Description
Turtle Caramel Cake is a rich, indulgent dessert featuring moist chocolate cake layers layered with creamy caramel, crunchy pecans, and smooth chocolate ganache, inspired by classic turtle candy for the perfect balance of flavors and textures.
Ingredients
Units
Scale
- For the cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- For the caramel filling:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- For the frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3/4 cup cocoa powder
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- For the topping:
- 1 cup chopped pecans
- Additional caramel sauce
- Melted chocolate or chocolate ganache
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat sugar, eggs, buttermilk, oil, and vanilla extract until combined.
- Gradually add dry ingredients to wet ingredients alternately with boiling water, mixing until smooth.
- Divide batter evenly between pans and bake for 30–35 minutes or until a toothpick comes out clean. Cool completely.
- Prepare caramel sauce by melting sugar over medium heat until amber. Carefully add butter and cream, stirring until smooth. Remove from heat and stir in vanilla and salt. Let cool.
- For frosting, beat butter until fluffy. Gradually add powdered sugar and cocoa powder, then beat in heavy cream and vanilla until smooth and spreadable.
- Assemble cake: place one cake layer on a serving plate, spread caramel sauce, then frosting, and sprinkle with chopped pecans. Repeat with second layer.
- Frost the outside of the cake with remaining frosting.
- Drizzle with additional caramel sauce and melted chocolate or ganache, then sprinkle chopped pecans on top.
- Chill for at least 1 hour before serving.
Notes
- Use salted caramel sauce for a sweet and salty contrast.
- Add a layer of chocolate ganache between cake layers for extra richness.
- Substitute pecans with walnuts or almonds if preferred.
- Make cupcakes using the same batter and top with caramel, nuts, and chocolate drizzle.
- Bring cake to room temperature before serving for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg