Dessert

Turtle Caramel Cake Recipe

ByMarina Montclair October 28, 2025October 28, 2025

Introduction

Turtle Caramel Cake is a decadent treat combining rich German chocolate cake with a luscious caramel filling, topped with chocolate chips and crunchy pecans. This layered dessert is perfect for celebrations or any time you crave a sweet, indulgent slice.

The image shows a close-up of a single slice of rich chocolate cake on a white plate, placed on a white marbled surface. The cake has three main layers: the top and bottom layers are moist dark chocolate cake with a slightly crumbly texture, while the middle layer is a thick, golden caramel filling that looks smooth and gooey. The top of the cake is covered with a thick, glossy layer of chocolate frosting, sprinkled with small chocolate chips and topped with whole glossy pecans and small bits of walnuts, adding a crunchy texture. A woman's hand is gently holding the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box German chocolate cake mix
1 cup whole milk
3 large eggs
1/3 cup canola oil
1 package (11 oz) caramel bits
3/4 cup unsalted butter, melted
1/2 cup evaporated milk
1 cup semi-sweet chocolate chips
2 cups chopped pecans
1 container chocolate fudge frosting

Instructions

Step 1: Preheat your oven to 350°F and grease a 9×13-inch baking dish to prevent sticking.
Step 2: In a large bowl, combine the cake mix, whole milk, eggs, and canola oil. Use a hand mixer to blend until the batter is smooth and well mixed.
Step 3: Pour half of the batter evenly into the prepared baking dish and bake for 15 minutes until the layer is set but not fully baked through.
Step 4: While the cake layer bakes, prepare the caramel filling. In a saucepan over medium heat, whisk together the caramel bits, melted butter, and evaporated milk until smooth and creamy.
Step 5: Pour the warm caramel mixture evenly over the baked cake layer in the dish.
Step 6: Sprinkle the chocolate chips and chopped pecans evenly over the caramel layer to add texture and flavor.
Step 7: Spoon the remaining batter carefully over the filling, then spread gently with a knife to cover without disturbing the layers too much.
Step 8: Return the cake to the oven and bake for an additional 20 minutes, or until a toothpick inserted into the top layer comes out mostly clean.
Step 9: Let the cake cool completely in the pan before spreading the chocolate fudge frosting over the top. Optionally, decorate with extra chocolate chips and pecans for a beautiful finish.

Tips & Variations

For extra gooey caramel, warm the cake slightly before serving to soften the caramel layer.
Substitute pecans with walnuts if preferred, or toast them lightly for added crunch.
Use a high-quality chocolate fudge frosting for a richer finish or try cream cheese frosting for a tangy twist.
If you want a completely homemade cake, use your favorite German chocolate cake recipe instead of a boxed mix.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. When refrigerated, allow the cake to come to room temperature before serving for the best texture. You can gently warm slices in the microwave for 10-15 seconds to soften the caramel and frosting.

How to Serve

A close-up of a single slice of chocolate cake with two thick layers. The bottom layer is dark chocolate cake, topped with a thick golden caramel layer with a gooey texture. The top layer is another dark chocolate cake, covered with smooth, dark chocolate frosting. On top of the frosting, there are shiny pecan halves and small chocolate chips scattered. The cake slice sits on a white plate placed on 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 the cake ahead of time?

Yes, you can bake and frost this cake a day ahead. Keep it covered and refrigerated, then bring to room temperature before serving for the best flavor and texture.

What if I don’t have caramel bits?

You can substitute caramel bits with soft caramel candies. Chop them finely and melt with butter and evaporated milk as directed to create the caramel filling.