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Chocolate Turtle Cake Recipes For Dessert Time

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

chocolate-turtle-cake-recipes-for-dessert-time

Origin Of Chocolate Turtle Cake

Turtles” are chocolate and caramel candies with pecans. The pecans tend to stick out of the sides of the candies, making them look like turtle legs. That's how turtles got their name. Desserts with chocolate, caramel and pecans often get that “turtle” name attached to them.

Austria is known for their world-famous chocolate cake, which alone makes it a great destination for dessert foodies.

Turtles candies are bite-sized candies made up of pecan halves, caramel, and chocolate. They are named as such because when you pile the chocolate and caramel on top of the pecans, it kind of looks like the shell of a little turtle!

chocolate-turtle-cake-recipes-for-dessert-time

Classic Chocolate Cake With Caramel Sauce Recipe

Ingredients:

Vegetarian

Refrigerated
2: Eggs, large

Condiments
1 1/4 cup: Caramel sauce

Baking & spices
6 oz: (1 cup | 169g) semi-sweet chocolate chips
2 cups: All purpose flour
2 tsp: Baking soda
3/4 cup: Cocoa powder, natural unsweetened
2 cups: Granulated sugar
10 cups: Powdered sugar
2 tsp: Salt
1: Salt
2 cups: Sugar
1 1/2 tbsp: Vanilla

Oils & vinegars
1 cup: Vegetable oil

Nuts & seeds
1/2 cup: Pecans, toasted

Dairy
3 cup: Butter, unsalted
1 1/2 cup: Double creme
1 cup: Milk

Liquids
1 cup: Water
1 cup: Water, hot

Instructions:

  • To start, make the caramel sauce : combine the granulated sugar and water in a medium to large saucier pan. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt
  • Over medium heat, bring the mixture to a boil. Stop whisking and don’t whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 15-20 minutes, maybe longer depending on your stove. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.
  • Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. The caramel will bubbly up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.
  • Add the vanilla extract and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.
  • Set the caramel sauce in the fridge to cool. It will be fairly thin, but will thicken as it cools.
  • Cake preparation: preheat oven to 300°F (148°C). Add all dry ingredients to a large bowl and whisk together. Add eggs, milk and vegetable oil to the dry ingredients and mix well.
  • Add boiling water and vanilla extract and mix well.
  • Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
  • Make the buttercream while cakes cool. Add the butter to a large mixer bowl and beat until smooth.
  • Slowly add about half of the powdered sugar and mix until well combined and smooth. Add salt and caramel sauce. Mix together till smooth texture.
  • Add layers of cake together. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly.

Traditional And Easy Chocolate Turtle Cake

Ingredients:

Vegetarian

Refrigerated
4: Eggs, large

Condiments
3/4 cup: Caramel sauce, Salted

Baking & spices
2 1/4 cups: All purpose flour
1 tsp: Baking powder
2 1/4 tsp: Baking soda
1 1/2 cups: Cocoa powder, unsweetened
1 cup: Dark chocolate chips
5 1/4 cups: Granulated sugar
12 cups: Powdered sugar
1 1/2 tsp: Salt
3 tsp: Sea salt, fine
2 1/2 tbsp: Vanilla, pure

Scroll to Continue

Nuts & seeds
1 cup: Pecan, halves
2 cups: Pecans
1: Pecans, Whole

Drinks
1 1/2 tbsp: Instant coffee granules

Dairy
3 cups: Butter, Unsalted
1 5/8 cups: Butter, unsalted
18 tbsp: Butter, salted
2 1/4 cups: Buttermilk
1 1/2 cup: Heavy cream
3 tbsp: Heavy cream or milk
1/2 cup: Heavy whipping cream
3/4 cup: Sour cream

Instructions:

