Description
Indulge in this rich and decadent Turtle Chocolate Layer Cake, featuring moist chocolate layers filled with a luscious caramel and pecan filling, all enveloped in a creamy cocoa buttercream frosting. Topped with melted chocolate, extra caramel drizzle, and crunchy pecans, this American classic dessert is perfect for special occasions or a luxurious treat.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
Filling
- 1 ½ cups chopped pecans
- 1 cup caramel sauce (store-bought or homemade)
Frosting
- 1 cup unsalted butter (softened)
- 3 ½ cups powdered sugar
- ½ cup cocoa powder
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Topping
- ½ cup melted chocolate
- ½ cup caramel sauce
- ½ cup chopped pecans
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure the cakes don’t stick during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute all dry ingredients.
- Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture and mix until just combined, forming a smooth batter.
- Incorporate Hot Water: Slowly pour in the hot water while mixing to thin out the batter and create a moist cake texture. Ensure the batter is smooth with no lumps.
- Divide Batter and Bake: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely to room temperature.
- Prepare the Frosting: In a large bowl, beat softened unsalted butter until creamy. Gradually add powdered sugar, cocoa powder, heavy cream, and vanilla extract, beating until the frosting is light and fluffy.
- Assemble the Cake Layers: Place one cake layer on your serving plate. Spread a good layer of frosting over it, drizzle caramel sauce, then sprinkle chopped pecans on top. Repeat this process with the second cake layer.
- Finish the Assembly: Place the final cake layer on top, frost the entire top and sides of the cake with the remaining frosting.
- Add Toppings: Drizzle melted chocolate and additional caramel sauce over the frosted cake. Sprinkle the remaining chopped pecans evenly on top for extra texture and flavor.
- Chill and Set: Refrigerate the assembled cake until the frosting and toppings are set, making it easier to slice and serving.
Notes
- For extra richness and depth, use dark cocoa powder or add an additional layer of chocolate ganache between layers.
- This cake can be made a day ahead and stored tightly covered in the refrigerator to allow flavors to meld and make slicing easier.
