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–+ servings
Melany

Chocolate Caramel Turtle Cake Roll – A Sweet Treat for Holidays

Indulge in the ultimate holiday treat with this Chocolate Caramel Turtle Cake Roll. A rich chocolate sponge cake is filled with creamy caramel buttercream, drizzled with luscious chocolate ganache, and topped with crunchy toasted pecans. It’s an elegant, delicious dessert that’s as fun to make as it is to eat!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 3 large eggs
  • 1 ¾ cups chocolate cake mix
  • ⅓ cup 79 ml water
  • 2 tablespoons vegetable oil
  • 1 tablespoon powdered sugar for rolling
For the Caramel Buttercream:
  • ½ cup 113 g unsalted butter, softened
  • ¼ cup 59 ml caramel sauce
  • 2 cups 226 g powdered sugar
  • ½ teaspoon vanilla extract
For the Ganache:
  • 1 cup 237 ml heavy whipping cream
  • 1 cup 170 g chocolate chips
For Topping:
  • 1 cup toasted pecans chopped

Method
 

Prepare the Cake Pan:
  1. Preheat the oven to 350°F (175°C). Line a jelly roll pan with aluminum foil and grease generously with baking spray.
Make the Cake Batter:
  1. In a mixing bowl, beat the eggs until thick and pale.
  2. Add the chocolate cake mix, water, and vegetable oil. Mix until smooth.
Bake the Cake:
  1. Spread the batter evenly in the prepared pan. Bake for 10–12 minutes or until the cake springs back when lightly touched.
Roll the Cake:
  1. Dust a clean kitchen towel with powdered sugar.
  2. Turn the cake out onto the towel while still warm. Peel off the foil and roll the cake tightly, starting at a short end. Allow it to cool completely.
Prepare the Caramel Buttercream:
  1. Beat the butter until creamy. Add the caramel sauce, powdered sugar, and vanilla extract, and mix until smooth and fluffy.
Make the Ganache:
  1. Heat the heavy cream in a saucepan until just simmering. Pour over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until glossy and smooth.
Assemble the Cake Roll:
  1. Carefully unroll the cooled cake and spread the caramel buttercream evenly across the surface. Roll it back up tightly (without the towel).
Decorate the Cake Roll:
  1. Place the cake on a serving platter. Drizzle the ganache over the top and sprinkle with toasted pecans.
Chill and Serve:
  1. Refrigerate the cake for at least 30 minutes to set. Slice and serve for a stunning holiday dessert.

Notes

  • Roll the cake while warm to prevent cracking.
  • Toast pecans in a dry skillet over medium heat for 3–4 minutes to enhance their flavor.
  • Store leftovers in the refrigerator for up to 3 days.

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