Best Layer Turtle Cake Recipe – Learn Like a Pro : Smooth chocolate frosting was spread over three layers of caramel-soaked chocolate cake, with caramel pecan icing sandwiched in between. Dreams really come true with this Turtle Cake.
Best Layer Turtle Cake Recipe – Learn Like a Pro
Isn’t the word “epic” associated with something huge? You can’t get any more amazing than this with this Turtle Cake recipe, I know it does for me!
Listen to me. Yes, this dessert is a beast. Indeed, it takes a lot of time. Yes, you must do things step-by-step, but is it really worth it? Well, of course.
This beauty in all its epic magnificence is beyond words. You enjoy everything turtle, don’t you? Just trust me on this one. You are going to adore this.
Ingredients
- 3 cups all-purpose flour
- 2 & 1/2 teaspoons baking powder
- 2 teaspoons fine sea salt
- 2 teaspoons baking soda
- 3 cups light brown sugar packed
- 3/4 cup vegetable oil
- 3 large eggs
- 1 & 1/2 cups buttermilk
- 6 ounces semi-sweet baking bar melted
- 2 & 1/2 tablespoons vanilla extract
- 1 & 1/2 cups boiling water
For the caramel pecan frosting
- 1 cup unsalted butter softened
- 1/2 cup dark brown sugar packed
- 4 cups powdered sugar
- 1 tablespoon milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1/2 cup chopped pecans
Forthe chocolate frosting
- 1 cup unsalted butter softened
- 1 cup semi-sweet chocolate chips melted
- 4 cups powdered sugar
- 1 & 1/2 tablespoons milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon fine sea salt
For assembly
- 1/2 cup caramel sauce plus more for garnish
- chopped pecans for garnish
Instructions
Set oven temperature to 350°F. Grease three 8-inch cake pans with baking spray, line them with parchment paper, and set them aside.
Mix the flour, baking soda, baking powder, and salt in the stand mixer’s body using the paddle attachment.
Mix the eggs, buttermilk, brown sugar, oil, melted chocolate, and vanilla in a big basin.
Scrape down the edges frequently as you gradually add the wet ingredients to the dry until well combined.
Slowly pour in the hot water and stir until well combined. Distribute the batter evenly among the cake pans. A toothpick put into the center should come out clean after baking for 30 to 35 minutes.
Place the cakes on a wire rack and let cool fully.
Make the caramel icing first, while the cakes are cooling. Using the paddle attachment on a stand mixer, add the brown sugar and butter to the mixer’s body. Beat for three minutes to thoroughly blend the sugar.
Gradually stir in the powdered sugar until well blended. Mix in the milk, salt, and vanilla; whisk until well incorporated. Beat over medium-high heat for 3 minutes, or until frothy.
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After folding in the pecans, put aside.
To make the chocolate frosting, place the butter and melted chocolate in the bowl of a stand mixer fitted with the paddle attachment, and mix to blend.
Gradually stir in the powdered sugar until well combined. Stir in the salt, vanilla, and milk until well blended. To make the mixture light and fluffy, place the mixer on medium-high and beat for three minutes.
Remove one of the cakes from the pan and throw away the parchment paper. Put it on a serving platter or your workspace. If needed, trim off any doming from the cakes.
Make little holes in the cake using a fork. Drizzle the cake with ⅓ of the caramel sauce. The caramel will seep into the cake.
Spread a quarter of the caramel pecan frosting over the edge.
Place a second cake on top, puncture it once more, then cover it with another ⅓ of caramel and smooth it out. Smooth the remaining caramel pecan frosting to the edge after adding it.
Place the final cake on top, pierce it with a fork, and then pour the remaining caramel on top, even out.
Use roughly half of the chocolate frosting to cover the entire cake with crumb. To set, place in the refrigerator for a minimum of two hours or up to overnight.
Cover the entire outside of the cake with the leftover chocolate frosting.
If desired, garnish with additional chopped pecans and drizzle with caramel sauce.
After letting the cake cool to room temperature, cut it into slices and serve.
Nutrition
- Serving Size: 1 Slice
- Calories: 1290
- Sugar: 156.3 g
- Sodium: 583.4 mg
- Fat: 67.4 g
- Carbohydrates: 175.4 g
- Protein: 6.4 g
- Cholesterol: 146 mg
