Decadent Turtle Caramel Cake
Indulge in a rich Turtle Caramel Cake featuring layers of moist chocolate cake, luscious caramel sauce, and crunchy pecans. This decadent dessert brings together irresistible flavors for the perfect balance of sweetness and texture—ideal for celebrations or cozy nights in.
Equipment
- Mixing Bowls
- Hand Mixer
- Two 9-inch Cake Pans
- Wire rack
- Spatula
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup caramel sauce
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract. Beat until smooth.
- Stir in boiling water gradually. The batter will be thin.
- Pour evenly into the prepared pans and smooth the tops.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then remove and cool completely on a wire rack.
- Place one cake layer on a serving plate, drizzle with caramel sauce, and sprinkle with chopped pecans.
- Place the second cake layer on top, then drizzle again with caramel and pecans for garnish.
Notes
For an extra decadent version, spread chocolate ganache or cream cheese frosting between the layers before adding caramel and pecans. This cake keeps well for 3 days covered at room temperature or can be refrigerated for up to a week.