Description
This Turtle Caramel Cake is a decadent dessert combining rich chocolate cake with gooey caramel topping, toasted pecans, and a luscious chocolate glaze. Perfect for special occasions or indulgent treats, this cake features layers of flavor and texture that delight every bite.
Ingredients
Scale
Cake Batter
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
Toppings and Glaze
- 1 cup chopped pecans
- 1 cup caramel topping
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup butter
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Pan: Grease and flour a 9×13-inch baking dish, ensuring the sides and bottom are fully coated to prevent sticking.
- Mix Batter: In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs until smooth and well incorporated using a hand mixer or whisk.
- Pour Batter: Pour the batter evenly into the prepared baking dish, spreading it with a spatula for uniform thickness.
- Bake Cake: Bake the cake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Toast Pecans: While the cake cools, toast chopped pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant and golden, stirring occasionally; then set aside to cool.
- Warm Caramel: In a small saucepan, combine caramel topping and heavy cream; heat over medium heat stirring continuously for 2 to 3 minutes until smooth and warm.
- Poke Cake Holes: After the cake has cooled 10 minutes, use a fork or skewer to poke holes evenly across the surface to allow caramel infusion.
- Add Caramel: Slowly pour the warm caramel mixture over the cake, letting it seep into the holes and cover the surface evenly.
- Add Pecans: Sprinkle toasted pecans evenly over the caramel layer on the cake.
- Melt Chocolate Glaze: In a separate saucepan set to low heat, melt semi-sweet chocolate chips, milk chocolate chips, butter, and vanilla extract, stirring continuously until smooth and fully combined.
- Apply Chocolate Glaze: Pour the melted chocolate mixture over the cake and spread it evenly with a spatula to form a smooth top layer.
- Cool Completely: Allow the cake to cool at room temperature for about 1 hour to set all layers and flavors.
- Serve: Cut the cake into squares and serve directly from the dish.
Notes
- Ensure not to overbake the cake; start checking with a toothpick at 30 minutes.
- Toasting pecans enhances their flavor and adds a crunchy texture to the cake topping.
- Be careful melting the chocolate mixture on low heat to prevent burning.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for longer freshness.
- For a richer flavor, use homemade caramel sauce instead of store-bought caramel topping.
