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Turtle Chocolate Layer Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/turtle-chocolate-layer-cake-recipe/