Ingredients
Cake Base
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar packed
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Caramel & Topping
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 cup chopped pecans or walnuts
- 1 cup semisweet chocolate chips
How To Make Chocolate Turtle Cake
- Prepare the Oven & Pans
- Preheat oven to 350°F (175°C).
- Grease and line two 9-inch round cake pans with parchment paper.
- Make the Cake Batter
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream butter, granulated sugar, and brown sugar until fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until smooth.
- Bake the Cake
- Divide batter evenly between the two pans.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
- Make the Caramel
- In a saucepan over medium heat, melt butter.
- Stir in brown sugar and cook 2–3 minutes until it bubbles.
- Slowly add heavy cream, stirring constantly, and cook another 2 minutes until smooth.
- Remove from heat and stir in vanilla. Let cool slightly.
- Assemble the Cake
- Place one cake layer on a serving plate.
- Spread a generous layer of caramel over the top. Sprinkle half the pecans evenly.
- Place the second cake layer on top and repeat with remaining caramel and pecans.
- Add the Chocolate Topping
- Melt chocolate chips in a double boiler or microwave.
- Drizzle chocolate over the top and sides of the cake. Optionally, sprinkle extra chopped pecans.
- Chill & Serve
- Let the cake rest 30 minutes at room temperature to set.
- Slice and enjoy this rich, gooey, nutty dessert!