Heavenly Turtle Cake
Indulge in the decadence of a Heavenly Turtle Cake, a chocolate lover's dream layered with rich caramel, toasted pecans, and melty semi-sweet chocolate chips. This show-stopping dessert combines moist, cocoa-infused cake layers with a gooey, homemade caramel sauce and a luscious chocolate buttercream frosting, making it an irresistible treat for any occasion. Each bite delivers the perfect balance of sweet, salty, and nutty flavors, with the crunch of pecans contrasting beautifully against the silky caramel and creamy frosting. Easy to make with pantry staples and a handful of indulgent ingredients, this turtle cake is a stunning centerpiece that’s as delightful to serve as it is to eat. Perfect for birthdays, holidays, or simply treating yourself, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 14 oz Soft caramel candies
- 0.25 cup Heavy cream
- 1.5 cups Chopped pecans
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Butter
- 3 cups Powdered sugar
- 0.25 cup Milk
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes.
Stir in the boiling water (the batter will be thin). Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.
While the cakes cool, melt the soft caramel candies and heavy cream in a small saucepan over low heat, stirring until smooth. Remove from heat.
Toast the chopped pecans in a dry skillet over medium heat for 2-3 minutes, stirring frequently. Set aside to cool.
Make the frosting by melting the butter in a medium bowl. Stir in the cocoa powder until smooth. Gradually whisk in powdered sugar and milk until you reach a spreadable consistency. Stir in the vanilla extract.
Assemble the cake by placing one cake layer on a serving plate. Spread half of the caramel sauce over the top, then sprinkle with half of the pecans and 1/2 cup of chocolate chips.
Place the second cake layer on top. Spread the remaining caramel sauce over the top, then sprinkle with the remaining pecans and chocolate chips.
Frost the sides of the cake with the chocolate frosting. Decorate the edges with additional pecans, if desired.
Refrigerate the cake for at least 1 hour to set. Serve at room temperature and enjoy!
Nutrition Facts
Calories |
10306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 487.0 g | 624% | |
| Saturated Fat | 174.2 g | 871% | |
| Polyunsaturated Fat | 70.3 g | ||
| Cholesterol | 787 mg | 262% | |
| Sodium | 6366 mg | 277% | |
| Total Carbohydrate | 1521.5 g | 553% | |
| Dietary Fiber | 98.3 g | 351% | |
| Total Sugars | 1125.9 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1111 mg | 85% | |
| Iron | 50.0 mg | 278% | |
| Potassium | 4607 mg | 98% | |
*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.
