Description

A rich, decadent dessert that combines the deep flavor of chocolate cake with a luscious caramel buttercream filling and a silky chocolate ganache topping. Finished with toasted pecans for crunch, this chocolate caramel cake roll is the perfect indulgence for special occasions or holiday tables—impressive to serve, yet simple to make with a shortcut cake mix.

Ingredients

Scale

For the Cake:

3 large eggs
1¾ cups chocolate cake mix (such as Devil’s Food)
⅓ cup (79 ml) water
2 tbsp vegetable oil
1 tbsp powdered sugar (for dusting)

For the Caramel Buttercream:

½ cup (113 g) unsalted butter, softened
¼ cup (59 ml) caramel sauce
2 cups (226 g) powdered sugar
½ tsp vanilla extract

For the Frosting:

1 cup (237 ml) heavy whipping cream
1 cup (170 g) chocolate chips
1 cup chopped toasted pecans

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Instructions

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
In a large bowl, beat eggs until light and fluffy. Add cake mix, water, and oil. Mix until smooth.
Pour batter into prepared pan and spread evenly. Bake 10–12 minutes, or until cake springs back when touched.
While cake is baking, lay out a clean kitchen towel and dust with powdered sugar.
Once baked, immediately turn the cake onto the towel and gently peel off parchment paper. Roll cake in the towel (starting at the short end) and let cool completely.
Prepare caramel buttercream by beating butter until creamy. Add caramel sauce and vanilla. Gradually beat in powdered sugar until smooth and fluffy.
Carefully unroll cooled cake and spread caramel buttercream evenly over the surface. Re-roll the cake (without the towel) and place seam-side down on a serving plate.
For the frosting, heat whipping cream in a saucepan until just simmering. Remove from heat and pour over chocolate chips. Let sit 2 minutes, then stir until smooth.
Cool ganache slightly, then pour or spread over the cake roll. Sprinkle with toasted pecans.
Chill until set. Slice and serve.

Notes

Use a gentle hand when rolling/unrolling the cake to prevent cracks.
Refrigerate the cake for easier slicing.
Store leftovers covered in the fridge for up to 4 days.
You can toast pecans in a dry skillet over medium heat for 3–5 minutes, stirring often.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American