introduction

This cake roll looks rich and soft. It has chocolate, caramel, and nuts. It feels warm and gooey. You can make it for a party or a quiet night. Try a similar chocolate cake roll to learn the roll idea.

why make this recipe

You make this for its soft cake and sticky filling. The caramel and pecans add sweet and crunch. The chocolate top makes it look rich. This cake feels fancy but stays simple to bake. If you like gooey sweets, try the gooey coffee caramel cake for more ideas.

how to make Gooey Chocolate Caramel Turtle Cake Roll

Work in small steps. Mix dry parts in one bowl and wet parts in another. Bake thin and soft. Roll the cake while warm in the paper. Cool it, unroll, add caramel and nuts, then roll again. Make a smooth ganache and pour it on top. For a creamier fill, see a note from a creamy version.

Ingredients :

1 cup all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs
1 cup granulated sugar
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup caramel sauce
1/2 cup pecan halves, chopped
1/2 cup heavy cream
1 cup semi-sweet chocolate chips
Extra pecan halves for garnish

See the mix idea from a caramel toffee cake if you want a crunch note.

Directions :

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and grease it lightly.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy.
Add the vegetable oil and vanilla extract to the egg mixture and mix well.
Pour the batter onto the prepared baking sheet and spread it evenly.
Bake for 12-15 minutes or until the cake is set.
While the cake is still warm, carefully roll it up in the parchment paper. Let it cool completely.
Once cooled, unroll the cake and spread the caramel sauce over it, then sprinkle with chopped pecans.
Roll the cake back up without the parchment paper, seam-side down.
In a small saucepan, heat the heavy cream until simmering. Pour it over the chocolate chips and let sit for 2 minutes, then stir until smooth.
Pour the chocolate ganache over the cake roll and garnish with extra pecan halves.
Let the cake set before slicing and serving.

how to serve Gooey Chocolate Caramel Turtle Cake Roll

Slice the roll in even pieces. Serve at room temp or slightly chilled. Add a scoop of ice cream for a warm-cold mix. Put extra caramel on the side for those who want more.

how to store Gooey Chocolate Caramel Turtle Cake Roll

Cover the roll with plastic wrap. Keep it in the fridge for up to 4 days. For long keep, wrap well and freeze up to 1 month. Thaw in the fridge before serving.

tips to make Gooey Chocolate Caramel Turtle Cake Roll

Roll the cake while hot to avoid cracks.
Use fresh eggs and good chocolate for best taste.
Warm the caramel a bit so it spreads smooth.
Chop pecans small so each slice has nuts.
For a neater top, chill the ganache a little before pouring.
You can learn a neat roll trick from this German cake roll guide.

variation (if any)

Add a light layer of whipped cream under the caramel for a soft bite.
Use walnuts or almonds instead of pecans.
Add sea salt on top for a sweet-salt twist.
Stir some toffee bits into the caramel for more crunch.

FAQs (minimum three FAQ)

Q: Can I make the cake roll a day ahead?
A: Yes. Make it a day ahead and keep it wrapped in the fridge. It stays good and the flavors join well.

Q: Can I use store-bought caramel?
A: Yes. Use a thick sauce. Heat it a bit if it is too stiff to spread.

Q: What if my cake cracks when I roll it?
A: Do not force it. Fill any small crack with extra caramel or cream. Chill the roll to help it hold shape.

Q: Can I skip the ganache?
A: Yes. You can dust cocoa or powdered sugar or just leave it plain with caramel and nuts.

Q: How to get a smooth ganache?
A: Heat the cream until near boil, pour over chips, wait two minutes, then stir slowly until smooth.

Conclusion

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