Cream Cheese Turtle Cake
Indulge in the decadence of a Cream Cheese Turtle Cake, a show-stopping dessert that combines rich chocolate layers, creamy filling, and gooey caramel to create an unforgettable treat. This stunning cake features moist chocolate sponge infused with cocoa, layered with a luscious cream cheese filling and topped with velvety caramel sauce, crunchy pecans, and a drizzle of melted chocolate. Perfectly balanced in sweetness and texture, this cake is as visually striking as it is delicious. Whether you're celebrating a special occasion or simply treating yourself, this turtle-inspired masterpiece is sure to be the ultimate crowd-pleaser. Ready in just an hour, it’s an irresistible dessert made for chocolate and caramel lovers alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 8 ounces Cream cheese, softened
- 1.5 cups Powdered sugar
- 2 tablespoons Heavy cream
- 1 cup Caramel sauce
- 1 cup Chopped pecans
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Milk (for melting chocolate)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat until well combined.
Slowly add the boiling water to the batter, mixing until smooth. The batter will be thin.
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
While the cakes cool, prepare the cream cheese filling. In a medium mixing bowl, beat the softened cream cheese and powdered sugar together until smooth. Add the heavy cream and continue to beat until fluffy.
Once the cakes have cooled, spread a generous layer of caramel sauce over the top of one cake. Sprinkle half of the chopped pecans over the caramel.
Spread the cream cheese filling evenly on top of the caramel and pecans.
Place the second cake layer on top. Spread another layer of caramel sauce on top of the cake and drizzle chocolate over it.
To make the chocolate drizzle, melt the chocolate chips with the milk in a microwave-safe bowl in 15-second intervals, stirring in between, until smooth.
Sprinkle the remaining chopped pecans over the top of the cake.
Chill the cake in the refrigerator for at least 30 minutes before serving to let the layers set. Slice and enjoy!
Nutrition Facts
Calories |
8189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 405.7 g | 520% | |
| Saturated Fat | 148.9 g | 744% | |
| Polyunsaturated Fat | 68.9 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 7490 mg | 326% | |
| Total Carbohydrate | 1190.0 g | 433% | |
| Dietary Fiber | 92.9 g | 332% | |
| Total Sugars | 853.3 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 1076 mg | 83% | |
| Iron | 49.4 mg | 274% | |
| Potassium | 4389 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
