Here’s a rich and indulgent Turtle Caramel Cake recipe that combines layers of moist chocolate cake, gooey caramel, crunchy pecans, and creamy chocolate frosting. Inspired by the classic turtle candies, this cake is a show-stopping dessert perfect for special occasions or whenever you’re craving something decadent!
Turtle Caramel Cake Recipe
Ingredients:
For the chocolate cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk (or milk + 1 tablespoon vinegar)
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot water
For the caramel sauce:
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, cubed
- ½ cup (120ml) heavy cream, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the chocolate frosting:
- 1 cup (230g) unsalted butter, softened
- 3 ½ cups (420g) powdered sugar
- ½ cup (50g) unsweetened cocoa powder
- ¼ cup (60ml) heavy cream or milk
- 1 teaspoon vanilla extract
For the assembly:
- 1 ½ cups (150g) chopped pecans, toasted
- Extra caramel sauce for drizzling
- Optional: Chocolate shavings or curls for garnish
Instructions:
- Make the chocolate cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, buttermilk, oil, and vanilla extract. Mix until smooth.
- Gradually add the hot water and mix until the batter is thin and well combined.
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the caramel sauce:
- In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
- Carefully add the butter (it will bubble) and whisk until melted.
- Slowly pour in the heavy cream while whisking continuously. Let the mixture boil for 1 minute, then remove from heat.
- Stir in the vanilla extract and salt. Let the caramel cool and thicken slightly.
- Make the chocolate frosting:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and cocoa powder, mixing until combined.
- Add the heavy cream and vanilla extract, and beat until the frosting is smooth and fluffy.
- Assemble the cake:
- Place one cake layer on a serving plate. Spread a thin layer of caramel sauce over the top, then sprinkle with ½ cup of toasted pecans.
- Add the second cake layer and frost the top and sides of the cake with the chocolate frosting.
- Drizzle more caramel sauce over the top of the cake and sprinkle with the remaining toasted pecans. Garnish with chocolate shavings if desired.
- Serve:
- Slice and enjoy! Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
This Turtle Caramel Cake is a chocolate lover’s dream, with its rich layers, gooey caramel, and crunchy pecans. It’s a decadent dessert that’s sure to impress!
