Caramel Pecan Chocolate Roll Cake Recipe

If you love rich, gooey desserts with a perfect balance of nutty crunch and chocolatey goodness, then the Caramel Pecan Chocolate Roll Cake is your new best friend in the kitchen. This delightfully moist chocolate sponge cake is rolled tight with a luscious caramel cream filling bursting with crunchy pecans and melty chocolate chips. Topped with a glossy, thick caramel glaze and more pecans, this roll cake is an irresistible treat that feels as indulgent as a holiday celebration yet simple enough for any cozy afternoon. Trust me, once you try this caramel pecan chocolate roll cake, it will quickly become a cherished dessert that everyone asks for again and again.

Ingredients You’ll Need

This recipe is a wonderful reminder that you don’t need fancy or complicated ingredients to create something spectacular. Each component plays a crucial role, from the fluffy eggs that give the sponge its light texture to the rich cocoa powder that delivers just the right depth of chocolate flavor. The caramel and pecans add that perfect harmony of sweet and crunch, while a touch of vanilla brings it all together beautifully.

• 4 large eggs, room temperature: Eggs provide structure and lift to the sponge, making it airy and supple for rolling.
• 3/4 cup granulated sugar: Sweetens the cake while helping produce a tender crumb through proper creaming.
• 1 tsp vanilla extract: Adds a warm, comforting aroma that elevates every bite.
• 1/4 cup vegetable oil (or melted butter): Keeps the cake moist and rich without weighing it down.
• 1/2 cup all-purpose flour: The foundation of the sponge that holds everything together just right.
• 1/4 cup unsweetened cocoa powder: Purposely dark and intense for a truly indulgent chocolate flavor.
• 1 tsp baking powder: Gives the sponge a gentle rise, ensuring it’s fluffy but sturdy enough to roll.
• 1/4 tsp salt: Enhances all the sweet flavors and balances the richness.
• 1 cup heavy cream: Whipped into the filling for a luscious, velvety texture that melts in your mouth.
• 2 tbsp powdered sugar: Sweetens the cream without lumpiness and helps it stabilize.
• 1/2 tsp vanilla extract: Highlights the cream’s natural sweetness.
• 1/2 cup caramel sauce (plus extra for drizzling): The star ingredient adding that irresistible buttery sweetness.
• 1/2 cup chopped pecans: For crunch and a nutty contrast in every bite.
• 1/2 cup chocolate chips: Adds bursts of melted chocolate in the filling.
• 3/4 cup caramel sauce (thick, for glazing): Creates a shiny, sticky topping for a stunning finish.
• 1/4 cup chocolate chips: Sprinkled on top for texture and extra chocolate hit.
• 1/4 cup whole or halved pecans: Decorative and delicious as a final touch.

How to Make Caramel Pecan Chocolate Roll Cake

Step 1: Prepare the Pan

Start your baking adventure by preheating your oven to 350°F (175°C). Then, grab your 10×15-inch jelly roll pan and line it with parchment paper for easy cake removal — don’t forget to lightly grease the parchment so the cake won’t stick. This little step will save you when it’s time to roll the cake, ensuring it comes out perfectly.

Step 2: Make the Sponge Cake

In a medium bowl, beat the eggs, sugar, and vanilla extract with a hand mixer for 5 to 7 minutes. Your goal is a thick and pale batter that’s full of air, which will give the sponge that lovely light texture. Next, fold in the vegetable oil gently, so the batter stays airy. Meanwhile, whisk together the flour, cocoa powder, baking powder, and salt in another bowl. Slowly sift these dry ingredients into your egg mixture and carefully fold until everything comes together just right. Spread this silky batter evenly in your prepared pan, then pop it into the oven for 10 to 12 minutes. The cake should spring back lightly when you touch it, signaling that it’s perfectly baked.

Step 3: Roll the Warm Cake

This step is crucial for the signature spiral effect. While the cake is still warm, place a clean kitchen towel on your counter, dust lightly with cocoa powder to prevent sticking, and carefully invert the cake onto the towel. Peel off the parchment paper gently, then starting from the short side, roll the cake up with the towel inside. This warms and molds the cake into shape so it doesn’t crack later. Allow the roll to cool completely, resting seam side down to hold its shape.

