Layer Chocolate Turtle Cake Recipe

Three layers of caramel-soaked chocolate cake with caramel pecan frosting sandwiched in between, then frosted all over with silky smooth chocolate frosting. This Turtle Cake is literally what dreams are made of.

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When you think of epic desserts, doesn’t a huge layer cake come to mind? I know it does for me, and with this Turtle Cake, you can’t get any more epic than this!

Hear me out. Yes, if it’s your first time, this is a beast of a dessert. Yes, it is a little time consuming. Yes, you need to make this in steps, but is it worth it? Ugh, duh.

Words cannot describe this beauty in all its epic glory. Just trust me on this one… you like all things turtle? You’re gonna love this.

Moist chocolate cake soaked with caramel sauce is the base for this overall recipe. Sandwiched in between these chocolate cake layers is this rich, decadent caramel frosting studded with chopped pecans.

If that doesn’t get you going, it is all encased in the more sliky chocolate buttercream, literally I eat this stuff with a spoon. Drizzle some more caramel sauce on top and crunchy pecans for garnish, and you are immediately transported to cake Heaven.

My friends and family go absolutely bonkers for this cake, and I know yours will be no exception. 

Whether you make it for special occasions or just on a Wednesday night, it’s a huge hit. Great recipes are like that. Let’s jump into this recipe for Turtle cake!

1. A popular flavor combination makes this turtle chocolate cake a crowd-pleasing dessert.
2. Easy, step-by-step directions make this epic cake, not as intimidating. It’s one of my favorite cakes for a reason!
3. Pantry-staple ingredients means you probably already have everything on hand.

• All-purpose flour
• Baking powder
• Fine sea salt
• Baking soda
• Light brown sugar
• Vegetable oil
• Large eggs
• Buttermilk
• Semi-sweet baking chocolate bar
• Vanilla extract
• Boiling water
• Unsalted butter
• Dark brown sugar
• Powdered sugar
• Milk
• Chopped pecans
• Semi-sweet chocolate chips
• Caramel sauce

1. Preheat the oven to 350°F. Line 3 8-inch cake pans with parchment paper and spray with cooking spray, set aside.
2. In the body of a stand mixer bowl with the paddle attachment, on low speed, stir together the flour, baking powder, salt, and baking soda.
3. In a large bowl, whisk together the brown sugar, oil, eggs, buttermilk, melted chocolate, and vanilla. 
4. Slowly add the wet ingredients to the dry until thoroughly mixed in, scrape down the sides often.
5. Pour in the boiling water slowly until thoroughly mix it in. Evenly divide the batter among the cake pans. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
6. Let the cakes cool completely on a wired rack.Pin
7. While the cakes cool, make the caramel frosting first. Add the butter and brown sugar to the body of a stand mixer with the paddle attachment and beat together for 3 minutes to incorporate the sugar well.
8. Add the powdered sugar a little at a time until fully combined. Add the milk, vanilla, and salt, stir it in until combined, then whip on medium-high heat for 3 minutes until fluffy. 
9. Fold in the pecans and set aside.
10. For the chocolate frosting, in the body of a stand mixer with the paddle attachment, add the butter and melted chocolate and stir to combine.
11. Add the powdered sugar a little at a time until fully mixed in. Add the milk, vanilla, and salt, and stir until just combined. Place the mixer on medium-high and whip for 3 minutes, until light and fluffy. Pin
12. Take out one of the cakes and discard the parchment paper. Place it on your workstation or serving plater. Cut off any doming on the cakes if necessary.
13. Take a fork and gently poke holes into the cake. Add ⅓ of the caramel sauce and spread it over the cake. The cake will absorb the caramel.
14. Add ½ of the caramel pecan frosting and smooth it out to the edge. 
15. Add another cake on top, again poke with holes and add another ⅓ of the caramel, smooth it out. Add the remaining caramel pecan frosting, and smooth it out to the edge.
16. Add the last cake on top, poke with holes and add the last of the caramel, smooth it out.
17. Crumb coat the entire cake with about half of the chocolate frosting. Place in the fridge for at least 2 hours or up to overnight to set.
18. Add the remaining chocolate frosting all over the outside of the cake. Decorate with more chopped pecans and add a drizzle of caramel if desired. Allow the cake to come to room temperature before slicing and serving.

DO I HAVE TO SOAK THE LAYERS?

No, the caramel soak is optional, but it adds a ton of flavor and keeps the cake layers moist.

I also recommend using a store-bought caramel sauce/syrup instead of homemade.

Homemade caramel sauces tend to be a little bit on the thicker side, while store-bought ones are thinner.

We are looking for a thinner sauce so it will soak into the whole cake and not sit on top.

CAN I ADD ANYTHING?

Yes, you can make this cake even more decadent by adding mix-ins to the cake batter. Some fun additions I recommend are:

• Chopped Pecans
• Chocolate Chips

DOES TURTLE CAKE NEED TO BE REFRIGERATED?

No, this recipe does not need to be refrigerated, and it is best eaten at room temperature.

It keeps at room temperature for up to 3 days in an air-tight container.

CAN I MAKE THIS INTO A TWO-LAYER CAKE?

Yes, to make this huge cake a little smaller, you can make it into a 2 layer cake.

To do so, just take off ⅓ of the recipe for the cake itself and bake in 2 8 or 9-inch cake pans.

9-inch cake pans may not bake as long. If making a 2 layer cake, only make half of the caramel frosting.

ANY SUBSTITUTIONS?

From the top of the cake to the inside, you can make changes. This Chocolate Turtle Cake Recipe is easily customizable!

• Semi-Sweet Baking Bar: If you don’t have a baking bar, you can use 3 tablespoons of cocoa powder and 1 tablespoon of melted butter for each ounce of chocolate needed. This mixture will give your cake that rich chocolate flavor. Adding a teaspoon of instant coffee can enhance the chocolate taste even more.
• Buttermilk: No buttermilk? No problem! Substitute with regular milk mixed with a tablespoon of vinegar or lemon juice to create homemade buttermilk. For a dairy-free option, use almond milk with vinegar. This works well in a pinch and keeps the cake moist.
• Chopped Pecans: You can swap pecans with walnuts, almonds, or hazelnuts. If you’re allergic to nuts or prefer a nut-free cake, omit them altogether or replace them with crushed turtle candies for extra caramel and chocolate goodness.
• Caramel Sauce: Use homemade caramel sauce by melting sugar and butter over medium heat until it turns golden brown. Alternatively, melt a bag of caramels with a little milk in a microwave-safe bowl to create a quick caramel sauce. Melted caramel works just as well for soaking the cake layers.
• Unsalted Butter: If you only have salted butter, you can use it but reduce the amount of added fine sea salt in the recipe by half to balance the flavors.
• All-Purpose Flour: Substitute with cake flour for a lighter, fluffier cake texture. If you’re looking for a gluten-free option, use a gluten-free baking mix. Just make sure it’s suitable for cakes to get the perfect dessert outcome.

Store at room temperature for up to 3 days in an airtight container. It will also keep in the refrigerator in an airtight container for up to 1 week.

This cake can also be frozen. I suggest cutting the cake into slices, then wrapping them in plastic wrap, then foil. Place the wrapped slices in a freezer-safe container for up to 3 months.

Allow the cake slices to thaw overnight in the fridge or on the countertop until they reach room temperature, which is the optimal temperature for enjoying this cake.

Willing to put in a little work for the most sinfully delicious cake ever made?

This Turtle Cake is that and so much more.

If you’ve tried this TURTLE CAKE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!