Decadent Turtle Cake With Caramel and Pecans

Quick Recipe Version (TL;DR)

• Yield: 12 servings (one 3-layer 9-inch cake)
• Prep Time: 1 hour 45 minutes
• Cook Time: 45 minutes
• Total Time: 4 hours 30 minutes (includes cooling and assembly)

Quick Ingredients

• Chocolate cake: 2 1/2 cups flour, 2 1/2 cups sugar, 3/4 cup cocoa, 2 1/2 tsp baking powder, 2 1/2 tsp baking soda, 1 tsp salt, 3 eggs, 1 cup buttermilk, 1/2 cup oil, 1/2 cup sour cream, 2 tsp vanilla, 1 1/4 cups hot coffee or water.
• Salted caramel sauce: 1 1/2 cups sugar, 1/4 cup water, 1 cup warm heavy cream, 6 Tbsp butter, 1–1 1/2 tsp fine salt, 2 tsp vanilla.
• Caramel buttercream: 1 1/2 cups butter, 4 1/2 cups powdered sugar, 1/2 cup caramel sauce, 2–4 Tbsp cream, 1 tsp vanilla, pinch salt.
• Chocolate buttercream: 1 1/2 cups butter, 4 cups powdered sugar, 3/4 cup cocoa, 1/3 cup cream, 2 tsp vanilla, 1/4 tsp salt.
• Chocolate ganache: 12 oz dark or semisweet chocolate, 1 1/2 cups cream, 2 Tbsp butter.
• Pecans & turtle candies: 3 cups pecan halves, 1/2 cup caramel sauce, 1 cup chocolate chips, 2 tsp neutral oil.
• Garnish: Extra caramel sauce, extra pecans, flaky salt (optional), fresh berries or mint (optional).

Do This

• 1. Prep three 9-inch pans, toast 3 cups pecans at 350°F (175°C) for 8–10 minutes.
• 2. Mix chocolate cake batter, divide into pans, and bake at 350°F (175°C) for 24–28 minutes; cool completely.
• 3. Cook sugar and water to deep amber, carefully add warm cream and butter, then salt and vanilla to make caramel; cool.
• 4. Beat up caramel buttercream and chocolate buttercream; make chocolate ganache by pouring hot cream over chopped chocolate.
• 5. Make turtle candies: cluster toasted pecans, top with cooled caramel, then cover with melted chocolate; chill to set.
• 6. Layer cake with caramel buttercream, ganache, and toasted pecans; crumb-coat and chill.
• 7. Frost with chocolate buttercream, press pecans onto sides, drip ganache and caramel on top, and finish with turtle candies and extra pecans.

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Why You’ll Love This Recipe

• It tastes like your favorite turtle candies transformed into a showstopping celebration cake.
• Every bite has contrast: moist chocolate cake, creamy caramel buttercream, silky ganache, and crunchy toasted pecans.
• Most components can be made ahead, so assembly day is relaxed instead of rushed.
• It is a visually stunning centerpiece with glossy drips, stacked layers, and homemade turtle candies on top.

Grocery List

• Produce: Fresh berries or fresh mint for garnish (optional).
• Dairy: Unsalted butter (about 6 1/2 sticks / 740 g), eggs, buttermilk, sour cream, heavy cream or whipping cream, milk (if you prefer it for the buttercreams).
• Pantry: All-purpose flour, granulated sugar, powdered sugar, unsweetened cocoa powder, semisweet or dark chocolate (bars or chips), instant espresso powder (optional), baking powder, baking soda, fine sea salt or table salt, flaky sea salt (optional), vanilla extract, vegetable or canola oil, neutral oil for melting chocolate, pecan halves, brewed coffee (or water), nonstick cooking spray or extra butter and flour for pans.

