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Biscoff Turtle Caramel Cake – The Birthday Fit for a Sweet Tooth Recipe

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★★★★★

4.7 from 128 reviews

Indulge in the rich and decadent Biscoff Turtle Caramel Cake, featuring moist chocolate cake layers, creamy Biscoff cookie butter frosting, luscious caramel sauce, toasted pecans, and a silky chocolate ganache drizzle. Perfect for birthdays or any special occasion, this cake combines textures and flavors that satisfy any sweet tooth craving.

Ingredients

Scale

Chocolate Cake Layers

  • 2 cups (250 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • 1 cup (200 g) granulated sugar
  • ¾ cup (165 g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • ½ cup (120 ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240 ml) hot water or hot coffee (enhances chocolate flavor)

Biscoff Cookie Butter Frosting

  • ¾ cup (170 g) unsalted butter, softened
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (250 g) Biscoff cookie butter spread
  • 3 to 4 cups (360–480 g) powdered sugar, sifted
  • 2 tsp vanilla extract
  • 2–3 tbsp heavy cream (as needed for texture)

Caramel Layer

  • 1 to 1¼ cups (300–350 g) caramel sauce (homemade or high-quality store-bought)
  • 2 tbsp heavy cream (optional, to thin if needed)
  • ¼ tsp sea salt (optional, for salted caramel flavor)

Turtle Filling & Topping

  • 1 to 1½ cups (120–180 g) pecans, toasted and chopped
  • ½ cup (85 g) mini chocolate chips or chopped chocolate (optional but recommended)

Chocolate Ganache Drizzle

  • ½ cup (120 ml) heavy cream
  • 4 oz (115 g) semi-sweet chocolate, finely chopped

Optional Decorations

  • Flaky sea salt for finishing
  • Extra caramel sauce for drizzling
  • Extra toasted pecans
  • Crushed Biscoff cookies

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease two or three 8-inch round cake pans and line the bottoms with parchment paper to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, granulated sugar, and packed brown sugar until evenly combined.
  3. Mix Wet Ingredients: In a separate bowl, beat the eggs, whole milk, vegetable oil, and vanilla extract together until the mixture is smooth and uniform.
  4. Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined without overmixing to keep the cake tender.
  5. Add Hot Liquid: Carefully stir in the hot water or hot coffee into the batter. This enhances the chocolate flavor and creates a smooth, thin batter.
  6. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  7. Make the Frosting: Beat softened unsalted butter and cream cheese together until smooth and fluffy. Gradually add sifted powdered sugar, then vanilla extract and Biscoff cookie butter spread. Beat until creamy and fully combined, adding heavy cream a tablespoon at a time until reaching desired frosting consistency.
  8. Prepare Caramel Layer: If needed, thin the caramel sauce with 2 tablespoons of heavy cream until spreadable. Optionally, stir in ¼ teaspoon sea salt for a salted caramel flavor.
  9. Toast and Chop Pecans: Toast pecans in a dry skillet over medium heat until fragrant, about 5 minutes, then chop coarsely and set aside.
  10. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of Biscoff frosting over the top, then drizzle caramel sauce evenly over the frosting. Sprinkle chopped toasted pecans and mini chocolate chips over the caramel. Repeat with the second layer. Top with the final cake layer and frost the top and sides of the cake either lightly for a semi-naked look or fully for a smooth finish.
  11. Make Chocolate Ganache: Heat the heavy cream until just simmering, then pour over the finely chopped semi-sweet chocolate. Let sit for a minute, then stir until smooth and glossy.
  12. Decorate the Cake: Drizzle the chocolate ganache over the top of the cake. Finish with optional flaky sea salt, extra caramel sauce drizzle, toasted pecans, and crushed Biscoff cookies for added texture and visual appeal.
  13. Chill & Serve: Refrigerate the cake for at least 1 hour to set the frosting and ganache before slicing and serving. Allow to come to room temperature before serving for best flavor.

Notes

  • Use hot coffee instead of water to intensify the chocolate flavor in the cake.
  • Ensure all ingredients are at room temperature for best mixing results and cake texture.
  • For a cleaner slice, chill the cake before cutting.
  • The recipe can be doubled for larger cakes or more layers.
  • Store cake covered in the refrigerator for up to 3 days; bring to room temperature before serving.
  • Toast pecans carefully to avoid burning; they add great flavor and crunch.
  • Adjust the amount of powdered sugar in frosting to achieve preferred sweetness and consistency.

Keywords: Biscoff cake, caramel cake, turtle cake, chocolate cake, birthday cake, Biscoff frosting, caramel sauce, pecans, chocolate ganache

Find it online: https://tastemadebyclara.com/biscoff-turtle-caramel-cake-the-birthday-fit-for-a-sweet-tooth-recipe/