why make this recipe
Gooey Chocolate Caramel Turtle Cake Roll is a delightful dessert that combines rich chocolate cake, sweet caramel, and crunchy pecans. It’s perfect for special occasions or just a sweet treat at home. The combination of flavors and textures makes it an irresistible dessert for chocolate lovers. Plus, it’s fun to serve and share!
how to make Gooey Chocolate Caramel Turtle Cake Roll
Ingredients:
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup caramel sauce
- 1 cup chocolate chips
- Chopped pecans for topping
Directions:
- Preheat the oven to 350°F (175°C) and grease a jelly roll pan.
- In a bowl, whisk together cocoa powder, flour, baking powder, baking soda, and salt.
- In another bowl, mix granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Pour the batter into the pan and spread evenly.
- Bake for 15-20 minutes until a toothpick comes out clean.
- While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Roll the cake with the towel and let cool completely.
- Unroll and spread caramel sauce and chocolate chips over the cake, then re-roll.
- Drizzle more caramel and chocolate on top, and sprinkle with chopped pecans before serving.
how to serve Gooey Chocolate Caramel Turtle Cake Roll
Slice the cake roll into pieces and serve it on a plate. It tastes best when you add a little extra caramel or chocolate sauce on top. You can also add a scoop of ice cream for a delicious combination.
how to store Gooey Chocolate Caramel Turtle Cake Roll
You can store leftover cake roll in an airtight container in the refrigerator for up to three days. Make sure to keep it covered to prevent it from drying out. You can also freeze the cake roll for longer storage. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It will stay good for about a month in the freezer.
tips to make Gooey Chocolate Caramel Turtle Cake Roll
- Make sure to dust your towel with powdered sugar to prevent the cake from sticking when rolling.
- Don’t over-bake the cake; keep an eye on it so it stays moist.
- You can customize this recipe by using different nuts or types of chocolate.
variation
You can make a vanilla version by replacing the cocoa powder with more flour and adding vanilla extract to the batter. You can also try using white chocolate chips instead of dark ones for a different flavor.
FAQs
1. Can I make this cake roll ahead of time?
Yes, you can make it a day in advance and store it in the refrigerator. Just keep it wrapped tightly.
2. What if I don’t have buttermilk?
You can make your own buttermilk by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using it in the recipe.
3. Can I use different nuts on top?
Absolutely! You can use walnuts, almonds, or even skip the nuts if you prefer.
Gooey Chocolate Caramel Turtle Cake Roll
Ingredients
Cake Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk Can substitute with homemade buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
Filling and Topping
- 1 cup caramel sauce
- 1 cup chocolate chips
- as needed none Chopped pecans for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a jelly roll pan.
- In a bowl, whisk together cocoa powder, flour, baking powder, baking soda, and salt.
- In another bowl, mix granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Pour the batter into the pan and spread evenly.
Baking
- Bake for 15-20 minutes until a toothpick comes out clean.
- While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Roll the cake with the towel and let cool completely.
Assembly
- Unroll and spread caramel sauce and chocolate chips over the cake, then re-roll.
- Drizzle more caramel and chocolate on top, and sprinkle with chopped pecans before serving.
