Description
A delicious Chocolate Caramel Turtle Cake Roll filled with creamy caramel and pecans, topped with rich chocolate frosting.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 cup heavy whipping cream
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans
- 1/2 cup unsweetened cocoa powder (for frosting)
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F. Grease and line a 15×10-inch jelly roll pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the eggs and granulated sugar together until light and fluffy, about 3-4 minutes. Stir in the vanilla extract, milk, and vegetable oil.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour the batter into the prepared pan and spread it evenly.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let cool for 5 minutes. Dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, peel off the parchment paper, and roll the cake up tightly with the towel starting from one short end. Let it cool completely in this rolled position.
- While the cake cools, whip the heavy cream until stiff peaks form. Gently fold in the caramel sauce and chopped pecans.
- Once the cake is completely cool, unroll it carefully. Spread the caramel cream filling evenly over the cake, then roll it back up without the towel.
- For the frosting, beat the softened butter and cocoa powder together until smooth. Gradually add the powdered sugar and milk, mixing until creamy. Stir in the vanilla extract.
- Spread the chocolate frosting over the rolled cake. Drizzle additional caramel sauce on top and sprinkle with more chopped pecans if desired.
- Chill the cake roll in the refrigerator for at least 30 minutes before slicing.
Notes
- For a richer flavor, try adding a teaspoon of espresso powder to the cake batter.
- You can also substitute walnuts for pecans for a different nutty taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg