Oh my goodness, let me tell you about my absolute favorite dessert: the turtle caramel cake! Imagine layers of rich chocolate cake, drizzled with creamy caramel and sprinkled with crunchy pecans. It’s a sweet symphony of flavors that just dances on your taste buds! I first made this cake for a family gathering, and the moment my relatives took their first bite, their eyes lit up with pure joy. The laughter and compliments that followed were music to my ears! Every time I whip up this cake, it brings back those warm memories, and I can’t help but feel a little giddy. Trust me, once you try this turtle caramel cake, you’ll want to make it for every occasion — or just because it’s Tuesday! What’s not to love about a decadent dessert that’s sure to impress?
Ingredients for Turtle Caramel Cake 2
Gather these delightful ingredients, and get ready to create your masterpiece! Here’s what you’ll need:
- 2 cups all-purpose flour – This will give your cake that perfect structure and fluffiness.
- 2 cups sugar – For that sweet, sweet flavor that balances with the chocolate and caramel.
- 1 cup unsweetened cocoa powder – This adds the rich chocolate goodness we all crave.
- 1 ½ teaspoons baking powder – To help your cake rise beautifully.
- 1 ½ teaspoons baking soda – A key ingredient for that perfect texture.
- 1 teaspoon salt – Just a pinch to enhance all those sweet flavors.
- 2 large eggs – These will bind everything together and add moisture.
- 1 cup whole milk – For a creamy and rich cake batter.
- ½ cup vegetable oil – This keeps the cake moist and adds a lovely crumb.
- 2 teaspoons vanilla extract – A splash of vanilla for that warm, comforting flavor.
- 1 cup boiling water – This magical ingredient helps to intensify the chocolate flavor!
- 1 cup caramel sauce – Drizzled between the layers and on top for that ooey-gooey goodness.
- 1 cup chopped pecans – These add a wonderful crunch and nutty flavor that complements the caramel.
How to Prepare Turtle Caramel Cake 2
Preheat and Prepare Pans
First things first, let’s get that oven going! Preheat it to 350°F (175°C). While that’s heating up, grab your two 9-inch round cake pans. Grease them generously with butter or non-stick spray, and then sprinkle a little flour inside, shaking off the excess. This ensures your cakes will slide right out when they’re done—nobody wants a cake that’s stuck!
Mix Dry Ingredients
In a big mixing bowl, combine the dry ingredients: 2 cups of all-purpose flour, 2 cups of sugar, 1 cup of unsweetened cocoa powder, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of salt. Whisk them together until everything is well blended. This is vital to ensure an even rise and texture in your cake, so take your time with this step!
Combine Wet Ingredients
Now it’s time to mix the wet ingredients! In the bowl with your dry mix, add 2 large eggs, 1 cup of whole milk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract. Mix everything together until it’s just combined. Here’s the magic part: carefully stir in 1 cup of boiling water. This may seem odd, but it intensifies the chocolate flavor and helps create that moist, delicious cake we’re aiming for. Just be cautious—it’s hot!
Bake the Cake
Once your batter is ready, pour it evenly into the prepared pans. Pop them into your preheated oven and bake for 30-35 minutes. To check if they’re done, stick a toothpick in the center of the cakes—if it comes out clean, they’re ready to come out! Let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Assemble and Decorate
After your cakes have cooled, it’s time for the fun part! Place one cake layer on a serving plate, drizzle a generous amount of caramel sauce over it, and sprinkle half of your chopped pecans on top. Carefully place the second cake layer on top, and repeat the caramel and pecan topping. For an extra touch, drizzle more caramel over the top and let it cascade down the sides. Now, step back and admire your glorious creation before diving in!
Why You’ll Love This Recipe
- Rich, decadent chocolate flavor paired with luscious caramel – it’s a dessert lover’s dream!
- Simple preparation with straightforward steps, making it perfect for bakers of all levels.
- Customizable! You can swap in your favorite nuts or even add layers of chocolate ganache if you’re feeling fancy.
- Great for any occasion, whether it’s a birthday party, family gathering, or just a cozy night in.
- Impressive enough to wow your guests but easy enough for a weeknight treat.
- Leftovers (if there are any!) are just as delicious the next day – if you can resist diving in right away!
Tips for Success
To ensure your turtle caramel cake turns out perfectly, make sure your ingredients are at room temperature before mixing—this helps them blend seamlessly. Keep an eye on your baking time; every oven is a little different, so start checking for doneness a few minutes early. When decorating, let the cake cool completely to prevent the caramel from sliding off. And don’t be shy with the pecans—they add that delightful crunch!
Nutritional Information
Here’s a quick look at the estimated nutritional data for one slice of this delightful turtle caramel cake:
- Calories: 350
- Fat: 15g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 200mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 30g
- Protein: 4g
Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. But wow, isn’t it nice to know you’re indulging in something so rich and delicious?
FAQ About Turtle Caramel Cake 2
Got questions about this decadent turtle caramel cake? I’ve got answers! First off, how do you store leftovers? Simply place any uneaten cake in an airtight container and store it in the fridge for up to five days. If you want to save it for later, wrap slices tightly in plastic wrap and freeze for up to two months. Thaw overnight in the fridge before enjoying again!
Wondering about ingredient substitutions? You can easily swap in gluten-free flour for a gluten-free version or use almond milk for a dairy-free cake. And if pecans aren’t your thing, feel free to use walnuts or even skip the nuts altogether. As for serving suggestions, this cake is perfect on its own, but a scoop of vanilla ice cream or a dollop of whipped cream takes it to the next level. Enjoy your baking adventure!
Print
Turtle Caramel Cake 2: 5 Layers of Pure Delight
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and decadent turtle caramel cake with layers of chocolate and caramel.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup caramel sauce
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and mix.
- Stir in boiling water until well combined.
- Pour the batter into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cakes cool for 10 minutes, then remove from pans.
- Drizzle caramel sauce and sprinkle pecans between the layers and on top.
Notes
- Store leftovers in an airtight container.
- For extra flavor, add a pinch of sea salt on top.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: turtle caramel cake, chocolate cake, dessert
