Layer Turtle Cake

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.

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 recipe, you can’t get any more epic than this!

Hear me out. Yes, this is a beast of a dessert. Yes, it is 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 Turtle Cake, and I know yours will be no exception. 

Some of our other favorite dessert recipes that we have on our site include: Turtle Candy, Pecan Pralines Recipe, and Chocolate Pecan Toffee Bars.

WHY THIS RECIPE WORKS:

1. A popular flavor combination makes this a crowd-pleasing dessert.
2. Easy, step-by-step directions make this epic cake, not as intimidating.
3. Pantry-staple ingredients means you probably already have everything on hand.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

• 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

HOW TO MAKE TURTLE CAKE:

1. Preheat the oven to 350°F. Line 3 8-inch cake pans with parchment paper and spray with baking spray, set aside.
2. In the body of a stand mixer with the paddle attachment, 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.
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.
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 on the thicker side, while store-bought ones are thinner.

We are looking for a thinner sauce so it will soak into the 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.

HOW TO STORE:

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.

TIPS AND TRICKS:

• This makes a large cake to feed a crowd, but can be made into a 2-layer cake instead, see above on how to do that.
• Add mix-ins like chopped pecans and chocolate chips to the cake batter if desired.
• It can be frozen, see my tips above on how to store it.
• The caramel soak is optional but highly recommended.
• Best enjoyed at room temperature.
• The chocolate frosting makes enough to crumb coat and add an even layer to the outside of the cake, if you want to decorate with chocolate frosting, I suggest 1.5x the recipe.
• I use these baking strips to keep cake doming to a minimum.

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 like this recipe, you might also like:

• • • • • Chocolate Chip Cake
        • German Chocolate Cake Recipe
        • Homemade Caramel Cake

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!