Chocolate Caramel Turtle Cake

5 from 1 vote

If the classic turtle candy of rich chocolate, chewy caramel, and toasted pecans is your jam, then this Turtle Cake is the dessert for you! Moist chocolate layers of cake are slathered with a decadent fudge frosting, then covered with a generous amount of homemade caramel sauce and plenty of chopped pecans. It's a definite crowd-pleaser!

Prep Time40

Cook Time22

Chilling Time1

Total Time2 2

Course: Dessert

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

Cake

2 large eggs
3/4 cup sour cream room temperature
2/3 cup vegetable oil
2 cups (282g) all-purpose flour
1 cup (200g) granulated sugar
3/4 cup (100g) light brown sugar
2/3 cup (56g) unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (240ml) hot water or hot coffee
1 teaspoon pure vanilla extract

Frosting

1 cup heavy cream
3 Tablespoons corn syrup
2 Tablespoons salted butter
12 ounces dark chocolate chopped
3 Tablespoons cocoa powder
1/2 cup sour cream

Caramel

1 cup (200g) granulated sugar
6 Tablespoons salted butter
1/2 cup heavy cream
1 teaspoon pure vanilla extract (optional)
1/2 to 1 teaspoon fine sea salt

Assembly

1 1/2 cups whole pecan halves toasted

Instructions

Preheat oven to 350°F. Line two or three 8-inch round cake pans with parchment paper circles and spray with baking spray or butter the cake pans and dust with cocoa powder.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.
2 cups (282g) all-purpose flour, 1 cup (200g) granulated sugar, 3/4 cup (100g) light brown sugar, 2/3 cup (56g) unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, 3/4 teaspoon salt
In another bowl, whisk together the eggs, sour cream, oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Scrape the bottom and sides of the bowl, then mix in the hot coffee or water.
2 large eggs, 3/4 cup sour cream, 2/3 cup vegetable oil, 1 cup (240ml) hot water, 1 teaspoon pure vanilla extract
Evenly divide the batter between the prepared pans and bake for 25-30 minutes (30 to 35 minutes for just 2 cake layers) until a toothpick inserted into the center of the cakes comes out clean. Cool for 10 minutes in the pans before turning out onto wire racks to cool completely.
Make the caramel by adding the sugar to a dry, medium saucepan over medium heat. Stir constantly with a wooden spoon or heatproof spatula until melted. At first the sugar will start to clump together, then it will eventually melt into a light amber-colored liquid. Once melted, stir in the butter. The caramel will bubble up when you add in the butter, so be careful. Add the heavy cream while stirring until combined, then let the caramel boil for 1 minute without stirring.
1 cup (200g) granulated sugar, 6 Tablespoons salted butter, 1/2 cup heavy cream
Remove the pan from the heat and stir in the vanilla extract and salt. The caramel will be very thin at first but it will thicken as it cools. You want it pourable but thick, which is usually just slightly warm to the touch. If it cools too much you can reheat in the microwave or over low heat on the stove until it is pourable.
1 teaspoon pure vanilla extract, 1/2 to 1 teaspoon fine sea salt
Make the frosting by combining the cream, corn syrup, and butter in a medium saucepan over medium-low heat. Heat just until bubbles start to appear around the edges of the pan. Pour over the chopped chocolate and cocoa powder in a medium bowl and let sit for 5 minutes without stirring. Whisk gently until the chocolate is melted and smooth. Stir in sour cream. Let cool until thick enough to spread. You can refrigerate the bowl for 20 minutes to speed the process up but don't leave it longer than that or the frosting will be too firm for frosting.
1 cup heavy cream, 3 Tablespoons corn syrup, 2 Tablespoons salted butter, 12 ounces dark chocolate, 3 Tablespoons cocoa powder, 1/2 cup sour cream
To assemble, place one cake layer on a cake plate and top with about 1/3 of the fudge frosting, spreading it into an even layer. Drizzle about 1/3 of the cooled caramel sauce over the fudge frosting, then sprinkle with 1/3 cup of the chopped pecans. Repeat with the remaining cake layers, fudge frosting, pecans, and caramel, coating the outside of the cake with fudge frosting and decorating the top with whole pecans and a caramel drip, if desired.
1 1/2 cups whole pecan halves

Notes

The cake can be chilled for 1-2 hours before serving to help it set up for easier slicing.
Storage: Store any uneaten cake in an airtight container on the counter at room temperature for up to 4 days. You can also store in the fridge for about 1 week, but I recommend letting the cake come up to room temperature before enjoying for the best flavor and texture.
Freezing: You can also freeze this cake for up to 2 months. Just wrap slices (or the whole cake) in plastic wrap and freeze in an airtight container to protect it. Let the cake thaw completely overnight before enjoying.

Nutrition

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