Turtle Cake

Oh my gosh, you guys! I just made this turtle cake, and it looks so yummy. I couldn’t wait to take a bite.

It’s rich, chocolatey, and loaded with caramel and pecans. Honestly, every bite is like a little piece of heaven.

Thinking about that first forkful makes my mouth water. Sweet, gooey, and nutty—so perfect for a treat.

You have to try this with me. Let’s grab our ingredients and make a delicious cake together!

Why You’ll Love This Recipe

• Chocolate Bliss: The black cocoa cake layers are deeply rich and moist, perfectly complementing the other components.
• Caramel Heaven: Homemade salted caramel adds a luscious sweetness that balances the chocolate and pecans.
• Texture Explosion: Crunchy pecans provide the perfect contrast to the smooth buttercream and caramel.
• Visually Stunning: The layered presentation with caramel drips and pecan garnishes is pure eye candy.
• Make-Ahead Friendly: Components can be prepped in advance, making it easy to assemble when ready.

Required Kitchen Tools

• Stand mixer or hand mixer
• Large mixing bowls
• Medium saucepan
• Whisk
• Offset spatula
• Cake turntable (optional but helpful)
• Piping bag (optional for decoration)
• 8-inch round cake pans (3 pans recommended)

Ingredients

Black Cocoa Cake

• 240 grams (2 cups) cake flour
• 80 grams (1 cup) black cocoa powder
• 1/2 tsp fine sea salt
• 14 grams (1 Tbsp) baking powder
• 350 grams (1 3/4 cups) granulated sugar
• 160 mL (2/3 cup) canola oil (or any neutral oil)
• 2 large eggs (room temperature)
• 150 grams (2/3 cup) sour cream
• 240 mL (1 cup) hot coffee (I use Americano)

Salted Caramel Sauce

• 200 grams (1 cup) granulated sugar
• 60 mL (1/4 cup) water
• 82 grams (6 Tbsp) salted butter (room temperature)
• 120 mL (1/2 cup) heavy whipping cream (room temperature)
• 1 tsp fine sea salt

Caramel Pecan Filling

• 7.5 oz (about 3/4 cup) caramel (from above)
• 168 grams (1.5 cups) pecan halves (finely chopped)

Chocolate Buttercream

• 340 grams (3 sticks) unsalted butter (room temperature)
• 480 grams (4 cups) powdered sugar
• 80 grams (1 cup) cocoa powder (Dutch-processed or natural)
• Tiny pinch of fine sea salt
• 2 tsp vanilla bean paste
• 180 mL (3/4 cup) heavy cream

Variations for Turtle Cake

• Extra Chocolate: Add chocolate chips to the cake batter for gooey surprises in every bite.
• Nut-Free Option: Substitute pecans with crushed pretzels or omit entirely.
• Caramel Layers: Drizzle extra caramel between layers for added indulgence.
• Dark Chocolate Buttercream: Swap regular cocoa powder for extra dark cocoa powder.

Step-by-Step Instructions

1. Prepare the Black Cocoa Cake

Dry Ingredients:

1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line with parchment paper.
2. In a large bowl, sift together cake flour, black cocoa powder, baking powder, and sea salt.

Wet Ingredients:

1. In another bowl, whisk together sugar, canola oil, eggs, and sour cream until smooth.
2. Gradually add the dry ingredients to the wet mixture, alternating with hot coffee. Mix until combined but do not overmix.
3. Divide the batter evenly among the prepared cake pans.
4. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
5. Let the cakes cool completely before frosting.

2. Make the Salted Caramel Sauce

1. In a medium saucepan, combine sugar and water over medium heat. Stir gently to dissolve sugar.
2. Allow the mixture to boil without stirring until it turns a deep amber color.
3. Remove from heat and carefully whisk in the butter (the mixture will bubble vigorously).
4. Slowly add the heavy cream and sea salt, whisking until smooth.
5. Let cool to room temperature before using.

3. Prepare the Caramel Pecan Filling

1. Combine 3/4 cup of the cooled salted caramel sauce with finely chopped pecans.
2. Set aside for layering between the cakes.

4. Make the Chocolate Buttercream

1. In a stand mixer, beat butter until creamy and light.
2. Gradually add powdered sugar and cocoa powder, mixing on low until combined.
3. Add a tiny pinch of salt, vanilla bean paste, and heavy cream. Increase speed to medium-high and whip until fluffy.

5. Assemble the Cake

1. Level the cake layers with a serrated knife or cake leveler.
2. Place the first layer on a cake board or plate. Spread a generous layer of caramel pecan filling on top.
3. Repeat with the second layer.
4. Place the third layer on top and spread chocolate buttercream over the entire cake.
5. Smooth the frosting using an offset spatula or cake scraper.
6. Drizzle the remaining salted caramel sauce over the top, allowing it to drip down the sides.
7. Decorate with pecan halves and a sprinkle of sea salt if desired.

Serving and Decoration Ideas

• Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
• Decorate the top with additional caramel drizzles and chocolate shavings for extra flair.
• Add edible gold leaf for an elegant touch at formal events.

Storing Turtle Cake

• Room Temperature: Keep the cake at room temperature in an airtight container for up to 2 days.
• Refrigeration: Store in the refrigerator for up to 5 days. Bring to room temperature before serving.
• Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight.

Nutrition (Per Serving, Approximate)

Component	Amount
Calories	560
Fat	34g
Saturated Fat	18g
Carbohydrates	65g
Sugar	48g
Protein	6g
Sodium	240mg

Conclusion

This Turtle Cake is a decadent masterpiece that combines the best of chocolate, caramel, and pecans in every bite. Perfect for celebrations or simply satisfying a sweet craving, this recipe is a must-try for dessert enthusiasts. Try it today and prepare to wow your friends and family!

Turtle Cake FAQs

Can I use store-bought caramel sauce?

Yes, but homemade caramel sauce adds a richer flavor. If using store-bought, choose a high-quality brand.

How do I prevent the caramel from hardening?

Ensure the caramel is at room temperature before drizzling. If it hardens, warm it gently over low heat.

Can I make this cake gluten-free?

Absolutely! Use a 1:1 gluten-free baking flour blend for the cake layers.

What if I don’t have black cocoa powder?

You can substitute regular unsweetened cocoa powder, but the color and flavor will be slightly different.