Ultimate Turtle Caramel Cake – Moist, Gooey & Irresistible!
Looking for a show-stopping dessert that will wow your guests and satisfy every sweet craving? This Turtle Caramel Cake is rich, decadent, and layered with moist chocolate cake, buttery caramel, crunchy pecans, and silky chocolate ganache. Inspired by classic turtle candies, this cake brings together all the iconic flavors in one stunning, indulgent dessert. Perfect for holidays, birthdays, or just when you want to treat yourself!
Ingredients:
For the Chocolate Cake:
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Homemade Caramel Sauce:
- 1 cup sweetened condensed milk
- 1 cup heavy cream
- ½ cup unsalted butter
- 1 cup brown sugar
- ½ tsp salt
For the Filling & Topping:
- 1 ½ cups toasted pecans, roughly chopped
- 1 cup semi-sweet chocolate chips
- ¾ to 1 cup caramel sauce (homemade or store-bought)
- ½ cup chocolate ganache or chocolate syrup
- Sea salt flakes (optional, for garnish)
Instructions:
Make the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (or 9-inch) cake pans.
- In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes until smooth.
- Stir in the boiling water. (The batter will be thin—that’s perfect!)
- Divide batter evenly between the pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Prepare the Caramel Sauce:
- In a medium saucepan, combine butter, brown sugar, sweetened condensed milk, heavy cream, and salt.
- Bring to a gentle boil over medium heat, stirring constantly.
- Simmer for 10–15 minutes, stirring frequently until the sauce thickens and darkens slightly.
- Remove from heat and let it cool to room temperature.
Assemble the Cake:
- Place one cake layer on a serving plate.
- Drizzle generously with caramel sauce. Sprinkle with half of the pecans and half of the chocolate chips.
- Place the second cake layer on top. Drizzle more caramel sauce over the top and sides.
- Pour chocolate ganache or syrup over the cake, letting it drip down the sides for a dramatic effect.
- Top with remaining pecans, extra caramel, and a pinch of flaky sea salt for contrast (optional).
Chill & Serve:
- For best results, chill the cake in the fridge for 1–2 hours to set the layers and toppings.
- Let sit at room temperature for 15–20 minutes before slicing.
Tips for Success:
- To toast pecans: Bake them on a baking sheet at 350°F (175°C) for 5–7 minutes.
- Use high-quality cocoa powder for the richest flavor.
- Leftovers can be stored in the fridge for up to 4 days—if there’s any left!
Why You’ll Love This Cake:
This Turtle Caramel Cake is a flavor bomb: rich chocolate, buttery caramel, nutty crunch, and sweet melty goodness in every bite. Whether you’re making it for a celebration or a cozy weekend treat, it delivers major dessert drama with very little effort.
If you enjoyed this recipe, make sure to check out:
- Chocolate Toffee Layer Cake
- Salted Caramel Poke Cake
- Cinnamon Roll Cheesecake Bars