Sometimes you just need something warm and gooey. This Turtle Caramel Cake is the ultimate cozy treat for cold nights. It features a rich chocolate base and a melted caramel center. You will love how simple it is to put together.
This cake delivers big flavor with very little stress. It is the perfect way to satisfy a chocolate craving. Your kitchen will smell amazing while it bakes. Let’s get started on this delicious dessert.
Why This Recipe Is a Winner
This cake is a winner for winter family gatherings. It combines all your favorite flavors in one pan. The toasted pecans add a wonderful crunch to every bite. You get a bakery-quality dessert without spending all day in the kitchen.
It is perfect for birthdays or a simple Sunday dinner. Your house will smell like a gourmet bakery. The hidden caramel layer is a fun surprise for everyone. It is truly a crowd-pleasing comfort food staple.
Easy Cooking Steps
The secret is the layered baking technique. You bake half the batter to create a firm base. Then you layer the sweets and the rest of the batter. This ensures the perfect caramel core stays right in the middle.
It is a foolproof way to get professional results at home. You do not need any fancy equipment for this. Just a few bowls and a standard baking pan. You can do this with total confidence.
Simple Ingredients
Most of these items are likely already in your pantry. Using fresh, toasted pecans makes a big difference in flavor.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 1 cup whole buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup hot brewed coffee
- 14 oz soft caramels, unwrapped
- 5 oz evaporated milk
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1.5 cups chopped pecans, toasted
Step-by-Step
- Preheat the oven to 350°F (175°C) and apply a uniform coating of non-stick spray to a 9×13-inch metal baking pan.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
- Incorporate the buttermilk, vegetable oil, and eggs using a whisk until the mixture reaches a smooth consistency.
- Gradually pour the hot coffee into the batter, stirring continuously until fully integrated; the batter will be thin.
- Transfer exactly 50% of the chocolate batter into the prepared pan and bake for 15 minutes or until the surface has just set.
- While the base layer bakes, combine the caramels, evaporated milk, and unsalted butter in a heavy-bottomed saucepan over medium-low heat.
- Stir the caramel mixture constantly until the components are fully emulsified and the texture is smooth.
- Remove the par-baked cake from the oven and distribute the chocolate chips and 1 cup of toasted pecans evenly over the top.
- Pour the warm caramel emulsion over the layer of chocolate chips and pecans.
- Carefully pour the remaining cake batter over the caramel layer, smoothing it to the edges with an offset spatula.
- Return the pan to the oven and bake for an additional 25 to 30 minutes, or until a tester inserted into the top cake layer comes out clean.
- Allow the cake to cool completely at room temperature for at least 2 hours to ensure the internal caramel layer stabilizes before slicing.
Best Ways to Enjoy It
Serve this cake warm with a scoop of vanilla ice cream. A drizzle of extra chocolate sauce is always a good idea. It is the perfect centerpiece for a winter holiday party. Pair it with a hot cup of coffee. Your guests will definitely ask for seconds.
Keep It Fresh
Keep your cake in a sealed container on the counter. It will stay soft for about three days. If you have leftovers, they keep well in the fridge. Warm a slice in the microwave for 15 seconds before eating. This keeps the caramel layer soft and delicious. You can also freeze pieces for a rainy day.
Tips for Best Results
- Toast your pecans in a dry pan for better flavor.
- Don’t skip the cooling time or the caramel will run.
- Avoid over-mixing the batter to keep the cake tender.
- Use a metal pan for the most even heat distribution.
- For the holidays, add a sprinkle of sea salt on top.
- Grease your pan thoroughly to prevent the caramel from sticking.
- Use high-quality cocoa powder for a deeper chocolate taste.
Ways to Switch It Up
- Sprinkle sea salt over the caramel layer for a salted version.
- Swap pecans for crushed pretzels to make it nut-free.
- Use extra strong espresso in the batter for a mocha twist.
- Try a gluten-free 1:1 baking flour for a dietary swap.
Common Questions
Why do I use hot coffee in the batter?
The hot coffee helps “bloom” the cocoa powder. This releases a deeper, more intense chocolate flavor. You will not actually taste the coffee in the cake.
Can I make this cake ahead of time?
Yes, you can bake it a day early. Just make sure to store it tightly covered. It actually tastes even better the next day.
How do I know when the cake is done?
Insert a toothpick into the top layer of the cake. It should come out clean or with dry crumbs. Avoid poking all the way into the caramel center.
I hope this gooey cake brings a little extra warmth to your winter. It is such a joy to share with the people you love. Give it a try tonight and enjoy every bite.
— Alex
Ingredients
- 2 cups all -purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp sal t
- 1 cup whole buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large egg s
- 1 cup hot brewed coffee
- 14 oz soft caramels, unwrapped
- 5 oz evaporated milk
- 1/2 cup unsalted butter
- 1 cup semi -sweet chocolate chips
- 1.5 cups chopped pecans, toasted
Instructions
- Preheat the oven to 350°F (175°C) and apply a uniform coating of non-stick spray to a 9x13-inch metal baking pan.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
- Incorporate the buttermilk, vegetable oil, and eggs using a whisk until the mixture reaches a smooth consistency.
- Gradually pour the hot coffee into the batter, stirring continuously until fully integrated; the batter will be thin.
- Transfer exactly 50% of the chocolate batter into the prepared pan and bake for 15 minutes or until the surface has just set.
- While the base layer bakes, combine the caramels, evaporated milk, and unsalted butter in a heavy-bottomed saucepan over medium-low heat.
- Stir the caramel mixture constantly until the components are fully emulsified and the texture is smooth.
- Remove the par-baked cake from the oven and distribute the chocolate chips and 1 cup of toasted pecans evenly over the top.
- Pour the warm caramel emulsion over the layer of chocolate chips and pecans.
- Carefully pour the remaining cake batter over the caramel layer, smoothing it to the edges with an offset spatula.
- Return the pan to the oven and bake for an additional 25 to 30 minutes, or until a tester inserted into the top cake layer comes out clean.
- Allow the cake to cool completely at room temperature for at least 2 hours to ensure the internal caramel layer stabilizes before slicing.
