Two layers of delicious chocolate cake sandwiched with rich chocolate buttercream, lightly toasted pecans, and salty caramel sauce. Nope, you definitely can’t go wrong with that.
I wanted to try my hand at something a little different this week – a cake filling other than buttercream. It didn’t take me long at all to choose this chocolate + pecans + caramel match up. Turtles are one of my favorites, so this was pretty much a no-brainer. 🙂
When Brian and I got married, the groom’s cake was very similar to this one, and it served as my flavor inspiration this week. For some reason, we never got around to cutting the groom’s cake at our reception. We cut the bride’s cake and then just moved on in all of the excitement. Oops! The cake didn’t go uneaten though! A few slices were sent with us in our to-go plate, and we tried it out the next day. It was SO good. I was almost hoping for a few leftovers when we returned from our honeymoon, but everyone was kind enough to finish it all off before then. 😉
To make the cake –
First, beat the softened butter until it is nice and creamy. Then, gradually mix in the sugar until the two are creamed together.
When the mixture is light and fluffy, beat in the eggs one at a time. Be sure to scrape the sides of your bowl to make sure everything is incorporated. After the eggs are added, mix in the vanilla.
For the dry ingredients, combine the flour, cocoa, baking soda, baking powder, and salt in a separate mixing bowl, and then give them a quick stir.
Alternate adding the dry ingredients and milk into the batter and mix until well combined.
Now that the batter is ready, pour it into your prepared baking pans. Whenever I bake a cake, I usually line the bottom of my pan with parchment and then lightly grease and flour it. I’ve had my fair share of cakes that stuck in the pan, but this method usually works great.
You may notice that my pans are a little smaller than normal… I decided to make a half recipe and use 6″ pans! This was my first time to try out these pans, and I really like them. They baked great and the size is just so cute. 😀
Next week I’ll share my icing recipe, how to put the cake together, and give a few pointers on icing your cake! These rosettes are so fun and surprisingly simply. Come back next week to learn how to make your own!
For a sneak peak – the filling turned out delicious! It was a good thing this was a mini cake, because it would be way too easy to eat a whole lot of this cake.
Stay tuned and thank you so much for stopping by The Little Blue Mixer! I’ll be sharing this post with everyone partying over at Fiesta Friday.
I want to send out a big thank you to my awesome husband, Brian, for guest posting for the Ice Cream Summer Special. All of the tasty ice cream recipes you have been seeing – yep, that was all him!
You did a great job, Brian. I am so thankful for you volunteering and showing your support in such a fun way. You are always my biggest encourager (and the one that keeps me on track), and I am forever thankful for you. I love you!
This chocolate cake recipe is from Better Homes and Garden’s cookbook Baking.
- 3/4 cup butter
- 3 eggs
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sugar
- 2 teaspoons vanilla
- 1 1/2 cups milk
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9×1-1/2-inch round cake pans. Line bottoms of pans with parchment or waxed paper. Grease and lightly flour bottoms and sides of pans. Or, grease one 13x9x2-inch baking pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder; and salt; set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.
- Alternately add flour mixture and milk to butter mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter into the prepared pan(s).
- Bake for 35 to 40 minutes for 8-inch pans and 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Peel off paper. Cool thoroughly on racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly.
- Makes 12 to 16 servings.