Turtle Caramel Cake
This Turtle Caramel Cake is a decadent layered chocolate cake with rich caramel sauce, toasted pecans, and silky chocolate frosting—bringing that classic turtle candy flavor to a gorgeous dessert.
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
Leftovers keep in fridge up to 4 days; bring to room temp before serving. Frosting firms when chilled—slice with a hot knife.
Nutrition
Calories: 520kcal
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