Turtle Chocolate Layer Cake Recipe

Introduction

This Turtle Chocolate Layer Cake is a decadent treat combining rich chocolate cake, homemade caramel sauce, luscious caramel buttercream, and a glossy chocolate ganache. It’s perfect for special occasions or when you crave a show-stopping dessert that delivers layers of indulgent flavor.

Ingredients

• Caramel Sauce: 2 cups (414g) granulated sugar, 1 cup (240ml) water, 1/2 cup (112g) unsalted butter, 1 cup (240ml) heavy whipping cream, 1 tbsp vanilla extract, 1 tsp salt
• Chocolate Cake: 2 cups (260g) all-purpose flour, 2 cups (414g) sugar, 3/4 cup (85g) unsweetened cocoa powder, 2 tsp baking soda, 1 tsp salt, 2 large eggs, 1 cup (240ml) milk, 1 cup (240ml) vegetable oil, 1 1/2 tsp vanilla extract, 1 cup (240ml) hot water
• Caramel Buttercream: 2 1/2 cups (560g) unsalted butter at room temperature, 10 cups (1150g) powdered sugar, 1/2 to 3/4 cup caramel sauce (from above), salt to taste, 1/2 cup toasted chopped pecans
• Chocolate Ganache: 6 oz (169g) semi-sweet chocolate chips, 1/2 cup (180ml) heavy whipping cream

Instructions

1. Step 1: Make the caramel sauce by combining sugar and water in a medium to large pan over medium-low heat. Stir until sugar dissolves, about 3–5 minutes. Add butter and let melt.
2. Step 2: Bring mixture to a boil without whisking. Let boil until deep golden copper color forms, about 15–20 minutes, occasionally tipping the pan to cook evenly.
3. Step 3: Remove from heat and slowly add heavy cream in a steady stream while whisking quickly. Whisk in vanilla extract and half a teaspoon of salt; add more salt to taste. Chill in fridge to thicken.
4. Step 4: Prepare three 8-inch cake pans with parchment and grease. Preheat oven to 300°F (148°C).
5. Step 5: In a large bowl, whisk together dry cake ingredients: flour, sugar, cocoa powder, baking soda, and salt.
6. Step 6: Add eggs, milk, and vegetable oil to dry ingredients and mix well.
7. Step 7: Stir in hot water and vanilla extract until batter is smooth.
8. Step 8: Divide batter evenly among prepared pans. Bake 30–33 minutes or until a toothpick inserted comes out with a few crumbs.
9. Step 9: Let cakes cool in pans for 10 minutes before transferring to racks to cool completely.
10. Step 10: To make the caramel buttercream, beat butter in a large bowl until smooth. Gradually add half the powdered sugar and mix until combined.
11. Step 11: Mix in about 1/2 cup of caramel sauce until smooth. Add remaining powdered sugar and mix until fully incorporated.
12. Step 12: Adjust frosting consistency and flavor by adding more caramel sauce as needed. Season with salt to taste.
13. Step 13: Level the cooled cakes by trimming domes with a serrated knife.
14. Step 14: Place first cake layer on a plate. Spread about 2/3 cup of frosting evenly on top.
15. Step 15: Pipe a frosting dam around the edge to hold caramel, then spread 1/2 cup caramel sauce inside the dam.
16. Step 16: Sprinkle 1/4 cup toasted chopped pecans evenly over the caramel.
17. Step 17: Repeat layering with second cake layer, frosting, caramel, and pecans.
18. Step 18: Top with final cake layer and apply a thin crumb coat of frosting. Chill for 30 minutes to firm up.
19. Step 19: Coat the outside of the cake with remaining caramel buttercream smoothly.
20. Step 20: For ganache, heat cream to just boiling and pour over chocolate chips in a bowl. Let sit 2–3 minutes, then whisk until smooth.
21. Step 21: Drizzle ganache around cake edges and pour on top, spreading evenly. Let ganache firm slightly.
22. Step 22: Pipe remaining frosting around top edge, drizzle with caramel sauce, and sprinkle chopped pecans to finish.
23. Step 23: Refrigerate until ready to serve. Serve chilled or at room temperature.

Tips & Variations

• Use room temperature caramel sauce for easier spreading inside the cake layers.
• Toast pecans until fragrant to enhance their flavor before adding to the cake.
• For a richer ganache, substitute half the semi-sweet chocolate with dark chocolate.
• Level cake layers carefully to ensure an even stack and smooth frosting finish.

Storage

Store the cake covered in the refrigerator for up to 3–4 days. Let it come to room temperature before serving to enjoy the best flavor and texture. Leftover cake can also be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the caramel sauce ahead of time?

Yes, you can prepare the caramel sauce up to a week in advance. Store it in the refrigerator and warm slightly before using to reach the desired consistency.

