Winter evenings call for something truly special and sweet. This Turtle Caramel Cake is the ultimate cozy treat. It brings together rich chocolate and gooey caramel. Your family will love every single bite.
Looking for a dish that wows your guests without stress? This recipe delivers a bakery-quality result at home. It is simple enough for any beginner cook. Let’s get baking together!
What Makes This Recipe Special
This cake looks like it came from a professional shop. But you can make it right in your kitchen. It is perfect for holiday entertaining or a special Sunday. The layers are incredibly moist and tender.
Everyone loves the crunch of toasted pecans. The homemade ganache adds a rich, velvety finish. This is truly the best comfort food for cold nights. Your friends will definitely ask for the recipe.
Simple Cooking Steps
Making this cake is surprisingly straightforward for beginners. You start by whisking your dry ingredients together. The secret is adding hot coffee to the batter. This makes the chocolate flavor really pop. Assembly is just layering ganache, caramel, and nuts.
Ingredients You’ll Need
Most of these items are likely in your pantry already.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot coffee
- 1 cup salted caramel sauce
- 1.5 cups toasted chopped pecans
- 8 oz semi-sweet chocolate chips
- 1 cup heavy cream
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans with butter and cocoa powder.
- In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add buttermilk, oil, eggs, and vanilla to the dry ingredients and mix on medium speed until well combined.
- Reduce speed and carefully pour in the hot coffee, stirring by hand until the batter is smooth and thin.
- Divide the batter evenly between the two pans and bake for 30 to 35 minutes or until a skewer inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Heat 1 cup of heavy cream until simmering, then pour over chocolate chips; let stand for 5 minutes before whisking into a smooth ganache.
- Place the first cake layer on a serving plate, spread a thin layer of ganache, followed by 1/2 cup of caramel and 3/4 cup of pecans.
- Place the second cake layer on top and frost the entire cake with the remaining chocolate ganache.
- Drizzle the top with the remaining caramel sauce and sprinkle with the remaining toasted pecans before serving.
Best Ways to Enjoy It
Serve a thick slice on your favorite dessert plates. It pairs perfectly with a cold glass of milk. You could also serve it with hot coffee. This is a wonderful treat for snowy winter nights. Set it out at your next family gathering.
Keep It Fresh
Store any leftovers in an airtight container. It stays fresh in the fridge for four days. You can also freeze individual slices for later. Just wrap them tightly in plastic wrap. Let it reach room temperature before you eat.
Tips for Best Results
- Use room temperature buttermilk for a smooth batter.
- Do not skip toasting your pecans for extra flavor.
- Pour the coffee slowly to avoid splashing yourself.
- Let the cakes cool completely before you frost them.
- Use a high-quality caramel sauce for the best taste.
- Wipe your knife between slices for clean cuts.
- For Thanksgiving, double the batch to feed a crowd.
- Add a sprinkle of sea salt to elevate the flavor.
Ways to Switch It Up
- Use gluten-free flour for a guest-friendly dessert option.
- Swap pecans for walnuts if you prefer that crunch.
- In summer, serve with a side of fresh berries.
- Swap maple syrup for honey for a milder sweetness.
Common Questions
Can I make this cake ahead of time?
Yes, you can bake the layers a day early. Keep them wrapped tightly at room temperature. This makes holiday prep much easier for you.
What if I do not want to use coffee?
You can use hot water instead of coffee. The coffee just enhances the chocolate flavor. It will not make the cake taste like coffee.
How do I know when the cake is done?
Insert a wooden skewer into the center of the cake. If it comes out clean, your cake is ready. Do not overbake or it might become dry.
I hope this Turtle Caramel Cake brings joy to your home. It is the perfect way to celebrate the winter season. Happy baking and enjoy every sweet moment!
— Lidia
Turtle Caramel Cake
Ingredients
- 2 cups all -purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp sal t
- 1 cup buttermilk , room temperature
- 1/2 cup vegetable oil
- 2 large egg s
- 2 tsp vanilla extract
- 1 cup hot coffee
- 1 cup salted caramel sauce
- 1.5 cups toasted chopped pecans
- 8 oz semi -sweet chocolate chips
- 1 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans with butter and cocoa powder.
- In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add buttermilk, oil, eggs, and vanilla to the dry ingredients and mix on medium speed until well combined.
- Reduce speed and carefully pour in the hot coffee, stirring by hand until the batter is smooth and thin.
- Divide the batter evenly between the two pans and bake for 30 to 35 minutes or until a skewer inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Heat 1 cup of heavy cream until simmering, then pour over chocolate chips; let stand for 5 minutes before whisking into a smooth ganache.
- Place the first cake layer on a serving plate, spread a thin layer of ganache, followed by 1/2 cup of caramel and 3/4 cup of pecans.
- Place the second cake layer on top and frost the entire cake with the remaining chocolate ganache.
- Drizzle the top with the remaining caramel sauce and sprinkle with the remaining toasted pecans before serving.
