Dessert

Chocolate Caramel Turtle Cake Roll Recipe

BySimon Carel October 25, 2025October 25, 2025

Introduction

Experience the perfect blend of rich chocolate, creamy caramel, and crunchy pecans in this Chocolate Caramel Turtle Cake Roll. It’s a delightful treat that combines a light cocoa sponge with indulgent filling and frosting, making it a show-stopping dessert for any occasion.

A rich chocolate roll cake is sliced to show about four visible layers, alternating between dark brown soft cake and creamy light yellow filling that appears fluffy and smooth, with small caramel bits inside the cream. The roll is covered in a glossy dark chocolate ganache with thick caramel sauce dripping down the sides. The top is decorated with chopped nuts in cream and caramel, and a few whole pecans add texture. The cake sits on a wooden board with caramel pooling around the base, set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup vegetable oil
1/4 cup water
1 cup heavy whipping cream
1/2 cup caramel sauce
1/2 cup chopped pecans
1/2 cup unsweetened cocoa powder (for frosting)
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract (for frosting)
Extra caramel sauce and pecans for topping

Instructions

Step 1: Preheat the oven to 350°F. Grease a 15×10-inch jelly roll pan and line it with parchment paper. Lightly grease the parchment paper as well.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat the eggs and granulated sugar together until thick and pale. Add the vanilla extract, vegetable oil, and water, mixing until combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Step 5: Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Step 6: Remove the cake from the oven and let it cool for 5 minutes. While still warm, carefully roll it up with the parchment paper starting from the short end. Let it cool completely in this rolled position.
Step 7: While the cake cools, whip the heavy cream until stiff peaks form. Gently fold in the caramel sauce and chopped pecans.
Step 8: Unroll the cooled cake and spread the filling evenly over the surface. Roll the cake back up tightly without the parchment paper. Wrap in plastic wrap and refrigerate for at least 1 hour to set.
Step 9: For the frosting, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with milk, until smooth. Stir in the vanilla extract.
Step 10: Remove the cake roll from the refrigerator and unwrap it. Spread the frosting evenly over the outside. Drizzle extra caramel sauce on top and sprinkle with additional chopped pecans.
Step 11: Slice and serve.

Tips & Variations

For extra flavor, toast the pecans lightly before folding them into the filling and using them as a topping.
Use homemade caramel sauce for a richer, more personalized taste.
Substitute vegetable oil with melted coconut oil for a subtle tropical hint.

Storage

Store the cake roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. To serve, slice directly from the fridge; if desired, let slices sit at room temperature for 10 minutes to soften slightly. Avoid freezing as it may affect the texture of the frosting and filling.

How to Serve

A close-up of a rolled cake with several layers, starting from a dark chocolate outer sponge layer, followed by a creamy white filling with visible swirls of caramel inside. The roll is coated with a thick, shiny dark chocolate glaze on top that drips slightly down the sides. There are thin lines of caramel drizzled over the chocolate glaze. The top of the cake is sprinkled with chopped pecans, adding a crunchy texture. The cake is resting on a white plate with a subtle pattern, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake roll ahead of time?

Yes, you can prepare the cake and filling a day in advance. Assemble and frost the cake before serving or keep it refrigerated overnight for the flavors to meld beautifully.

What if I don’t have a jelly roll pan?

You can use a rimmed baking sheet of similar size, but make sure to line it with parchment paper to help with rolling the cake while warm.

Simon Carel