Chocolate Caramel Pinwheel Cake is a fun twist on a traditional cake roll. Fun and easy to make. Includes variations for peppermint pinwheel cake as well.

This Chocolate Pinwheel Cake is an easy twist on a traditional cake roll. Add on some whipped cream, caramel sauce and pecans for a dramatic but simple dessert.

Slice of chocolate pinwheel cake on a plate with text overlay "chocolate - caramel - pecan pinwheel cake"

Cake Rolls are so much fun, and they are easy to make too.

vanilla swiss cake roll with strawberries and whipped cream with text overlay "strawberry shortcake cake roll" — Strawberry Shortcake Roll

image of slice of carrot cake roll with full full roll in the background with text overlay — Strawberry Shortcake Roll

But, a pinwheel cake flips a cake roll on its side. Instead of rolling it up like a log and then slicing, you slice it first and then roll it into a giant spiral.

top down view of chocolate pinwheel cake without topping

I added caramel sauce and pecans in the whipped cream, and then drizzled with chocolate and caramel sauce and more nuts.

Add whipped cream on top and decorate - DESSERT IS DONE!

If caramel and pecans aren't your thing, try some variations:

peppermint - crush candy canes or peppermint disks and add to the whipped cream
coconut - whip a can of coconut cream and add shredded coconut to the filling and topping
almond joy - add almonds to the coconut version above
adult version drizzle your favorite liqueur over the cake and/or spike the whipped cream (creme de cacao or kahlua would be amazing)

Choctoberfest

It's the best time of year: #Choctoberfest! I think we can all agree on one thing this year… 2020 needs more chocolate.

Choctoberfest is our annual celebration of chocolate recipes, now in its 6th year. I've teamed up with some talented food bloggers to share dozens of milk, dark, and white chocolate dishes for this year's virtual event. Be sure to keep scrolling to the end of the post to see all of the deliciousness shared today.

Plus, we've pooled our resources to bring you an exciting giveaway you don't want to miss!

The Giveaway

One lucky winner will receive a KitchenAid mixer - or if you already have a mixer you can instead opt to receive a KitchenAid gift card to purchase your choice of attachments or other kitchen tools. To enter, simply follow the directions here:

a Rafflecopter giveaway The fine print: Open worldwide to entrants who are 18+ (except where prohibited). Winner will receive a KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer or the equivalent in a gift card. Giveaway ends on October 16 at 11:59 PM Eastern. This giveaway is not sponsored by KitchenAid, Facebook, Instagram, Pinterest, Twitter, YouTube, or any other third party sites. Void where prohibited. No purchase necessary. See terms & conditions for more information.

Chocolate Caramel Pinwheel Cake

Collage of chocolate pinwheel cake images with text overlay "chocolate - caramel - pecan pinwheel cake"

Print Recipe Pin Recipe

Ingredients

4 large eggs
1 cup sugar
⅓ cup water
1 teaspoon vanilla extract
¾ cup all purpose flour
¼ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
powdered sugar for rolling the cake
2 cups heavy whipping cream
1 cup chopped pecans
¼ cup caramel syrup (plus more for topping)
chocolate syrup (for topping)

Instructions

Preheat oven to 375°F.
Line a jelly roll pan with parchment paper.
In a mixing bowl, beat eggs on high until very thick and lemon colored, about 5 minutes. Gradually beat in sugar.
Turn mixer down to low and beat in water and vanilla extract.
Gradually beat in flour, cocoa, baking powder and salt just until smooth.
Pour into jelly roll pan, spreading into corners completely.
Bake at 375°F until toothpick inserted in the center comes out clean, about 12-15 minutes.
Immediately loosen edges of cake. Sprinkle a towel generously dusted with powdered sugar. Place towel, sugar side down over the cake and invert the cake. Remove the pan.
Roll up the cake and towel from the narrow end. Cool on a wire rack at least 30 minutes.
Beat the whipping cream in a chilled mixing bowl until stiff peaks form. Fold in ¼ cup caramel syrup and ¾ cup of the pecans. Reserve 1-2 cups of mixture for topping.
Unroll the cake and spread the whipped cream evenly on top. Slice cake lengthwise evenly into 6 strips.
On a 10 inch serving plate, tightly roll one strip into a circle. Coil remaining strips around the center.
Top with reserved whipped cream. Drizzle with chocolate and caramel syrups and sprinkle with reserved pecans. Refrigerate until ready to serve.

Notes