Gooey Chocolate Caramel Turtle Cake Roll

Short description

A rich, decadent twist on the classic jelly roll: a chocolate cake rolled around caramel, pecans, and chocolate chips for a gooey, indulgent dessert.

Why You’ll Love This Recipe

• Ultimate gooey indulgence: Layers of caramel, pecans, and chocolate chips combine to satisfy every sweet tooth.

• Crowd-pleasing presentation: Impress guests with a beautiful spiral finish, dusted in powdered sugar.

• Easy to make: Using a boxed cake mix speeds up prep, while maintaining that homemade charm.

Ingredients

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

• 1 box chocolate cake mix

• 3 eggs

• ½ cup vegetable oil

• 1 cup water

• 1 cup caramel sauce

• 1 cup chopped pecans

• 1 cup chocolate chips

• Powdered sugar (for dusting)

directions

1. Preheat oven to 350°F (175°C) and line a jelly-roll pan (approximately 15 × 10 in.) with parchment paper.

2. In a mixing bowl, whisk together cake mix, eggs, oil, and water until smooth.

3. Pour batter into prepared pan and spread evenly.

4. Bake 15–20 minutes, or until a toothpick inserted in the center comes out clean.

5. Immediately sprinkle chopped pecans and chocolate chips over the warm cake.

6. Drizzle caramel sauce evenly across the top.

7. Starting from a short end, carefully roll the cake into a log shape.

8. Allow to cool completely in the rolled position.

9. Dust with powdered sugar before slicing and serving.

Servings and timing

• Servings: 10 to 12 slices — typical yield for a standard jelly-roll pan siftandsimmer.com+10scientificallysweet.com+10loveandoliveoil.com+10epicurious.com+1bhg.com+1thebestcakerecipes.comsouthernplate.comloveandoliveoil.com.

• Prep time: ~10 minutes

• Bake time: 15–20 minutes

• Cooling time: ~1 hour

• Total time: ~1 hour 30 minutes

Variations

• Nut-free: Omit pecans and substitute with toasted coconut or chopped pretzels.

• Spicy twist: Add a pinch of sea salt and cayenne to the caramel for a sweet-heat kick.

• Filled version: Unroll after cooling, spread whipped cream inside, then reroll for a creamy interior twist.

storage/reheating

• Store loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

• Reheat slices in the microwave (5–10 seconds) to soften caramel before serving.

FAQs

1. Can I use from-scratch cake instead of a mix?

Yes — just substitute your favorite 13 × 9‑inch chocolate sponge recipe and follow the same bake/roll process.

2. Why roll the cake while warm?

Rolling the cake while warm helps “train” it, preventing cracks when you add the filling later southernplate.com+4bhg.com+4bonappetit.com+4epicurious.com+1sallysbakingaddiction.com+1.

3. My cake cracked slightly—what now?

A few cracks are normal. Just patch them with caramel or dusted sugar; cracks add rustic charm.

4. Can I prepare this ahead of time?

Yes, bake and roll the cake, wrap it tightly, and refrigerate up to one day ahead. Dust before serving.

5. Can I freeze it?

Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

6. How do I avoid a soggy bottom?

Let the baked cake sit for a couple of minutes before rolling to allow moisture to settle.

7. Can I swap nuts?

Absolutely — walnuts, hazelnuts, or even chopped peanuts work well.

8. Is it too sweet?

Balance sweetness by serving with a dollop of unsweetened whipped cream or a sprinkle of flaky sea salt.

9. Can I add filling inside?

Yes — unroll the cooled cake, spread whipped cream or mascarpone inside, then reroll.

10. Can I use dark chocolate chips?

Definitely! Dark chocolate adds a deeper flavor and balances the sweetness.

Conclusion

This Gooey Chocolate Caramel Turtle Cake Roll offers the perfect marriage of convenience and indulgence—velvety cake, luscious caramel, crunchy nuts, and melted chocolate in every slice. Ideal for special occasions or anytime you crave a luxurious dessert with minimal effort. Enjoy!

[tasty-recipe id=”19912″]