Why We Love This Turtle Cake Recipe
Fudgy, chewy brownie meets the ultimate moist chocolate cake. It doesn’t get better than this for chocolate lovers!
Chocolatey. German chocolate cake mix, fudge brownie mix, and chocolate ganache make this cake triple-chocolate. Caramelly. Caramel sauce made from baking caramels adds a rich and gooey texture. Indulgent. Rich chocolate cake, gooey caramel, silky ganache, and crunchy pecans make this cake so flavorful.
Variations on Chocolate Brownie Cake
You can always sprinkle on some chocolate shavings, chocolate chips, extra nuts, more candies or even a side of gooey caramel sauce if anyone wants an extra drizzle. Go big or go home, right?
How to Store
Store turtle brownie cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
How to Freeze
You can freeze turtle cake for up to 3 months if stored properly in an airtight freezer-safe container. Let slowly thaw in the fridge prior to serving.
Serving Suggestions
I love serving turtle brownie cake for all holidays and special occasions like birthdays and graduation parties!
More Chocolate Dessert Recipes To Try
Better Than Sex Cake Black Magic Cake Mint Chocolate Swiss Roll Cosmic Brownies Chocolate Pound Cake Ferrero Rocher Brownies
How to Make Turtle Brownie Cake Step by Step
Prep: Preheat your oven to 350°F and spray a Bundt pan with nonstick spray.
Make the Caramel Sauce: Place 20 unwrapped caramel candies in a microwave-safe bowl. Add the 3 tablespoons of milk. Heat on HIGH for 1½ minutes, stirring every 30 seconds, until the caramels are melted and the sauce is smooth. Cool the sauce in the refrigerator until the cake has baked and cooled for 15 minutes. Make the Cake Batter: Combine 15.25 ounces (1 box) of German chocolate cake mix, 18.3 ounces (1 box) of fudge brownie mix, 4 large eggs, 1¼ cups of water, and 1⅛ cups of canola oil in a large bowl. Using a hand mixer, mix on medium for 2 minutes. Bake the Cake: Pour 1 cup of batter into the prepared Bundt pan. Add 1¼ cups pecans to the remaining batter, then pour the batter into the Bundt pan, filling ¾ of the way full. Bake for 50-55 minutes. Bake any leftover batter in a smaller cake pan, if desired. When the cake is done, transfer it to a cooling rack to cool for 5 minutes. Remove the cake from the pan and allow to cool. Make the Ganache: While the cake is cooling, make the chocolate ganache. In a small saucepan, heat and stir 1 cup of heavy cream over medium-low heat just until it begins to boil along the edges. Remove from heat and slowly add 12 ounces of semisweet chocolate morsels. Stir gently, then let the mixture sit for 5 minutes. Whisk the ganache for 1 minute, until shiny and smooth. Let the ganache cool for 15 minutes. Decorate the Cake: When the cake has cooled for 15 minutes, poke holes in the cake and pour half of the cooled caramel sauce over the top. Pour the chocolate ganache over the top. Sprinkle the cake with 8 chopped turtle candies and ¾ cup chopped pecans. Drizzle more caramel sauce over the turtle candies and chopped pecans on top of the cake.
