Turtle Cake
This Turtle Cake features rich chocolate cake layers filled with caramel and pecans, topped with creamy chocolate frosting.
Equipment
- Mixing bowl
- baking pan
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoon vanilla extract
- 1 cup hot coffee
For the Caramel Filling
- 1 cup caramel sauce
- 1 cup chopped pecans
For the Chocolate Frosting
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup cocoa powder
- ¼ cup heavy cream
- 2 teaspoon vanilla extract
For Garnish
- ½ cup caramel sauce
- ½ cup chocolate ganache
- 1 cup pecan halves
- chocolate shavings
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
- Stir in hot coffee until well combined.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
- Once cooled, spread caramel sauce and chopped pecans between the cake layers.
- For the frosting, beat the butter until creamy. Gradually add powdered sugar and cocoa powder, mixing until smooth.
- Add heavy cream and vanilla extract, mixing until well combined.
- Frost the top and sides of the cake with the chocolate frosting.
- Drizzle the remaining caramel sauce and chocolate ganache over the top. Garnish with pecan halves and chocolate shavings.
Notes
You can use store-bought caramel and chocolate ganache for convenience.