Full Ingredients

For the Chocolate Cake Layers

• 2 1/2 cups (312 g) all-purpose flour, spooned and leveled
• 2 1/2 cups (500 g) granulated sugar
• 3/4 cup (75 g) unsweetened cocoa powder (natural or Dutch-process), sifted if lumpy
• 2 1/2 teaspoons baking powder
• 2 1/2 teaspoons baking soda
• 1 teaspoon fine sea salt or table salt
• 2 teaspoons instant espresso powder (optional, enhances chocolate flavor)
• 3 large eggs, at room temperature
• 1 cup (240 ml) buttermilk, at room temperature
• 1/2 cup (120 ml) vegetable or canola oil
• 1/2 cup (120 g) sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/4 cups (300 ml) very hot brewed coffee or very hot water

For the Salted Caramel Sauce

• 1 1/2 cups (300 g) granulated sugar
• 1/4 cup (60 ml) water
• 1 cup (240 ml) heavy cream, gently warmed
• 6 tablespoons (84 g) unsalted butter, cut into pieces, at room temperature
• 1–1 1/2 teaspoons fine sea salt, to taste
• 2 teaspoons pure vanilla extract

For the Caramel Buttercream

• 1 1/2 cups (340 g) unsalted butter, softened to cool room temperature
• 4 1/2 cups (540 g) powdered sugar, sifted
• 1/2 cup (120 ml) cooled salted caramel sauce (from above), plus more to taste if desired
• 2–4 tablespoons (30–60 ml) heavy cream or milk, as needed for consistency
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt, to taste

For the Chocolate Buttercream (Outer Frosting)

• 1 1/2 cups (340 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar, sifted
• 3/4 cup (75 g) unsweetened cocoa powder, sifted
• 1/3 cup (80 ml) heavy cream or milk, plus 1–2 tablespoons more if needed
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon fine sea salt

For the Chocolate Ganache

• 12 ounces (340 g) semisweet or dark chocolate, finely chopped (or good-quality chips)
• 1 1/2 cups (360 ml) heavy cream
• 2 tablespoons (28 g) unsalted butter (optional, for extra gloss and richness)

For the Toasted Pecans & Homemade Turtle Candies

• 3 cups (300 g) pecan halves, divided
• 1/2 cup (120 ml) cooled salted caramel sauce (additional, from above)
• 1 cup (200 g) semisweet chocolate chips or chopped chocolate
• 2 teaspoons neutral oil (such as canola or vegetable) for melting the chocolate

For Assembly & Garnish

• 1/2–1 cup (50–100 g) finely chopped toasted pecans (from above) for pressing into the sides of the cake
• 8–10 homemade turtle candies (from above)
• 1/2–3/4 cup (120–180 ml) additional cooled salted caramel sauce, for drizzling and decorating
• Extra pecan halves or chopped pecans for the top (optional)
• Flaky sea salt for sprinkling on top (optional but highly recommended)
• Fresh berries or small mint sprigs for serving (optional)

Step-by-Step Instructions

Step 1: Prep the pans and toast the pecans

Preheat your oven to 350°F (175°C). Grease three 9-inch (23 cm) round cake pans with butter or nonstick spray. Line the bottoms with parchment circles and lightly grease the parchment as well. This helps the delicate chocolate layers release cleanly.

Spread the 3 cups (300 g) pecan halves on a baking sheet in a single layer. Toast in the preheated oven for 8–10 minutes, stirring once, until fragrant and slightly darker. Keep a close eye on them so they do not burn. Let cool completely, then:

• Roughly chop about 2 cups (200 g) of the pecans for layering inside the cake and pressing on the sides.
• Leave about 1 cup (100 g) in whole halves for the turtle candies and garnish.

Step 2: Make and bake the chocolate cake layers

Keep the oven at 350°F (175°C). In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using) until well combined.

In a separate bowl or large measuring jug, whisk together the eggs, buttermilk, vegetable oil, sour cream, and vanilla until smooth. Pour the wet mixture into the dry ingredients and mix with a whisk or hand mixer on low just until combined and no dry pockets remain; the batter will be thick at this stage.

Pour in the hot coffee (or hot water) and whisk slowly until the batter is smooth and fairly thin. Divide the batter evenly among the three prepared pans (about 2 1/2–3 cups batter per pan). Tap each pan gently on the counter to release air bubbles.

Bake for 24–28 minutes, or until the cakes are slightly pulling away from the sides and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Cool in the pans on a wire rack for 15 minutes, then run a thin knife around the edges and carefully turn out onto racks. Peel off the parchment and cool completely, at least 1 hour, before frosting.

