The Gooey Chocolate Caramel Turtle Cake Roll is a decadent dessert that combines the rich flavors of chocolate, caramel, and pecans into a visually stunning and indulgent treat. This cake is soft, moist, and perfectly rolled to create a gooey center filled with a luscious caramel sauce and topped with toasted pecans. It’s a delightful fusion of flavors that evokes the beloved turtle candy, making it a favorite for anyone who loves chocolate and caramel together. Whether you’re preparing it for a holiday gathering or just looking for a special dessert, this cake roll is guaranteed to impress.
Why You’ll Love This Recipe
1. Decadent Flavor Combination
The blend of chocolate, caramel, and toasted pecans makes this cake roll a dessert lover’s dream. It’s a rich and satisfying treat that hits all the right notes.
2. Easy to Prepare
Despite its fancy appearance, this cake roll is surprisingly easy to make. With simple ingredients and clear steps, you’ll be able to create a beautiful cake roll with minimal effort.
3. Soft and Moist Texture
The light, spongy cake and gooey caramel center create a perfect contrast in texture, making each bite melt in your mouth.
4. Perfect for Special Occasions
This cake roll makes a wonderful dessert for holidays, birthdays, or any celebration. Its elegant presentation will leave a lasting impression on your guests.
5. Make Ahead
This cake can be made in advance and refrigerated, which makes it a perfect option for preparing ahead of time when hosting an event or gathering.
Ingredients
For the Cake:
- Eggs
- Granulated sugar
- Water
- Vanilla extract
- All-purpose flour
- Baking cocoa
- Baking powder
- Salt
- Confectioners’ sugar
For the Filling:
- Caramel ice cream topping
- Chopped pecans (toasted)
- Whipped cream (optional)
Variations
- Chocolate Chips: Add chocolate chips to the cake batter for an extra chocolatey surprise inside the roll.
- Different Nuts: If you prefer a different nut, try walnuts or almonds as an alternative to pecans.
- Salted Caramel: Use salted caramel sauce instead of regular caramel topping to add a sweet-salty contrast.
- Whipped Cream Flavor: Add a dash of vanilla extract or a hint of cinnamon to the whipped cream for a flavor twist.
How to Make the Recipe
Step 1: Preheat the Oven
Preheat the oven to 375°F. Grease a 15x10x1-inch baking pan and line it with parchment paper. Grease the paper as well to ensure the cake doesn’t stick.
Step 2: Prepare the Cake Batter
In a large bowl, beat the eggs on high speed for about 3 minutes until they are thick and lemon-colored. Gradually add the granulated sugar, continuing to beat until the mixture becomes thick and pale. Add water and vanilla extract, and beat until combined. In a separate bowl, combine the flour, cocoa, baking powder, and salt. Gently fold the dry ingredients into the egg mixture. Spread the batter evenly in the prepared baking pan.
Step 3: Bake the Cake
Bake the cake for 12-15 minutes or until the cake springs back when lightly touched. Remove from the oven and let it cool for about 5 minutes. Then, invert the cake onto a kitchen towel dusted with confectioners’ sugar. Carefully peel off the parchment paper.
Step 4: Roll the Cake
While the cake is still warm, gently roll it up in the towel jelly-roll style, starting from one of the short sides. Allow the cake to cool completely on a wire rack.
Step 5: Fill the Cake
Once the cake has cooled, unroll it gently. Spread a layer of caramel topping to within 1/2 inch of the edges. Sprinkle the toasted pecans evenly over the caramel.
Step 6: Roll Again and Refrigerate
Roll the cake back up, this time without the towel. Cover the cake roll and refrigerate it for at least 1 hour to allow the flavors to meld and the cake to firm up.
Step 7: Serve
Before serving, if desired, top the cake roll with whipped cream. Slice and enjoy!
Tips for Making the Recipe
- Be Gentle with Rolling: When rolling up the cake, make sure to be gentle to avoid cracking. It’s best to roll it while still warm but not too hot.
- Cooling Time: Allow the cake to cool for at least 5 minutes before rolling it. This helps prevent it from tearing.
- Storage: Keep the cake covered in the refrigerator until ready to serve to maintain its freshness and texture.
- Towel for Rolling: Make sure to dust the kitchen towel generously with confectioners’ sugar to prevent the cake from sticking.
