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Chocolate Caramel Turtle Cake

Moist chocolate cake slathered with fudge frosting, covered with homemade caramel sauce and toasted pecans, inspired by classic turtle candies combining chocolate, caramel, and pecans.

  • Total Time: 1 hr 5 mins
  • Yield: 12 1x

Ingredients

Scale
  • 2 large eggs
  • 3/4 cup sour cream, room temperature
  • 2/3 cup vegetable oil
  • 2 cups (282g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 3/4 cup (100g) light brown sugar
  • 2/3 cup (56g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (240ml) hot water or hot coffee
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream
  • 3 tablespoons corn syrup
  • 2 tablespoons salted butter
  • 12 ounces dark chocolate, chopped
  • 3 tablespoons cocoa powder
  • 1/2 cup sour cream
  • 1 cup (200g) granulated sugar (for caramel)
  • 6 tablespoons salted butter (for caramel)
  • 1/2 cup heavy cream (for caramel)
  • 1 teaspoon pure vanilla extract (optional, for caramel)
  • 1/2 to 1 teaspoon fine sea salt (for caramel)
  • 1 1/2 cups whole pecan halves, toasted

Instructions

  1. Preheat oven to 350°F.
  2. In a large bowl, whisk together eggs, sour cream, and vegetable oil until smooth.
  3. In a separate bowl, combine flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.
  4. Add dry ingredients to wet ingredients and mix until just combined.
  5. Stir in hot water or coffee and vanilla extract until smooth.
  6. Pour batter into greased cake pans and bake until a toothpick inserted comes out clean, about 30-35 minutes. Let cool.
  7. For the fudge frosting, heat heavy cream, corn syrup, and butter until melted and combined.
  8. Remove from heat and stir in chopped dark chocolate, cocoa powder, and sour cream until smooth and creamy.
  9. For the caramel sauce, melt granulated sugar over medium heat until amber in color.
  10. Add butter and stir until melted, then slowly add heavy cream while stirring.
  11. Remove from heat and stir in vanilla extract and sea salt. Let cool slightly.
  12. To assemble, spread fudge frosting on cooled cake layers.
  13. Drizzle caramel sauce over the frosting and sprinkle toasted pecan halves on top.
  14. Layer cakes if making multiple layers and finish with frosting, caramel, and pecans on top.

Notes

Use freshly toasted pecans for best flavor and crunch. Homemade caramel sauce is recommended over store-bought for thickness and taste. Let the cake cool completely before assembling to prevent frosting from melting.

  • Author: House of Nash Eats
  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 520
  • Sugar: 45
  • Sodium: 320
  • Fat: 28
  • Saturated Fat: 12
  • Unsaturated Fat: 16
  • Trans Fat: 0
  • Carbohydrates: 65
  • Fiber: 3
  • Protein: 5
  • Cholesterol: 70