Introduction

This Turtle Chocolate Layer Cake is a decadent treat combining rich chocolate cake layers with luscious caramel buttercream and a smooth chocolate ganache. Topped with toasted pecans and drizzled caramel, this cake is perfect for special occasions or chocolate lovers craving something extraordinary.

A round cake with smooth light beige frosting is decorated with chocolate and caramel drips flowing down the sides. The top edge is topped with swirls of creamy frosting, each holding a whole pecan, with chopped nuts sprinkled around and on top. The base of the cake is lined with a mix of chopped nuts and tiny chocolate chips. The cake sits on a white round cake stand with a wooden base, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 extract
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

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 dissolves completely, about 3 to 5 minutes. Add the butter and let it melt.
Step 2: Bring the mixture to a boil over medium heat. Do not whisk during this time to prevent crystallization. Let it boil until it turns a deep golden copper color, about 15-20 minutes, occasionally tipping the pan to cook evenly but without stirring.
Step 3: Remove from heat and slowly add heavy whipping cream in a steady stream while whisking quickly, as the caramel will bubble up. Whisk until well combined.
Step 4: Add vanilla extract and half a teaspoon of salt, whisk to combine. Adjust salt to your taste. Refrigerate the caramel sauce to cool; it will thicken as it chills.
Step 5: Prepare three 8-inch cake pans by greasing and lining with parchment paper. Preheat oven to 300°F (148°C).
Step 6: In a large bowl, whisk together all dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
Step 7: Add eggs, milk, vegetable oil, and vanilla to the dry ingredients and mix well.
Step 8: Stir in hot water and mix until the batter is smooth.
Step 9: Divide the batter evenly among the prepared pans. Bake for 30-33 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Step 10: Allow cakes to cool in pans for 10 minutes, then transfer to cooling racks to cool completely.
Step 11: To make the caramel buttercream, beat room temperature butter in a large bowl until smooth.
Step 12: Gradually add half the powdered sugar and mix until smooth.
Step 13: Add about 1/2 cup caramel sauce and mix until fully incorporated and smooth.
Step 14: Add the remaining powdered sugar and mix well. Adjust with more caramel sauce to achieve your desired taste and consistency; the frosting should be thick enough to hold the cake layers together.
Step 15: Add salt to taste and mix well.
Step 16: When cakes have fully cooled, level the cake tops with a serrated knife to remove domes.
Step 17: Place the first cake layer on a serving plate. Spread about 2/3 cup of caramel buttercream evenly over the layer.
Step 18: Pipe a frosting dam around the edge of the layer to hold the caramel sauce in place.
Step 19: Spread 1/2 cup of caramel sauce evenly inside the dam, then sprinkle 1/4 cup toasted chopped pecans over the caramel.
Step 20: Add the second cake layer and repeat spreading frosting, caramel sauce, and pecans.
Step 21: Top with the final cake layer and apply a thin crumb coat of frosting to the entire cake.
Step 22: Refrigerate the cake for 30 minutes to an hour to firm up the crumb coat.
Step 23: Frost the outside of the cake smoothly with the remaining caramel buttercream.
Step 24: To make the chocolate ganache, place the chocolate chips in a medium bowl.
Step 25: Heat the heavy cream until just boiling, then pour it over the chocolate chips. Let sit 2-3 minutes, then whisk until smooth.
Step 26: Drizzle the ganache around the edges of the cake, then pour and spread the remaining ganache evenly over the top.
Step 27: Allow ganache to set slightly, then pipe remaining caramel buttercream around the cake’s top edge. Optionally, drizzle more caramel sauce and garnish with chopped pecans.
Step 28: Refrigerate until ready to serve. The cake can be served chilled or at room temperature.

Tips & Variations

To avoid crystallization in caramel, do not stir while it’s boiling; gently tilting the pan is best.
Room temperature ingredients help create a smoother buttercream and cake batter.
Use a serrated knife or cake leveler to trim cake domes for even layers and stable stacking.
For a nut-free version, omit pecans or substitute with toasted coconut flakes.
Make the caramel sauce up to a week in advance and store it in the refrigerator for convenience.

Storage

Store the finished cake covered in the refrigerator for up to 3-4 days. Allow it to come to room temperature before serving for the best flavor and texture. Leftover caramel sauce can be refrigerated for up to one week. Reheat gently before using.

How to Serve

A slice of three-layer dark chocolate cake is placed on a white plate over a teal napkin with a white marbled surface beneath. Each layer of moist, dark chocolate cake is separated by a thick cream-colored frosting mixed with a darker chocolate or caramel filling. The outside is coated with a smooth cream-colored frosting topped with a band of glossy dark chocolate ganache dripping slightly down the side. On the plate next to the cake, there is a swirl of light-colored frosting garnished with whole and chopped pecans, with some small chocolate chips scattered around. In the background, there are blurred glass containers and another slice of the cake on a white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the caramel sauce a few days ahead. Store the cake layers wrapped tightly in the fridge or freezer. Assemble and frost the cake the day you plan to serve it.

What can I do if my caramel sauce hardens?

If the caramel becomes too thick or hard, gently warm it in a microwave or over low heat while stirring until it loosens to your desired consistency.