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How to Make the Chocolate Caramel Turtle Cake Roll
- Make the sponge cake: Whip eggs and sugar until light and fluffy, then gently fold in the dry ingredients. Spread into a jelly roll pan and bake until just set.
- Roll while warm: As soon as it comes out of the oven, roll the cake in a clean kitchen towel dusted with powdered sugar. Let cool completely in the rolled shape to prevent cracks.
- Prepare the filling: Whip cream (or ganache) to soft peaks, then unroll the cake and spread the filling evenly.
- Add caramel and pecans: Drizzle caramel over the cream and sprinkle with chopped pecans before gently re-rolling the cake.
- Top it off: Once rolled, drizzle more caramel and melted chocolate on top and garnish with more pecans.
- Chill before serving: Let it set in the fridge to firm up and slice beautifully.
Pro Tips
- Use room temperature eggs for the fluffiest sponge
- Roll gently to avoid cracking, and don’t skip the towel trick!
- For a shortcut, use store-bought caramel, but homemade adds a whole new layer of flavor
- Slice with a warm, sharp knife for the cleanest presentation
Final Thoughts
This Chocolate Caramel Turtle Cake Roll isn’t just a dessert—it’s a centerpiece. With layers of rich chocolate, velvety filling, buttery caramel, and crunchy pecans, it hits every note of indulgence while still feeling light and refined. It’s the kind of dessert that makes people say, “You made that?!”—and ask for seconds.
So go ahead, treat yourself (and your lucky guests) to something truly spectacular. You deserve it.
Need the step-by-step recipe or want to make a mini version for individual servings? Just let me know—I’d love to help make your dessert dreams a reality! 🍫🍮🥜
