Name: Chocolate Caramel Turtle Cake Roll
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 3 large eggs; 1 3/4 cups Chocolate Cake Mix; 1/3 cup water; 2 tablespoons vegetable oil; 1 tablespoon powdered sugar (for rolling); 1/2 cup unsalted butter, softened; 1/4 cup caramel sauce; 2 cups powdered sugar; 1/2 teaspoon vanilla extract; 1 cup heavy whipping cream; 1 cup chocolate chips; 1 cup chopped toasted pecans

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introduction

This cake roll looks rich and fun. It mixes chocolate, caramel, and nuts. You can learn the basic roll way from a short guide like this chocolate cake roll guide. The cake warms the home and makes good party food.

why make this recipe

You should make this cake if you want a fast, sweet dessert with big taste. It uses a box cake mix and a few items you may have at home. You can also try a similar crunchy version here: chocolate caramel toffee crunch cake for more ideas.

how to make Chocolate Caramel Turtle Cake Roll

You make this cake in a thin pan and roll it with a towel. Then you fill it with a soft caramel buttercream and cover it with a warm chocolate glaze. For another creamy style, see a creamy caramel cake. The steps below show the full way to make it.

Ingredients :

3 large eggs
1 3/4 cups Chocolate Cake Mix (like Betty Crocker SuperMoist)
1/3 cup water
2 tablespoons vegetable oil
1 tablespoon powdered sugar (for rolling)
1/2 cup unsalted butter, softened
1/4 cup caramel sauce
2 cups powdered sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup chocolate chips
1 cup chopped toasted pecans

Directions :

Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper. Lightly grease the paper.
In a large bowl, beat the eggs on high for 2–3 minutes. Beat until they look pale and light.
Add the chocolate cake mix, water, and vegetable oil. Stir until the mix looks smooth.
Pour the batter into the pan. Spread it in a thin, even layer.
Bake for 10–12 minutes. The cake is done when it springs back to touch.
Take the pan from the oven. Lay a clean kitchen towel on your counter and dust it with powdered sugar.
Immediately flip the cake out onto the towel. Peel off the parchment paper. Roll the cake with the towel from a short end. Let it cool all the way while rolled.
For the caramel buttercream, cream the softened butter until smooth. Add the caramel sauce, powdered sugar, and vanilla. Beat until light and fluffy.
For the chocolate ganache, heat the heavy cream in a small pan just until it starts to simmer. Pour it over the chocolate chips in a bowl. Let sit 1–2 minutes, then whisk until smooth and glossy.
Unroll the cooled cake. Spread the caramel buttercream on the cake in an even layer.
Roll the cake back up without the towel. Place it seam-side down on a plate.
Pour the chocolate ganache over the roll. Let it drip down the sides. Sprinkle the chopped toasted pecans on top.
Chill the roll in the fridge for at least 30 minutes to set the ganache.

how to serve Chocolate Caramel Turtle Cake Roll

Slice the roll with a sharp knife. Wipe the knife between cuts for clean slices. Serve each slice on a small plate. You can add a small spoon of extra caramel on the side or a bit of whipped cream. For another roll style to serve, try a German chocolate cake roll.

how to store Chocolate Caramel Turtle Cake Roll

Cover the roll with plastic wrap or put it in an airtight box. Store it in the fridge for up to 4 days. You can freeze slices in a sealed bag for up to 1 month. Thaw in the fridge before you eat.

tips to make Chocolate Caramel Turtle Cake Roll

Work fast when you take the cake from the oven. Roll it while it is warm so it will not crack.
Dust the towel well with powdered sugar to keep the cake from sticking.
Use warm ganache for a smooth pour. Let it cool a little if it is too thin.
You can toast the pecans in a dry pan for 3–5 minutes for more flavor.
For a different cake mix, see tips at best double chocolate cake for ideas.

variation (if any)

Use walnuts or almonds instead of pecans.
Add a thin layer of chopped caramels inside the roll for more chew.
Use milk chocolate chips for a sweeter ganache or dark chocolate for a richer taste.
Make mini rolls in a smaller pan for small portions.

FAQs (minimum three FAQ)

Q: Can I use a homemade cake batter?
A: Yes. You can use any thin sponge batter that bakes in 10–12 minutes.

Q: How do I stop the cake from cracking?
A: Roll the cake while it is warm on a towel. Let it cool rolled. This helps keep it from cracking.

Q: Can I make the ganache ahead?
A: Yes. Make the ganache and keep it in the fridge. Warm it gently before you pour it over the roll.

Q: Can I skip the nuts?
A: Yes. You can leave off the nuts or add a different topping like sprinkles.

Q: How do I get neat slices?
A: Chill the roll well. Use a hot, sharp knife and wipe it clean between slices.

Conclusion

For a step-by-step box mix method and more photos, see How to Make a Cake Roll with Box Cake Mix – Crazy for Crust.