Introduction

This Turtle Caramel Chocolate Cake Roll is a decadent dessert combining rich chocolate, smooth caramel, and fluffy whipped cream in a light, rolled cake. Perfect for special occasions or a delightful treat, it’s as impressive to look at as it is delicious to taste.

A chocolate roll cake is sliced to show three distinct layers from the outside in: a dark brown chocolate sponge cake layer, a creamy white filling with visible small nut pieces embedded inside, and a thin inner swirl of additional chocolate sponge mixed with nut bits. The roll is covered with thick dark chocolate drizzle topping and a shiny caramel sauce flowing down the sides, pooling slightly at the base. The top is sprinkled with chopped walnuts and a light dusting of powdered sugar. This whole cake sits on a wooden board with a blurred glass container of caramel sauce and spoon in the background, all on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup caramel sauce (plus extra for drizzling)
1/2 cup semi-sweet chocolate chips
1 cup heavy whipping cream
2 tablespoons powdered sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving some excess over the edges to help with easy removal later.
Step 2: Whisk together the flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
Step 3: In a mixing bowl, beat the eggs and granulated sugar on medium speed until thick and pale, about 5 minutes. Add vanilla extract and mix to combine.
Step 4: Gradually fold the dry ingredients into the egg mixture using a rubber spatula until just incorporated. Avoid overmixing to keep the batter light.
Step 5: Pour the batter into the prepared pan and spread it evenly with a spatula.
Step 6: Bake for 12–15 minutes, or until the cake springs back when gently pressed.
Step 7: Remove the cake from the oven and let it cool for a few minutes. Sprinkle powdered sugar over a clean kitchen towel.
Step 8: Carefully invert the cake onto the sugared towel and peel off the parchment paper. Starting from one end, roll the cake in the towel and let it cool completely while rolled.
Step 9: Warm the caramel sauce in a small saucepan over low heat. Stir in the chocolate chips until melted and smooth, then set aside to cool slightly.
Step 10: In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold in half of the caramel chocolate mixture.
Step 11: Unroll the cooled cake and spread the cream filling evenly over the surface, leaving a small border around the edges. Drizzle the remaining caramel chocolate mixture on top of the filling.
Step 12: Carefully re-roll the cake without the towel and place it seam-side down on a serving platter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to set.
Step 13: When chilled, slice the cake roll using a serrated knife. Drizzle with extra caramel sauce if desired before serving.

Tips & Variations

For a nutty crunch, sprinkle chopped pecans or walnuts over the cream filling before rolling the cake.
Use store-bought caramel sauce for convenience, or make your own for a richer flavor.
If you prefer a less sweet dessert, reduce the granulated sugar to 3/4 cup in the cake batter.
Ensure the cake is completely cool before unrolling to prevent cracking.

Storage

Store the refrigerated cake roll covered in plastic wrap for up to 3 days. Keep it chilled to maintain the cream filling’s texture. To serve, slice directly from the fridge or allow it to sit at room temperature for 10 minutes to soften slightly. Avoid freezing, as it can alter the texture of the cream and caramel.

How to Serve

The image shows a close-up of a chocolate roll cake with multiple visible layers. The outermost layer is a glossy dark chocolate coating with a smooth texture, dripping with thick caramel sauce that runs down the sides. Underneath the chocolate layer is a moist, dark brown chocolate sponge cake, rolled tightly to reveal a creamy, light beige filling in the middle. The bottom layer inside the roll contains chopped nuts with a caramel glaze, adding a crunchy texture. The top of the cake is sprinkled with finely chopped nuts, enhancing the visual texture. The cake rests on a wooden board, placed on a white marbled surface, with a blurred background hinting at a bowl of sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cake roll in advance?

Yes, you can assemble the cake roll and refrigerate it for up to 3 days before serving. This actually helps the flavors meld and the roll to set nicely.

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

A rimmed baking sheet or brownie pan with similar dimensions will work as a substitute. Just ensure it has low sides and line it well with parchment paper for easy removal.