turtle chocolate cake

This Turtle Chocolate Layer Cake starts with rich, decadent and moist chocolate cake layers that are filled with a caramel pecan sauce and covered in a smooth caramel frosting, then finished off with a caramel and ganache drip and chopped pecans! 

Turtle Chocolate Layer Cake

pecans

chocolate chips

heavy whipping cream

Unsalted Butter, softened to room temperature

Powdered Sugar, sifted

Salted Caramel Sauce, cooled completely(recipe above)

heavy cream

all purpose flour

cocoa powder

salt

baking soda

tsp baking powder

unsalted butter, room temperature

sugar

eggs, room temperature

sour cream, room temperature

1 and 1/2 Tbsp pure vanilla extract

instant coffee granules

buttermilk, room temperature

Tbsp salted butter, cubed

heavy cream, room temperature

tsp pure vanilla extract (optional)

fine sea salt

unsalted butter

pecan halves

salted butter,

For the Toasted Pecans: Preheat oven to 350°F...

For the Toasted Pecans: Preheat oven to 350°F and line a baking sheet with parchment paper or a silpat mat.

In a small bowl, melt 2 tablespoons of...

In a small bowl, melt 2 tablespoons of butter in the microwave for about 30 seconds. Drizzle the melted butter onto the pecans and toss together to coat pecans.

Spread pecans onto prepared baking sheet and bake...

Spread pecans onto prepared baking sheet and bake in oven for 5-6 minutes until toasted and fragrant.

Remove the pecans from the oven and roughly...

Remove the pecans from the oven and roughly chop. Set aside.

For the Caramel Sauce: Add the sugar to...

For the Caramel Sauce: Add the sugar to a large heavy-bottomed non-stick saucepan and heat over medium heat, stirring constantly using a heat resistant rubber spatula or a wooden spoon until the sugar is melted and turns a medium amber caramel colour. Don't worry if the sugar clumps up, just keep stirring and it will melt smoothly. Keep a close eye on the pot as the sugar can easily burn, and you would have to start over again. 

As soon as the caramel turns a deep...

As soon as the caramel turns a deep amber, add the butter cubes, whisking constantly until butter is melted and fully combined. 

Once butter is combined, slowly pour in the...

Once butter is combined, slowly pour in the heavy cream while whisking vigorously, be careful as it will begin to bubble up furiously. The caramel may begin to clump together if your cream is too cold. If so, just continue stirring until caramel melts back down. 

Allow caramel to boil for 1 minute, then...

Allow caramel to boil for 1 minute, then remove from heat. Stir in the vanilla (optional) and salt. You can leave out the salt if you don’t want the caramel to be salted. 

Add the chopped toasted pecans to the caramel...

Add the chopped toasted pecans to the caramel sauce and stir until combined. 

Let caramel cool to room temperature before pouring...

Let caramel cool to room temperature before pouring into a jar or an airtight container. Set aside or store in the refrigerator until ready to use. 

Repeat the above steps 5-8 to make another...

Repeat the above steps 5-8 to make another smaller batch of salted caramel sauce. Set aside to cool completely or store in a jar or an airtight container in the refrigerator until ready to use. 

Preheat oven to 350° F (177°C). Prepare four...

Preheat oven to 350° F (177°C). Prepare four 8-inch round cake pans with parchment rounds, and grease the sides. Set aside.

In a large bowl, sift flour, cocoa, salt,...

In a large bowl, sift flour, cocoa, salt, baking powder and baking soda. Whisk to combine, set aside.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, 4-6 minutes. Scrape down the sides and bottom of the bowl.

Lower the speed to medium-low and add eggs...

Lower the speed to medium-low and add eggs one at a time, mixing after each addition until just combined. Scrape down he sides and bottom of the bowl. 

In a small bowl, combine the vanilla and...

In a small bowl, combine the vanilla and instant coffee granules. Add the sour cream to the batter along with the vanilla coffee mixture and beat on medium speed until combined.

Alternately add dry ingredients in thirds and buttermilk...

Alternately add dry ingredients in thirds and buttermilk in 2 additions to the batter, beginning and ending with the dry ingredients. Beat each addition just until combined. Divide batter equally between the cake pans, a little over 2 cups per pan.

Bake two layers at a time for 20-25...

Bake two layers at a time for 20-25 minutes or until a toothpick inserted into the center comes out clean and cake springs back when lightly touched.

Remove cakes from oven and allow to cool...

Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely before frosting. Or at this point, you can wrap all the cake layers tightly in plastic wrap and freeze or refrigerate until ready to assemble. 

In the bowl of a stand mixer, beat...

In the bowl of a stand mixer, beat the softened butter until super pale and fluffy, about 5-6 minutes. 

Scrape down the sides and bottom of the...

Scrape down the sides and bottom of the bowl.Add half of the powdered sugar, one cup at a time and beat on low speed after each cup until combined. 

Once combined add cooled salted caramel sauce and...

Once combined add cooled salted caramel sauce and continue to beat until combined and smooth. 

Add remaining powdered sugar one cup at a...

Add remaining powdered sugar one cup at a time, mixing on low speed until it’s all combined. If the frosting is too thick, add heavy cream 1 tablespoon at a time until you reach the desired consistency. 

Increase speed to medium-high and beat for about...

Increase speed to medium-high and beat for about 5-7 minutes, or until frosting is light and fluffy. 

Put the chocolate chips into a medium bowl....

Put the chocolate chips into a medium bowl. Set aside. 

Heat the heavy whipping cream in a small...

Heat the heavy whipping cream in a small saucepan until it just begins to boil. 

Remove hot cream from heat then pour it...

Remove hot cream from heat then pour it over the chocolate chips. Cover the bowl and allow it to sit for 5 minutes. 

Remove cover and stir ganache until smooth. Set...

