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## **What is Turtle Caramel Cake?**
The Turtle Caramel Cake is a rich and indulgent dessert that is inspired by the popular *turtle candy*—a treat made with chocolate, caramel, and pecans. Just like the candy, this cake features layers of sweet caramel, rich chocolate, and toasted pecans. However, the cake version is taken up a notch by the addition of soft, moist cake layers that complement the gooey caramel and crunchy nuts.
The result is a perfectly balanced dessert with textures and flavors that complement each other beautifully. The cake itself is buttery and moist, while the caramel sauce is sweet and slightly chewy. The pecans add a satisfying crunch, and the chocolate drizzle ties everything together for a truly indulgent treat.
The name “Turtle” is often associated with candy, especially the popular turtle candies that have been around for decades, but when it comes to Turtle Caramel Cake, it’s all about bringing the best parts of this beloved candy into a rich and decadent cake.
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## **Ingredients for Turtle Caramel Cake**
Making a Turtle Caramel Cake requires a combination of simple pantry ingredients, along with a few specialty items that will elevate the cake to something truly special. Let’s take a look at the essential ingredients you’ll need.
### **For the Cake Base:**
1. **All-purpose flour** – The main dry ingredient that forms the base of the cake.
2. **Granulated sugar** – Provides sweetness and moisture to the cake.
3. **Unsalted butter** – Adds richness and moisture to the cake. Make sure to use unsalted butter so you can control the salt content.
4. **Eggs** – Help bind the ingredients together and provide structure.
5. **Milk** – Provides moisture to the cake and helps create a soft texture.
6. **Baking powder** – A leavening agent that helps the cake rise.
7. **Vanilla extract** – Adds flavor to the cake.
### **For the Caramel Sauce:**
1. **Brown sugar** – The base of the caramel sauce. Brown sugar adds a depth of flavor and a slight molasses taste that complements the caramel’s sweetness.
2. **Heavy cream** – Creates the rich and velvety texture of the caramel sauce.
3. **Butter** – Gives the caramel a silky consistency and enhances the flavor.
4. **Vanilla extract** – Adds flavor and balances the sweetness of the caramel sauce.
5. **Salt** – A pinch of salt will bring out the flavors in the caramel sauce and balance the sweetness.
### **For the Topping:**
1. **Pecans** – Toasted pecans are a must for the crunchy topping. They add texture and a deep, nutty flavor that complements the sweetness of the caramel.
2. **Chocolate chips** – Semi-sweet or milk chocolate chips work best. These will be drizzled over the cake after it’s baked.
3. **Extra caramel sauce** – For drizzling over the cake after it’s assembled to add an extra layer of gooey goodness.
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## **Step-by-Step Instructions for Making Turtle Caramel Cake**
### **Step 1: Preparing the Cake Layers**
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Alternatively, you can line the pans with parchment paper to prevent sticking.
1. **Mix the dry ingredients**: In a medium bowl, sift together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and a pinch of salt. Set this mixture aside.
2. **Cream the butter and sugar**: In a large mixing bowl, cream 1 cup of unsalted butter and 2 cups of granulated sugar together using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
3. **Add the eggs**: Add 4 large eggs, one at a time, beating well after each addition. This will help incorporate the eggs evenly into the butter-sugar mixture, ensuring a smooth batter.
4. **Combine wet ingredients**: In a separate bowl, mix 1 cup of milk with 2 teaspoons of vanilla extract. This will be added to the cake batter to create a smooth and moist cake base.
5. **Mix dry and wet ingredients**: Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a dense cake.
6. **Bake the cakes**: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. **Cool the cakes**: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. This step is important because it ensures that the cakes set properly and don’t collapse when you start assembling.
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### **Step 2: Making the Caramel Sauce**
While the cake layers are cooling, it’s time to prepare the rich and gooey caramel sauce. This step is crucial to making sure your Turtle Caramel Cake has the signature sweetness and depth of flavor.
1. **Melt the butter**: In a medium saucepan over medium heat, melt ½ cup of unsalted butter.
2. **Add the brown sugar**: Once the butter has melted, add 1 cup of packed brown sugar to the pan and stir until fully combined.
3. **Create the caramel**: Pour in ½ cup of heavy cream and stir continuously as the mixture begins to bubble. Let the caramel cook for 3-4 minutes, stirring frequently to ensure it doesn’t burn. The sauce should thicken slightly as it cooks.
4. **Add vanilla and salt**: Remove the pan from heat and stir in 1 teaspoon of vanilla extract and a pinch of salt. This will balance the sweetness and add a deeper flavor to the caramel.
5. **Cool the caramel**: Allow the caramel sauce to cool for 10 minutes before using it on the cake. The sauce will continue to thicken as it cools.
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### **Step 3: Toasting the Pecans**
To add the perfect crunch and nutty flavor to your Turtle Caramel Cake, you’ll need to toast the pecans.
1. **Toast the pecans**: Preheat a skillet over medium heat. Add 1 ½ cups of chopped pecans and toast them for about 5 minutes, stirring frequently, until they become fragrant and lightly browned. Be careful not to burn them. Alternatively, you can toast the pecans in the oven at 350°F (175°C) for 5-7 minutes, stirring halfway through.
2. **Let them cool**: Once toasted, set the pecans aside to cool.
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