Turtle Caramel Cake is a heavenly dessert that combines the rich flavors of chocolate, gooey caramel, and crunchy pecans, all in one decadent treat.
This cake is inspired by the classic turtle candies, and it features layers of chocolate cake infused with caramel and chocolate, topped with even more caramel, pecans, and chocolate chips. It’s perfect for special occasions or anytime you want to indulge in something truly delightful.
This Turtle Caramel Cake is a rich and indulgent dessert that will satisfy any sweet tooth. The combination of chocolate, caramel, and pecans creates a perfect balance of flavors and textures, making it a favorite for any celebration or special treat. Enjoy!
Here’s how to make this Decadent Turtle Caramel Cake with Rich Chocolate, Pecans, and Gooey Caramel:
Turtle Caramel Cake
Ingredients:
- 1 box chocolate cake mix (plus ingredients listed on the box)
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup caramel sauce
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
- 1/4 cup butter
- 1/4 cup heavy cream
- 1/2 cup more caramel sauce for drizzling
- 1/2 cup more chopped pecans for topping
Directions:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent the cake from sticking.
- Prepare the chocolate cake mix according to the package instructions. Pour the batter into the prepared baking pan.
- Bake the cake according to the package directions. Once baked, remove from the oven and let it cool slightly, but not completely.
- Poke Holes in the Cake:
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake. These holes will allow the caramel and chocolate mixture to seep into the cake, making it extra moist and flavorful.
- Make the Caramel-Chocolate Mixture:
- In a small saucepan, combine the sweetened condensed milk, 1/2 cup caramel sauce, and 1/2 cup of the chocolate chips.
- Heat over medium-low, stirring constantly until the chocolate chips are melted and the mixture is smooth.
- Pour this caramel-chocolate mixture over the cake, making sure it seeps into the holes. This step ensures that every bite of cake is infused with rich, gooey caramel and chocolate.
- Add Pecans and Cool the Cake:
- Sprinkle 1 cup of chopped pecans evenly over the top of the cake.
- Let the cake cool completely to room temperature before proceeding to the next steps.
- Make the Caramel Sauce for Drizzling:
- In another small saucepan, melt the butter over medium heat.
- Add the heavy cream and stir until well combined.
- Stir in the remaining 1/2 cup caramel sauce until smooth and combined. Let this mixture cool slightly before using.
- Finish the Cake:
- Once the cake has cooled, drizzle the caramel sauce mixture over the top.
- Sprinkle with the remaining 1/2 cup chopped pecans and 1/2 cup chocolate chips to add a delightful crunch and extra chocolatey goodness.
- Chill the Cake:
- Refrigerate the cake for at least 1 hour before serving. Chilling the cake allows the flavors to meld together and makes it easier to slice.
- Serve:
- Slice the cake into squares and serve chilled. This cake is best enjoyed cold, as it enhances the texture and flavor of the caramel and chocolate.
