Introduction

This Biscoff Turtle Caramel Cake is a decadent treat perfect for anyone with a sweet tooth. Combining rich chocolate layers, creamy Biscoff frosting, gooey caramel, and crunchy pecans, it’s a celebration-worthy dessert that’s sure to impress.

A three-layer cake stands on a white cake stand against a white marbled texture background. The bottom and top layers are thick and creamy, pale yellow in color, with scattered light brown nut pieces around the base. The middle layer is a rich, dark brown chocolate cake. Glossy caramel sauce drips down the sides, starting thick at the top and slowly thinning as it falls. The top edge is decorated with swirls of white cream topped with whole pecans and smaller nut pieces. The overall look is rich and inviting, with smooth textures and natural nut tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chocolate Cake Layers

2 cups (250 g) all-purpose flour
¾ cup (75 g) unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
½ tsp salt
1 cup (200 g) granulated sugar
¾ cup (165 g) packed brown sugar
2 large eggs, room temperature
1 cup (240 ml) whole milk, room temperature
½ cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) hot water or hot coffee (enhances chocolate flavor)

Biscoff Cookie Butter Frosting

¾ cup (170 g) unsalted butter, softened
8 oz (225 g) cream cheese, softened
1 cup (250 g) Biscoff cookie butter spread
3 to 4 cups (360–480 g) powdered sugar, sifted
2 tsp vanilla extract
2–3 tbsp heavy cream (as needed for texture)

Caramel Layer

1 to 1¼ cups (300–350 g) caramel sauce (homemade or high-quality store-bought)
2 tbsp heavy cream (optional, to thin if needed)
¼ tsp sea salt (optional, for salted caramel flavor)

Turtle Filling & Topping

1 to 1½ cups (120–180 g) pecans, toasted and chopped
½ cup (85 g) mini chocolate chips or chopped chocolate (optional but recommended)

Chocolate Ganache Drizzle

½ cup (120 ml) heavy cream
4 oz (115 g) semi-sweet chocolate, finely chopped

Optional Decorations

Flaky sea salt for finishing
Extra caramel sauce for drizzling
Extra toasted pecans
Crushed Biscoff cookies

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease two or three 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
Step 2: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar until evenly combined.
Step 3: In a separate bowl, beat the eggs with milk, vegetable oil, and vanilla extract until smooth. Gradually add this wet mixture to the dry ingredients and mix just until fully incorporated. Stir in the hot water or hot coffee to enhance the chocolate flavor.
Step 4: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool briefly in the pans, then transfer to wire racks to cool completely.
Step 5: To make the frosting, beat softened butter and cream cheese together until smooth and fluffy. Gradually add powdered sugar, then mix in vanilla extract and Biscoff cookie butter spread. Add heavy cream a tablespoon at a time until reaching desired creamy texture.
Step 6: For the caramel layer, mix caramel sauce with heavy cream if thinning is needed, and add sea salt for a salted caramel flavor if desired.
Step 7: Assemble the cake by placing one chocolate cake layer on a serving plate. Spread a generous layer of Biscoff frosting over it, drizzle caramel sauce evenly, and sprinkle with toasted chopped pecans and mini chocolate chips.
Step 8: Add the next cake layer and repeat the frosting, caramel, and pecan topping. Place the final cake layer on top and frost the entire cake lightly for a semi-naked look or fully coat for a smooth finish.
Step 9: Optional: Prepare the chocolate ganache by heating heavy cream until just simmering, then pouring it over chopped semi-sweet chocolate. Let sit for a minute before stirring until smooth. Drizzle the ganache over the cake and garnish with flaky sea salt, extra caramel, toasted pecans, or crushed Biscoff cookies as desired.

Tips & Variations

Use hot coffee instead of water in the cake batter to deepen the chocolate flavor.
Toast pecans lightly in a dry pan until fragrant to enhance their crunch and flavor.
Add a pinch of sea salt on top of the caramel layers for a delightful contrast.
For a dairy-free version, substitute coconut cream and a vegan cream cheese alternative in the frosting.
Try swapping pecans with walnuts or almonds according to your preference.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best texture and flavor. Leftover slices can be gently reheated in the microwave for 10-15 seconds or enjoyed chilled.

How to Serve

A tall slice of layered cake on a white plate shows three dark chocolate cake layers separated by thick, creamy light brown and caramel layers. The top layer is covered with smooth light brown frosting with dark chocolate dripping down the sides. The top is decorated with chopped cookie or candy pieces. A gold fork lies on the plate next to the cake, and the background features a blurred green plant and a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake layers and frosting can be made a day in advance. Store the cake layers wrapped tightly in plastic wrap at room temperature or refrigerated, and assemble shortly before serving.

What type of Biscoff cookie butter works best?

Any creamy Biscoff cookie butter spread works well, but a high-quality, smooth variety will give the best texture and flavor in the frosting.