If you’ve ever tasted a Turtle candy — that perfect harmony of chocolate, caramel, and pecans — imagine it transformed into a rich, decadent cake. Turtle Cake is every bit as indulgent as it sounds: moist chocolate cake layered (and sometimes stuffed) with gooey caramel, buttery pecans, and silky chocolate frosting. It’s the kind of dessert that makes people close their eyes on the first bite.

I still remember the first time I made a Turtle Cake for a family gathering. The kitchen smelled like pure heaven — toasted pecans, melted caramel, and chocolate blending into one irresistible aroma. Everyone kept sneaking into the kitchen “just to check on it,” and when I finally sliced into that glossy chocolate top, warm caramel oozed out like liquid gold. Needless to say, there were no leftovers.

What I love most about this cake is how it manages to be both simple and impressive. It uses familiar pantry staples, yet the end result feels bakery-quality — perfect for birthdays, holidays, or whenever you need something sweet and show-stopping. If you’re a fan of fudgy brownies or caramel-chocolate anything, this will become one of your most requested desserts.

Whether you bake it as a sheet cake, layer cake, or bundt cake, Turtle Cake never disappoints. It’s a classic Southern-inspired treat that combines everything people love: chocolate, caramel, and crunch. Let’s dive in and make this irresistible dessert together.

Why You’ll Love It

• Chocolate Lover’s Dream: The base is rich and moist, like a perfect fudge brownie disguised as cake.

• Caramel Perfection: The melted caramel adds gooey sweetness in every bite without being overpowering.

• Crunchy, Buttery Pecans: Toasted pecans bring texture and warmth, balancing the sweetness beautifully.

• Crowd-Pleaser: Perfect for potlucks, birthdays, or family dinners — it always disappears fast.

• Easy to Make: Despite its impressive look, it uses simple ingredients and one bowl for the batter.

Ingredient Notes & Details

• Chocolate Cake Mix: A boxed German chocolate cake mix works perfectly for convenience, but you can use your favorite homemade chocolate cake base too.
  Tip: Don’t overmix the batter — stir just until combined for a tender crumb.

• Evaporated Milk: Used to thin the caramel mixture and the batter, it adds creaminess without extra sweetness.
  Avoid using sweetened condensed milk — it will make the cake too heavy and sugary.

• Butter: Adds richness and helps the caramel sauce achieve that velvety texture. Use unsalted butter so you can control the flavor balance.

• Caramels: Classic soft caramel candies (like Kraft) are perfect. Unwrap them ahead of time and melt gently with evaporated milk for smoothness.
  Shortcut: You can use pre-made caramel bits or high-quality caramel sauce if you’re in a rush.

• Pecans: Toast them lightly before adding — it deepens the flavor and gives a wonderful crunch. Walnuts can be substituted if preferred.

• Chocolate Chips: Semi-sweet or dark chocolate chips melt into the cake layers for extra fudginess.

• Frosting (optional): A layer of chocolate ganache or buttercream makes it even more indulgent, but the cake is delicious with just caramel drizzle and pecans on top.

Step-by-Step Instructions

1. Preheat & Prep:
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.

2. Mix the Batter:
   In a large bowl, combine one box of German chocolate cake mix with 1/3 cup evaporated milk, 1/2 cup melted butter, and 1/2 cup chopped pecans. Stir just until everything comes together. The batter will be thick — that’s okay.

3. Bake the First Layer:
   Spread half the batter evenly in the prepared pan. Bake for 10–12 minutes, just until set but not fully baked.

4. Make the Caramel Filling:
   While the first layer bakes, melt 1 package (14 oz) caramels with 1/3 cup evaporated milk over low heat, stirring constantly until smooth and creamy.

5. Assemble the Middle Layer:
   Remove the cake from the oven. Pour the warm caramel mixture evenly over the partially baked layer. Sprinkle 1/2 cup chocolate chips and another 1/2 cup chopped pecans over the top.

6. Add the Remaining Batter:
   Carefully spoon or dollop the remaining cake batter over the caramel layer. It doesn’t need to cover perfectly — it will spread as it bakes.

7. Bake Until Done:
   Return the pan to the oven and bake for 20–25 minutes, or until the cake looks set in the center and a toothpick inserted comes out mostly clean (a little gooey is fine!).

8. Cool & Frost:
   Allow the cake to cool completely before frosting or topping. For a decadent finish, spread a thin layer of chocolate ganache (made from equal parts chocolate and cream) and sprinkle with extra pecans and caramel drizzle.

9. Serve & Enjoy:
   Slice into squares or bars. Serve slightly warm for that molten caramel effect — or chilled for neat, candy-like slices.

