Gooey Chocolate Caramel Turtle Cake Roll

14

Share It if your Like it

Prep time 30 minutes

Cooking time 12 minutes

Total time 1 hour 30 minutes

Servings 10 servings

Gooey Chocolate Caramel Turtle Cake Roll is what I reach for when I want something wildly indulgent without a ton of fuss. If you love a soft chocolate sponge, silky caramel, and a crunchy pecan bite, this is your dessert. I used to be intimidated by cake rolls, but this one leans on a box mix and a simple method that actually works. No fancy gear, no pastry school techniques, just a good pan and a clean kitchen towel. I will walk you through the steps, and I promise you will nail it on your first try. Ready to impress your people and yourself?

The Story Behind This Recipe

I’ve spent years testing recipes for Midd Leeast Sector, and this Gooey Chocolate Caramel Turtle Cake Roll is a keeper: big on flavor with no weird tricks. Gooey Chocolate Caramel Turtle Cake Roll is what I reach for when I want something wildly indulgent without a ton of fuss. If you love a…

Alexandraa

Why You Will Love This Recipe

The texture you want

This cake is a trifecta of soft, sticky, and crunchy. The sponge is tender and flexible, the caramel is thick and luxurious, and the toasted pecans bring that signature turtle snap. Every slice looks bakery level, but the method is totally doable at home. If you have had a cake roll crack on you before, I will show you the simple step that keeps it together.

The flavor you crave

Think of a classic turtle candy scaled up and swirled into a roll. Deep chocolate base, rich caramel ribbons, and nutty pecans that toast up like a dream. It is the kind of dessert people hover around. If you are already a turtle fan, you might also love this turtle brownie cheesecake for the same caramel chocolate vibe in a totally different format.

Another big reason I love this recipe is the time to impact ratio. We are using a cake mix as the base, then adding two smart upgrades so it tastes like a custom recipe. The batter bakes in ten to twelve minutes, and the whole thing sets quickly in the fridge. I reach for this one on weeknights when I need something special but also need dinner on the table in twenty.

And yes, this is the perfect make ahead dessert. It slices cleaner after chilling and it travels well. I have packed it for potlucks, birthdays, and one rainy Sunday when I just needed some chocolate joy. It never fails.

Ingredients in Cake Mix Cake Roll

Here is everything I use to make a reliable and delicious roll that bends without breaking and tastes like a fancy bakery treat.

• One 15.25 ounce box of chocolate cake mix. Any brand works. I like a dark chocolate mix for a richer flavor.
• 3 large eggs at room temperature for structure and flexibility.
• 1/2 cup water.
• 1/4 cup vegetable oil.
• 1/4 cup sour cream for moisture and a tender crumb.
• 2 tablespoons unsweetened cocoa powder to deepen the chocolate flavor.
• 1 teaspoon instant espresso powder, optional but recommended for a stronger chocolate taste.
• Powdered sugar for dusting the towel and keeping the cake from sticking.

Filling and topping:

• 1 cup pecans, chopped and toasted. Save a few halves for garnish if you want.
• 3/4 cup thick caramel sauce. Choose a spoonable but not runny caramel. A pinch of salt makes it pop.
• 1 cup heavy cream.
• 1 cup semisweet chocolate chips or chopped chocolate.
• 2 tablespoons butter for silky ganache.
• Extra caramel for drizzling over the top.

Tools:

• 10 by 15 inch jelly roll pan, lined with parchment.
• Clean cotton kitchen towel for rolling, plus extra powdered sugar.
• Cooling rack, offset spatula, and a sharp serrated knife for clean slicing.

These ingredients create a flexible sponge that rolls without crumbling, a glossy ganache that holds everything in place, and that signature caramel pecan layer turtles are famous for. The result tastes like you spent all day on it without actually doing that.

How to Make a Cake Roll with Box Cake Mix

I follow the same rhythm every time. Prep the pan, bake the quick sponge, roll while warm, fill, chill, and drizzle. Here is the simple path to a beautiful roll.

