Looking for a showstopping dessert that combines rich caramel, buttery pecans, and an airy sponge cake? This Caramel Pecan Roll Cake is the answer. With a soft, flexible cake rolled around a decadent caramel-pecan whipped cream filling, it’s the ultimate indulgence for special occasions or weekend baking.
Why You’ll Love This Recipe
This roll cake is more than just beautiful—it’s packed with rich flavors and textures:
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Light and airy sponge cake that’s easy to roll
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Toasted pecans for a crunchy contrast
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Homemade or store-bought caramel for irresistible sweetness
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Perfect for holidays, parties, or a cozy dessert night
Ingredients Breakdown:
For the Cake:
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4 large eggs, separated – Creates a light sponge structure by incorporating air.
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3/4 cup granulated sugar, divided – Sweetens and stabilizes the batter.
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1/2 cup all-purpose flour – Provides structure to the cake.
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1/4 cup cornstarch – Adds tenderness and lightness.
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1 tsp baking powder – Helps the cake rise.
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1/4 tsp salt – Balances the sweetness.
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1 tsp vanilla extract – Adds warmth and depth of flavor.
For the Caramel Pecan Filling:
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1 cup chopped pecans – Adds crunch and a nutty richness.
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1/2 cup caramel sauce – A sweet, buttery layer that pairs perfectly with the pecans.
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1 cup heavy cream – Whipped into a fluffy, luxurious filling.
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2 tbsp powdered sugar – Lightly sweetens the whipped cream.
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1 tsp vanilla extract – Enhances flavor complexity.
For Garnish:
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Extra caramel sauce – For drizzling on top.
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Additional chopped pecans – For added crunch and presentation.
Tips and Tricks
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Use room temperature eggs for the best volume in your sponge cake.
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Toast the pecans ahead of time for deeper flavor.
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Don’t skip lining and greasing the parchment—it prevents sticking.
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If cracks form during rolling, cover them with extra caramel and pecans.
Variations and Customizations
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Salted Caramel: Add a pinch of sea salt to the caramel for a sweet-salty contrast.
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Chocolate Drizzle: Use melted chocolate instead of caramel for a twist.
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Nut-Free Version: Replace pecans with chocolate chips or skip them entirely.
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Holiday Style: Add cinnamon or nutmeg to the whipped cream for a festive flair.
Pairing Suggestions
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Coffee or espresso drinks – perfect with caramel notes
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Chai tea or hot apple cider – warm spices complement the nutty flavor
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Vanilla ice cream – adds creamy contrast
Storage Instructions
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Refrigerate: Store tightly wrapped in plastic wrap or in an airtight container for up to 3 days.
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Freezing: Wrap in plastic and foil; freeze for up to 1 month. Thaw overnight in the fridge before serving.
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Best served chilled or slightly cool for clean slices.
Popular Questions
Can I use store-bought caramel sauce?
Yes! Store-bought caramel works great. If using homemade, be sure it’s cooled and thickened before spreading.
My cake cracked when I rolled it—what went wrong?
Overbaking or rolling while too hot or too cold can cause cracks. Always roll the cake warm, right out of the oven.
Can I make this ahead of time?
Absolutely. Assemble the day before and store it in the fridge. Add garnishes just before serving.