FAQ

1. Can I make Turtle Cake ahead of time?
Yes! This cake stores beautifully. You can bake it a day in advance and refrigerate it. Just bring it to room temperature before serving, or microwave slices for 15 seconds for that gooey caramel texture.

2. What kind of caramel should I use?
Soft caramel candies or caramel bits work best since they melt evenly. Avoid hard caramel candies. If using jarred caramel sauce, ensure it’s thick — not runny — so it layers well in the cake.

3. Can I use a different cake mix flavor?
Absolutely! Devil’s Food or dark chocolate cake mix both taste fantastic. Some even use brownie mix for an ultra-rich version.

4. How do I make it nut-free?
You can skip the pecans entirely or substitute with pretzel pieces or crushed cookies for crunch without nuts.

5. Can I make Turtle Cake in a bundt pan?
Yes, but you’ll need to layer carefully: half the batter, caramel, then remaining batter. Bake for about 45–50 minutes at 350°F and allow it to cool before flipping out.

6. How can I make it extra fancy for parties?
Drizzle both caramel and chocolate ganache over the top, then add whole pecans for decoration. Serve it on a cake stand with a sprinkle of flaky sea salt for that gourmet touch.

Storage Tips

• Room Temperature: Store covered for up to 2 days if your kitchen is cool.

• Refrigerator: Keeps for up to 5 days in an airtight container. The caramel firms slightly when chilled, so warm slices briefly before serving.

• Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before enjoying.

Variations

• Turtle Brownie Cake: Use brownie batter instead of cake mix for a denser, fudgier result.

• Salted Caramel Twist: Add a pinch of flaky sea salt to the caramel for a sweet-salty flavor balance.

• Layer Cake Version: Double the recipe, bake in two 9-inch pans, and sandwich with caramel filling and chocolate frosting.

• Mini Turtle Cakes: Bake in muffin tins for individual portions — perfect for parties.

• Chocolate Ganache Top: Replace traditional frosting with warm ganache and swirl in caramel for a marbled effect.

This Turtle Cake brings together the ultimate dessert trifecta: chocolate, caramel, and pecans. Every bite melts into pure comfort and nostalgia, reminding you why classic recipes never go out of style. Whether you serve it warm with ice cream or chilled for a chewy texture, it’s bound to become a household favorite — one gooey, glorious slice at a time.

Turtle Cake

This Turtle Cake is a decadent dessert—layers of rich chocolate cake filled with gooey caramel, pecans, and chocolate chips, then topped with more caramel and fudge. A luscious, crowd-pleasing treat for chocolate lovers!

No ratings yet

 Print  Pin  Rate

Prep Time: 15minutes minutes

Cook Time: 40minutes minutes

1hour hour

Servings: 24

Ingredients

• Chocolate Cake
• 1 box 15.25 oz chocolate cake mix (devil’s food or German chocolate)
• 1 cup evaporated milk divided
• ¾ cup unsalted butter 1½ sticks, melted
• 1 cup chopped pecans
• 1 cup semi-sweet chocolate chips
• 14 oz bag of chewy caramels about 50 caramels, unwrapped
• Optional Toppings
• Extra chopped pecans
• Drizzle of melted chocolate
• Drizzle of caramel sauce

Get Ingredients

Instructions

• Preheat and Prepare:
• Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy cleanup.
• Mix the Batter:
• In a large bowl, combine the cake mix, ½ cup evaporated milk, and melted butter. Stir just until blended — the batter will be thick and sticky.
• Layer the First Half:
• Spread half of the batter evenly into the prepared pan. Bake for 15 minutes, then remove from the oven (the cake will be soft and slightly underbaked).
• Make the Caramel Layer:
• While the cake bakes, melt the unwrapped caramels with the remaining ½ cup evaporated milk in a saucepan over low heat, stirring constantly until smooth and glossy.
• Assemble the Middle Layer:
• Sprinkle pecans and chocolate chips evenly over the warm, partially baked cake.
• Carefully pour the warm caramel sauce over this layer, spreading gently with a spatula.
• Add the Remaining Batter:
• Drop spoonfuls of the remaining batter over the caramel layer and gently spread to cover as much as possible (it doesn’t need to be perfect — swirls are fine).
• Finish Baking:
• Return the pan to the oven and bake for another 25–30 minutes, until the cake is set and a toothpick inserted in the center (avoiding caramel spots) comes out mostly clean.
  

• Cool and Garnish:
• Let the cake cool for at least 1 hour before slicing. Drizzle with extra caramel and chocolate and sprinkle with pecans before serving if desired.