Name: Chocolate Caramel Turtle Cake Roll
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 3 large eggs; 1 ¾ cups chocolate cake mix (Devil’s Food, e.g., Betty Crocker SuperMoist); ⅓ cup water; 2 tbsp vegetable oil; 1 tbsp powdered sugar (for rolling); ½ cup unsalted butter, softened; ¼ cup caramel sauce; 2 cups powdered sugar; ½ tsp vanilla extract; 1 cup heavy whipping cream; 1 cup chocolate chips; 1 cup chopped toasted pecans

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This Chocolate Caramel Turtle Cake Roll is an indulgent dessert that combines the decadent richness of chocolate with smooth caramel, buttery pecans, and a luxurious ganache topping. With a soft, rolled chocolate cake and caramel buttercream filling, this cake is as stunning as it is satisfying—perfect for special occasions or a luxurious treat.

Why You’ll Love This Recipe
This dessert is a celebration of classic turtle candy flavors in cake form. It’s rich yet balanced, combining chocolate, caramel, and pecans into one elegant, eye-catching roll. The recipe is beginner-friendly thanks to a cake mix base, but the results are bakery-quality. It’s an impressive dessert that’s surprisingly straightforward to make and guaranteed to impress.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake Roll:

Eggs

Chocolate cake mix (Devil’s Food, such as Betty Crocker SuperMoist)

Water

Vegetable oil

Powdered sugar (for rolling)

For the Caramel Buttercream:

Unsalted butter, softened

Caramel sauce

Powdered sugar

Vanilla extract

For the Ganache:

Heavy whipping cream

Chocolate chips

For the Toppings:

Chopped toasted pecans

Directions
1. Prepare the Cake Roll
Preheat the oven:
Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.

Make the cake batter:
In a large mixing bowl, beat the eggs on high speed for 2–3 minutes until pale and fluffy. Add the chocolate cake mix, water, and oil. Mix until smooth and well combined.

Bake the cake:
Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.

Roll the cake:
As soon as the cake comes out of the oven, carefully flip it onto a clean kitchen towel that has been dusted with powdered sugar. Peel off the parchment paper. Starting from a short end, roll the cake up with the towel inside and let it cool completely.

2. Make the Buttercream and Ganache
Caramel buttercream:
Beat the softened butter until smooth and creamy. Add the caramel sauce, powdered sugar, and vanilla extract. Continue to beat until light and fluffy. Set aside.

Chocolate ganache:
In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and pour it over the chocolate chips in a bowl. Let sit for 1–2 minutes, then whisk until smooth and glossy.

3. Assemble the Cake Roll
Unroll the cake:
Once completely cool, carefully unroll the cake. Spread an even layer of caramel buttercream over the surface.

Reroll the cake:
Roll the cake back up (without the towel this time), starting from the same end. Place the seam side down on a serving plate or tray.

Top with ganache:
Pour the ganache over the cake roll, allowing it to drip slightly down the sides. Use a spatula to smooth the top if desired.

Add toppings:
Sprinkle the top with chopped toasted pecans. Let set for 15–20 minutes at room temperature, or refrigerate briefly to firm up the ganache.

Servings and timing
This recipe yields approximately 8–10 servings.
Preparation time: 15 minutes
Cooking time: 10–12 minutes
Cooling/assembly time: 30–40 minutes
Total time: 55–65 minutes

Variations
Use a homemade chocolate sponge instead of cake mix if preferred.

Add a pinch of sea salt to the caramel buttercream for a salted caramel version.

Drizzle extra caramel over the ganache for added flavor and decoration.

Swap pecans for walnuts or almonds if desired.

Add a tablespoon of espresso powder to the cake batter for a mocha twist.

Storage/Reheating
Store the cake roll in an airtight container in the refrigerator for up to 4 days.
Bring to room temperature before serving for the best texture.
This cake is not suitable for freezing once assembled, as the ganache and buttercream may separate when thawed.

FAQs
Can I make the cake roll ahead of time?
Yes, you can make and refrigerate it (fully assembled) up to one day in advance.

How do I prevent the cake from cracking?
Rolling the cake while it’s warm and allowing it to cool in the rolled shape helps prevent cracks.

Can I use store-bought caramel?
Yes, store-bought caramel sauce works well in the buttercream. Choose a thick, high-quality variety.

What kind of chocolate chips should I use for the ganache?
Semi-sweet or dark chocolate chips both work well, depending on your preference for sweetness.

Can I freeze the cake roll?
It’s best not to freeze it once frosted, but the rolled cake (unfrosted) can be frozen, tightly wrapped, for up to 1 month.

How do I toast the pecans?
Toast chopped pecans in a dry skillet over medium heat for 3–4 minutes until fragrant, stirring frequently.

Can I use another type of frosting?
Yes, chocolate or vanilla buttercream would also work, though caramel enhances the turtle flavor.

Should I refrigerate leftovers?
Yes, due to the cream-based ganache and buttercream, refrigerate any leftovers.

Is this dessert very sweet?
Yes, it’s rich and sweet, so small slices are usually enough to satisfy.

What’s the best way to slice the roll cleanly?
Use a sharp knife warmed under hot water and wiped dry before slicing for clean cuts.

Conclusion
The Chocolate Caramel Turtle Cake Roll is a stunning dessert that combines decadent layers of chocolate, caramel, and pecans in a beautiful spiral. It’s a show-stopping treat with a surprisingly easy process, ideal for special occasions or a weekend baking project. Serve it sliced with a drizzle of caramel for an unforgettable sweet finish.

Chocolate Caramel Turtle Cake Roll

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Author: Douaa
Total Time: 35 minutes
Yield: 8–10 servings
Diet: Vegetarian

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Description

Decadent and indulgent, this Chocolate Caramel Turtle Cake Roll is a dessert masterpiece. Featuring a soft chocolate sponge cake rolled with rich caramel buttercream, topped with silky chocolate ganache and toasted pecans, it’s the ultimate treat for holidays, parties, or satisfying any sweet craving.

Instructions

Prepare the Cake Roll:
- Preheat oven to 350°F (175°C).
- Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
- In a large bowl, beat eggs for 2–3 minutes until fluffy. Add cake mix, water, and oil. Mix until smooth.
- Pour into prepared pan and bake for 10–12 minutes, until the cake springs back when touched.
- While hot, flip cake onto a kitchen towel dusted with powdered sugar. Peel off parchment and roll the cake with the towel from a short end. Cool completely.
Make the Buttercream & Ganache:
- Buttercream: Beat butter until creamy. Add caramel sauce, powdered sugar, and vanilla. Whip until light and fluffy.
- Ganache: Heat cream in a small saucepan until simmering. Pour over chocolate chips and let sit for 1–2 minutes. Whisk until smooth.
Assemble the Cake:
- Gently unroll the cooled cake. Spread caramel buttercream evenly, then re-roll the cake tightly (without the towel).
- Place on a serving tray and pour ganache over the top, allowing it to drip down the sides.
- Sprinkle with toasted pecans and chill until set.

Notes

Make sure to roll the cake while it’s still warm to prevent cracks.
Store in the fridge and bring to room temperature before serving.
Use homemade or store-bought caramel sauce based on your preference.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American