  • Preheat oven to 350°F and line a baking sheet with parchment paper or a silpat mat.
  • In a small bowl, melt 2 tablespoons of butter in the microwave for about 30 seconds. Drizzle the melted butter onto the pecans and toss together to coat pecans.
  • Spread pecans onto prepared baking sheet and bake in oven for 5-6 minutes until toasted and fragrant.
  • Remove the pecans from the oven and roughly chop. Set aside.
  • Caramel Sauce: Add the sugar to a large heavy-bottomed non-stick saucepan and heat over medium heat, stirring constantly using a heat resistant rubber spatula or a wooden spoon until the sugar is melted and turns a medium amber caramel colour.
  • When the caramel turns a deep amber, add the butter cubes, whisking constantly until butter is melted and fully combined. Once butter is combined, slowly pour in the heavy cream while whisking vigorously, be careful as it will begin to bubble up furiously.
  • Add the chopped toasted pecans to the caramel sauce and stir until combined.
  • Preheat oven to 350° F (177°C). Prepare four 8-inch round cake pans with parchment rounds, and grease the sides. Set aside. In a large bowl, sift flour, cocoa, salt, baking powder and baking soda. Whisk to combine, set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, 4-6 minutes. Scrape down the sides and bottom of the bowl. Or in the bowl of a stand mixer, beat the softened butter until super pale and fluffy, about 5-6 minutes. Scrape down the sides and bottom of the bowl. Add half of the powdered sugar, one cup at a time and beat on low speed after each cup until combined. Once combined add cooled salted caramel sauce and continue to beat until combined and smooth.
  • Put the chocolate chips into a medium bowl. Set aside. Heat the heavy whipping cream in a small saucepan until it just begins to boil. Remove hot cream from heat then pour it over the chocolate chips. Cover the bowl and allow it to sit for 5 minutes.
  • Pour ganache and remaining caramel sauce into separate disposable piping bags or a ziploc bag and snip off the tip. Drip the ganache off the edge of the cake and fill the center. Use an offset spatula to to spread the ganache over the top. Repeat these steps and decorate the cake with ganache and pecans.
chocolate-turtle-cake-recipes-for-dessert-time

Easy Chocolate Turtle Cake Recipe

Ingredients

  • 1 box chocolate cake mix
  • 1 bag Kraft caramels
  • 1 stick butter
  • 1/4 cup evaporated milk
  • 12 ounces semi-sweet chocolate chips
  • 1 cup pecans

Instructions:

  • Preheat oven to 350°F and spray non-stick cooking spray on a 13 x 9 inch cake pan.
  • Mix cake according to directions.
  • Pour half of batter into greased pan and bake for 15 minutes.
  • While baking melt caramels, butter and evaporated milk in a medium saucepan stirring constantly.
  • Pour melted caramel mixture over baked portion of cake.
  • Sprinkle chocolate chips and pecans over cake.
  • Pour remaining cake batter evenly over pan and bake about 20 more minutes until cake is set.

Traditional Chocolate Turtle Cake Recipe

Ingredients:

Vegetarian

Refrigerated
3: Eggs

Canned goods
1/2 cup: Evaporated milk

Baking & spices
1 (14 ounce) bags: Caramels
1 cup: Chocolate chips
1 (18 ounce) boxes: German chocolate cake mix

Oils & vinegars
1/3 cup: Oil

Nuts & seeds
2 cups: Pecans

Dairy
3/4 cup: Butter

Liquids
1 1/3 cups: Water

Instructions:

  • Prepare cake mix as directed. Pour 1/2 of the batter in a 13x9 inch pan. Bake at 350 for 15 minutes. Remove and let cool. In a double boiler, add carmels, milk and butter and stir constantly till melted. Pour melted carmel over cooling cake. Sprinkle on top 1 cup of pecans& chocolate chips. Pour remaining batter on top and bake for an additional 20 minutes. Enjoy!
chocolate-turtle-cake-recipes-for-dessert-time

Chocolate Turtle Sheet Cake Recipe

Ingredients:

Refrigerated
2: Eggs

Condiments
1/3 cup: Caramel ice cream sauce

Baking & spices
1 tsp: Baking soda
11 oz: Caramel bits
3/8 cup: Cocoa
2 cups: Flour
1 cup: Milk chocolate
3 1/2 cups: Powdered sugar
1/2 cup: Shortening
2 cups: Sugar
3 tsp: Vanilla

Nuts & seeds
1/3 cup: Pecans

Dairy
1 cup: Butter
1/2 cup: Buttermilk
1/4 cup: Milk

Liquids
1 cup: Water

Instructions:

