Turtle Cake from Scratch
Indulge in the decadence of a homemade Turtle Cake from Scratch—a luscious dessert that combines rich chocolate layers, gooey caramel, crunchy pecans, and a velvety chocolate ganache. This show-stopping cake is made entirely from scratch, using simple pantry ingredients like cocoa powder and flour, and topped with a glossy homemade ganache for an extra touch of elegance. Perfect for special occasions, this caramel-pecan chocolate cake strikes the perfect balance between sweet and indulgent, while its stunning presentation is sure to impress guests. Whether you're celebrating a birthday or simply craving a dessert masterpiece, this turtle cake delivers layers of flavor and texture that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups 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 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1.5 cups caramel sauce
- 1.5 cups pecans
- 1.5 cups semi-sweet chocolate chips
- 0.75 cups heavy cream
- 2 tablespoons butter (optional, for ganache)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, then set aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined, about 2 minutes.
Reduce the mixer to low speed and carefully add the boiling water, mixing until the batter is smooth. The batter will be thin, which is normal.
Divide the batter evenly between the prepared cake 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, then transfer them to a wire rack to cool completely.
Once the cakes are completely cool, carefully level the tops of the cakes using a serrated knife if necessary.
Place one cake layer on a serving plate. Spread 3/4 cup of caramel sauce evenly across the surface. Sprinkle 3/4 cup of chopped pecans over the caramel.
Place the second cake layer on top. Repeat by spreading another 3/4 cup of caramel sauce over the top layer and sprinkle with the remaining pecans.
To prepare the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 5 minutes, then stir until smooth. Stir in butter if desired for a glossy finish.
Allow the ganache to cool slightly, then pour it over the top of the cake, letting it drip down the sides for a dramatic effect.
Let the ganache set for about 15 minutes before slicing and serving the cake.
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 574 mg | 25% | |
| Total Carbohydrate | 94.9 g | 35% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 66.1 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 310 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.
