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Gooey Chocolate Caramel Turtle Cake Roll

A delightful dessert combining rich chocolate cake, luscious caramel, and crunchy nuts into a decadent treat that impresses with its flavors and presentation.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Caramel Cake, Chocolate Cake, Dessert Recipe, Easy Cake Roll, Turtle Cake
Servings: 12 servings
Calories: 320kcal

Ingredients

For the Cake

  • 3/4 cup all-purpose flour The backbone of the cake, creating a tender structure.
  • 1/4 cup cocoa powder Rich and aromatic, adding a deep chocolate flavor.
  • 1 teaspoon baking powder Helps the cake rise, giving it a light texture.
  • 1/4 teaspoon salt Enhances the sweetness and balances flavors.
  • 4 large eggs Provides moisture and richness to the cake.
  • 3/4 cup granulated sugar Sweetens the batter for a delightful taste.
  • 1 teaspoon vanilla extract Adds warmth and depth to the flavor.
  • 1/4 cup powdered sugar For dusting, keeps the rolled cake from sticking and adds sweetness.

For the Filling and Topping

  • 1 cup caramel sauce Gooey and sweet, perfect for layering and drizzling.
  • 1 cup chopped pecans or walnuts Brings crunch and a nutty flavor that complements the caramel.
  • 1 cup semi-sweet chocolate chips The star of the ganache, adding rich chocolatey goodness.
  • 1/2 cup heavy cream Provides a luxurious texture to the ganache.

Instructions

Preparation

  • Preheat oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the long sides for easy removal.
  • In a small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
  • In a large bowl, beat the eggs and granulated sugar until thick and pale yellow, about 5 minutes. Add the vanilla extract and mix until combined.
  • Gradually fold in the flour mixture a little at a time, ensuring a smooth batter with no visible flour.
  • Spread the batter evenly into your prepared jelly roll pan and bake for 12-15 minutes or until the cake springs back when lightly touched.

Rolling the Cake

  • Dust a clean kitchen towel with powdered sugar and lay it flat on the counter.
  • Invert the baked cake onto the prepared towel immediately and peel off the parchment paper while the cake is warm.
  • Starting with a short end, roll the cake and towel together into a tight roll. Place seam-side down on a wire rack to cool completely.
  • Once cooled, carefully unroll the cake and remove the towel.
  • Spread caramel sauce evenly over the cake, leaving a 1-inch border around the edges, then sprinkle with nuts.
  • Re-roll the cake without the towel, starting from the same end, and place seam-side down on a serving platter.

Ganache Preparation

  • In a small saucepan, heat the heavy cream over medium heat until it simmers. Remove from heat and pour over chocolate chips, letting sit for 1-2 minutes before stirring until smooth.
  • Pour the ganache over the rolled cake, allowing it to drip down the sides.

Setting and Serving

  • Refrigerate the cake for at least 1 hour to set the ganache.
  • Garnish with additional caramel sauce, chopped nuts, and a drizzle of chocolate if desired.

Notes

For best results, use room temperature eggs and sift the cocoa powder. Allow the cake to cool in the rolled position for best shape.