If you’re a fan of caramel, chocolate, and crunchy pecans, this Turtle Caramel Cake is guaranteed to become one of your all-time favorite desserts. Inspired by the classic turtle candy, this cake takes all those rich, gooey flavors and transforms them into an easy yet irresistible layered cake. It starts with a German chocolate cake base, layered with warm caramel filling, studded with chocolate chips and pecans, and finished with a thick layer of chocolate fudge frosting. It’s pure bliss in every bite!
This cake is perfect for potlucks, birthdays, or any time you’re craving an indulgent chocolate fix. Best of all, it uses a box cake mix as the base, making it easy enough for even beginner bakers to pull off while still tasting homemade and impressive.
Why You’ll Love This Turtle Caramel Cake
- Gooey caramel center that stays soft and rich
- Crunchy pecans for the perfect texture contrast
- Chocolate chips throughout for extra decadence
- Made with a simple cake mix but tastes bakery-worthy
- Perfect for any celebration or weekend baking
Ingredients
- 1 box German chocolate cake mix
- 1 cup whole milk
- 3 large eggs
- ⅓ cup canola oil
- 1 (11 oz) package caramel bits
- ¾ cup unsalted butter, melted
- ½ cup evaporated milk
- 1 cup semi-sweet chocolate chips
- 2 cups chopped pecans
- 1 container chocolate fudge frosting
How to Make Turtle Caramel Cake
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or line it with parchment paper for easier cleanup.
Step 2: Mix the Cake Batter
In a large bowl, combine the German chocolate cake mix, whole milk, eggs, and oil using a hand mixer. Beat for about 2 minutes until a smooth batter forms.
Step 3: Bake the Base Layer
Pour half of the batter into the prepared baking dish and spread evenly. Bake for 15 minutes until just set.
Step 4: Prepare the Caramel Filling
While the base layer bakes, add the caramel bits, melted butter, and evaporated milk to a saucepan over medium heat. Whisk continuously until the caramel bits melt completely and the mixture is smooth and glossy.
Step 5: Layer the Caramel and Toppings
Remove the partially baked cake from the oven. Carefully pour the warm caramel mixture evenly over the cake. Sprinkle ¾ cup of the chocolate chips and 1 cup of the chopped pecans on top of the caramel layer.
Step 6: Add the Second Cake Layer
Using a spoon, gently dollop the remaining cake batter over the caramel layer. Carefully spread it with a knife or offset spatula to cover the caramel mixture.
Step 7: Finish Baking
Return the cake to the oven and bake for an additional 20 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs attached.
Step 8: Cool and Frost
Place the cake on a wire rack and let it cool completely in the pan for about 2 hours. Once fully cooled, evenly spread the container of chocolate fudge frosting over the cake. Sprinkle with the remaining ¼ cup chocolate chips and 1 cup chopped pecans for the ultimate turtle-inspired finish.
Tips for Success
- Use parchment paper to make lifting and slicing easier
- Warm the caramel gently to avoid burning; low and slow is best
- Use room-temperature eggs and milk for a smoother batter
- Let the cake cool completely before frosting so the frosting doesn’t melt
- Add a pinch of sea salt to the caramel for a salted caramel twist
Serving Suggestions
Turtle Caramel Cake is rich and decadent on its own, but you can make it even more special by serving with:
- A scoop of vanilla ice cream
- A drizzle of warm chocolate sauce
- Fresh strawberries or raspberries
- Whipped cream for a lighter finish
Storage & Freezing
Store the cake covered in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, slice into portions, wrap tightly in plastic wrap, and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before serving.
FAQs
Can I use homemade caramel instead of caramel bits?
Absolutely — just use about 1 ½ cups of homemade caramel sauce and adjust the consistency so it’s thick enough to hold between the layers.
Can I substitute the pecans?
Yes! Walnuts or almonds work well, or leave them out if you prefer nut-free.
Can I make this ahead?
Definitely — you can bake and frost the cake a day in advance and store it covered in the refrigerator.
Let’s Stay Connected
If you bake this Turtle Caramel Cake, I’d love to see it! Leave a comment below or tag me on social media so I can celebrate your delicious baking success.
Turtle Caramel Cake
Ingredients
- 1 box German chocolate cake mix
- 1 cup whole milk
- 3 large eggs
- ⅓ cup canola oil
- 1 11 oz package caramel bits
- ¾ cup unsalted butter melted
- ½ cup evaporated milk
- 1 cup semi-sweet chocolate chips
- 2 cups chopped pecans
- 1 container chocolate fudge frosting
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or line it with parchment paper for easier cleanup.
Step 2: Mix the Cake Batter
- In a large bowl, combine the German chocolate cake mix, whole milk, eggs, and oil using a hand mixer. Beat for about 2 minutes until a smooth batter forms.
Step 3: Bake the Base Layer
- Pour half of the batter into the prepared baking dish and spread evenly. Bake for 15 minutes until just set.
Step 4: Prepare the Caramel Filling
- While the base layer bakes, add the caramel bits, melted butter, and evaporated milk to a saucepan over medium heat. Whisk continuously until the caramel bits melt completely and the mixture is smooth and glossy.
Step 5: Layer the Caramel and Toppings
- Remove the partially baked cake from the oven. Carefully pour the warm caramel mixture evenly over the cake. Sprinkle ¾ cup of the chocolate chips and 1 cup of the chopped pecans on top of the caramel layer.
Step 6: Add the Second Cake Layer
- Using a spoon, gently dollop the remaining cake batter over the caramel layer. Carefully spread it with a knife or offset spatula to cover the caramel mixture.
Step 7: Finish Baking
- Return the cake to the oven and bake for an additional 20 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs attached.
Step 8: Cool and Frost
- Place the cake on a wire rack and let it cool completely in the pan for about 2 hours. Once fully cooled, evenly spread the container of chocolate fudge frosting over the cake. Sprinkle with the remaining ¼ cup chocolate chips and 1 cup chopped pecans for the ultimate turtle-inspired finish.
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