Turtle Chocolate Layer Cake Recipe

Introduction

This Turtle Chocolate Layer Cake is a decadent dessert that combines rich chocolate cake with homemade caramel, creamy buttercream, and toasted pecans. Finished with a silky chocolate ganache, it’s perfect for special occasions or anytime you crave an impressive treat.

Ingredients

• 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
• 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
• 1 cup (240ml) hot water
• 2 1/2 cups (560g) unsalted butter, room temperature
• 10 cups (1150g) powdered sugar
• 1/2 cup – 3/4 cup caramel sauce (from above)
• Salt, to taste
• 1/2 cup chopped pecans, toasted
• 6 oz (1 cup | 169g) semi-sweet chocolate chips
• 1/2 cup (180ml) heavy whipping cream

Instructions

1. Step 1: To make the caramel sauce, combine the granulated sugar and water in a medium to large saucepan. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt.
2. Step 2: Increase heat to medium and bring the mixture to a boil. Do not whisk during this stage to avoid crystallization. Allow it to boil until it turns a deep golden copper color, about 15-20 minutes. Occasionally tip the pan gently to cook evenly, but do not stir.
3. Step 3: Remove the pan from heat and slowly add the heavy cream in a steady stream. The caramel will bubble up, so be careful. Whisk quickly until fully combined.
4. Step 4: Stir in the vanilla extract and salt to taste. Refrigerate the caramel sauce to cool; it will thicken as it cools. It can be made up to a week ahead.
5. Step 5: Prepare three 8-inch cake pans by greasing the sides and lining the bottoms with parchment paper. Preheat the oven to 300°F (148°C).
6. Step 6: In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar.
7. Step 7: Add eggs, milk, and vegetable oil to the dry ingredients and mix until smooth.
8. Step 8: Stir in boiling water and vanilla extract until well combined. The batter will be thin.
9. Step 9: Divide the batter evenly between the prepared pans and bake for 30-33 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
10. Step 10: Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
11. Step 11: To make the caramel buttercream, beat the room temperature butter in a large bowl until smooth.
12. Step 12: Gradually add half of the powdered sugar, mixing until smooth. Then add about 1/2 cup of the caramel sauce and mix again.
13. Step 13: Add the remaining powdered sugar and mix until combined. Add more caramel sauce as needed to reach desired consistency, and salt to taste.
14. Step 14: Level the tops of the cooled cakes with a serrated knife to remove domes.
15. Step 15: Place the first cake layer on a serving plate. Spread about 2/3 cup of buttercream evenly on top.
16. Step 16: Pipe a frosting dam along the edge to hold the caramel in place. Spread about 1/2 cup of caramel sauce inside the dam.
17. Step 17: Sprinkle about 1/4 cup of toasted pecans over the caramel layer and ensure the frosting dam is even.
18. Step 18: Repeat the layering process with the second cake layer, buttercream, caramel, and pecans.
19. Step 19: Add the final cake layer and apply a thin crumb coat with remaining buttercream. Chill the cake for 30 minutes to 1 hour to set.
20. Step 20: Frost the entire cake with the remaining buttercream for a smooth finish.
21. Step 21: To make the chocolate ganache, place the chocolate chips in a bowl. Heat the heavy cream until just boiling, then pour over the chocolate. Let sit for 2-3 minutes before whisking until smooth.
22. Step 22: Drizzle the ganache around the edges of the cake and pour the rest on top, spreading evenly. Let the ganache firm slightly.
23. Step 23: Pipe any leftover buttercream on top of the cake edges. Optionally, drizzle extra caramel and sprinkle with pecans for decoration.
24. Step 24: Refrigerate the cake until ready to serve. Serve chilled or at room temperature for the best flavor.

Tips & Variations

• Use room temperature ingredients for smoother batter and frosting.
• To avoid crystallization in caramel, resist stirring once boiling begins and tilt the pan if needed.
• To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes until fragrant.
• For a nut-free version, omit the pecans or substitute with toasted coconut flakes.
• Let the ganache cool slightly before pouring to avoid melting your frosting layer.

Storage

Store the cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best taste and texture. Leftover cake can also be frozen tightly wrapped for up to 2 months; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the caramel sauce ahead of time?

Yes, the caramel sauce can be made up to a week in advance. Store it in an airtight container in the refrigerator and warm slightly before using if it firms up too much.

How do I level the cake layers?

Use a large serrated knife or a cake leveler to carefully slice off the domed top of each cake layer, creating flat surfaces for easier stacking and a neater appearance.

