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This Decadent Turtle Caramel Cake is a rich, indulgent dessert that combines layers of moist chocolate cake with gooey caramel, crunchy pecans, and creamy chocolate frosting. Inspired by the classic turtle candies, this cake is perfect for special occasions or whenever you’re craving something truly luxurious. Here’s how to make it:
Decadent Turtle Caramel Cake
Ingredients
- For the Chocolate Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (75g) unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup (240ml) hot water
- For the Caramel Filling:
- 1 cup (200g) granulated sugar
- 6 tbsp (90g) unsalted butter, cubed
- 1/2 cup (120ml) heavy cream
- 1/2 tsp salt
- 1 cup (120g) chopped pecans
- For the Chocolate Frosting:
- 1 cup (230g) unsalted butter, softened
- 3 1/2 cups (420g) powdered sugar
- 1/2 cup (50g) unsweetened cocoa powder
- 1/4 cup (60ml) heavy cream
- 1 tsp vanilla extract
- For Garnish:
- Extra caramel sauce
- Chopped pecans
- Chocolate shavings or curls
Instructions
- Bake the chocolate cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Gradually add the hot water and mix until the batter is thin and smooth.
- 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 the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the caramel filling:
- In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns amber in color.
- Add the butter and stir until melted. Slowly pour in the heavy cream while stirring continuously. Be careful, as the mixture will bubble up.
- Remove from heat and stir in the salt. Let the caramel cool slightly, then stir in the chopped pecans.
- Make the chocolate frosting:
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until combined.
- Add the heavy cream and vanilla extract, and beat until the frosting is smooth and fluffy.
- Assemble the cake:
- Place one cake layer on a serving plate. Spread a generous layer of caramel filling over the top.
- Place the second cake layer on top. Frost the entire cake with the chocolate frosting.
- Drizzle extra caramel sauce over the top and sprinkle with chopped pecans and chocolate shavings.
- Serve:
- Slice and enjoy this decadent treat!
Tips
- Make ahead: Bake the cake layers and prepare the caramel filling a day in advance. Assemble and frost the cake the day of serving.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Extra indulgence: Add a layer of chocolate ganache or a sprinkle of sea salt on top for an extra touch of luxury.
This Decadent Turtle Caramel Cake is a show-stopping dessert that’s sure to impress! Perfect for celebrations or whenever you need a little indulgence. 🐢🍫🍰✨
