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Turtle Caramel Cake has always been my showstopper at family gatherings full of gooey caramel layers rich chocolate and crunchy pecans. The decadent combination takes a simple boxed cake to a whole new level of deliciousness perfect for birthdays or a special weekend treat.
My family first requested this cake for a holiday dinner and now it is a must have for birthdays and celebrations. The blend of flavors makes everyone reach for seconds so the recipe rarely leaves leftovers.
Ingredients
- German chocolate cake mix: gives the classic base and saves time. Choose a reputable brand for best flavor.
- Whole milk: richens the batter. Whole milk makes a moist crumb avoid skim for this recipe.
- Large eggs: bind everything together. Fresh eggs give a fluffier cake.
- Canola oil: keeps the cake soft. Neutral flavor oil is best.
- Caramel bits: melt smoothly. Check the baking aisle for caramel bits that melt evenly.
- Unsalted butter, melted: adds richness to the caramel. Good quality butter makes all the difference.
- Evaporated milk: helps the caramel layer stay soft and creamy. Make sure yours is not sweetened condensed.
- Semi sweet chocolate chips: create classic turtle flavor. Use good chips for a shiny melt.
- Chopped pecans: give crunch and nutty depth. Freshly chopped pecans taste best and keep their texture.
- Chocolate fudge frosting: adds another chocolatey layer. Store bought works well for convenience.
Instructions
- Prepare the Baking Pan:
- Set your oven to 350 degrees F and make sure your 9 by 13 baking dish is well greased. Use non stick cooking spray so the cake lifts out cleanly later.
- Mix the Batter:
- Combine the German chocolate cake mix whole milk eggs and canola oil in a large bowl. Use an electric hand mixer for about 2 minutes so the batter is smooth and free of lumps.
- Bake the Base Layer:
- Pour half the prepared batter into your baking dish. Spread evenly and bake for 15 minutes. This allows the base to set up for layers.
- Make the Caramel Filling:
- While the first layer bakes add caramel bits melted butter and evaporated milk to a saucepan set over medium heat. Whisk constantly until the caramel bits are fully melted and the mixture is silky smooth with no lumps.
- Layer the Caramel and Toppings:
- Remove the base cake from the oven. Immediately pour the warm caramel filling evenly over the entire surface reaching all corners. Sprinkle three quarters of the chocolate chips and one cup of chopped pecans over the caramel so there is even nutty chocolatey coverage.
- Add the Top Layer:
- Use a spoon to dollop the rest of the cake batter across the filling. Gently spread it using a knife to cover the caramel layer completely. Take care not to disturb the layers too much.
- Bake Until Set:
- Place the cake back in the oven and bake for another 20 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs for a perfectly fudgy texture.
- Cool Completely:
- Transfer the cake to a wire rack and let it cool for at least 2 hours so layers set and the top can be frosted without melting.
- Frost and Finish:
- Once cool use a spatula to cover the cake with chocolate fudge frosting all the way to the edges. Top with the rest of the chocolate chips and the remaining pecans so every serving has crunchy toppings.
My favorite part is swirling together the warm caramel and pecans which smell like a candy shop and always draw my kids into the kitchen for a sneak taste. Once my youngest asked if we could skip dinner and just have cake for the entire meal so you know this recipe is special.
Storage Tips
Store covered at room temperature for up to three days. For longer storage wrap well and refrigerate so the caramel keeps its texture. Slices can be frozen individually and then thawed on the counter so it is easy to pull out a piece whenever you crave it. To keep the pecans crisp add an extra sprinkle right before serving if you plan to make the cake ahead by a day or two.
Ingredient Swaps
No German chocolate cake mix Use regular chocolate or devil’s food mix for a darker base. Out of pecans Substitute walnuts or a mix of seeds to change up the flavor. Dairy free Swap almond milk for milk and choose a vegan chocolate frosting and butter substitute for a plant based treat.
Serving Suggestions
Slice into generous squares right before serving. For an extra treat warm the cake briefly in the microwave and top with a scoop of vanilla ice cream. A drizzle of extra caramel sauce or chocolate syrup and a dollop of whipped cream turns this into an even more decadent celebration dessert. I love to offer coffee or espresso on the side the bitter notes are so nice against the ultra sweet caramel chocolate combo.
This Turtle Caramel Cake will be a hit at your next celebration and is sure to bring smiles to every table. You may never have leftovers so be ready to make it again soon.
Recipe Q&A
- → How do I prevent caramel from sticking to the pan?
Use a non-stick saucepan and stir frequently while melting caramel to prevent it from burning and sticking.
- → Can I substitute the German chocolate cake mix?
Yes, any chocolate cake mix works, but German chocolate provides a classic flavor balance.
- → What kind of pecans are best for this cake?
Chopped, unsalted pecans are ideal. Toasting them lightly enhances their flavor and adds crunch.
- → How should I store the finished cake?
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days for optimal freshness.
- → Can I use homemade caramel instead of caramel bits?
Absolutely! Homemade caramel can be substituted for caramel bits and adds a rich, from-scratch touch.