🍫✨ Caramel Turtle Chocolate Swiss Roll

🍫✨ Caramel Turtle Chocolate Swiss Roll

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🍫✨ Caramel Turtle Chocolate Swiss Roll

A luscious chocolate cake roll filled with caramel-pecan cream, drenched in silky caramel glaze, and topped with crunchy pecans + chocolate chips.

This Caramel Turtle Chocolate Swiss Roll is a show-stopping dessert inspired by classic turtle candies. Imagine a soft chocolate sponge cake, rolled with a creamy caramel-pecan filling, then coated in a glossy caramel glaze and finished with crunchy pecans and chocolate chips.

It’s the ultimate dessert for holidays, birthdays, family gatherings, or any celebration where you want to impress without complicated techniques.

🧁 Ingredients

For the Chocolate Cake Roll

  • 4 large eggs

  • ¾ cup granulated sugar

  • 1 tsp vanilla extract

  • ¼ cup vegetable oil

  • ½ cup all-purpose flour

  • ¼ cup cocoa powder

  • 1 tsp baking powder

  • ¼ tsp salt

For the Filling

  • 8 oz cream cheese, softened

  • ½ cup powdered sugar

  • 1 tsp vanilla extract

  • 1 cup heavy cream, whipped to stiff peaks

  • ½ cup mini chocolate chips

  • ½ cup chopped pecans

For the Caramel Glaze

  • 1 cup caramel sauce (store-bought or homemade)

  • ¼ cup heavy cream (optional, to thin glaze)

Toppings

  • Pecan halves

  • Chocolate chips

  • Additional caramel drizzle

👩‍🍳 Step-by-Step Instructions

1. Make the Chocolate Cake

  1. Preheat oven to 350°F (175°C).

  2. Line a 10×15-inch jelly roll pan with parchment paper and lightly spray.

  3. In a bowl, beat the eggs and sugar for 3–4 minutes until pale and thick.

  4. Add the vanilla and vegetable oil and mix briefly.

  5. Sift flour, cocoa powder, baking powder, and salt together.

  6. Fold gently into the wet ingredients.

  7. Spread the batter evenly into the pan and bake for 10–12 minutes.

2. Roll the Cake

  1. Dust a clean towel with powdered sugar.

  2. Immediately invert the hot cake onto the towel.

  3. Peel off the parchment.

  4. Roll the cake (with the towel inside) from the short end.

  5. Let cool completely.

3. Make the Filling

  1. Beat cream cheese, powdered sugar, and vanilla until smooth.

  2. Fold in the whipped cream.

  3. Stir in mini chocolate chips and chopped pecans.

4. Assemble the Roll

  1. Carefully unroll the cooled cake.

  2. Spread the filling evenly all over the surface.

  3. Gently roll the cake back up (without the towel).

  4. Place seam-side down on a serving plate.

5. Prepare the Caramel Glaze

  1. Warm caramel sauce in a saucepan.

  2. Add heavy cream if needed to thin it slightly.

  3. Pour the warm caramel glaze over the cake.

6. Decorate

  1. Sprinkle pecans and chocolate chips on top.

  2. Finish with a final drizzle of caramel.

⏱️ Time & Serving

  • Prep: 25 minutes

  • Bake: 12 minutes

  • Chill: 30 minutes

  • Total: ~1 hour

  • Servings: 10–12 slices

⭐ Expert Tips

  • Roll the cake while hot to prevent cracks.

  • Do not overbake or the cake will dry out.

  • Chill before slicing for clean, sharp cuts.

  • Toast the pecans for deeper flavor.

  • Add extra caramel inside for a gooey swirl.

❓ Frequently Asked Questions

How do I keep the cake from cracking?

Roll it immediately out of the oven and let it cool completely.

Can I make this Swiss roll ahead of time?

Yes — it tastes even better after chilling overnight.

Can I freeze the roll?

Yes. Freeze without the caramel glaze, then glaze after thawing.

Can I use store-bought caramel?

Absolutely — it works perfectly.

What nuts can I substitute for pecans?

Walnuts, almonds, or hazelnuts all work well.

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