How to Serve
The Gooey Chocolate Caramel Turtle Cake Roll is best served chilled after it has been refrigerated. It pairs beautifully with a cup of coffee or a dessert wine. Serve it as a show-stopping centerpiece at a dinner party, or enjoy it with family and friends as an indulgent treat. If you’d like to add an extra layer of decadence, top each slice with a dollop of whipped cream or drizzle additional caramel sauce over the top.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake roll in the refrigerator in an airtight container for up to 3 days. The cake will stay fresh and moist.
Freezing
You can freeze the cake roll for up to 1 month. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag. Thaw in the refrigerator before serving.
Reheating
Reheat individual slices in the microwave for a few seconds, or enjoy it cold straight from the refrigerator. However, the texture and flavor are best when served chilled.
FAQs
1. Can I make this cake roll ahead of time?
Yes, this cake roll can be made a day or two in advance. Just store it in the fridge until ready to serve.
2. Can I substitute the pecans with another nut?
Yes, you can substitute pecans with walnuts, almonds, or hazelnuts for a different flavor profile.
3. Is it necessary to refrigerate the cake?
Refrigerating the cake helps it firm up and allows the flavors to meld together. It also makes it easier to slice.
4. How can I prevent the cake from cracking when rolling it?
Make sure to roll the cake while it’s still warm but not too hot, and handle it gently. Dust the towel with confectioners’ sugar to help prevent sticking.
5. Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend in place of all-purpose flour to make this cake gluten-free.
6. Can I make the cake without eggs?
Yes, you can substitute eggs with egg replacers such as aquafaba (chickpea water) or flax eggs if needed.
7. How do I know when the cake is done baking?
The cake is done when it springs back lightly when touched or when a toothpick inserted in the center comes out clean.
8. Can I use store-bought caramel sauce instead of ice cream topping?
Yes, you can use store-bought caramel sauce instead of caramel ice cream topping.
9. Can I freeze the cake roll?
Yes, you can freeze the cake roll by wrapping it tightly in plastic wrap. Thaw in the refrigerator before serving.
10. Can I serve this cake with something else other than whipped cream?
Yes, you can serve the cake with vanilla ice cream, a drizzle of hot fudge, or extra caramel sauce for added richness.
Conclusion
The Gooey Chocolate Caramel Turtle Cake Roll is a luxurious dessert that brings together the irresistible flavors of chocolate, caramel, and pecans in one stunning package. Whether you’re preparing it for a special occasion or just craving a rich, decadent treat, this cake roll is sure to impress. Its soft, spongy texture and gooey filling make it a dessert everyone will love, and with the option to make it ahead of time, it’s as convenient as it is delicious. Treat yourself and your loved ones to this indulgent cake roll that’s perfect for any celebration.
PrintGooey Chocolate Caramel Turtle Cake Roll
- Total Time: 2 hours
- Yield: 10 servings 1x
Description
This decadent Gooey Chocolate Caramel Turtle Cake Roll combines rich chocolate cake with gooey caramel topping, toasted pecans, and a soft whipped cream finish. The perfect dessert for any celebration or special occasion, it’s a fun take on the beloved turtle candy!
Ingredients
- 4 eggs
- 3/4 cup granulated sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup baking cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Confectioners’ sugar (for dusting)
- 1 cup caramel ice cream topping
- 1/2 cup chopped pecans, toasted
- 1 cup whipped cream
Instructions
- Preheat oven to 375°F. Line a greased 15x10x1-inch baking pan with parchment paper; grease the paper.
- In a large bowl, beat eggs on high speed for 3 minutes. Gradually add granulated sugar, beating until thick and lemon-colored. Beat in water and vanilla.
- Combine flour, cocoa, baking powder, and salt; fold into egg mixture. Spread the batter evenly in the prepared pan.
- Bake for 12-15 minutes or until the cake springs back when lightly touched. Let it cool for 5 minutes.
- Invert the cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off the parchment paper. Roll up the cake in the towel jelly-roll style, starting from one short side. Let it cool completely on a wire rack.
- Unroll the cake; spread caramel topping within 1/2 inch of the edges. Sprinkle with toasted pecans. Roll the cake up again.
- Cover and refrigerate the rolled cake for at least 1 hour before serving. If desired, serve with whipped cream.
Notes
- Be careful not to overbake the cake; it should spring back when touched, but still be moist and soft.
- The cake should be completely cool before unrolling to prevent cracking.
- You can also top with additional whipped cream and extra caramel drizzle before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes