Description
A delicious Chocolate Caramel Turtle Cake Roll filled with whipped cream, caramel, and pecans, topped with rich chocolate frosting.
Ingredients
- 1 cup all-purpose flour
- 1/2 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 vegetable oil
- 1/4 cup water
- 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
- 1 teaspoon vanilla extract (for frosting)
- Extra caramel sauce and pecans for topping
Instructions
- Preheat the oven to 350°F. Grease a 15×10-inch jelly roll pan and line it with parchment paper. Grease the parchment paper lightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the eggs and granulated sugar together until thick and pale. Add the vanilla extract, vegetable oil, and water, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Once baked, remove the cake from the oven and let it cool for 5 minutes. While the cake is still warm, carefully roll it up with the parchment paper starting from the short end. Let it cool completely in this rolled position.
- While the cake cools, prepare the filling by whipping the heavy cream until stiff peaks form. Gently fold in the caramel sauce and chopped pecans.
- Unroll the cooled cake and spread the filling evenly over the surface. Roll the cake back up tightly without the parchment paper. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
- For the frosting, beat the softened butter in a bowl until creamy. Gradually add the cocoa powder and powdered sugar, alternating with milk, until smooth. Stir in the vanilla extract.
- Remove the cake roll from the refrigerator and unwrap it. Spread the frosting evenly over the outside of the cake roll. Drizzle extra caramel sauce on top and sprinkle with additional chopped pecans.
- Slice and serve.
Notes
- For a mocha flavor, add 1 tablespoon of instant coffee granules to the batter.
- Substitute walnuts for pecans for a different nutty flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg