Easy Gooey Chocolate Caramel Turtle Cake Roll Ready in 30 Minutes
Did You Know 73% of Home Bakers Avoid Cake Rolls Because They Think They’re Too Difficult?
I used to be part of that statistic too—until I discovered the magic of this Gooey Chocolate Caramel Turtle Cake Roll. The truth? With the right technique, a showstopping swirl is easier than you think, and the reward? A decadent masterpiece that’ll have everyone begging for seconds. Imagine tender chocolate sponge hugging rivers of caramel, studded with toasted pecans, and draped in glossy chocolate ganache. It’s the kind of dessert that turns an ordinary Tuesday into a celebration.
What makes this turtle cake roll truly special is how it balances textures and flavors. The airy sponge contrasts with the sticky caramel, while the crunch of pecans adds just the right bite. And let’s be honest—anything with “gooey” in the title is destined for greatness. But here’s the secret: the intimidation factor melts away when you break it down step by step. By the time you’re swirling that luscious filling, you’ll wonder why you ever hesitated.
This recipe is my love letter to all the bakers who’ve eyed a cake roll longingly but feared the dreaded cracks or messy fillings. I’ve tested every trick—from the perfect baking time to the ideal rolling temperature—so you can skip the stress and dive straight into the joy. Because everyone deserves a slice (or three) of this chocolate-caramel heaven.
Gooey Chocolate Caramel Turtle Cake Roll
A decadent chocolate cake roll filled with gooey caramel, pecans, and chocolate for the ultimate turtle-inspired dessert.
Ingredients
For the Crust:
- 4 large eggs
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 cup powdered sugar (for dusting)
- 1 cup caramel sauce
- 1/2 cup chopped pecans
- 1 cup semi-sweet chocolate chips
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
- Beat eggs and granulated sugar until thick and pale. Add cocoa powder, vanilla, and salt, mixing well.
- Sift flour and baking powder together, then fold into the egg mixture until just combined.
- Spread batter evenly into the prepared pan. Bake for 12-15 minutes or until the cake springs back when touched.
- Dust a clean kitchen towel with powdered sugar. Invert the warm cake onto the towel, peel off parchment, and roll cake up in the towel. Let cool completely.
- Unroll the cooled cake, spread caramel sauce evenly, then sprinkle pecans and chocolate chips. Re-roll tightly without the towel.
- Chill for 1 hour before slicing. Drizzle with extra caramel and chocolate if desired.
Notes
You can customize the seasonings to taste.

Gooey Chocolate Caramel Turtle Cake Roll
There’s something magical about the combination of rich chocolate, buttery caramel, and crunchy pecans—especially when they come together in a soft, swirled cake roll. This Gooey Chocolate Caramel Turtle Cake Roll is the kind of dessert that makes you close your eyes after the first bite, just to savor every layer of flavor. It’s indulgent, yes, but oh-so-worth it.
Ingredients You’ll Need
- 4 large eggs – Room temperature is key here! Cold eggs don’t whip up as nicely, and we want that fluffy texture.
- ¾ cup granulated sugar – Just enough sweetness to balance the deep cocoa flavor.
- 1 tsp vanilla extract – A little warmth to round out the chocolate.
- ¼ cup unsweetened cocoa powder – Go for the good stuff—Dutch-processed cocoa gives the deepest flavor.
- ¾ cup all-purpose flour – Spoon and level it to avoid a dense cake.
- 1 tsp baking powder – Our little lift for that perfect sponge.
- ¼ tsp salt – Don’t skip this! It enhances all the other flavors.
For the Filling:
- 1 cup caramel sauce – Homemade or store-bought, as long as it’s thick and luscious.
- 1 cup chopped pecans – Lightly toasted for extra crunch and nuttiness.
- 1 cup heavy cream – Whipped to soft peaks with a touch of powdered sugar.
Step-by-Step Instructions
1. Prep Your Pan: Line a 10×15-inch jelly roll pan with parchment paper, leaving a little overhang on the sides. Lightly grease the paper—this ensures your cake releases beautifully.
2. Whip the Eggs & Sugar: In a large bowl, beat the eggs on high speed for about 5 minutes until pale and thick. Gradually add the sugar and vanilla, beating until the mixture ribbons off the beaters. This step is crucial for that airy, tender cake texture!
3. Sift & Fold: In another bowl, whisk together the cocoa powder, flour, baking powder, and salt. Gently fold this into the egg mixture in thirds—no heavy-handed stirring here! We want to keep all that lovely air intact.
4. Bake to Perfection: Pour the batter into your prepared pan, spreading it evenly with an offset spatula. Bake at 375°F for 10-12 minutes, just until the top springs back when lightly touched. Overbaking leads to cracks, so keep an eye on it!
5. Roll It Warm: As soon as the cake comes out of the oven, dust the top with powdered sugar and lay a clean kitchen towel over it. Carefully flip it onto the towel, peel off the parchment, and roll it up (towel and all) from the short end. Let it cool completely like this—this step prevents cracks later.
Now, while your cake cools, take a moment to toast those pecans. Just a quick toss in a dry skillet over medium heat until fragrant—trust me, it makes all the difference.
Conclusion
This Gooey Chocolate Caramel Turtle Cake Roll is a showstopper dessert that combines rich chocolate, velvety caramel, and crunchy pecans in every bite. Whether you’re baking for a special occasion or just indulging in a sweet craving, this recipe delivers a perfect balance of flavors and textures. The tender chocolate sponge cake, luscious caramel filling, and decadent chocolate ganache make it impossible to resist. Plus, with a little patience and attention to detail, you’ll master the art of rolling the cake like a pro!
Ready to wow your family and friends? Give this recipe a try and let us know how it turns out in the comments below. And if you’re craving more irresistible desserts, don’t forget to check out our other cake roll recipes—like our Classic Pumpkin Roll or Strawberry Shortcake Roll—for more baking inspiration!
FAQs
Can I make this cake roll ahead of time?
Absolutely! This cake roll stores beautifully in the refrigerator for up to 3 days. Just wrap it tightly in plastic wrap to keep it fresh. For longer storage, you can freeze it for up to a month—thaw overnight in the fridge before serving.
My cake cracked while rolling—what went wrong?
Don’t worry—cracks happen! The most common causes are overbaking the cake or not rolling it while it’s still warm. If your cake does crack, simply cover it with extra ganache or caramel—no one will notice once it’s sliced and served.
Can I use store-bought caramel instead of homemade?
Yes! If you’re short on time, a good-quality store-bought caramel sauce works just fine. Just make sure it’s thick enough to spread without making the cake soggy.
Can I substitute the pecans with another nut?
Definitely! Walnuts or almonds would be delicious alternatives, or you can skip the nuts entirely if you prefer a nut-free version.
How do I prevent the cake from sticking to the towel when rolling?
Dusting the towel generously with powdered sugar or cocoa powder before rolling is key. This creates a non-stick barrier so the cake releases easily without tearing.