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This dreamy chocolate cake roll is pure magic in every bite. I've filled it with silky caramel buttercream, topped it with glossy chocolate ganache and sprinkled crunchy toasted pecans on top. When I serve this at family gatherings everyone fights for seconds. The combination works perfectly making it an absolute showstopper dessert that looks fancy but is totally doable.
Why This Recipe Works Like a Charm
After years of baking I can tell you this recipe hits all the right notes. The chocolate and caramel combo is absolutely irresistible plus those pecans add the perfect crunch. Trust me this is the kind of dessert that'll have your guests asking for the recipe before they even finish their slice.
Everything You Need for This Amazing Cake Roll
- Eggs: 3 large eggs
- Chocolate Cake Mix: 1 ¾ cups (I used Betty Crocker SuperMoist Devil's Food)
- Water: ⅓ cup (79ml)
- Vegetable Oil: 2 tablespoons
- Powdered Sugar: 1 tablespoon
- Unsalted Butter: ½ cup (113g), softened
- Caramel Sauce: ¼ cup (59ml)
- Powdered Sugar (for Buttercream): 2 cups (226g)
- Vanilla Extract: ½ teaspoon
- Heavy Whipping Cream: 1 cup (237ml)
- Chocolate Chips: 1 cup (170g)
- Chopped Toasted Pecans: 1 cup
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Let's Make This Amazing Cake Roll
- Preheat Oven and Prepare Pan
- Set your oven to 350°F (175°C). Grab your jelly roll pan line it with foil and give it a good spray with baking spray.
- Prepare Cake Batter
- Beat those eggs until they're thick and look lemony. Mix in your cake mix water and oil. Beat it well then pour it into your pan.
- Bake the Cake
- Pop it in the oven and bake until it bounces back when you touch it about 12-15 minutes.
- Roll the Cake
- While it's still hot roll it up in a powdered sugar dusted towel and let it cool down completely.
- Make Buttercream
- For that amazing buttercream mix your butter caramel sauce powdered sugar and vanilla until it's super smooth.
- Make Ganache
- Warm up your cream and chocolate chips together stirring until silky smooth.
- Assemble the Cake Roll
- Unroll your cooled cake spread that lovely buttercream all over then roll it back up. Finish with ganache drizzle and sprinkle those toasted pecans on top.
Making This Cake Roll Last
Pop your finished cake roll in an airtight container and keep it in the fridge. It stays fresh for 3 days but honestly in my house it never lasts more than a day or two because everyone loves it so much.
Frequently Asked Questions
- → Can I make this cake roll ahead of time?
Yes, you can make this cake roll up to 2 days in advance. Keep it covered in the fridge until ready to serve for the best results.
- → Why did my cake crack while rolling?
Cracks usually happen when the cake is too cool before rolling. Roll the cake while it's still warm in a powdered sugar-dusted towel to prevent cracking.
- → Can I freeze this cake roll?
You can freeze the cake roll for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing, and thaw overnight in the fridge before serving.
- → What if I can't find caramel sauce?
You can use store-bought caramel ice cream topping or make your own by heating sugar and cream. Both options work great in the buttercream filling.
- → Can I use different nuts instead of pecans?
Walnuts or almonds make great substitutes for pecans in this recipe. Toast them first to bring out their flavor and add that perfect crunch.