introduction

This cake roll makes a soft, rich chocolate cake. It has gooey caramel and crunchy pecans. You can make it for a week night or a small party. Try this easy idea if you like sweet and nutty treats. You can read a simple cake roll note at chocolate cake roll for more tips.

why make this recipe

You make this recipe when you want a showy but easy dessert. The cake looks nice and it tastes rich. The caramel and pecans add a warm, nutty bite. It also stays moist if you chill it a bit. If you like nut and caramel treats, try the buttery pecan style for more nut ideas.

how to make Gooey Chocolate Caramel Pecan Cake Roll

This roll comes together fast. You bake a thin cake, roll it to set its shape, fill it, and chill. Use a fresh kitchen towel to help you roll. If you want a richer top, try adding a light dust of powdered sugar. For a similar filled cake, see chocolate caramel toffee cake.

Ingredients :

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup caramel sauce
1 cup chopped pecans
Powdered sugar for dusting
You can swap pecans with other nuts or use more caramel for a gooier fill. See a creamy version idea at creamy chocolate caramel.

Directions :

Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In another bowl, beat the eggs and sugar until light and fluffy. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients until just combined.
Spread the batter evenly in the prepared pan and bake for 12-15 minutes.
Once baked, immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar.
Carefully peel off the parchment paper and roll the cake up in the towel, then let it cool completely.
Unroll the cooled cake, spread the caramel sauce evenly, and sprinkle with chopped pecans.
Roll the cake back up gently and place it seam-side down.
Chill in the fridge for at least 30 minutes before slicing and serving.

how to serve Gooey Chocolate Caramel Pecan Cake Roll

Slice the roll with a sharp knife. Serve on a small plate. Add a light dust of powdered sugar on top. A small scoop of vanilla ice cream goes well with it. For a nut forward plate, you can pair it like a German chocolate cake roll style.

how to store Gooey Chocolate Caramel Pecan Cake Roll

Wrap the roll in plastic wrap or store it in an airtight box. Keep it in the fridge for up to 3 days. You can freeze slices for up to 1 month in a freezer box. Thaw in the fridge before you serve.

tips to make Gooey Chocolate Caramel Pecan Cake Roll

Beat the eggs well. This makes a light cake.
Dust the towel with powdered sugar to stop the cake from sticking.
Roll the cake while it is warm to set the shape.
Spread the caramel thin so the roll closes easy.
Chop the pecans small so they spread well.

variation (if any)

Use walnuts or almonds instead of pecans.
Add a thin layer of whipped cream under the caramel for a lighter feel.
Drizzle extra caramel on top before serving for a shinier finish.

FAQs

Q: Can I use store-bought caramel sauce?
A: Yes. Store caramel works well and saves time.

Q: Can I make the cake a day ahead?
A: Yes. Roll it, fill it, and chill. It keeps well in the fridge.

Q: How do I cut clean slices?
A: Chill the roll well and use a sharp, hot knife. Wipe the knife between cuts.

Q: Can I bake this in a different pan?
A: You can try a similar size pan, but the cake may bake a bit differently.

Q: Is this cake gluten free?
A: Not with the listed flour. Use a 1-to-1 gluten free flour to try a GF version.

Conclusion

For another clear guide on making a chocolate caramel cake roll, see How to Make a Cake Roll with Box Cake Mix – Crazy for Crust.