Step 3: Make the salted caramel sauce

While the cakes bake or cool, make the caramel. Place the granulated sugar and water in a medium, heavy-bottomed saucepan. Stir just to moisten all the sugar, then stop stirring. Cook over medium heat until the sugar dissolves and the mixture comes to a gentle boil. Continue cooking, swirling the pan occasionally, until it turns a deep amber color, 8–12 minutes. Watch closely near the end; it darkens quickly.

Turn the heat to low. Carefully and slowly pour in the warmed cream while whisking constantly; the mixture will bubble up vigorously. Add the butter pieces and whisk until smooth. Remove from heat and stir in the salt and vanilla. Taste carefully (it is very hot) and adjust the salt if needed.

Pour the caramel into a heatproof bowl and let cool to room temperature, then refrigerate until thickened but still spoonable. You will use it for the caramel buttercream, for drizzling between layers, for turtle candies, and for the final garnish.

Step 4: Make the caramel and chocolate buttercreams

For the caramel buttercream, add the softened butter to a large bowl or stand mixer fitted with the paddle attachment. Beat on medium-high speed for 3–4 minutes, until very light and creamy. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated, then increasing to medium. Scrape down the bowl as needed.

Add 1/2 cup (120 ml) cooled salted caramel sauce and the vanilla. Beat on medium-high for 2–3 minutes until thick and fluffy. Add 2 tablespoons cream or milk and beat again; add more cream, 1 tablespoon at a time, if needed until the buttercream is smooth and spreadable. Taste and add a pinch of salt or an extra spoonful of caramel if desired. Set aside.

For the chocolate buttercream, beat the softened butter until smooth and airy, 2–3 minutes. In a separate bowl, whisk together powdered sugar and cocoa powder. Gradually add this mixture to the butter on low speed, mixing until combined. Add the vanilla, salt, and 1/3 cup (80 ml) cream. Increase speed to medium-high and beat for 3–4 minutes, until fluffy. If it seems too thick, add additional cream 1 tablespoon at a time until you reach a smooth, spreadable consistency.

Step 5: Make the chocolate ganache

Place the chopped chocolate (or chips) in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer around the edges; do not let it boil. Immediately pour the hot cream over the chocolate. Let stand for 2–3 minutes to soften the chocolate.

Using a whisk or spatula, start stirring from the center outward until the mixture becomes silky and completely smooth. Add the butter (if using) and stir until melted and incorporated. Let the ganache sit at room temperature, stirring occasionally, until it thickens to a consistency that is pourable but not runny, about 20–30 minutes. You will use some for layering between the cakes and some a bit later for drips on the finished cake.

Step 6: Make the homemade turtle candies

Line a baking sheet with parchment paper. Take the reserved pecan halves (about 1 cup / 100 g) and arrange them in small clusters of 3–4 pecans each, spaced a couple of inches apart. You should get about 8–10 clusters.

Spoon about 1–2 teaspoons of cooled, thickened caramel sauce onto the center of each pecan cluster, letting it gently flow to help glue the nuts together. Chill the tray in the refrigerator for 15–20 minutes, until the caramel is firm to the touch.

In a microwave-safe bowl, combine the chocolate chips and neutral oil. Microwave in 20–30 second bursts, stirring after each, until melted and smooth. Let cool for 5 minutes so it is not piping hot, then spoon about 1 tablespoon of melted chocolate over each caramel-pecan cluster, nudging it so it covers the caramel but still leaves some of the pecans peeking out at the edges. Chill again until fully set, at least 30 minutes. Keep refrigerated until ready to decorate.

Step 7: Assemble and fill the cake layers

Make sure the cake layers are completely cool. If they are domed, level the tops with a long serrated knife for flat, even stacking (use any trimmings for snacking or making cake truffles).

Place a small dab of chocolate buttercream in the center of a cake board or serving plate to anchor the cake, then set the first layer on top. Spread a thin smear of chocolate buttercream over the top to seal in crumbs. Using a piping bag fitted with a large round tip (or a zip-top bag with the corner snipped), pipe a ring of chocolate buttercream around the outer edge of the layer to form a “dam” that will keep the fillings from spilling out.

Inside the ring, spread about 1/2–3/4 cup of caramel buttercream in an even layer. Drizzle 1–2 tablespoons of cooled caramel sauce over the caramel buttercream, then add a few spoonfuls (about 1/4 cup) of slightly thickened ganache, gently spreading it without breaking the buttercream layer. Sprinkle a generous handful of chopped toasted pecans over the top.

