Turtle Caramel Cake

I absolutely love making Turtle Caramel Cake! It’s a delightful combination of rich chocolate, creamy caramel, and crunchy pecans. The first step is to bake a moist and fluffy chocolate cake – I always use my favorite recipe. Then, I prepare a luscious caramel sauce from scratch, combining butter, sugar, and sweetened condensed milk.

Once the cake has cooled, I pour the caramel over the top, allowing it to seep into the layers and create a heavenly caramel-infused dessert. To add some crunch and extra flavor, I sprinkle chopped pecans on top. Each bite is a perfect blend of chocolate, caramel, and nutty goodness. It’s a treat that never fails to impress both kids and adults alike.

Ingredients Needed for This Recipe

For an 8-inch cake, serving about 12 to 16 slices, you’ll need:

For the Chocolate Cake:

• 1 and 3/4 cups (220g) all-purpose flour
• 2 cups (400g) granulated sugar
• 3/4 cup (90g) cocoa powder, unsweetened
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs, at room temperature
• 1 cup (240ml) buttermilk, at room temperature
• 1 cup (240ml) warm water
• 1/2 cup (120ml) vegetable oil
• 2 teaspoons vanilla extract

For the Caramel Sauce:

• 1 cup (200g) granulated sugar
• 6 tablespoons (90g) unsalted butter, cut into pieces
• 1/2 cup (120ml) heavy cream
• 1 teaspoon vanilla extract
• A pinch of salt

For the Chocolate Ganache:

• 1 cup (240ml) heavy cream
• 1 and 1/2 cups (270g) semi-sweet chocolate chips

Additional:

• 1 cup (100g) pecans, chopped and toasted
• Extra whole pecans and chocolate shavings for decoration

Instructions for Making Turtle Caramel Cake

Prepare the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans and line the bottoms with parchment paper circles.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the eggs, buttermilk, warm water, oil, and vanilla. Beat on medium speed until smooth and combined.
4. Divide the batter evenly between the prepared pans.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Caramel Sauce:

1. In a medium saucepan, heat the sugar over medium heat, stirring constantly with a rubber spatula or wooden spoon. The sugar will clump and eventually melt into a thick brown liquid as you continue to stir. Be careful not to burn it.
2. Once sugar is completely melted, immediately add the butter. Be careful as the caramel will bubble rapidly when the butter is added.
3. Stir the butter into the caramel until it is completely melted, about 2 minutes.
4. Very slowly, drizzle in the heavy cream while stirring. The mixture will rapidly bubble and/or splatter when added.
5. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
6. Remove from heat and stir in the vanilla and salt. Let cool down before using.

Prepare the Chocolate Ganache:

1. Heat the heavy cream in a small saucepan over medium heat. Just before it boils, remove from the heat and pour it over the chocolate chips in a bowl.
2. Let it sit for 2-3 minutes, then stir until smooth and creamy. Allow the ganache to cool and thicken slightly before using.

Assemble the Cake:

1. Place one cake layer on your serving plate and spread a layer of caramel sauce over it, then sprinkle with chopped pecans.
2. Top with the second cake layer, pour the chocolate ganache over the top, letting it drip down the sides.
3. Decorate with whole pecans and chocolate shavings. Drizzle with more caramel sauce if desired.

Enjoy Your Creation:

1. Let the cake set for a bit before slicing. This gives the ganache a chance to firm up slightly, making the cake easier to cut.
2. Serve and enjoy the decadent layers of chocolate, caramel, and pecans. It’s a rich cake, so small slices are perfect.

Tips for Perfecting the Recipe

Ingredient Temperature is Key: For the chocolate cake, ensure your eggs and buttermilk are at room temperature before you start mixing. This helps the batter mix evenly, resulting in a uniform cake texture. Cold ingredients can lead to a batter that’s too thick or unevenly mixed.

Sift Dry Ingredients: Sifting the flour, cocoa powder, baking soda, and baking powder helps to aerate the mixture, which can make the cake lighter and fluffier. It also ensures there are no lumps in your batter.

Don’t Overmix the Batter: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can develop the gluten in the flour, making the cake dense and tough.

Water Bath for Caramel Sauce: If you’re worried about crystallization when making the caramel sauce, you can place your sugar in a water bath, dissolving it over low heat before increasing the temperature to caramelize. This method can help prevent the sugar from seizing.

Use a Candy Thermometer: For the caramel sauce, a candy thermometer can be incredibly useful. The perfect caramel sauce is cooked to just before the firm-ball stage, around 245°F to 250°F (118°C to 121°C). This ensures it’s thick enough to layer on the cake without being too runny.

Let the Cake Cool Completely: It’s crucial to let the cake layers cool completely before assembly. A warm cake can melt the caramel and ganache, leading to a slippery, sliding cake disaster.

Chill the Ganache for Piping: If you plan to pipe decorative ganache on the cake, chilling it until it’s slightly thickened will make it easier to work with. It should be soft enough to pipe but firm enough to hold its shape.

Toast the Pecans: Toasting the pecans before adding them to the cake brings out their nutty flavor and adds a crunchier texture, enhancing the overall taste of the cake.

Serving Suggestions

Pair with Coffee or Tea: The rich flavors of Turtle Caramel Cake pair wonderfully with the bitterness of coffee or the subtlety of tea, making it a perfect dessert for after-dinner serving.

Add a Scoop of Ice Cream: A scoop of vanilla ice cream on the side of a warm slice of Turtle Caramel Cake makes for a heavenly dessert. The cold ice cream complements the gooey caramel and dense chocolate cake beautifully.

Serve at Room Temperature: This cake is best served at room temperature. If you’ve refrigerated the cake, take it out an hour before serving. This allows the caramel and ganache to soften for the perfect texture.

Garnish with Fresh Berries: For a touch of tartness and a pop of color, garnish your cake plate with fresh raspberries or strawberries. The berries add a refreshing contrast to the rich flavors of the cake.

Frequently Asked Questions

Can I make the cake layers in advance? Yes, the cake layers can be made in advance. Once cooled, wrap them tightly in plastic wrap and store them in the refrigerator for up to 2 days or freeze them for up to a month. Thaw overnight in the refrigerator before use.

How do I store leftover cake? Leftover cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. The caramel and ganache will firm up in the fridge, so let it come to room temperature before serving for the best texture.

Can I use store-bought caramel sauce? Yes, you can use a high-quality store-bought caramel sauce to save time. However, homemade caramel sauce usually has a richer flavor that complements this cake well.

What if my caramel sauce crystallizes? If your caramel starts to crystallize, add a splash of water and lower the heat. Gently stir until the crystals dissolve. To prevent crystallization, avoid stirring the sugar once it has started to melt and brush down the sides of the pan with a wet pastry brush to dissolve any sugar crystals.

Can I use a different type of nut? While pecans are traditional for Turtle Caramel Cake, walnuts or almonds can also be used for a different but equally delicious flavor profile.

My ganache is too runny; what can I do? If your ganache is too runny, chill it in the refrigerator for about 15-30 minutes, stirring every 10 minutes until it reaches the desired consistency.

How do I ensure my cake is moist? Do not overbake the cake, as this is a common cause of dryness. Keep an eye on the baking time and check for doneness by inserting a toothpick into the center of the cake. If it comes out with a few moist crumbs attached, it’s done.

Can I make this cake gluten-free? Yes, to make this cake gluten-free, substitute the all-purpose flour with your favorite gluten-free flour blend designed for baking. Ensure it’s a 1:1 substitution blend that includes xanthan gum if the blend doesn’t already contain it.