Turtle Caramel Cake

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Of course! The Turtle Caramel Cake is a spectacularly decadent dessert that brings all the beloved flavors of classic Turtle Candies (chocolate, caramel, and pecans) into a stunning layer cake.

It’s rich, moist, and perfect for special occasions.

Here is a detailed, foolproof recipe.

What is a Turtle Caramel Cake?

Imagine a rich, moist chocolate cake, layered and frosted with a silky salted caramel frosting, and then generously topped with a cascade of more caramel, chocolate ganache, and toasted pecans. It’s a showstopper in both taste and appearance.

Turtle Caramel Cake Recipe

This recipe is broken down into four components: the chocolate cake, the caramel frosting, the toppings, and the assembly.

Yields: One 3-layer 8-inch cake (12-16 servings)
Prep time: 1 hour
Cook/Bake time: 30-35 minutes (cake) + 10 minutes (caramel)
Chill time: 1 hour (recommended)

Part 1: The Chocolate Cake

This is a classic, “doctored” cake mix recipe that is incredibly moist, reliable, and tastes homemade.

Ingredients:

· 1 box (15.25 oz) Devil’s Food or Dark Chocolate cake mix
· 1 cup (240ml) buttermilk, at room temperature
· ½ cup (120ml) vegetable or canola oil
· 3 large eggs, at room temperature
· ½ cup (120ml) sour cream, at room temperature
· 1 teaspoon vanilla extract

Instructions:

  1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
  2. Combine: In a large bowl, combine all the ingredients. Beat with a hand mixer or in a stand mixer on medium speed for 2 minutes, until smooth and well combined.
  3. Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  4. Cool: Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely.

Part 2: Salted Caramel Frosting

This cooked flour frosting (ermine-style) is less sweet than American buttercream and has a wonderfully silky, almost whipped cream-like texture that pairs perfectly with the rich cake.

Ingredients for the Caramel Base:

· 1 cup (200g) granulated sugar
· 6 tablespoons (85g) salted butter, cubed
· ½ cup (120ml) heavy cream, at room temperature
· 1 ½ teaspoons flaky sea salt (or 1 tsp table salt)

Ingredients for the Buttercream:

· 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
· 3 cups (360g) powdered sugar, sifted
· 1 teaspoon vanilla extract

Instructions:

  1. Make the Caramel: In a medium, light-colored saucepan over medium heat, melt the granulated sugar. Stir constantly until it forms a smooth, amber-colored liquid. Watch carefully to prevent burning.
  2. Add Butter & Cream: As soon as the sugar is melted, carefully add the cubed butter. It will bubble vigorously. Whisk until the butter is fully melted and incorporated.
  3. Finish Caramel: Remove the pan from the heat and slowly pour in the heavy cream, whisking constantly. Whisk in the salt. Let this caramel sauce cool completely to room temperature. (You can speed this up by placing the pot in a bowl of ice water.)
  4. Make the Buttercream: In a stand mixer with the paddle attachment, beat the softened unsalted butter on high speed for 3-4 minutes until very light and fluffy.
  5. Combine: With the mixer on low, gradually add the powdered sugar until combined. Scrape down the bowl.
  6. Incorporate Caramel: Add the completely cooled caramel and the vanilla extract. Beat on medium-high speed for 3-5 minutes, until the frosting is very light, fluffy, and pale in color.

Part 3: The Toppings & Assembly

Ingredients for Topping:

· 1 cup (120g) chopped pecans, toasted
· ½ cup (120ml) store-bought or homemade caramel sauce (for drizzling)
· ½ cup (120ml) chocolate ganache or hot fudge sauce (for drizzling)

Assembly Instructions:

  1. Level Cakes: If your cake layers have domed tops, use a serrated knife to level them off.
  2. First Layer: Place one cake layer on your serving plate. Spread a layer of caramel frosting over the top.
  3. Second Layer: Add the second cake layer and repeat with more frosting.
  4. Final Layer: Place the third cake layer on top.
  5. Crumb Coat: Apply a thin layer of frosting over the entire cake to seal in crumbs. Refrigerate for 15-20 minutes.
  6. Frost: Apply the remaining frosting in a thick, even layer over the entire cake using an offset spatula. A “semi-naked” or rustic look works beautifully here.
  7. Decorate: Press the toasted pecans onto the sides of the cake. Create a “dripping” effect by carefully drizzling the chocolate ganache and caramel sauce over the top edge of the cake. You can also create a design on top by swirling the two sauces together.
  8. Chill & Serve: For the cleanest slices, refrigerate the cake for at least 1 hour before serving.

Pro Tips for Success

· Room Temperature is Key: Using room temperature ingredients for the cake (eggs, buttermilk, sour cream) ensures a smooth, well-emulsified batter and a better rise.
· Cool the Caramel COMPLETELY: If the caramel is even slightly warm when added to the buttercream, it will melt the butter and create a runny, greasy frosting.
· Toast Your Pecans: Toasting the pecans in a 350°F (175°C) oven for 5-8 minutes until fragrant is essential for maximizing their flavor and crunch.
· Make Ahead: You can bake the cake layers a day in advance, wrap them tightly in plastic wrap, and store them at room temperature. The caramel sauce for the frosting can also be made a day ahead.

This cake is an unforgettable treat. Enjoy the process and the delicious results

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