Place the second cake layer on top and repeat: thin smear of chocolate buttercream, outer ring of chocolate buttercream, caramel buttercream inside, a drizzle of caramel sauce, a little ganache, and chopped pecans. Top with the final cake layer, bottom side up for the flattest top surface.

Spread a thin layer of chocolate buttercream over the entire cake (top and sides) to create a crumb coat. Do not worry if crumbs show; this layer just seals them in. Chill the crumb-coated cake in the refrigerator for 20–30 minutes to firm up.

Step 8: Frost, decorate, and finish with turtle candies

Once the crumb coat is firm, apply the remaining chocolate buttercream over the top and sides of the cake, smoothing with an offset spatula or bench scraper. Aim for straight sides and a flat top, but do not stress about perfection; the ganache drip and decorations will be very forgiving.

Take the finely chopped toasted pecans and gently press them into the lower half or two-thirds of the cake’s sides, working over a tray or parchment to catch any that fall. This creates a crunchy, candy-inspired border.

If the ganache has become too thick, warm it gently in the microwave for 5–10 seconds and stir until it is pourable but not hot. Transfer it to a squeeze bottle, piping bag, or use a spoon. Starting around the edges of the chilled cake, let the ganache drip over the sides in varying lengths, then fill in the center of the top with a pool of ganache and smooth it out.

Drizzle more salted caramel sauce over the top in thin ribbons, allowing some to cascade down the sides. Arrange the chilled turtle candies on top of the cake, either in a circle around the edge or clustered toward one side for an asymmetrical look. Scatter a few extra pecans on top and finish with a pinch of flaky sea salt, if using.

Chill the fully assembled cake for at least 20–30 minutes so the ganache and caramel set slightly, then slice with a sharp knife. For the cleanest slices, warm the knife under hot water and wipe it dry between cuts.

Pro Tips

• Use room-temperature ingredients for the cake and buttercreams. Eggs, buttermilk, sour cream, and butter blend more smoothly and help create a tender, even crumb and silky frosting.
• Do not overbake the cake. Pull the layers from the oven as soon as a toothpick comes out with just a few moist crumbs. Overbaking is the fastest way to dry out a chocolate cake.
• Let the caramel cool completely before adding it to buttercream. Warm caramel will melt the butter and make your frosting runny or greasy.
• Chill between stages. A brief chill after crumb-coating and again after decorating makes the cake easier to handle and gives you sharper edges and neater drips.
• Plan ahead. You can make the cake layers, caramel sauce, ganache, and even the turtle candies in advance, so final assembly feels fun instead of overwhelming.

Variations

• Two-layer version: Bake the batter in two 9-inch pans instead of three for slightly thicker layers (increase bake time to about 30–34 minutes). You will have extra frosting and caramel, which is never a bad problem.
• Bourbon or rum caramel: After the caramel sauce has cooled slightly, stir in 1–2 tablespoons of bourbon or dark rum. This adds a warm, grown-up twist that pairs beautifully with the chocolate and pecans.
• Shortcut turtle cake: Use good-quality store-bought caramel sauce and pre-made turtle candies. Focus your time on the homemade cake and buttercreams while still getting all the turtle candy flavors.

Storage & Make-Ahead

The fully assembled cake keeps well, covered, in the refrigerator for up to 4–5 days. Let slices or the whole cake stand at room temperature for 30–45 minutes before serving so the buttercreams soften and flavors bloom.

To work ahead, bake the cake layers up to 2 days in advance: wrap each completely cooled layer tightly in plastic wrap and store at room temperature, or freeze for up to 2 months. The salted caramel sauce, ganache, and turtle candies can be made 3–4 days ahead and kept covered in the refrigerator; gently rewarm caramel and ganache until just pourable before using. Buttercreams can be made a day ahead and stored refrigerated; bring back to room temperature and re-whip briefly to restore their fluffy texture.

Leftover slices can be wrapped individually and frozen for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before enjoying.

Nutrition (per serving)

Approximate values for one of 12 servings: about 980 calories; 55 g fat; 28 g saturated fat; 120 mg cholesterol; 135 g carbohydrates; 6 g fiber; 95 g sugar; 8 g protein; 520 mg sodium. Actual values will vary based on specific ingredients and portion sizes.