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Turtle Caramel Chocolate Cake Roll Recipe

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★★★★★

5 from 144 reviews

This Turtle Caramel Chocolate Cake Roll is a decadent and visually stunning dessert that combines rich chocolate cake, luscious caramel, and creamy whipped topping. The cake is baked into a light, fluffy sheet, rolled with a smooth caramel-chocolate whipped cream filling, and chilled to perfection. Finished with extra caramel drizzle, it’s a perfect treat for special occasions or indulgent gatherings.

Ingredients

Scale

Cake

  • 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

Filling and Topping

  • 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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving extra over the edges for easy removal later.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. Beat Eggs and Sugar: In a mixing bowl, beat the eggs and granulated sugar with an electric mixer on medium speed until thick and pale, about 5 minutes. Add vanilla extract and mix to combine.
  4. Combine Dry and Wet Ingredients: Gradually fold the dry ingredients into the egg mixture using a rubber spatula until just incorporated. Be careful not to overmix to keep the batter light.
  5. Bake the Cake: Pour the batter into the prepared pan and gently spread it evenly. Bake for 12-15 minutes or until the cake springs back when lightly pressed.
  6. Roll the Cake: Once baked, remove the cake from the oven and allow to cool for a few minutes. Sprinkle powdered sugar on a clean kitchen towel. Carefully invert the cake onto the towel, peel off the parchment paper, and roll the cake up in the towel from one edge. Let it cool completely while rolled.
  7. Prepare Caramel Chocolate Mixture: In a small saucepan over low heat, warm the caramel sauce. Stir in the semi-sweet chocolate chips until melted and smooth. Remove from heat and set aside.
  8. Make Whipped Cream Filling: In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in half of the caramel chocolate mixture until combined.
  9. Fill the Cake Roll: Unroll the cooled cake carefully and spread the whipped cream filling evenly over the surface, leaving a small border around the edges. Drizzle the remaining caramel chocolate mixture on top of the filling.
  10. Re-roll and Chill: Roll the cake back up carefully and place it seam-side down on a serving platter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to allow it to set.
  11. Serve: Once chilled, slice the cake roll with a serrated knife. Drizzle additional caramel sauce over the slices if desired before serving.

Notes

  • Allow the cake to cool completely while rolled to prevent cracking when unrolling for filling.
  • Use a serrated knife to slice the cake roll for clean, even pieces.
  • You can prepare the cake roll a day in advance to enhance the flavors and make serving easier.
  • For a firmer filling, chill the whipped cream before folding in the caramel chocolate mixture.
  • If caramel sauce is thick, gently warm it before using to ensure smooth blending with chocolate chips.

Keywords: Turtle Cake Roll, Caramel Chocolate Cake, Chocolate Roll Cake, Dessert Roll, Chocolate Cake Roll

Find it online: https://tastewithamy.com/turtle-caramel-chocolate-cake-roll-recipe/