Sponge cakes bake quickly. Keep an eye on it after 10 minutes.

• Ganache Too Thick? Add a splash of warm cream or milk to thin it out.

 Variations & Add-Ons

• Salted Caramel: Use salted caramel sauce for a sweet-salty contrast.

• Nut-Free: Skip pecans or replace with crushed pretzels or toffee bits.

• Mocha Twist: Add 1 tsp espresso powder to the cake batter for a mocha flavor.

• Holiday Flair: Sprinkle crushed peppermint candy over the ganache for a festive touch.

 Serving Suggestions

Pair this cake roll with:

• A cup of espresso or latte

• A scoop of vanilla bean ice cream

• A glass of sweet dessert wine (like Port)

Perfect for:

• Birthdays

• Holidays (especially Thanksgiving or Christmas)

• Dinner party desserts

• Impressing your in-laws

 Storage Instructions

• Refrigerator: Store covered for up to 4 days. Let sit at room temp for 15 minutes before serving.

• Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

 Final Thoughts

The Gooey Chocolate Caramel Turtle Cake Roll is more than just a dessert—it’s an experience. From the light-as-air sponge to the gooey caramel, the crunch of pecans, and the rich ganache topping, every bite tells a story of indulgence.