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Turtle Caramel Cake

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4.1 from 27 reviews

This Turtle Caramel Cake is a luscious, multi-layered dessert featuring moist chocolate cake layers filled and topped with rich caramel sauce, crunchy toasted pecans, and smooth chocolate ganache. It’s an indulgent cake perfect for celebrations or any special occasion, combining textures and flavors for a decadent treat.

Ingredients

Scale

Cake

  • 2 ½ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water

Filling and Topping

  • 1 cup caramel sauce
  • 1 ½ cups chopped and toasted pecans
  • 1 ½ cups chocolate ganache

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans or line them with parchment paper to ensure easy removal of the cakes after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs, then add the buttermilk, vegetable oil, and vanilla extract. Mix these wet ingredients thoroughly.
  4. Combine Wet and Dry Mixtures: Gradually stir the wet mixture into the dry ingredients until just combined. Then, add the hot water slowly and mix until the batter is smooth and well blended.
  5. Fill Pans and Bake: Divide the batter evenly among the prepared cake pans. Tap them gently on the counter to remove any air bubbles. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then, remove them from the pans and transfer to wire racks to cool completely.
  7. Toast Pecans: While the cakes cool, toast the chopped pecans in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan occasionally until they become fragrant and lightly browned.
  8. Assemble the Cake: On your serving plate, place one cake layer, then spread a layer of caramel sauce over it, sprinkle with toasted pecans, and spread chocolate ganache on top. Repeat with the remaining layers, topping the final layer with ganache, extra caramel drizzles, and a garnish of pecans.
  9. Chill and Serve: Refrigerate the assembled cake for 30 minutes to set the layers and flavors. Before serving, bring the cake to room temperature for the best texture and taste.

Notes

  • Warm the caramel sauce slightly before drizzling to make it easier to spread
  • Use parchment paper in cake pans for effortless removal and cleaner edges
  • To achieve clean cake slices, use a serrated knife and wipe the blade clean between cuts

Find it online: https://yumfoodusa.com/turtle-caramel-cake/