Chocolate Caramel Turtle Cake
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Chocolate Caramel Turtle Cake
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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!
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Ingredients
Cake
- 2 egg large
- 3/4 cup sour cream room temperature
- 2/3 cup vegetable oil
- 2 cups all-purpose flour 282 grams
- 1 cup granulated sugar 200g
- 3/4 cup light brown sugar 100g
- 2/3 cup unsweetened cocoa powder 56g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup water or hot coffee, hot, 240ml
- 1 teaspoon vanilla extract pure
Frosting
- 1 cup heavy cream
- 3 Tablespoons corn syrup
- 2 Tablespoons butter salted
- 12 ounces dark chocolate chopped
- 3 Tablespoons cocoa powder
- 1/2 cup sour cream
Caramel
- 1 cup granulated sugar 200g
- 6 Tablespoons butter salted
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract optional, pure
- 1/2 to 1 teaspoon salt fine sea salt
Assembly
- 1 1/2 cups pecans toasted, whole halves
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.
- 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.
- 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.
- 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.
- 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.
- 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.
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 Information
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Calories
577kcal
(29%)
Carbohydrates
65g
(22%)
Protein
7g
(14%)
Fat
34g
(52%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.2g
(10%)
Cholesterol
72mg
(24%)
Sodium
353mg
(15%)
Potassium
344mg
(7%)
Fiber
5g
(20%)
Sugar
45g
(90%)
Vitamin A
658IU
(13%)
Vitamin C
0.4mg
(0%)
Calcium
92mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Calories | 577kcal | 29% |
| Carbohydrates | 65g | 22% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 353mg | 15% |
| Potassium | 344mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 45g | 90% |
| Vitamin A | 658IU | 13% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 92mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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