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Turtle Cake (Chocolate Brownie Cake Recipe)

Decadent bundt-style turtle cake combining chocolate cake, brownie batter, caramel, pecans, and ganache for a crowd-pleasing dessert.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 12 slices

Ingredients

  • 189 grams baking caramels about 20, unwrapped
  • 43 grams milk about 3 tablespoons
  • 432 grams German chocolate cake mix 1 box (such as Betty Crocker)
  • 519 grams fudge brownie mix 1 box (such as Betty Crocker)
  • 200 grams eggs 4 large
  • 284 grams water 1 1/4 cups
  • 225 grams canola oil 1 1/8 cups
  • 227 grams chopped pecans 2 cups total; divided (1 1/4 cups for batter, 3/4 cup for topping)
  • 227 grams heavy whipping cream 1 cup
  • 340 grams semisweet chocolate morsels 12 ounces
  • 136 grams chocolate/caramel turtle candies about 8, chopped

Instructions

  • Preheat the oven to 350°F (175°C) and spray a 10-cup Bundt pan with nonstick spray.
  • Make the caramel sauce: place the unwrapped caramels and milk in a microwave-safe bowl and heat on HIGH for 1½ minutes, stirring every 30 seconds, until the caramels are melted and the sauce is smooth.
  • Cool the caramel sauce in the refrigerator while you prepare and bake the cake so it is cool when used.
  • In a large bowl, combine the German chocolate cake mix, fudge brownie mix, eggs, water, and canola oil. Use a hand mixer on medium and beat for 2 minutes until combined.
  • Pour 1 cup of batter into the prepared Bundt pan and set aside.
  • Stir 1¼ cups of the chopped pecans into the remaining batter, then pour that batter into the Bundt pan, filling it about 3/4 full.
  • Bake for 50–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If you have leftover batter, bake it in a smaller pan.
  • Transfer the cake to a cooling rack and cool in the pan for 5 minutes, then invert to remove the cake and allow it to cool an additional 15 minutes.
  • Make the chocolate ganache while the cake cools: heat the heavy cream in a small saucepan over medium-low just until it begins to boil around the edges. Remove from heat, add the chocolate morsels, let sit 5 minutes, then whisk until smooth and glossy. Let the ganache cool 15 minutes.
  • When the cake has cooled 15 minutes, poke holes in the top with a skewer and pour half of the chilled caramel sauce over the cake to soak in.
  • Pour the cooled chocolate ganache over the cake, then sprinkle with the chopped turtle candies and the remaining 3/4 cup chopped pecans.
  • Drizzle the remaining caramel sauce over the candies and pecans, then let the cake set before slicing and serving.

Equipment

  • 10-cup bundt pan
  • nonstick spray
  • Microwave-safe Bowl
  • Hand Mixer
  • large mixing bowl
  • Small Saucepan
  • Spatula
  • cooling rack

Notes

  • You can omit the nuts or replace them with chocolate chips or butterscotch chips.
  • Fill the Bundt pan only three-quarters full to prevent overflow.
  • Placing the pan on a rimmed baking sheet will catch any spills.
  • Cool the caramel and ganache slightly before pouring to avoid melting toppings.