Decadent Turtle Cake with Caramel

Decadent Turtle Cake with Caramel

Experience the ultimate indulgence with this heavenly Turtle Caramel Cake. Featuring layers of rich chocolate cake, velvety caramel sauce, and crunchy pecans, this dessert is a delightful symphony of flavors and textures. Topped with luxurious chocolate ganache and adorned with chocolate shavings and whole nuts, each bite of this cake is pure bliss.

 For the chocolate cake:

  • 3/4 cup (220g) all-purpose flour
  • 2 cups (400 grams) granulated sugar
  • 3 1/2 cups (90 grams) cocoa powder, unsweetened
  • 2 tablespoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs, at room temperature
  • 1 cup (240 ml) buttermilk, at room temperature
  • 1 cup (240ml) warm water
  • 1/2 cup (120 ml) vegetable oil
  • 2 tablespoons vanilla extract

Decadent Turtle Cake with Caramel

For the caramel sauce:

  • 1/2 cup (200g) granulated sugar
  • 8 ounces (225 grams) unsalted butter, cubed
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the chocolate ganache:

  • 1 cup (240ml) heavy cream
  • 1 1/2 cups (270 grams) semisweet chocolate chips


  • 1 cup (100g) pecans, chopped and toasted
  • Whole pecans and chocolate shavings for garnish


  1. Prepare the chocolate cake:
    • Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.
    • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
    • Add eggs, buttermilk, warm water, oil, and vanilla extract to the dry ingredients. Beat on medium speed until smooth and well combined.
    • Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
  2. Make the caramel sauce:
    • In a medium-sized saucepan, heat sugar over medium-low heat, stirring constantly until it melts and turns into a thick brown liquid.
    • Quickly add cubed butter to the melted sugar, stirring until fully incorporated.
    • Pour in the heavy cream slowly, stirring continuously. Allow the mixture to boil for about a minute.
    • Remove the caramel sauce from heat and stir in vanilla extract and a pinch of salt. Let it cool before using.
  3. Prepare the chocolate ganache:
    • In a small saucepan, heat heavy cream over medium-low heat until it simmers. Pour it over semisweet chocolate chips in a bowl.
    • Let it sit for 2 to 3 minutes, then stir until smooth and creamy. Allow the ganache to cool and thicken slightly.
  4. Assemble the cake:
    • Place one cooled cake layer on a serving plate. Spread a layer of caramel sauce over the top, then sprinkle with chopped toasted pecans.
    • Top with the second cake layer and pour chocolate ganache over the top, allowing it to drip down the sides.
    • Garnish with whole pecans and chocolate shavings, and drizzle with additional caramel sauce if desired.
  5. Enjoy the cake:
    • Allow the cake to cool for at least an hour before slicing to allow the ganache to set slightly.
    • Serve slices of the cake at room temperature for the best taste and texture.
    • Pair with coffee or tea for a delightful dessert experience, or serve with vanilla ice cream for added decadence.
    • Garnish with fresh berries for a pop of color and acidity.

Tips for Improvement:

  • Ensure all ingredients for the chocolate cake are at room temperature for even mixing.
  • Sift dry ingredients together to prevent lumps in the batter.
  • Be cautious not to overmix the cake batter to avoid a dense texture.
  • Use a candy thermometer when making the caramel sauce to achieve the perfect consistency.
  • Allow the cake layers to cool completely before assembling to prevent melting of the caramel and ganache.
  • Toast pecans before adding them to the cake for enhanced flavor and crunchiness.
  • Serve the cake at room temperature for the best taste and texture.

Ideas for Serving:

  • Pair slices of the cake with coffee or tea for a sophisticated dessert experience.
  • Serve with a scoop of vanilla ice cream for an indulgent treat.
  • Garnish with fresh berries to add brightness to the dessert presentation.
  • Present the cake on a decorative platter garnished with chocolate shavings and mint leaves for an elegant touch.

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