Chocolate Caramel Turtle Cake Roll

Introduction:

A show-stopping dessert that combines all the best parts of a turtle candy—gooey caramel, crunchy pecans, and luscious chocolate—this cake roll is a slice of heaven. The chocolate sponge is soft and pliable, the filling is rich and buttery, and the whole thing is crowned with silky ganache and toasted nuts.

Perfect for celebrations, holidays, or when you’re feeling extra indulgent.

 Ingredients

For the Chocolate Sponge Cake:

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1 tsp baking powder

1/4 tsp salt

4 large eggs, room temp

3/4 cup granulated sugar

1 tsp vanilla extract

1/4 cup milk

Powdered sugar (for dusting)

For the Caramel Cream Filling:

1/2 cup unsalted butter, softened

1/2 cup caramel sauce (homemade or store-bought)

1 cup powdered sugar

1–2 tbsp heavy cream (as needed)

Pinch of salt

For the Ganache & Topping:

1/2 cup heavy cream

4 oz semi-sweet or dark chocolate, chopped

1 tbsp butter (optional, for shine)

1/2 cup chopped pecans, toasted

Drizzle of extra caramel sauce

 Equipment:

10×15 inch jelly roll pan

Parchment paper

Hand or stand mixer

Clean kitchen towel (for rolling)

 Instructions

 Make the Chocolate Sponge Cake

Preheat oven to 350°F (175°C). Line jelly roll pan with parchment paper and lightly grease.

In a bowl, whisk together flour, cocoa powder, baking powder, and salt.

In a separate large bowl, beat eggs and sugar for 4–5 minutes until pale and thick.

Add vanilla and milk, and mix gently.

Sift dry ingredients into wet and fold gently until fully combined.

Pour batter into prepared pan, smoothing the top.

Bake for 10–12 minutes, or until sponge springs back when touched.

 Roll the Cake

While the cake is still warm, sprinkle a clean kitchen towel generously with powdered sugar.

Invert the cake onto the towel, peel off parchment paper, and roll the cake up gently with the towel, starting from the short end.

Let it cool completely in the rolled-up shape (this sets the “memory” of the roll).

 Make the Caramel Filling

Beat butter until light and fluffy.

Add caramel sauce, powdered sugar, and a pinch of salt.

Beat until creamy, adding cream 1 tbsp at a time for spreadable consistency.

 Fill and Roll

Carefully unroll the cooled cake.

Spread caramel filling evenly over the surface.

Re-roll the cake gently (without the towel) and place seam side down on a serving plate.

Chill for 30 minutes to firm up.

 Make the Ganache

Heat heavy cream until just steaming.

Pour over chopped chocolate and let sit for 2 minutes.

Stir until smooth and glossy. Add butter if using.

 Finish the Cake Roll

Pour ganache over the chilled cake roll, letting it drip slightly down the sides.

Sprinkle with toasted pecans.

Drizzle with extra caramel sauce.

 Storage:

Store in the refrigerator, covered, for up to 4 days.

Slice with a warm knife for neat pieces.

Can be frozen (unglazed) for up to 1 month. Thaw overnight in fridge.

 Tips:

Use room temp eggs for maximum volume.

Don’t overbake the sponge—moist and flexible is key for rolling.

Toast the pecans for extra depth and crunch.