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Delicious chocolate caramel turtle cake roll topped with caramel and pecans
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Gooey Chocolate Caramel Turtle Cake Roll

A delightful dessert that combines rich chocolate, creamy caramel, and crunchy pecans in a soft cake roll, perfect for any occasion.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Caramel Cake, Chocolate Cake, Dessert Recipe, Turtle Cake
Servings: 12 slices
Calories: 250kcal

Ingredients

Cake Base

  • 3/4 cup all-purpose flour This forms the base of your cake, providing a light texture.
  • 1/4 cup cocoa powder Adds a deep, rich chocolate flavor.
  • 1 teaspoon baking powder Ensures the cake rises beautifully.
  • 1/4 teaspoon salt Enhances the overall sweetness.
  • 4 large eggs Provide moisture and richness.
  • 3/4 cup granulated sugar Core sweetness of the cake.
  • 1 teaspoon vanilla extract Lends a warm aroma.
  • 1/4 cup powdered sugar For rolling to prevent sticking.

Filling and Serving

  • 1 cup caramel sauce Makes this cake a true turtle delight.
  • 1 cup chopped pecans, toasted Adds a crunchy texture.
  • 1 cup whipped cream or vanilla ice cream Optional for serving.

Instructions

Preparation

  • Preheat your oven to 375°F (190°C) and grease and line a 10×15 inch jelly roll pan with parchment paper.
  • Sift together the all-purpose flour, cocoa powder, baking powder, and salt in a mixing bowl.
  • In a separate bowl, beat the eggs and granulated sugar until pale and fluffy, then add the vanilla extract.
  • Gradually fold the sifted dry ingredients into the egg mixture until no streaks of flour remain.
  • Pour the batter into the prepared jelly roll pan and spread it evenly.

Baking

  • Bake for 10-12 minutes or until the cake springs back when touched.
  • While the cake bakes, sprinkle powdered sugar over a clean kitchen towel.
  • Once baked, invert the cake onto the prepared towel and peel off the parchment paper.
  • Roll the cake with the towel included and let it cool completely on a wire rack.

Filling and Serving

  • Once cooled, carefully unroll the cake and spread the caramel sauce evenly over the surface.
  • Sprinkle chopped, toasted pecans over the caramel.
  • Roll the cake back up without the towel, seam side down on a serving platter.
  • Slice into individual portions and serve with whipped cream or vanilla ice cream.

Notes

Ensure your eggs are at room temperature for better emulsification. Store-bought caramel sauce can save time. Roll gently to prevent overmixing.