Description
Indulge in this Gooey Chocolate Caramel Turtle Cake Roll featuring a tender cocoa sponge cake rolled with a luscious cream cheese and whipped cream filling, layered with rich caramel sauce, crunchy pecans, and mini chocolate chips. This American dessert combines the classic flavors of chocolate, caramel, and nuts in a beautifully presented rolled cake perfect for holidays or special occasions.
Ingredients
Scale
For the cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
For the filling:
- 1 cup heavy cream
- 8 ounces cream cheese (softened)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the topping and filling layers:
- 1/2 cup caramel sauce (plus more for drizzling)
- 1/2 cup chopped pecans
- 1/2 cup mini chocolate chips or melted chocolate for drizzle
Instructions
- Prepare the cake batter: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt to evenly combine the dry ingredients.
- Beat eggs and sugar: In a separate large mixing bowl, use a mixer to beat the eggs and granulated sugar at high speed for 3 to 4 minutes until the mixture becomes thick, pale, and fluffy. Add the vanilla extract and whole milk, mixing just until incorporated.
- Combine wet and dry ingredients: Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to deflate the batter. Mix just until all flour is incorporated and no streaks remain.
- Bake the cake: Pour the batter evenly into the prepared jelly roll pan. Spread it out to the edges for uniform baking. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched and a toothpick comes out clean.
- Roll the cake while warm: Immediately after baking, loosen the edges of the cake and invert it onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake up in the towel to shape it without cracking. Allow it to cool completely rolled up.
- Make the filling: In a mixing bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and mix well. Gradually add the heavy cream while beating until the filling becomes fluffy and spreadable.
- Assemble the cake roll: Unroll the cooled cake gently. Spread a generous layer of caramel sauce over the surface, followed by the whipped cream cheese filling. Sprinkle chopped pecans and mini chocolate chips evenly over the filling. Carefully re-roll the cake without the towel, ensuring it is tight but not squished.
- Finish and chill: Transfer the cake roll to a serving platter with the seam side down to prevent unrolling. Drizzle additional caramel sauce and melted chocolate decoratively on top, and scatter extra chopped pecans for garnish. Refrigerate the roll for 30 to 60 minutes before slicing to achieve cleaner cuts and set the flavors.
Notes
- For a richer flavor, substitute dulce de leche for caramel sauce in the filling and topping.
- This cake roll can be prepared a day in advance and stored covered in the refrigerator to save time on serving day.
- Ensure the cake is completely cooled before unrolling and filling to prevent cracking.
- Use a sharp serrated knife when slicing to maintain clean, neat slices.