• Prep the pan: Heat the oven to 350 F. Spray your jelly roll pan, line it with parchment, then spray and lightly dust with cocoa. This helps the sponge release cleanly.
• Mix the batter: In a bowl, whisk the cake mix, eggs, water, oil, sour cream, cocoa, and espresso powder until smooth. Batter should be pourable but not thin.
• Bake fast: Spread the batter into the pan in an even layer. Bake 10 to 12 minutes, until the top springs back when lightly touched. Do not overbake or it will crack later.
• Roll while warm: Dust a clean kitchen towel generously with powdered sugar. Flip the hot cake onto the towel, peel off the parchment, then roll the cake up from the short end with the towel inside. Let it cool rolled for 30 to 45 minutes. This sets the memory of the roll.
• Make ganache: Heat the cream until steaming. Pour over the chocolate and butter. Let sit 2 minutes, then stir until glossy. Cool to a spreadable consistency, about 20 minutes at room temp or a brief chill with stirring.
• Toast the pecans: In a dry skillet over medium heat, toast chopped pecans for 3 to 5 minutes until fragrant. Cool.
• Fill the cake: Carefully unroll the cooled cake. Spread a thin layer of ganache, leaving a 1/2 inch border. Drizzle on the caramel, then sprinkle the toasted pecans. Do not overload the center or it will squish out.
• Roll it back up: Use the towel to help you roll it tightly. Wrap in plastic and chill 45 minutes to 1 hour to set.
• Finish and decorate: Unwrap, set the roll on a rack, and pour any remaining ganache over the top. Drizzle with caramel and decorate with pecan halves. Chill again for 20 minutes to firm up before slicing.
• Slice: Use a serrated knife and a gentle sawing motion. Clean the knife between cuts for perfect slices.

Once you get the hang of rolling, you might have fun trying other combos like this chocolate peanut butter cake roll. It uses similar steps and scratches the same nostalgic itch with a different flavor twist.

“I made this for my book club and everyone asked which bakery it came from. The roll stayed intact, slices were neat, and the caramel drizzle sealed the deal. A total keeper.”

Recipe Tips

Roll while warm. That one step is the difference between a smooth spiral and a cracked log. As soon as the cake comes out of the oven, flip it onto the sugared towel and roll.

Use thick caramel. If yours is runny, microwave it a few seconds less or use a caramel made for dipping apples. You want a texture that spreads and sits without pooling. A tiny pinch of salt wakes up the chocolate.

Toast the pecans. A quick toast brings out aroma and adds depth. Cool them before sprinkling so they do not melt the ganache.

Keep layers thin. A generous but thin schmear of ganache, then a drizzle of caramel, then a light rain of pecans. If you pile it on, the filling will squeeze out. Less is more here.

Patchwork is fine. If you get a surface crack, keep going. The ganache topping covers everything. No one sees the practice under the glaze.

Chill before slicing. It sets the shape and firms the layers for clean pieces. Think at least 45 minutes before you cut into it.

Store smart. Keep the roll covered in the fridge for up to 3 days. For longer storage, wrap slices and freeze for up to 2 months. Thaw in the fridge.

Make it your own. Swap pecans for walnuts, drizzle white chocolate, or add a whisper of orange zest to the ganache for a holiday vibe. Just keep the core method the same and your Gooey Chocolate Caramel Turtle Cake Roll will keep turning out beautifully.

Other Favorite Recipes

If you love this flavor road trip, here are a few treats that live in the same happy neighborhood. The chocolate, caramel, and nut combo plays well with so many desserts, and a good roll cake method opens all kinds of doors.

Try a coconut twist with this classic style German chocolate coconut pecan roll cake if you want that sweet frosting and nutty chew. Or go for extra caramel goodness with the lush and crunchy layers in this caramel apple cheesecake cake that hits the fall dessert craving all year round.

I also rotate in other sweets for bake sales and gatherings, but this Gooey Chocolate Caramel Turtle Cake Roll is the one I make when I want zero leftovers. It is the first thing on the dessert table to disappear.

Common Questions

Can I use a different cake mix flavor?
Yes. A devil’s food or dark chocolate mix works best. Yellow cake will taste good but the texture and color stray from classic turtle.

What if my roll cracks?
Keep rolling and chill it well. Cover with ganache and drizzle caramel. No one will notice. Cracks usually mean it baked a minute too long or cooled before rolling.

Can I make it ahead?
Absolutely. Assemble, chill overnight, then glaze and drizzle the day you serve. It slices even cleaner after a long chill.

Do I have to use nuts?
No. You can skip them or use walnuts or almonds. For a nut free version, try mini chocolate chips for crunch.

How do I keep the filling from squishing out?
Spread thinner layers, leave a small border, and chill before slicing. A tight, gentle roll helps too.

A sweet little send off

If you have been nervous to try a roll cake, let this be the one that wins you over. The mix shortcut, a warm roll in a sugared towel, and a thick caramel layer make it almost foolproof. Your Gooey Chocolate Caramel Turtle Cake Roll will look fancy and taste even better, with that soft chocolate sponge hugging caramel and pecans in every bite. If you want more ideas or step by step visuals, this guide from How to Make a Cake Roll with Box Cake Mix – Crazy for Crust is super helpful, and I love the flavor inspiration from Chocolate Caramel Turtle Cake – Sweet Beginnings Blog. Grab your pan, dust that towel, and let’s roll something amazing together.