Gooey Chocolate Caramel Turtle Cake Roll

Here’s a delightful recipe article for the Gooey Chocolate Caramel Turtle Cake Roll that adheres to all your specifications:

This Gooey Chocolate Caramel Turtle Cake Roll is a decadent dessert that will impress friends and family. With its rich chocolate cake, luscious caramel, and crunchy pecans, every bite is heavenly. Perfect for parties or as an indulgent treat, this cake roll is both stunning and delicious, making it a must-try for any dessert lover.

Why Make This Gooey Chocolate Caramel Turtle Cake Roll

This cake roll combines flavor and texture beautifully. The soft, chocolatey cake contrasts perfectly with the gooey caramel and crunchy pecan topping. Not only does it look impressive on any dessert table, but it is also surprisingly simple to make—no need for advanced baking skills! As an added bonus, it can be made ahead of time, saving you stress on party day. Whether you’re celebrating a birthday or just want to treat yourself, this cake roll is the ultimate choice.

How to Make Gooey Chocolate Caramel Turtle Cake Roll

Making this cake roll is easier than it seems! Start by preparing your pan and baking the cake. Allow it to cool in a rolled shape to maintain that desirable swirl. Once cooled, layer it with caramel and pecans before rolling it back up. Topping it off with a glossy chocolate ganache makes it look restaurant-quality. Follow the steps carefully, and you’ll create a showstopper dessert!

Ingredients:

• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/3 cup powdered sugar (for rolling)
• 1 cup caramel sauce
• 1/2 cup chopped pecans
• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a separate large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Mix in vanilla extract.
4. Gently fold the dry ingredients into the egg mixture until just combined. Pour the batter into the prepared pan, spreading it evenly.
5. Bake for 10–12 minutes or until the cake springs back when touched. Remove from the oven.
6. Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake (with the towel) from the short end. Cool completely.
7. Unroll the cooled cake and spread a generous layer of caramel sauce over the surface. Sprinkle with chopped pecans.
8. Roll the cake back up (without the towel) and place it seam-side down on a serving platter.
9. In a small saucepan, heat heavy cream until steaming (do not boil). Remove from heat and add chocolate chips. Stir until smooth and glossy.
10. Pour the chocolate ganache over the cake roll and let it set for 10 minutes. Drizzle additional caramel sauce and garnish with extra pecans.

Nutritional Information

Per serving (1 slice, based on 12 servings):

• Calories: 290
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 90mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 4g

How to Serve Gooey Chocolate Caramel Turtle Cake Roll

This cake roll is perfect for various occasions. Slice it into generous swirls and serve it on a beautiful platter for celebrations. Garnish with extra pecans and a drizzle of caramel sauce for an elegant touch. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence, creating a truly delightful dessert experience.

How to Store Gooey Chocolate Caramel Turtle Cake Roll

To keep your cake roll fresh, wrap it tightly in plastic wrap and store it in the refrigerator. It can last for about 3 to 4 days. If you want to make it ahead of time, freeze the unglazed cake roll wrapped in foil for up to a month. Thaw in the fridge overnight before adding the ganache and garnishes.

Expert Tips for Perfect Gooey Chocolate Caramel Turtle Cake Roll

• Make sure to beat the eggs and sugar for the full 5 minutes. This will give the cake a light and airy texture.
• Use room temperature eggs for better volume when whipped.
• Don’t skip the rolling step with the towel; this helps create those lovely swirls.
• Monitor the baking time closely to avoid overbaking, which can make the cake dry.

Delicious Variations

• Nut-Free: Omit the pecans for a nut-free version. You can replace them with toasted coconut flakes for added texture and flavor.
• Caramel-Chocolate Swirl: Layer chocolate and caramel sauce for an irresistible swirl effect inside the cake before rolling it up.
• Fruit Addition: Layer berries or sliced banana on the caramel for a fruity twist.

Frequently Asked Questions

1. Can I use a different type of flour?
   Yes, you can use gluten-free flour as a substitute, but the texture may vary slightly.

2. What if I don’t have a jelly roll pan?
   A regular baking tray may work, but make sure it has high sides, and adjust the baking time accordingly.

3. Can I make the ganache ahead of time?
   Absolutely! You can make the ganache a day ahead. Just reheat gently to make it pourable before using it on the cake.

Conclusion

The Gooey Chocolate Caramel Turtle Cake Roll is a dessert that wins hearts with its rich flavors and appealing presentation. Perfect for any occasion, it’s sure to impress your guests and satisfy your sweet tooth. Try making this delightful cake roll today and enjoy a slice of chocolatey, gooey heaven! Don’t forget to share your creations with friends and family—happy baking!

Gooey Chocolate Caramel Turtle Cake Roll

A decadent dessert with rich chocolate cake, luscious caramel, and crunchy pecans, perfect for parties or as an indulgent treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 290

Ingredients Method Notes

Ingredients

  

For the cake

• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs Room temperature for better volume
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/3 cup powdered sugar (for rolling)

For the filling and topping

• 1 cup caramel sauce
• 1/2 cup chopped pecans
• 1 cup heavy cream For the ganache
• 1 cup semi-sweet chocolate chips

Method

 

Preparation

1. Preheat oven to 375°F. Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a separate large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Mix in vanilla extract.
4. Gently fold the dry ingredients into the egg mixture until just combined. Pour the batter into the prepared pan, spreading it evenly.

Baking

1. Bake for 10–12 minutes or until the cake springs back when touched. Remove from the oven.
2. Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake (with the towel) from the short end. Cool completely.

Assembly

1. Unroll the cooled cake and spread a generous layer of caramel sauce over the surface. Sprinkle with chopped pecans.
2. Roll the cake back up (without the towel) and place it seam-side down on a serving platter.

Ganache

1. In a small saucepan, heat heavy cream until steaming (do not boil). Remove from heat and add chocolate chips. Stir until smooth and glossy.
2. Pour the chocolate ganache over the cake roll and let it set for 10 minutes. Drizzle additional caramel sauce and garnish with extra pecans.

Notes

For best results, ensure to beat the eggs and sugar for the full 5 minutes for a light and airy texture. Can be made ahead of time and stored in the fridge for 3–4 days.