Turtle Cake Recipe

5 from 1 vote

Turtle Cake is decadent, gooey, and full of rich flavor. Paired with a homemade glaze and caramel sauce, it’s a chocolate lovers’ delight!

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 297kcal

Preheat your oven to 350° F and grease a 9x13-inch baking pan with butter or nonstick cooking spray.
Add the cake mix, water, oil, and eggs to a large bowl and whisk until smooth.
Pour half of the cake batter into the prepared baking dish and bake for 22 minutes. Store the remaining batter in the fridge.
Place a small saucepan over medium heat and bring the milk, sugar, and butter to a soft boil. Make sure to stir frequently! When the butter has melted and the mixture is smooth, remove from heat. Stir in the chocolate chips and 3 tablespoons of water until the chocolate has melted and the glaze is smooth.
Pour half of the chocolate glaze on top of the baked cake and set the rest aside.
Add the sweetened condensed milk and caramel topping to a medium bowl and whisk to combine. Drizzle half of it over the chocolate glaze and save the rest for later.
Sprinkle ½ cup of the chopped pecans on top, then pour in the remaining cake batter. Bake your chocolate turtle cake for 25-28 minutes.
Next, pour the remaining chocolate glaze on top of the baked cake and then add the rest of the caramel sauce. Sprinkle the last ½ cup of chopped pecans on top and serve!

Switch up the cake mix. I like to opt for Devil’s Food cake instead of classic chocolate for even richer results. You can also use German chocolate cake or triple chocolate.
Serve hot or cold. As mentioned, many people like to eat this cake once it has chilled. You can enjoy it however you like!
Make individual-sized portions. Use ramekins to make single servings of this turtle cake recipe for a fun party dessert.

Make-ahead instructions: You can make this recipe a few days in advance if you’d like. In fact, many chefs believe this dessert is best enjoyed after it has chilled for some time!
Freezing instructions: Allow the cake to cool completely and hold off on adding the glaze and caramel sauce. Then, wrap it in two layers of plastic wrap and one layer of foil. Store it in the freezer for up to 2 months. Allow it to thaw in the fridge overnight, then add the glaze, sauce, and nuts and serve!
Storage instructions: Store any leftovers in an airtight container in the fridge, where they will keep for 4-5 days.