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Filled with buttery caramel sauce, chocolate chips and crunchy pecans, this Turtle Cake is full of flavor and perfectly rich. It’s easy enough or a weeknight meal and decadent enough for special occasions!
If you’re looking for a decadent chocolate turtle cake recipe that’s easy to make and tastes like turtle candies, you’ve found THE ONE. This cake starts with a cake mix (easy!) and has a ribbon of semi-homemade caramel sauce, melty chocolate chips and pecans in the middle.
Don’t just take my word for it….give it a try and you’ll see why this cake is always a huge hit!
What is Turtle Cake Made Of?
- Cake Mix – You can use German chocolate, chocolate, dark chocolate or Devil’s food cake mix.
- Caramels – I use caramel bits for convenience but you can also use a bag of caramels (they just take awhile to unwrap!)
- Half and Half – If you don’t have half and half, you can substitute it with evaporated milk.
- Butter – I recommend using salted butter for this recipe to help offset the sweetness of the cake!
- Pecans – It’s not a turtle cake without pecans, right?!
- Chocolate Chips – Semi-sweet or dark chocolate chips work best. Milk chocolate chips would be too sweet….in my opinion!
Pro Tip! Toast the pecans before adding them to the cake to really bring out their nutty flavor!
How to Make This Easy Turtle Cake
Start by preheating the oven and greasing a 9×13 inch pan with cooking spray.
Next, you’ll mix up a box of cake mix according to the package instructions. Most boxes call for water, vegetable oil and eggs.
Pour half of the batter into the prepared pan (it doesn’t need to be exactly half, just eyeball it). Bake for 10-12 minutes or until the center is just set.
While that first layer is baking, combine the half and half, butter and caramels in a microwave-safe bowl. Microwave until the caramels are melted and whisk until smooth. You can also do this in a saucepan over medium heat!
Once the bottom layer is baked, pour the melted caramel on top of the cake and sprinkle with pecans and chocolate chips.
Pour the remaining cake batter on top and bake!
Though it’s SO hard to wait for the cake to cool, I do recommend letting it cool for at least 30 minutes so the caramel doesn’t burn your mouth!
Topping the Cake
This cake really doesn’t need to be topped with anything! It’s truly incredible just the way it is. However, if you want to bring it to the next level, dust the top with powdered sugar or spread chocolate buttercream or a thin layer of chocolate ganache on top!
Serving the Cake
You can serve this cake warm, cold or at room temperature. My favorite way to enjoy it is warm with a scoop of vanilla ice cream and a drizzle of caramel sauce… SOOOO GOOD!
Storage Instructions
Let the cake cool completely then cover the pan with plastic wrap or aluminum foil. Or, transfer the remaining pieces to an airtight container. Keep the cake on the counter at room temperature for 1-2 days or in the fridge for up to 5 days.
Can I freeze turtle cake?
Yes! Just be sure to keep it in a well-sealed freezer-safe container.
Can I use a different pan size?
You can double the recipe and make it in a deep half sheet pan (13×18 inches). I don’t recommend using round pans to make a layer cake – they simply aren’t going to be sturdy cake layers you would want to stack. I also do not recommend making this in a Bundt Cake pan so it will be extremely difficult to remove from the pan due to the caramel mixture.
Other Recipes for Turtle Lovers
- Chocolate Turtle Cobbler
- Turtle Ice Cream Dessert
- Turtle Bars
- No Bake Turtle Cheesecake
- Turtle Layer Cake
Turtle Cake
Equipment
- One 9×13-inch pan
Ingredients
- One box German chocolate cake mix plus ingredients called for on the box
- One 11 ounce bag caramel bits
- 1/3 cup half and half or evaporated milk
- 3/4 cup salted butter
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350℉ and grease a 9×13-inch pan.
- Prepare the cake mix as directed on the box.One box German chocolate cake mix
- Pour half of the batter into the pan and spread it to an even layer.
- Bake for 10-12 minutes or until set in the center.
- While the bottom layer is baking, combine the caramel, half and half and butter.One 11 ounce bag caramel bits, 1/3 cup half and half, 3/4 cup salted butter
- Microwave (or cook on the stovetop) until the butter and caramels are melted; whisk until smooth.
- Pour the caramel mixture over the bottom cake layer; sprinkle with pecans and chocolate chips.1 cup chopped pecans, 1 cup semi-sweet chocolate chips
- Pour the remaining cake mix over the cake.
- Bake an additional 15-17 minutes.
- Let cool at least 30 minutes before cutting into slices. (It's even better the second day!)
- Dust with powdered sugar or top with chocolate frosting, if desired.
