Gooey Chocolate Caramel Turtle Cake Roll

This Gooey Chocolate Caramel Turtle Cake Roll is a show-stopping dessert that combines rich chocolate cake, creamy caramel, toasted pecans, and a fudgy ganache swirl. It’s everything I crave in a sweet treat—soft, moist, and packed with texture and flavor in every bite. It’s indulgent, impressive, and absolutely unforgettable.

Why You’ll Love This Recipe

I love this cake roll because it brings all the flavors of a classic turtle candy into a soft, gooey dessert. The chocolate cake is light and flexible, making it perfect for rolling without cracking. The caramel drizzle and pecan crunch add layers of richness and contrast, while the ganache ties everything together in the most decadent way. It’s perfect for holidays, birthdays, or whenever I want to wow my guests (or just treat myself).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs

• Granulated sugar

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

• Vanilla extract

• Heavy cream

• Semi-sweet chocolate chips

• Caramel sauce (store-bought or homemade)

• Chopped pecans, toasted

• Powdered sugar (for dusting the towel and garnish)

• Butter (for ganache or greasing, optional)

Directions

1. I preheat the oven to 350°F and line a jelly roll pan (10×15 inches) with parchment paper.

2. I beat the eggs and sugar together until light and fluffy, then add vanilla.

3. In a separate bowl, I whisk flour, cocoa powder, baking powder, and salt, then fold it into the egg mixture until just combined.

4. I pour the batter into the pan, spread it evenly, and bake for 10–12 minutes, just until the cake springs back when touched.

5. While the cake bakes, I lay out a clean kitchen towel and dust it generously with powdered sugar.

6. Once baked, I immediately invert the cake onto the towel, peel off the parchment, and roll the cake up (with the towel inside) from the short side. I let it cool completely.

7. While cooling, I make the ganache by heating heavy cream and pouring it over chocolate chips, stirring until smooth.

8. I unroll the cake carefully and spread a thin layer of ganache, followed by caramel sauce and a sprinkle of toasted pecans.

9. I roll it back up (without the towel) and refrigerate for at least 30 minutes to set.

10. Before serving, I drizzle more caramel and ganache over the top and garnish with extra pecans and powdered sugar.

Servings and timing

This recipe serves about 8–10 slices, depending on how thick I cut them.
Prep and assembly take about 25 minutes, baking takes 10–12 minutes, and cooling/chilling adds another 30–40 minutes. I usually plan for just over an hour from start to finish.

Variations

• I sometimes swap pecans with walnuts or hazelnuts for a different twist.

• For a salted caramel version, I sprinkle flaky sea salt over the filling and topping.

• I’ve made a peanut butter caramel filling instead of chocolate ganache—it’s just as gooey and even richer.

• Adding espresso powder to the cake batter deepens the chocolate flavor.

• A whipped cream filling can lighten it up if I want something less intense.

storage/reheating

I store leftovers wrapped in plastic or in an airtight container in the fridge for up to 4 days. The cake roll stays moist, and the flavors meld even more over time. I serve it cold or let it sit at room temperature for 15 minutes. It’s not a cake I reheat—it’s best enjoyed chilled or slightly softened.

FAQs

How do I keep the cake from cracking when I roll it?

I roll it up in a towel while it’s still warm and let it cool that way. This helps it “remember” the shape and prevents cracking later.

Can I make this cake roll ahead of time?

Yes, I often make it a day in advance—it actually tastes better after resting in the fridge overnight.

What’s the best way to toast pecans?

I spread them on a baking sheet and toast at 350°F for about 6–8 minutes, stirring once, until fragrant.

Can I freeze the cake roll?

Yes, I wrap it tightly in plastic and foil, then freeze it for up to 2 months. I thaw it in the fridge overnight before serving.

Do I need a jelly roll pan, or can I use a regular baking sheet?

I recommend a jelly roll pan for the right thickness. A standard baking sheet is too large and will make the cake too thin.

Conclusion

This Gooey Chocolate Caramel Turtle Cake Roll is everything I love about dessert—rich, creamy, crunchy, and beautiful to serve. It’s a little fancy, a lot indulgent, and always gets rave reviews. Whether I’m making it for a special occasion or just because, it’s one of those recipes that never disappoints.