Would you like to save this?
We'll email this post to you, so you can come back to it later!
This Turtle Caramel Cake brings together a moist chocolate base, homemade caramel sauce, toasted pecans, and silky chocolate frosting—an irresistible dessert recipe that feels like a hug on a plate.
Why You’ll Love This Turtle Caramel Cake
- Irresistible blend of rich chocolate, gooey caramel, and crunchy pecans
- Simple steps—no fancy tools or tricky techniques
- Perfect make-ahead dessert for parties and potlucks
- Customizable: dark or milk chocolate, sea salt or no salt
- Freezer-friendly layers let you prep in stages
- Crowd-pleaser for birthdays, holidays, or a midweek treat
- Balanced sweetness—caramel sauce sweetens just enough
- Great way to showcase seasonal pecans
Ingredients for Turtle Caramel Cake
Chocolate Cake
- 1¾ cups (220g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder (I love Ghirardelli)
- 2 cups (400g) granulated sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp fine sea salt
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk (or milk + 1 tbsp white vinegar)
- ½ cup (120ml) vegetable oil (or light olive oil)
- 1 cup (240ml) hot brewed coffee (enhances chocolate flavor)
Homemade Caramel Sauce
- 1 cup (200g) packed light brown sugar
- 6 tbsp (85g) unsalted butter, cubed (Land O’Lakes recommended)
- ½ cup (120ml) heavy cream
- 1 tsp pure vanilla extract
- Pinch of sea salt
Frosting & Toppings
- 1 cup (227g) unsalted butter, softened
- 3–4 cups (360–480g) powdered sugar
- ⅓ cup (40g) unsweetened cocoa powder
- 3–4 tbsp (45–60ml) milk or cream
- 1 cup (120g) toasted pecans, roughly chopped (sub walnuts if needed)
- 4 oz (115g) semisweet chocolate, chopped (for ganache drizzle)
- Flaky sea salt (optional garnish)
Directions for Turtle Caramel Cake
- Preheat & Prep
Preheat oven to 350°F (175°C). Grease two 8-inch round pans, line bottoms with parchment, and lightly dust with flour. - Mix Dry Ingredients
Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined. - Combine Wet Ingredients
In a separate bowl, beat eggs lightly, then whisk in buttermilk, oil, and vanilla. Pour into dry mix and stir until just blended. - Add Coffee
Slowly pour hot coffee into batter, whisking gently until smooth—batter will be thin, that’s perfect! - Bake Layers
Divide batter evenly between pans. Bake 28–32 minutes or until a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes, then transfer to wire racks. - Make Caramel Sauce
In a medium saucepan over medium heat, melt butter and brown sugar, stirring continuously. Once bubbly, whisk in cream and simmer 2–3 minutes until slightly thick. Remove from heat, stir in vanilla and a pinch of salt. Let cool to room temperature. - Prepare Frosting
Beat softened butter until fluffy. Gradually add powdered sugar and cocoa powder, alternating with milk, until smooth and spreadable. Taste and adjust sweetness or cocoa strength. - Assemble the Cake
Place one cake layer on a serving plate; spoon half the caramel over it, letting it ooze toward the edge. Top with a dollop of frosting and half the pecans. Add second layer, repeat caramel drizzle, then cover with remaining frosting. - Finish with Ganache Drizzle
Melt chopped chocolate with 2 tbsp cream in 20-second microwave bursts (stirring each time). Drizzle over cake edges for that classic turtle look. Sprinkle pecans and a little sea salt. Chill 30 minutes to set before slicing.
Servings & Timing for Your Turtle Caramel Cake
Yield: 12 generous slices
Prep Time: 20 minutes (plus 10 minutes cooling)
Bake Time: 30 minutes
Chill/Rest Time: 1 hour (for caramel and frosting to firm up)
Total Time: ~2 hours
Variations on Turtle Caramel Cake
- Swap dark chocolate ganache for white chocolate-peanut butter drizzle.
- Stir ½ tsp espresso powder into frosting for an extra mocha kick.
- Make it gluten-free with 1:1 GF flour blend.
- Add a layer of crushed pretzels between cake layers for salty crunch.
- Use crushed Heath bars in place of pecans for candy-bar flair.
- Turn into cupcakes—bake in a 12-cup tin, cut caramel to a dollop inside each.
Storage & Reheating Advice for Turtle Caramel Cake
Refrigerator: Store in an airtight cake keeper for up to 4 days—bring slices to room temperature before serving so caramel softens.
Freezer: Wrap individual slices in plastic, then foil; freeze up to 2 months. Thaw in fridge overnight. Avoid microwave reheating; let sit at room temp.
FAQs about Turtle Caramel Cake
Q: Can I use store-bought caramel sauce?
A: Absolutely—just warm it gently before drizzling so it flows.
Q: How do I prevent coconut-oil caramel from seizing?
A: Keep heat moderate and stir constantly; adding cream slowly helps smooth it out.
Q: What’s the secret to moist chocolate layers?
A: Coffee plus oil keeps crumb tender—don’t skip the hot coffee!
Q: Can I make this egg-free?
A: Try a commercial egg replacer or two flax eggs, but cake texture may be denser.
Q: How do I toast pecans evenly?
A: Spread on a baking sheet, toast at 350°F for 5–7 minutes, stirring halfway.
Q: Why is my frosting grainy?
A: Sift powdered sugar and cocoa first; if still grainy, beat longer on medium speed.
Q: Is this cake kid-friendly?
A: Sure—just reduce coffee to ½ cup or swap for warm milk if you prefer.
Q: Can I freeze the whole cake assembled?
A: Yes—wrap tightly in plastic and foil, thaw in fridge to avoid soggy layers.
Conclusion
This Turtle Caramel Cake is the ultimate dessert recipe for chocoholics and caramel lovers alike—moist layers, gooey sauce, and crunchy pecans all in one breathtaking bite. Give it a whirl in your kitchen, then come back and share your tweaks, photos, or questions below. Happy baking!
Turtle Caramel Cake
Ingredients
- 1¾ cups all-purpose flour (220g)
- ¾ cup unsweetened cocoa powder (75g)
- 2 cups granulated sugar (400g)
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp sea salt
- 2 large eggs room temperature
- 1 cup buttermilk (or milk + vinegar)
- ½ cup vegetable oil
- 1 cup hot brewed coffee
- 1 cup light brown sugar (200g, packed)
- 6 tbsp unsalted butter (85g)
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 cup powdered sugar (sifted)
- ⅓ cup unsweetened cocoa powder
- 3–4 tbsp milk or cream
- 1 cup toasted pecans roughly chopped
- 4 oz semisweet chocolate for ganache
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch pans, line with parchment, and lightly flour.
- Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl until uniform.
- Beat eggs, then whisk in buttermilk, oil, and vanilla; stir into dry mix until just combined.
- Slowly pour hot coffee into batter, stir until smooth, divide between pans, and bake 28–32 minutes.
- Melt butter and brown sugar over medium heat, stir in cream, simmer until thick, then add vanilla and salt.
- Beat softened butter, gradually add powdered sugar and cocoa, alternating with milk until smooth and creamy.
- Layer cake, drizzle half the caramel on first layer, add frosting and pecans, top with second layer and repeat.
- Melt chocolate and cream together, drizzle over cake edges, sprinkle pecans and sea salt, then chill 30 minutes.
Notes
Nutrition
