Go Back

Gooey Chocolate Caramel Turtle Cake Roll

A delightful dessert packed with rich chocolate flavor and oozing caramel, perfect for impressing friends and family.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder Use high-quality cocoa for better flavor.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
For the filling
  • 1 cup caramel sauce Store-bought or homemade.
  • 1 cup chocolate chips
  • 1 cup chopped pecans Or walnuts for a different crunch.
For the topping
  • Additional caramel sauce for drizzling
  • Whipped cream or powdered sugar For garnish.

Method
 

Preheat the Oven
  1. Start by preheating your oven to 350°F (175°C).
Prepare the Pan
  1. Line a 15×10-inch jelly roll pan with parchment paper and give it a quick spritz of cooking spray.
Mix Dry Ingredients
  1. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add Wet Ingredients
  1. Mix in the eggs, vegetable oil, vanilla extract, and milk, whisking until smooth.
Bake the Cake
  1. Pour the batter into your prepared pan and bake for 12-15 minutes until set.
Roll It Up
  1. Sprinkle a clean kitchen towel with powdered sugar, then invert the baked cake onto the towel and peel off the parchment paper. Roll the cake tightly from the narrow end and let it cool.
Prepare the Filling
  1. Melt the chocolate chips and mix with caramel sauce and pecans.
Unroll and Fill
  1. Gently unroll the cooled cake and spread the filling over it.
Re-roll and Chill
  1. Re-roll the cake without the towel, cover in plastic wrap, and refrigerate for at least 30 minutes.
Serve and Enjoy
  1. Slice into rounds and top with additional caramel sauce and whipped cream or powdered sugar.

Notes

Don’t overbake the cake to avoid dryness. Feel free to swap in different nuts or add mini marshmallows for a fun twist. Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.