Turtle Cake (Chocolate Brownie Cake Recipe)

Turtle Cake is decadent, gorgeous, and deserving of a spot on your holiday dessert table! A moist and chewy chocolate brownie bundt cake is topped with crunchy nuts, thick ganache and a sweet caramel drizzle. It’s super easy to make with boxed cake and brownie mixes, but tastes entirely homemade!

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?

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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

Recipe Card

Turtle Brownie Cake

4.35 from 32 votes

Prep: 15 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 12 slices

Author: Becky Hardin

Print Rate Pin

This chocolate turtle brownie cake is so moist, chocolatey, and caramelly. I just know you're gonna love it.

Step-by-step photos can be seen below the recipe card.

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Equipment

• Kitchen Scale (optional)
• 10-Cup Bundt Pan
• Hand Mixer

Ingredients 

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For the Caramel Sauce

• ▢ 20 baking caramels 189 grams, unwrapped
• ▢ 3 tablespoons milk 43 grams

For the Cake

• ▢ 15.25 ounces German chocolate cake mix 432 grams (1 box), such as Betty Crocker
• ▢ 18.3 ounces Fudge Brownie Mix 519 grams (1 box), such as Betty Crocker
• ▢ 4 large eggs 200 grams
• ▢ 1¼ cups water 284 grams
• ▢ 1⅛ cups canola oil 225 grams
• ▢ 2 cups chopped pecans 227 grams, divided into 1¼ cups and ¾ cup portions

For the Chocolate Ganache

• ▢ 1 cup heavy whipping cream 227 grams
• ▢ 12 ounces semisweet chocolate morsels 340 grams (1 bag)

For Assembly

• ▢ 8 chocolate/caramel turtle candies 136 grams,chopped

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350°F and spray a Bundt pan with nonstick spray.
  
• Make the caramel sauce first to allow it to cool in the refrigerator while the cake is baking.

For the Caramel Sauce

• Place the unwrapped caramel candies in a microwave-safe bowl. Add the milk. Heat on HIGH for 1½ minutes, stirring every 30 seconds, until caramels are melted and sauce is smooth. Cool the sauce in the refrigerator until the cake has baked and cooled for 15 minutes.
  20 baking caramels, 3 tablespoons milk
  

For the Cake

• Combine the cake mix, brownie mix, eggs, water, and oil in a large bowl. Using a hand mixer, mix on medium for 2 minutes.
  15.25 ounces German chocolate cake mix, 18.3 ounces Fudge Brownie Mix, 4 large eggs, 1¼ cups water, 1⅛ cups canola oil
  
• 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.
  2 cups chopped pecans
  
• When the cake is done, transfer it to a cooling rack to cool 5 minutes. Remove the cake from the pan and allow to cool.
  
• While cake is cooling, make the chocolate ganache.

For the Chocolate Ganache

• In a small saucepan, heat and stir the heavy cream over medium-low heat just until it begins to boil along the edges. Remove from heat and slowly add the chocolate morsels. Stir gently, then let the mixture sit for 5 minutes. Whisk the ganache 1 minute, until shiny and smooth. Let the ganache cool 15 minutes.
  1 cup heavy whipping cream, 12 ounces semisweet chocolate morsels
  

For Assembly

• 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 chopped turtle candies and ¾ cup chopped pecans. Drizzle more caramel sauce over the turtle candies and chopped pecans on top of the cake.
  8 chocolate/caramel turtle candies
  

Video

Becky’s Tips

• Feel free to omit the nuts. You could also replace them with chocolate chips or butterscotch baking chips!
• Be sure to fill your pan only ¾ of the way full to prevent the cake from spilling out into the oven!
• You can also place the cake pan on a rimmed baking sheet to catch any accidental spills.

Storage: Store turtle brownie cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Serving: 1sliceCalories: 996kcalCarbohydrates: 94gProtein: 11gFat: 67gSaturated Fat: 17gPolyunsaturated Fat: 14gMonounsaturated Fat: 32gTrans Fat: 0.1gCholesterol: 88mgSodium: 506mgPotassium: 445mgFiber: 5gSugar: 61gVitamin A: 425IUVitamin C: 0.4mgCalcium: 141mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

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.