Turtle Caramel Cake is a decadent dessert inspired by the classic turtle candies, featuring layers of moist chocolate cake, gooey caramel, crunchy pecans, and rich chocolate ganache.
This indulgent treat is perfect for special occasions or whenever you want to impress your guests with a show-stopping dessert. Pair it with a scoop of vanilla ice cream for the ultimate experience!
Kitchen Equipment Needed
- Mixing bowls
- Whisk or hand/stand mixer
- 9-inch round cake pans (2 or 3, depending on layers)
- Saucepan
- Offset spatula
- Cooling rack
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- ½ cup heavy cream
- ¼ tsp salt
For the Toppings:
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream (for ganache)
Directions
- Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Slowly stir in boiling water until the batter is thin and well-combined.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.
- Prepare the Caramel Sauce:
- Heat sugar in a saucepan over medium heat, stirring constantly, until it melts into a golden brown liquid.
- Add butter and stir until fully combined. Gradually pour in heavy cream, stirring constantly. Cook for 1-2 minutes, then remove from heat and stir in salt. Let cool slightly.
- Make the Ganache:
- Heat heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over chocolate chips in a bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
- Assemble the Cake:
- Place the first cake layer on a serving plate. Spread a layer of caramel sauce on top, followed by a sprinkle of chopped pecans. Repeat with the second layer.
- If using a third layer, add the final layer of cake and spread ganache over the top and sides. Drizzle remaining caramel sauce over the top and garnish with more pecans.
- Serve:
- Let the cake set for 20-30 minutes before slicing.
Prep Time
30 minutes
Cook Time
35 minutes
Total Time
1 hour 5 minutes
Nutrition (per serving, approx. 12 servings)
Calories: ~450,
Protein: 6g
Carbohydrates: 65g
Fat: 20g
Fiber: 3g
Sodium: 270mg
Expert Tips
- Use store-bought caramel sauce to save time, but homemade caramel adds a richer flavor.
- Toast the pecans for a deeper nutty flavor.
- Chill the cake for 15 minutes after adding each layer to make assembly easier.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers and prepare the caramel sauce a day in advance. Assemble the cake on the day of serving.
What if my caramel sauce hardens?
Reheat it gently in the microwave or on the stovetop until it’s pourable.
Can I use a boxed cake mix?
Absolutely! Use a chocolate boxed mix to save time, and focus on the caramel, ganache, and toppings.
Storing & Reheating
Storing: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheating: Bring slices to room temperature or microwave them for 10-15 seconds before serving.
Substitutions & Variations
- Use walnuts instead of pecans if preferred.
- Add a layer of whipped cream for extra texture.
- Swap dark chocolate for milk chocolate in the ganache for a sweeter flavor.
Turtle Caramel Cake
Equipment
- Mixing bowls
- - Whisk or hand/stand mixer
- - 9-inch round cake pans (2 or 3, depending on layers)
- - Saucepan
- - Offset spatula
- - Cooling rack
Ingredients
- **For the Cake:**
- - 2 cups all-purpose flour
- - 1 ¾ cups granulated sugar
- - ¾ cup unsweetened cocoa powder
- - 2 tsp baking powder
- - 1 ½ tsp baking soda
- - 1 tsp salt
- - 1 cup whole milk
- - ½ cup vegetable oil
- - 2 large eggs
- - 2 tsp vanilla extract
- - 1 cup boiling water
- **For the Caramel Sauce:**
- - 1 cup granulated sugar
- - 6 tbsp unsalted butter cubed
- - ½ cup heavy cream
- - ¼ tsp salt
- **For the Toppings:**
- - 1 cup chopped pecans
- - 1 cup semi-sweet chocolate chips
- - ½ cup heavy cream for ganache
Instructions
- **Make the Cake:**
- - Preheat oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans.
- - In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- - Add milk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- - Slowly stir in boiling water until the batter is thin and well-combined.
- - Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.
- **Prepare the Caramel Sauce:**
- - Heat sugar in a saucepan over medium heat, stirring constantly, until it melts into a golden brown liquid.
- - Add butter and stir until fully combined. Gradually pour in heavy cream, stirring constantly. Cook for 1-2 minutes, then remove from heat and stir in salt. Let cool slightly.
- **Make the Ganache:**
- - Heat heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over chocolate chips in a bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
- **Assemble the Cake:**
- - Place the first cake layer on a serving plate. Spread a layer of caramel sauce on top, followed by a sprinkle of chopped pecans. Repeat with the second layer.
- - If using a third layer, add the final layer of cake and spread ganache over the top and sides. Drizzle remaining caramel sauce over the top and garnish with more pecans.
- **Serve:**
- - Let the cake set for 20-30 minutes before slicing.
Leave a Reply