Double Layer Caramel Turtle Cake

Double Layer Caramel Turtle Cake


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This light chocolate cake has two delicious layers of cake and topped with caramel frosting and chopped pecans. It's sure to be a hit with your family this fall!

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

16 servings


  • Cake:
  • 1 Tbs. flour
  • 1 1/2 C. boiling water
  • 3/4 C. unsweetened cocoa
  • 1 1/2 C. granulated sugar
  • 6 Tbs. butter, softened
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1 2/3 C. flour
  • 1 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • Frosting:
  • 2 Tbs. butter
  • 1/4 C. brown sugar, packed
  • 2-3 Tbs. milk
  • 2 tsp. vanilla extract
  • 2 C. powdered sugar
  • Topping:
  • 2/3 C. caramel apple dip
  • 1/4 C. pecans, finely chopped, toasted

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Heat the oven to 350 degrees.

To make the cake, coat the bottoms of 2 8-in. round cake pans with cooking spray and line with wax paper. Coat the paper with cooking spray and dust with 1 Tbs. flour.

In a bowl, combine the boiling water and cocoa. Stir well with a whisk and cool completely.

In another bowl, combine the sugar, 6 Tbs.butter, and vanilla. Beat until well mixed, about 5 minutes. Add the eggs one at a time, beating well after each addition. In a third bowl, combine the 1 2/3 C. flour, baking soda, baking powder, and salt. Stir well with a whisk. Add the flour mixture and the cocoa mixture to the sugar mixture, alternating between the bowls, but starting and ending with the flour.

Pour the batter into prepared pans and sharply tap them once on the counter to remove air bubbles. Bake for 30 minutes, or until completely done. Cool for 10 minutes on a wire rack before removing them from the pans. Let them cool completely on the rack.

To make the frosting, melt 2 Tbs. of butter into a small saucepan over medium heat. Add the brown sugar and 2 Tbs. milk. Cook for 1 minute, or until the sugar melts. Remove from heat and cool slightly. In a large bowl, combine the butter mixture and 2 tsp. vanilla. Gradually add the powdered sugar and beat with a mixer at medium speed until smooth. Add milk 1 tsp. at a time until the consistency is spreadable.

To assemble the cake, place 1 cake layer on a plate and spread the top with half the frosting. Put the caramel dip into a resealable bag and cut a hole in one corner. Drizzle half the caramel over the frosting. Top with the other cake layer and spread the remaining frosting over top of cake and drizzle with the remaining caramel dip. Sprinkle with pecans.

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