Praline Turtle Cake Recipe

Name: Praline Turtle Cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 1/2 cup (1 stick) unsalted butter; 1 cup packed light brown sugar; 1 (14-ounce) can sweetened condensed milk; 1 cup chopped pecans; All Purpose Flour; Unsweetened Cocoa; 1 1/2 cups granulated sugar; 1 teaspoon baking soda; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 large eggs; 1 cup low-fat sour cream; Canola Oil; Vanilla Extract; White Vinegar; 1/2 cup hot water

Indulge in this decadent Praline Turtle Cake, a rich and irresistible dessert perfect for celebrations or a special chocolate craving. This recipe, adapted from Country Living, features a gooey caramel base, crunchy pecans, and layers of moist chocolate cake, all topped with a luscious chocolate frosting. Get ready for a flavor explosion!

Prep Time 30 mins

Cook Time 60 mins

Calories 789.6 kcal

Protein 20g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Praline Turtle Cake

1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar
1 (14-ounce) can sweetened condensed milk
1 cup chopped pecans
All Purpose Flour
Unsweetened Cocoa
1 1/2 cups granulated sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup low-fat sour cream
Canola Oil
Vanilla Extract
White Vinegar
1/2 cup hot water

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How to Make Praline Turtle Cake

Preheat oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
In a 2-quart saucepan, combine 1/2 cup (1 stick) unsalted butter, 1 cup packed light brown sugar, and 1 (14-ounce) can sweetened condensed milk. Cook over medium heat, stirring constantly, until butter is melted and sugar is dissolved. Do not boil.
Divide the caramel mixture evenly between the prepared pans.
Sprinkle 3/4 cup chopped pecans over each caramel layer.
In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 cups granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
In a separate bowl, whisk together 2 large eggs, 1 cup low-fat sour cream, 1/2 cup vegetable oil, 1 teaspoon vanilla extract, and 1 tablespoon white vinegar.
Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon until just combined. Stir in 1/2 cup hot water until batter is smooth.
Pour batter over the caramel-pecan layers in the prepared pans.
Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely. Remove parchment paper.
Once cooled, place one cake layer on a serving plate, caramel side up.
Top with the second cake layer, caramel side up.
Optional: Spread 1/2 cup fudge sauce (or melted chocolate) and 1/2 cup chocolate chips over one layer before adding the second, as per the original recipe. Drizzle with remaining melted chocolate and 1/4 cup pecans.
Frost the sides of the cake with your favorite chocolate frosting.