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Turtle Caramel Cake

Turtle Caramel Cake
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Turtle Caramel Cake is a luscious dessert featuring moist cake layers layered with gooey caramel sauce, toasted nuts, and rich chocolate, offering a perfect harmony of sweet and crunchy textures. This easy-to-make cake is perfect for special occasions or casual treats and is sure to become a favorite with its irresistible combination of flavors.

Ingredients

Scale

Cake Ingredients

  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (312g) all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Caramel and Toppings

  • 1 cup caramel sauce (store-bought or homemade)
  • 1 cup chopped pecans or walnuts, toasted
  • 3/4 cup chocolate chips or chunks (milk, dark, or semi-sweet)
  • Optional: pinch of sea salt for salted caramel twist
  • Optional: extra caramel sauce and melted chocolate for drizzling
  • Optional: heavy cream (for homemade caramel or frosting enhancement)

Instructions

  1. Prepare the Cake Batter: Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the all-purpose flour, baking powder, and salt, mixing on low speed just until the ingredients are combined to avoid overmixing.
  2. Toast the Nuts: Place the chopped pecans or walnuts in a dry skillet over medium heat. Toast the nuts, stirring frequently, until they become fragrant and golden brown, about 5 minutes. Be careful not to burn them, as this can cause a bitter taste. Remove from heat and set aside.
  3. Assemble the Layers: Pour half of the cake batter into the prepared baking pan and spread it evenly. Spoon and spread a generous layer of caramel sauce evenly over the batter. Sprinkle the toasted nuts and chocolate chips over the caramel layer. Carefully cover with the remaining cake batter, smoothing the top with a spatula.
  4. Bake and Cool: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the edges are golden brown. Remove from the oven and allow the cake to cool completely in the pan to let the caramel set properly.
  5. Add Final Touches: Once cooled, drizzle extra caramel sauce and melted chocolate over the top of the cake for an attractive finish. Optionally, sprinkle a pinch of sea salt and additional toasted nuts to enhance flavor and texture.

Notes

  • Use room temperature butter and eggs for a smoother and more cohesive batter.
  • High-quality caramel sauce, homemade or store-bought, elevates the flavor.
  • Avoid overmixing the batter to keep the cake tender and light.
  • Toast nuts carefully and evenly to prevent burning and bitterness.
  • Allow the cake to cool fully before slicing to ensure clean cuts and set caramel.

Nutrition

Keywords: Turtle Caramel Cake, caramel cake, chocolate cake, pecan cake, dessert, easy cake recipe, layered cake, gluten-free dessert option

Find it online: https://ninagourmet.com/turtle-caramel-cake/