Description

Indulge in the rich and decadent layers of this Chocolate Turtle Cake. Moist chocolate cake layers are topped with a luscious pecan caramel filling and finished with a smooth and creamy chocolate buttercream. This dessert is the perfect balance of chocolate, caramel, and nuts, making it a show-stopper for any occasion.

Ingredients

Scale

For the Chocolate Cake:

1 3/4 cups sugar
3/4 cup dark cocoa powder
2 cups flour
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
3/4 cup vegetable oil
2 teaspoons vanilla extract
3 large eggs
1 cup buttermilk
1/2 cup strongly brewed coffee

For the Pecan Caramel Filling:

1 cup pecans, toasted and chopped
1 recipe for homemade caramel (recipe below)

For the Chocolate Buttercream:

1 cup unsalted butter, room temperature
3 cups powdered sugar (about 1 lb)
1 cup unsweetened cocoa powder
2–4 Tablespoons milk
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon espresso powder

Instructions

Chocolate Cake:

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients: In a large bowl, sift together the sugar, cocoa powder, flour, baking soda, baking powder, and salt.
Combine Wet Ingredients: In a separate bowl, whisk together the oil, vanilla extract, eggs, buttermilk, and brewed coffee.
Make the Cake Batter: Add the wet ingredients to the dry ingredients and mix until well combined. The batter will be thin, but that’s okay.
Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Pecan Caramel Filling:

Prepare the Caramel: Follow your favorite homemade caramel recipe, or use store-bought caramel if preferred.
Toast the Pecans: While the caramel is cooling, toast the pecans in a dry skillet over medium heat until fragrant. Chop them roughly.
Combine: Once the caramel is ready and cooled slightly, fold in the toasted pecans and set aside.

Chocolate Buttercream:

Cream the Butter: Beat the butter in a large bowl until smooth and creamy, about 2 minutes.
Add Dry Ingredients: Gradually add the powdered sugar, cocoa powder, and espresso powder, mixing on low speed until combined.
Add Wet Ingredients: Add 2 tablespoons of milk and the vanilla extract. Beat for 3-4 minutes until light and fluffy. Add more milk if needed to reach your desired consistency.

Notes

Storage: This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

Caramel Tip: If you prefer a thicker or more liquid caramel, adjust the caramel recipe according to your preference.

Chocolate Substitution: For a deeper chocolate flavor, consider using a high-quality cocoa powder and dark chocolate in the buttercream.

Prep Time: 30 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate Turtle Cake Chocolate Cake Caramel Cake Pecan Cake Homemade Caramel Cake