How do I prevent the caramel from crystallizing?

Avoid stirring once the sugar dissolves and the mixture is boiling. Instead, gently tip the pan occasionally to ensure even cooking, which helps prevent sugar crystallization.

Turtle Chocolate Layer Cake Recipe

Print Recipe

★★★★★

4.6 from 67 reviews

This decadent Turtle Chocolate Layer Cake combines rich chocolate cake layers with luscious homemade caramel sauce, creamy caramel buttercream, toasted pecans, and a smooth chocolate ganache drizzle. Perfect for special occasions, it balances sweet and salty flavors with a moist, tender crumb and indulgent texture.

• Author: Bella
• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Caramel Sauce

• 2 cups (414g) granulated sugar
• 1 cup (240ml) water
• 1/2 cup (112g) unsalted butter
• 1 cup (240ml) heavy whipping cream
• 1 tbsp vanilla extract
• 1 tsp salt

Chocolate Cake

• 2 cups (260g) all purpose flour
• 2 cups (414g) sugar
• 3/4 cup (85g) natural unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) milk
• 1 cup (240ml) vegetable oil
• 1 1/2 tsp vanilla extract
• 1 cup (240ml) hot water

Caramel Buttercream

• 2 1/2 cups (560g) unsalted butter, room temperature
• 10 cups (1150g) powdered sugar
• 1/2 cup – 3/4 cup caramel sauce (prepared above)
• Salt, to taste
• 1/2 cup chopped pecans, toasted

Chocolate Ganache

• 6 oz (1 cup | 169g) semi-sweet chocolate chips
• 1/2 cup (180ml) heavy whipping cream

Instructions

1. Make Caramel Sauce: Combine granulated sugar and water in a medium-large saucier pan and cook over medium-low heat until sugar dissolves (3-5 minutes). Add butter and melt. Bring mixture to a boil without whisking, allowing it to color to deep golden copper (15-20 minutes). Remove from heat and slowly add heavy cream, whisking quickly as caramel bubbles. Stir in vanilla extract and salt to taste. Refrigerate to cool and thicken.
2. Prepare Cake Pans and Oven: Preheat oven to 300°F (148°C). Grease three 8-inch cake pans and line bottoms with parchment circles.
3. Mix Dry Ingredients for Cake: Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
4. Add Wet Ingredients: Add eggs, milk, and vegetable oil to dry ingredients and mix well. Stir in boiling water and vanilla extract until smooth.
5. Bake Cake Layers: Divide batter evenly among prepared pans. Bake 30-33 minutes or until a toothpick inserted comes out with a few crumbs. Cool in pans 10 minutes, then transfer to racks to cool completely.
6. Make Caramel Buttercream: Beat room temperature butter in a large bowl until smooth. Gradually add half the powdered sugar, beat until combined. Add about 1/2 cup caramel sauce and mix until smooth. Add remaining powdered sugar and blend well. Adjust caramel sauce amount for desired flavor and consistency. Season with salt to taste.
7. Level and Assemble Cake: Trim domed tops from cooled cakes. Place first layer on plate. Spread about 2/3 cup frosting evenly, pipe a dam around edge to hold caramel. Spread 1/2 cup caramel sauce inside dam, then sprinkle 1/4 cup chopped toasted pecans evenly on top. Repeat with second layer. Add final cake layer and apply a thin crumb coat. Refrigerate 30-60 minutes to set.
8. Frost Cake: Frost outside of cake with remaining caramel buttercream smoothly.
9. Prepare Ganache: Place chocolate chips in bowl. Heat heavy cream just to boiling, pour over chocolate and let sit 2-3 minutes. Whisk to smooth ganache.
10. Decorate Cake: Drizzle ganache around cake edges and pour remaining ganache on top, spreading evenly. Once set, pipe remaining caramel buttercream along top edge, drizzle additional caramel sauce and sprinkle chopped pecans as decoration.
11. Store and Serve: Refrigerate cake until ready to serve. Serve chilled or at room temperature. Keep well covered and consume within 3-4 days for best freshness.

Notes

• Do not whisk caramel sauce while it boils to prevent crystallization; tilt pan to even cooking.
• Caramel sauce will be thin when warm but thickens as it cools; can be made up to 1 week ahead.
• Pipe a frosting dam on cake layers to contain the caramel without leaking.
• Be cautious adding caramel sauce to buttercream, too much will thin frosting and reduce stability.
• Use a serrated knife to level cake layers for even stacking.
• Ganache can be warmed slightly if too thick for drizzling.
• Store cake covered in refrigerator and bring to room temperature before serving for best flavor and texture.

Keywords: Turtle cake, chocolate layer cake, caramel buttercream, chocolate ganache, pecan cake, homemade caramel sauce