  • Heat oven to 400 degrees. In a large mixing bowl, combine the flour and the sugar. In a heavy saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda, and vanilla. Mix well using a wooden spoon or high speed on an electric mixer.
  • Add in about 1 1/2 cups of the caramel bits, stir until well combined, in the batter. Pour into a well greased and floured cookie sheet (17 1/2 x 11 inch) pan. Bake for 15-18 minutes or until brownies test done in center. While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling and stirring constantly. Mix in the powdered sugar and vanilla until frosting is smooth by whisking for three minutes. Pour warm frosting over brownies as soon as you take them out of the oven.
  • While the frosting is still hot, sprinkle on the rest of the caramel bits (about 1/2 cup), the chocolate chips, pecans, and a drizzle of caramel ice cream sauce.

Easy Chocolate Turtle Sheet Cake Recipe

Ingredients:

Vegetarian

Refrigerated
2: Eggs, large

Baking & spices
2 cups: All-purpose flour
1 tsp: Baking soda
10 tbsp: Cocoa powder, unsweetened
2 cups: Granulated sugar
3 1/2 cups: Powdered sugar
1/2 tsp: Salt
1 Pinch: Salt
1 1/2 tsp: Vanilla

Nuts & seeds
3/4 cup: Pecans or walnuts, toasted

Dairy
1 cup: Butter, salted
1/2 cup: Butter
1/2 cup: Buttermilk
6 tbsp: Milk

Liquids
1 cup: Water

Instructions:

  • Preheat oven to 350 degrees F. Lightly grease a large, rimmed 12x18-inch baking sheet. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
  • In a saucepan over medium heat, combine the water, butter, and cocoa powder and bring to a boil, stirring to make sure there are no lumps. Pour the chocolate mixture over the dry ingredients and stir until combined. Add the buttermilk (or sour cream), eggs, and vanilla, and mix until combined. You can do this with a hand mixer to make sure there are no lumps. Pour the batter into the prepared pan and spread in an even layer. Bake for 18-20 minutes until the cake springs back lightly to the touch and has barely started to pull away from the sides of the pan. Do not overbake.
  • When the cake is almost done baking, start to make the icing. In a medium saucepan over medium heat, combine the butter, cocoa powder, milk, and salt. Heat, stirring constantly, just until the mixture comes to a simmer. Immediately remove from heat and add the vanilla, then whisk in the powdered sugar until the icing is smooth. Stir in the chopped nuts. If the cake isn't ready yet, keep the icing warm and stir it every so often so it doesn't harden on top.
  • Let the cake cool for 10-12 minutes, then pour the hot icing over the warm cake and spread it evenly with a spatula. Let the frosting set for 20 minutes before cutting the cake into squares.

Chocolate Turtle Cake Recipe

Ingredients

For the Caramel Sauce:

  • 20 caramels unwrapped
  • 3 Tablespoons milk
  • 1 box German Chocolate Cake Mix
  • box Fudge Brownie Mix
  • 4 eggs
  • 1¼ cup water
  • 1 cup plus 2 tablespoons canola oil
  • 2 cup chopped pecans divided into 1¼ cups and ¾ cup portions
  • 6-8 chocolate/caramel turtle candies
  • 1 cup heavy whipping cream
  • 12 oz. semi-sweet chocolate morsels

Instructions:

  • To start, heat oven to 350F and spray a Bundt pan with bakers spray.
  • Make the caramel sauce first to allow it to cool in the fridge while cake is cooking.
  • For the Caramel Sauce : place unwrapped caramel candies in a microwave-safe bowl. Add the milk. Heat on HIGH 1½ minutes, stirring every 30 seconds, until caramels are melted and sauce is smooth. Cool the sauce in the fridge. When cake has cooled 15 minutes, poke holes in the cake.
  • For the cake: combine cake mix, brownie mix, eggs, water and oil in a large bowl and mix on medium for 2 minutes. Pour 1 cup batter into the prepared Bundt pan. Add 1¼ cups pecans to the remaining batter the pour the batter into the Bundt pan. Bake at 350F for 50-55 minutes.
  • When cake is done, transfer it to a cooling rack to cool 5 minutes. Remove the cake from the pan and allow to cool.

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