Go Back
–+ servings
Chocolate Caramel Cake Roll

Indulgent Chocolate Caramel Cake Roll for Sweet Celebrations

This Chocolate Caramel Cake Roll is a stunning dessert that combines moist chocolate cake, creamy caramel buttercream, and glossy chocolate ganache.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 large Eggs Substitute with egg replacer for a vegan version.
  • 1 box Chocolate Cake Mix Any brand or flavor works (e.g., Devil’s Food).
  • 1 cup Water Can be replaced with coffee for added depth of flavor.
  • 1/4 cup Vegetable Oil Melted coconut oil or unsweetened applesauce can be used.
  • 1 cup Powdered Sugar Opt for corn starch-free powdered sugar for non-GMO choice.
For the Caramel Buttercream
  • 1/2 cup Unsalted Butter Substitute with vegan butter for a dairy-free version.
  • 1/2 cup Caramel Sauce Use homemade or store-bought for ease.
  • 2 cups Powdered Sugar Sift for a smooth texture.
  • 1 teaspoon Vanilla Extract Can swap for almond extract.
For the Ganache
  • 1/2 cup Heavy Whipping Cream Use coconut cream for a dairy-free alternative.
  • 1 cup Chocolate Chips Semi-sweet or dark chocolate works best.
  • 1/4 cup Chopped Toasted Pecans Omit for nut-free version.

Equipment

  • Jelly Roll Pan
  • Mixing Bowl
  • Spatula
  • Kitchen towel
  • saucepan

Method
 

Step-by-Step Instructions for Chocolate Caramel Cake Roll
  1. Preheat your oven to 350°F (175°C) and prepare a 10×15-inch jelly roll pan with parchment paper and grease it.
  2. In a large bowl, beat the eggs until frothy. Gradually add the cake mix, water, and vegetable oil, mixing until smooth.
  3. Pour the batter evenly into the pan and bake for 12–15 minutes. Check for doneness with a toothpick.
  4. Dust a clean kitchen towel with powdered sugar. After 5 minutes of cooling, transfer the cake to the towel, peel off parchment, and roll it up.
  5. Beat the unsalted butter until fluffy, then blend in caramel sauce, sifted powdered sugar, and vanilla extract until smooth.
  6. Unroll the cake and spread the caramel buttercream evenly, then re-roll tightly and place seam-side down on a platter.
  7. Heat the cream for the ganache until it simmers. Pour over chocolate chips, stir until smooth, and let cool slightly.
  8. Pour ganache over the rolled cake, smoothing it out and allowing it to cascade down the sides. Sprinkle with pecans.
  9. Refrigerate the cake roll for about 30 minutes to set. Slice and serve with drizzled caramel if desired.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 220mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

For best results, ensure the cake cools fully before adding buttercream to prevent slipping. Explore variations like Salted Caramel or Mocha Flavor to customize your cake roll!

Tried this recipe?

Let us know how it was!