Turtle Chocolate Layer Cake Recipe

Print Recipe

★★★★★

4.5 from 102 reviews

This Turtle Chocolate Layer Cake is a decadent dessert featuring rich chocolate cake layers filled and frosted with homemade caramel buttercream, toasted pecans, and finished with a luscious chocolate ganache drizzle. The caramel sauce is homemade, creating a perfect balance of sweet and salty flavors that complement the moist cocoa-infused cake. Ideal for celebrations or indulgent treats, this cake showcases layers of flavor and texture with a smooth buttercream, crunchy nuts, and silky ganache.

• Author: Marco
• Prep Time: 45 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 35 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 Layers:

• 2 cups (260g) all purpose flour
• 2 cups (414g) granulated 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 homemade caramel sauce (prepared above)
• Salt, to taste

To Decorate:

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

Instructions

1. Make the Caramel Sauce: Combine granulated sugar and water in a medium to large saucier pan and cook over medium-low heat until sugar dissolves completely, about 3-5 minutes. Add butter and let it melt.
2. Cook the Caramel: Bring the mixture to a boil over medium heat. Do not whisk during boiling to prevent crystallization. Allow to boil until it turns a deep golden copper color, about 15-20 minutes. Watch carefully and occasionally tilt the pan to cook evenly.
3. Add Cream to Caramel: Remove pan from heat and slowly stream in the heavy whipping cream while whisking quickly. The mixture will bubble up significantly; continue whisking until fully combined.
4. Finish Caramel Sauce: Stir in vanilla extract and half a teaspoon of salt, adding more salt to taste. Refrigerate the caramel sauce to cool and thicken. It can be made up to a week in advance.
5. Prepare Cake Pans and Oven: Line three 8-inch cake pans with parchment paper circles and grease the sides. Preheat oven to 300°F (148°C).
6. Mix Dry Ingredients: Whisk together flour, granulated sugar, cocoa powder, baking soda, and salt in a large bowl.
7. Add Wet Ingredients: Incorporate eggs, milk, and vegetable oil into the dry ingredients and mix until smooth. Then add boiling water and vanilla extract, mixing well to make a thin batter.
8. Bake the Cake Layers: Divide batter evenly among pans and bake for 30-33 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool cakes in pans for 10 minutes, then transfer to wire racks until completely cool.
9. Make Caramel Buttercream: Beat unsalted butter in a large bowl until smooth. Gradually add half the powdered sugar and mix until combined and smooth. Mix in half a cup of caramel sauce, then add the remaining powdered sugar. Adjust by adding more caramel sauce for desired consistency and flavor. Season with salt to taste.
10. Level Cakes and Assemble: Once cooled, trim domes off cake layers with a serrated knife. Place the first cake layer on a serving plate and spread about 2/3 cup of caramel buttercream evenly across the top.
11. Build a Frosting Dam: Pipe a thick border of frosting around the edge of the cake layer to hold the caramel sauce in place.
12. Add Caramel and Pecans: Spread 1/2 cup of cooled caramel sauce over the center area within the frosting dam and sprinkle with 1/4 cup toasted chopped pecans. Level the dam if needed.
13. Repeat for Next Layers: Add the second cake layer and repeat frosting, caramel, and pecans steps. Place final cake layer on top and cover the entire cake with a thin crumb coat of caramel buttercream.
14. Chill the Cake: Refrigerate the cake for 30 minutes to 1 hour to firm the crumb coat.
15. Final Frosting Layer: Frost the outside of the cake with the remaining caramel buttercream, smoothing it for a clean finish.
16. Prepare Chocolate Ganache: Place semi-sweet chocolate chips in a medium bowl. Heat heavy cream until just boiling, then pour over the chocolate chips. Let sit for 2-3 minutes, then whisk until smooth.
17. Decorate with Ganache: Drizzle ganache around the edges of the cake using a squeeze bottle or spoon, then spread the remaining ganache evenly over the top of the cake.
18. Final Touches: Allow ganache to set slightly, then pipe remaining caramel buttercream around the top edge. Garnish with additional chopped pecans and drizzle of caramel sauce if desired.
19. Serve and Store: Refrigerate the cake until ready to serve. Cake is best served chilled or at room temperature and keeps well if stored covered in the refrigerator.

Notes

• Do not whisk caramel sauce while boiling to prevent sugar crystallization.
• Be cautious when adding cream to hot caramel as it bubbles vigorously.
• Make sure to cool cake layers completely before frosting to prevent melting the buttercream.
• Thin batter is expected due to boiling water; do not overmix otherwise.
• Chilling the cake after crumb coat helps achieve a smooth final frosting.
• Ganache should be slightly warm when pouring for smooth drips.
• Caramel sauce can be made in advance and refrigerated for up to a week.
• For best results, use parchment paper and grease pans properly to prevent sticking.

Keywords: Turtle Cake, Chocolate Layer Cake, Caramel Buttercream, Chocolate Ganache, Homemade Caramel Sauce, Toasted Pecans, Decadent Cake Dessert