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Turtle Caramel Cake

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A nostalgic dessert combining moist chocolate cake with sticky caramel, crunchy pecans, and melty chocolate chips.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Swap up to ¼ cup whole-wheat for nuttiness; do not overdo or cake will be dense.
  • 1.5 cups granulated sugar
  • 0.5 cup unsweetened cocoa powder Use Dutch-processed for a deeper chocolate flavor.
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup whole milk Substitute buttermilk for a tangy lift; reduce baking powder to 1 tsp.
  • 0.5 cup vegetable oil Neutral-tasting; melted butter works but chill slightly.
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Creates a thin batter and moist crumb.
Toppings
  • 1 cup chopped pecans Toast briefly for more flavor.
  • 1 cup caramel sauce Store-bought for convenience, or homemade for depth.
  • 1 cup chocolate chips Semisweet or dark for balance.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Add the milk, vegetable oil, eggs, and vanilla. Beat on medium speed with an electric mixer for 2 minutes to build structure.
  4. Carefully stir in the boiling water. The batter will be thin — that’s normal and keeps the cake moist.
Baking
  1. Divide the batter evenly between the prepared pans. Smooth the tops and bake for 30-35 minutes, or until a toothpick in the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Assembly
  1. Place one cake layer on a serving plate. Drizzle half the caramel sauce over it, then scatter half the chopped pecans and half the chocolate chips.
  2. Set the second layer on top and repeat with the remaining caramel, pecans, and chocolate chips. Press gently so toppings adhere.
  3. Slice and serve at room temperature.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 3gSodium: 200mgFiber: 1gSugar: 30g

Notes

For a softer slice, let the assembled cake sit 15–20 minutes before cutting. Serve with a scoop of vanilla bean ice cream to contrast warm and cold textures. Dust with flaky sea salt for added flavor.
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