Description
This Turtle Caramel Cake combines a moist chocolate base, creamy caramel, crunchy pecans, and silky ganache. Perfect for birthdays or Sunday dinners, it tastes like a bakery masterpiece using simple pantry ingredients.
Instructions
- Preheat oven to 350°F. Grease a 9×13 inch pa
- Whisk flour, sugar, cocoa, baking soda, and salt together. Add buttermilk, oil, eggs, and vanilla. Mix until smooth. Pour batter into pa
- Bake for 30 minutes. Let cake cool completely
- Unwrap caramel candies. Place in saucepan with ⅓ cup heavy cream. Heat over low heat, stirring constantly until smooth
- Pour warm caramel over cooled cake. Spread evenly
- Sprinkle pecan halves over caramel. Press down gently
- Heat remaining ½ cup heavy cream until simmering. Pour over chocolate chips. Let sit 1 minute, then stir until smooth
- Drizzle ganache over cake. Let set for 20 minutes. Slice and serve
Notes
Ensure cake is completely cool before adding caramel.
Use a sharp knife for clean slices.
Toast pecans first to bring out nutty flavor.
Stir caramel constantly to prevent burning.
Store in refrigerator up to 5 days. Microwave slice 15 seconds for warm treat. Freeze up to 3 months.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 540 kcal
- Sugar: 40 g
- Sodium: 380 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 55 mg
Keywords: turtle caramel cake, chocolate, caramel, pecan, dessert