This Chocolate Caramel Cake is a classic chocolate layer cake topped caramel frosting, a caramel drizzle, and toasted pecans. It has that cozy turtle cake feel without being fussy and is easy to love.
I live serving this as a layer cake for holidays and special occasions, but it's just as welcome on an ordinary day. It's one of those cakes that goes great with a glass of milk or a scoop of vanilla ice cream.
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Why You'll Love This Chocolate Caramel Cake
Double caramel: all the flavor comes from the frosting and the drizzle on each cake layer.
Classic layers: two chocolate cake layers keep this cake traditional and easy to serve.
Turtle-inspired: the combination of chocolate, caramel, and pecans will feel familiar to anyone who loves turtle cake flavors.
Key Ingredients for Chocolate Layer Cake
See the recipe card below for a full list of ingredients and instructions.
- Unsweetened cocoa: mixed with boiling water, it creates a smooth, rich chocolate base for the cake.
- Brown sugar: cooked into the frosting, it gives that unmistakable caramel-style flavor.
- Butter: used in both the cake and frosting for richness and structure.
- Pecans: toasted and finely chopped, they add crunch and balance thesweetness.
- Caramel sauce: drizzled over the top of the layers for that double caramel flavor.
Ingredient Substitutions
- Light brown sugar can replace dark brown sugar in the frosting.
- Whole milk can be used instead of fat free milk.
- Chopped toasted walnuts may be used in place of the pecans.
Variations on Chocolate Caramel Cake with Pecans
- Bake the cake in a 9x13 pan and finish with frosting and caramel drizzle.
- Use chocolate fudge drizzle instead of caramel drizzle for an extra fudgy chocolate cake.
- Leave off the nuts for a smooth chocolate caramel cake.
Tips for Making Chocolate Cake
- Let the cocoa mixture cool fully before mixing it into the cake batter.
- Cook the brown sugar frosting just until the sugar melts for a smooth texture.
- Warm the caramel slightly so it drizzles cleanly over the frosting.
How to Store
Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving so the frosting and caramel softens.
More Cake Recipes You'll Love
If this cake hits the spot, you may also enjoy my Banana Macadamia Cake, Sour Cream Chocolate Cake, Cherry Pound Cake with Lime Glaze, and Southern Diner Cake.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Chocolate Caramel Cake
Equipment
- 8-inch round cake pans
- Saucepan
- Wire cooling racks
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Ingredients
For the Cake:
- Cooking spray
- 1 tablespoon flour
- 1½ cups boiling water
- ¾ cup unsweetened cocoa
- 1½ cups granulated sugar
- 6 tablespoons butter softened
- 1 teaspoon vanilla extract
- 2 larlge eggs
- 1⅔ cups flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
For the Frosting:
- 2 tablespoons butter
- ¼ cup packed dark brown sugar
- 2-3 tablespoons fat free milk
- 2 teaspoons vanilla extract
- 2 cups sifted powdered sugar
For the Topping:
- ⅔ cup fat free caramel sauce
- ¼ cup finely chopped pecans toasted
Instructions
- Preheat oven to 350℉. Coat bottoms of 2 (8-inch) cake pans with cooking spray (do not coat sides of pans); line bottoms with parchment paper. Coat parchment paper with cooking spray; dust with 1 tablespoon flour.
- In a medium saucepan, combine boiling water and cocoa powder, stirring well with a whisk. Cool completely.
- Place granulated sugar, 6 tablespoons butter, and vanilla extract in a large bowl; beat with an electric hand mixer at medium speed until well blended. Add eggs to butter mixture, 1 at a time, beating well after each addition.
- In another mixing bowl, combine flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.
- Pour batter into prepared pans, sharply tap pans once on counter to remove air bubbles. Bake for 30 minutes or until a wooden pick inserted in center comes out clean Cool in pans 10 minutes on wire rack, and remove from pans. Cool completely on wire rack.
For the Frosting
- In a small saucepan over medium heat, melt 2 tablespoons butter. Add brown sugar and 2 tablespoons milk, and cook 1 minute or until sugar melts. Remove from heat; cool slightly.
- Combine buttter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar, beat with a mixer at medium speed until smooth. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.
Assembling the Cake
- Place 1 cake layer on a plate, and spread top with half of frosting. Place caramel topping in a small zip-top plastic bag. Snip a small hole in 1 corner of bag and drizzle half of caramel over frosting.
- Top with other cake layer. Spread remaining frosting over top of cake, and drizzle with remaining caramel topping. Sprinkle with pecans.
Amanda says
Oh how I wish I could lick my screen and taste that beauty. It looks so super yummy!
Sarena Shasteen says
I am really not a huge chocolate fan, but oddly...now I am craving chocolate! It looks so good! I too have been an avid reader of CookingLight for many years and I do love it! Thanks for sharing your thoughts on that recipe. I will have to try it out!
Jaime says
i'm drooling over here!
Sam Sotiropoulos says
Oh Shelby! When I saw this cake I almost broke into tears... In a word: Wow!
Olga says
wow, I don't think I've ever made a cake from scratch (other than the Daring Bakers challenges).
It looks so good!
Linda says
I love Cooking Light & haven't used any of their recipes in years. This cake looks delicious!
Maris says
I'm TOTALLY floored that this cake is from Cooking Light. I NEVER would have guessed!
Kevin says
That cake looks so decadent and good!
No Thyme To Cook says
That cake looks awesome!
Becky says
Thank you so much for commenting on my blog. Not just because I love comments but because you led me to a delicious looking almost guilt free chocolate cake! I'm so excited to make it, I love chocolate.
Susan says
This looks really delicious- no wonder your Dad wanted to take it home!
Theresa says
This looks delicious, Just what I'm looking for, low fat, I think!
Cakelaw says
Wowee wow wow - this is low fat? Hooray!!!! It looks wonderful - good news for baking lovers like me who are trying to shift some Christmas weight.
The Food Site says
Now, that's what I call a cheat meal without cheating! Would love to try it out soon, hmmm..maybe for my son's birthday.
~Foong~
Alyson's Wonderland says
Oh man if that's light then I'm starting my diet now!
Megan says
That cake looks awesome! Now I just need to find me an excuse make it. Cant have a cake like that in this house with just a family of three. You know how that would up the calorie count. 😉
Sara says
I made this one for my husband's birthday a few years back, we loved it!