Step 4: Make the Filling

Whip the heavy cream together with powdered sugar and vanilla extract until stiff peaks form — this is your light but decadent filling base. Next, carefully fold in half a cup of luscious caramel sauce, infusing the cream with that buttery, rich sweetness that defines this dessert.

Step 5: Fill and Roll

Unroll the cooled sponge with care and spread the caramel cream evenly over the surface. Scatter chopped pecans and chocolate chips on top to add texture and bursts of flavor in every bite. Then, roll the cake back up tightly without the towel this time. Wrap it snugly in plastic wrap and let it chill in the fridge for at least an hour. This chilling step helps set the filling and makes slicing a breeze.

Step 6: Glaze and Decorate

Once chilled, place your caramel pecan chocolate roll cake on a serving platter. Warm the thick caramel sauce gently until it’s pourable, then drizzle it slowly all over the cake, coating it in a glossy, sticky glaze. Immediately sprinkle chocolate chips and whole or halved pecans on top before the caramel sets for a dramatic and delicious finish. Pop the cake back into the fridge for 20 to 30 minutes to let the glaze firm up before slicing and serving.

How to Serve Caramel Pecan Chocolate Roll Cake

Garnishes

Simple garnishes elevate this already stunning cake. Fresh whipped cream with a sprinkle of cocoa powder or a few whole pecans scattered on the plate can bring a fresh note to each slice. For a touch of elegance, dust some powdered sugar lightly over the top or add a drizzle of dark chocolate sauce alongside the caramel glaze.

Side Dishes

This decadently sweet roll pairs beautifully with a cup of bold coffee or a milky latte, whose bitterness cuts through the richness perfectly. Alternatively, a scoop of vanilla or butter pecan ice cream alongside the cake creates a delightful textural contrast and an extra indulgence that guests will rave about.

Creative Ways to Present

If you want to impress at a party, cut the cake into delicate pinwheel slices and arrange them on a platter like small spirals of joy. You can also serve individual portions with a dollop of caramel cream and a pecan on the side for an elegant plated dessert. For holidays, sprinkle edible gold flakes or use edible glitter on the caramel glaze for festive sparkle.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover caramel pecan chocolate roll cake tightly in plastic wrap and place it in an airtight container. Store it in the refrigerator for up to 3 days to maintain freshness and creaminess. This cake tends to get even more flavorful as it rests.

Freezing

The cake freezes beautifully. Wrap it securely in plastic wrap and then aluminum foil before placing in the freezer to avoid freezer burn. It will keep well for up to a month. Thaw overnight in the refrigerator before glazing and garnishing for best results.

Reheating

Because this cake is best enjoyed chilled, it’s not necessary to reheat it. However, if you prefer the filling slightly softened, let slices sit at room temperature for 15 to 20 minutes before serving. The flavors will bloom beautifully either way.

FAQs

Can I use store-bought caramel sauce?

Absolutely! A high-quality store-bought caramel sauce works perfectly and saves time, but homemade caramel sauce can add a special homemade touch if you have the time.

What if I don’t have a jelly roll pan?

You can use a rimmed baking sheet of similar size, but make sure it has a flat surface and sides to contain the batter for an even sponge.

Can I substitute pecans for another nut?

Yes! Walnuts or hazelnuts make excellent alternatives, but keep the quantity the same to maintain texture balance.

Is there a way to make this cake dairy-free?

Replacing heavy cream with coconut cream and using dairy-free caramel sauce can make a delicious dairy-free version. Just note the flavors will change slightly.

How do I ensure the cake doesn’t crack when rolling?

Rolling the sponge warm with a towel inside is the key to flexibility. Also, don’t overbake the cake — baking just until it springs back gently will keep it tender and pliable.

Final Thoughts

The Caramel Pecan Chocolate Roll Cake truly brings magic to any occasion, whether it’s a holiday gathering or a sweet weekend treat. Its perfect combination of fluffy chocolate sponge, luscious caramel cream, and crunchy pecans wrapped up in a glossy caramel glaze makes every bite exciting and comforting at once. I can’t wait for you to make it and share this little slice of happiness with your loved ones.