Introduction
If you’ve ever loved turtle candies—the irresistible trio of chocolate, caramel, and pecans—you already understand
why Chocolate Turtle Cake is such a legendary dessert. It takes all that candy-shop goodness and turns it into a
showstopping cake that’s moist, fudgy, and outrageously indulgent. One bite gives you rich chocolate depth, buttery caramel gooeyness,
and crunchy toasted pecans, all finished with a glossy chocolate drizzle that makes it look like it came straight from a bakery case.
The best part? You don’t need fancy skills. This recipe can be made from scratch or with a simple cake-mix shortcut—and still
tastes like a special-occasion dessert. It’s perfect for holidays, potlucks, birthdays, or those “we need something amazing tonight”
moments.
Ingredients
Chocolate Cake Base (Easy + Moist)
- 1 box chocolate cake mix (15.25 oz / ~432 g) (devil’s food recommended)
- 3 large eggs
- 1/2 cup (120 ml) vegetable oil
- 1 cup (240 ml) buttermilk (or water)
- 1 tsp vanilla extract (optional)
- 1 cup (170 g) semi-sweet chocolate chips (optional but delicious)
Caramel-Pecan Turtle Layer
- 1 cup (120 g) chopped pecans, lightly toasted
- 1 cup (240 ml) caramel sauce (thick caramel, not thin syrup)
- 1/2 cup (100 g) brown sugar
- 1/3 cup (80 ml) evaporated milk (or heavy cream)
- 2 tbsp (28 g) unsalted butter
- Pinch of salt
Chocolate Ganache Drizzle
- 1 cup (170 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy cream
- 1 tsp vanilla extract (optional)
- Flaky sea salt (optional finish)
Pan: 9×13-inch (23×33 cm) baking pan.
Instructions
1) Bake the Chocolate Cake
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Mix cake mix, eggs, oil, buttermilk (or water), and vanilla until smooth.
- Fold in chocolate chips if using.
- Pour into the pan and bake 28–35 minutes, or until a toothpick comes out with moist crumbs.
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