Praline Turtle Cake
Indulge in pure decadence with this Praline Turtle Cake—an irresistible dessert that fuses rich chocolate layers with the gooey allure of caramel and crunchy toasted pecans. Perfect for satisfying your sweet tooth or impressing guests, this cake layers moist, cocoa-infused sponge with luscious caramel sauce, semi-sweet chocolate chips, and a velvety homemade buttercream frosting. Topped with a drizzle of caramel and a sprinkle of toasted pecans, this masterpiece delivers both texture and flavor in every bite. Whether you're celebrating a special occasion or craving an elegant dessert, this praline turtle cake is guaranteed to be the centerpiece of any table. Keywords: Praline Turtle Cake, chocolate caramel pecan cake, decadent dessert recipe, caramel drizzle cake.
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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
- 1.5 cups Caramel sauce
- 1.5 cups Chopped pecans
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Butter
- 2 cups Powdered sugar
- 2 tablespoons Heavy cream
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 and mix until smooth.
Stir in the boiling water gradually. The batter will be thin; this is normal.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, toast half of the chopped pecans in a dry skillet over medium heat until fragrant, about 3-5 minutes. Set aside for garnish.
In a small saucepan, melt the butter over medium heat. Add the powdered sugar and heavy cream, stirring constantly until smooth and creamy. Remove from heat and let cool.
Once the cakes are completely cool, place one cake layer on a serving platter. Spread 3/4 cup of caramel sauce over the top and sprinkle with 3/4 cup chopped pecans and 1/2 cup chocolate chips.
Place the second cake layer on top and frost the top and sides with the prepared frosting.
Drizzle the remaining caramel sauce over the cake and sprinkle the toasted pecans on top for garnish.
Chill the cake in the refrigerator for at least 30 minutes before serving to allow the layers and frosting to set.
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 610 mg | 27% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 82.3 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 321 mg | 7% | |
*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.
