Ah, a true classic! Turtle Caramel Cake is a show-stopping dessert that combines rich chocolate, gooey caramel, and toasted pecans. It’s decadent, impressive, and worth every minute.
This recipe breaks it down into three main components: the cake, the caramel, and the frosting.
The Ultimate Turtle Caramel Cake
This is a from-scratch version that delivers incredible flavor. For the best results, read through the entire recipe before starting.
Yields: One 3-layer 8-inch cake (12-16 servings)
Prep time: 1 hour 30 minutes
Cook time: 30-35 minutes for cakes
Ingredients
For the Chocolate Cake:
· 2 cups (400g) granulated sugar
· 1 ¾ cups (220g) all-purpose flour
· ¾ cup (75g) unsweetened cocoa powder (Dutch-processed is best)
· 2 teaspoons baking soda
· 1 teaspoon baking powder
· 1 teaspoon salt
· 2 large eggs, at room temperature
· 1 cup (240ml) buttermilk, at room temperature
· 1 cup (240ml) strong black coffee, hot (or 1 cup boiling water)
· ½ cup (120ml) vegetable or canola oil
· 1 tablespoon vanilla extract
For the Salted Caramel Filling/Sauce:
· 1 cup (200g) granulated sugar
· 6 tablespoons (85g) unsalted butter, cubed
· ½ cup (120ml) heavy cream, at room temperature
· 1 teaspoon flaky sea salt (like Maldon), plus more for garnish
For the Chocolate Frosting:
· 1 ½ cups (340g) unsalted butter, softened to room temperature
· 1 cup (95g) unsweetened cocoa powder
· 5 cups (600g) powdered sugar, sifted
· ⅓ cup (80ml) heavy cream or milk, plus more as needed
· 2 teaspoons vanilla extract
· ¼ teaspoon salt
For Assembly:
· 1 ½ cups (150g) toasted pecans, coarsely chopped
Instructions
Step 1: Bake the Chocolate Cakes
- Preheat & Prepare: Preheat oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round cake pans with parchment paper.
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- Add Wet Ingredients: Add the eggs, buttermilk, hot coffee, oil, and vanilla. Mix on medium speed for about 2 minutes until perfectly combined. The batter will be thin.
- Bake: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely. It is crucial the cakes are completely cool before assembling.
Step 2: Make the Salted Caramel
- Melt Sugar: Pour the sugar into an even layer in a heavy-bottomed saucepan or Dutch oven. Heat over medium heat, stirring constantly with a heat-resistant spatula. The sugar will form clumps before melting into a thick, amber-colored liquid.
- Add Butter: Once the sugar is fully melted and smooth, carefully add the butter. The mixture will bubble vigorously. Stir continuously until the butter is fully melted and incorporated (about 2-3 minutes).
- Add Cream: Slowly, and carefully, drizzle in the heavy cream while stirring. Again, it will bubble up. Let it boil for 1 minute while stirring.
- Finish: Remove from heat and stir in the flaky sea salt. Let the caramel cool slightly before using. It will thicken as it cools.
Caramel Pro-Tip: Have all your ingredients measured and ready to go before you start heating the sugar. Do not walk away from it!
Step 3: Make the Chocolate Frosting
- Cream Butter: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until smooth and creamy (about 2 minutes).
- Add Cocoa & Sugar: Add the cocoa powder and mix on low until combined. Gradually add the sifted powdered sugar, 1 cup at a time, alternating with the heavy cream. Start and end with the powdered sugar.
- Whip: Once combined, increase the speed to medium-high and beat for 2-3 minutes until light and fluffy. Add the vanilla and salt and beat until combined. If the frosting is too thick, add a tablespoon more of cream.
Step 4: Assemble the Masterpiece
- Level Cakes: If your cake layers have domed tops, use a serrated knife to level them off.
- First Layer: Place one cake layer on your serving plate or cake stand. Spread a thin layer of chocolate frosting over the top. Pipe a “dam” of frosting around the outer edge (this will hold the caramel in).
- Add Caramel & Nuts: Spoon half of the cooled caramel sauce inside the frosting dam, then sprinkle with a handful of chopped toasted pecans.
- Second Layer: Place the second cake layer on top and repeat the process: frosting dam, remaining caramel, and more pecans.
- Third Layer: Place the final cake layer on top, bottom-side up for a flat surface.
- Frost the Cake: Apply a thin “crumb coat” of chocolate frosting over the entire cake. Chill for 15-20 minutes to set. Then, apply a final, thick layer of frosting over the entire cake, smoothing the sides.
- Decorate: Drizzle any remaining caramel you might have saved over the top, letting it drip down the sides. Pile the remaining toasted pecans in the center of the cake. Finish with an extra sprinkle of flaky sea salt.
Allow the cake to set for at least an hour before slicing. This allows the layers to meld together beautifully.
Recipe Notes & Shortcuts
· The Cake Shortcut: Use your favorite chocolate cake mix. Prepare it according to the package directions, but substitute the water with strong coffee or buttermilk for a richer flavor.
· The Caramel Shortcut: You can use a high-quality store-bought caramel sauce (like Mrs. Richardson’s or Ghirardelli). Warm it slightly and stir in a ½ teaspoon of flaky sea salt to mimic the homemade taste.
· The Frosting Shortcut: Use two cans of store-bought chocolate frosting. Whip it with a hand mixer for a minute with a tablespoon of softened butter to improve the texture and flavor.
· Toasting Pecans: Spread pecans on a baking sheet and toast at 350°F for 5-8 minutes, until fragrant. Let them cool completely before chopping.
· Make Ahead: You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. The caramel can also be made ahead and stored in the fridge; gently reheat it before using.
This cake is a project, but it’s a guaranteed crowd-pleaser. Enjoy