Remove cover and stir ganache until smooth. Set aside to cool. 

Use an offset spatula to place a dollop...

Use an offset spatula to place a dollop of frosting onto a cake board or serving platter that’s on a turntable. Place one cake layer on top and spread about 1 cup of the salted caramel buttercream on top of the first layer. 

Scoop some frosting into a disposable piping bag...

Scoop some frosting into a disposable piping bag and snip off the end. Pipe a rim around the edges of the cake and pour on a cup of the pecan caramel sauce and spread into an even layer. Repeat with all layers, placing the final layer upside down. 

Frost the entire cake with a thin layer...

Frost the entire cake with a thin layer of salted caramel buttercream. Chill the cake for 30 minutes. 

Remove cake from refrigerator and frost the entire...

Remove cake from refrigerator and frost the entire cake with a thick layer of frosting. Chill cake in the refrigerator for another 30 minutes or in the freezer for 10-20 minutes. 

Remove and spread a thin layer of frosting...

Remove and spread a thin layer of frosting onto the bottom of the cake. Press the chopped pecans up the bottom so it can stick onto the fresh frosting. 

Pour ganache and remaining caramel sauce into separate...

Pour ganache and remaining caramel sauce into separate disposable piping bags or a ziploc bag and snip off the tip. Drip the ganache off the edge of the cake and fill the center. Use an offset spatula to to spread the ganache over the top. Repeat these steps with the caramel sauce, pouring it on top of the ganache. 

Line some pecan halves around the top to...

Line some pecan halves around the top to create a border and sprinkle more chopped pecans in the centre. Slice and serve!

Easy chocolate turtle cake recipe! It doesn&#039;t require any fancy icing skills. Just drizzle the chocolate and caramel ganache over top and sprinkle with pecans!

Turtle Cake Recipe

eggs (room temperature)

water

all-purpose flour

baking powder

buttermilk

vegetable oil

vanilla extract

brown sugar

semi-sweet chocolate (finely chopped)

pecans (to garnish, chopped, toasted)

Preheat oven to 350F. Liberally spray three 9-inch round pans with nonstick baking spray.

Add eggs and sugar to bowl of stand mixer fitted with paddle. Mix on high speed for about 3 minutes.

Combine cocoa powder, instant coffee, and hot water in small bowl and mix until smooth. Decrease speed to medium and add chocolate mixture to eggs and sugar.

Sift flour, baking soda, baking powder, and salt in small bowl. Decrease speed to low and add to stand mixer.

Add in buttermilk, vegetable oil, and vanilla and beat until just combined. Batter will be thin; this is normal.

Evenly add cake batter to prepared pans and bake until toothpick in the center comes out with a few moist crumbs attached, about 22-25 minutes.

Remove cakes from oven and cool in pans for 10 minutes. Then gently remove cakes from the pans and place on a wire rack and allow to cool fully, an additional 20 minutes.

Cake

Melt butter in heavy-bottomed saucepan over medium heat.

Add brown sugar and heavy cream. Whisk constantly until sugar is dissolved. Bring to a boil and cook for about 3-4 minutes. Don’t go over that time.

Remove from heat, add vanilla and salt, and allow to cool, about 25 minutes.

Caramel

In a medium microwave safe bowl, add chocolate and heavy cream

Microwave in 15 second increments on low power until most of the chocolate has melted.

Whisk together until completely smooth. Let set for about 5 minutes.

Ganache

Use four strips of parchment paper to form a square and line your serving platter.

Place the first layer of cake on the strips of parchment. (The cake should sit in the center, with about an inch of parchment showing around the base of the cake to catch any spills while pouring.)

Pour 1/3 ganache over first layer spreading to the edges and allowing to pour over the sides. Then drizzle with 1/3 of caramel. Sprinkle layer of pecans over top.

Repeat with remaining layers.

Allow cake to set up for about 30 minutes. Remove parchment strips and serve.

To Assemble

What a luscious decadent cake! It’s perfect for me who loves chocolate and has a big sweet tooth!

I love turtle cakes. The crum of this one is so moist and flavorful. I can't wait to make it again! Thanks for the recipe and the inspiration.

This cake came out amazing! It was so rich, chocolatey and super moist. And that chocolate ganache! It added such a decadent touch.

I knew my family was gonna love this cake because we love turtles candie.  Delicious!!

This cake looks so moist and irresistible! Perfect for a special birthday coming up for a friend!

This cake is amazing! Love that there is a chocolate ganache layer to go with the caramel, and the instant coffee does a great job of amping up the flavor!

Awesome name to this cake. Looks so moist and juicy. Love the combination of Caramel, Pecan and Chocolate. Super tasty and tempting.

The Chocolate Turtle Layer Cake was next-level delicious - the gooey caramel, crunchy pecans, and that luscious chocolate, it was awesome. We devoured it with a scoop of vanilla ice cream, and it was a sweet ending to a fantastic meal. Thanks a ton for the recipe!

Oh my goodness, was this ever delicious. Sooooo moist and tons of ooey gooey caramel and chocolate goodness.

I love turtle candies, so this cake looks absolutely dangerous! I'll definitely be giving it a try, it's impossible for me to resist the combination of chocolate and pecans. Thanks for the recipe!

oh wow! My favorite things all combined- chocolate, pecan and caramel. Can't WAIT to try this out, the photos are mouthwatering!

Oh hello! We have all the ingredients! Gonna make this for a friend that just got out of the hospital! She will love it!!

Oh my goodness! This is probably one of the best chocolate cakes I've ever made. I love the caramel and ganache layers. YUMMM!

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Top 2 turtle chocolate cake recipes from across the web

The most viewed turtle chocolate cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Turtle Chocolate Layer Cake

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The most viewed turtle chocolate cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine