Turtle Caramel Cake

 

Turtle Caramel Cake 🐢🍫

*Yields: One 9-inch layer cake (8–10 servings)*

Ingredients

For the chocolate cake (from scratch)

• 1¾ cups all-purpose flour

• 1½ cups granulated sugar

• ¾ cup unsweetened cocoa powder

• 1½ tsp baking powder

• 1½ tsp baking soda

• 1 tsp salt

• 2 large eggs

• 1 cup whole milk (or buttermilk)

• ½ cup vegetable oil

• 2 tsp vanilla extract

• 1 cup boiling water

For the turtle caramel filling (uses your ingredients)

• 1 (14 oz) bag soft caramels, unwrapped

• ½ cup evaporated milk (use from your ½ cup)

• 1½ cups pecans, roughly chopped and toasted

• ½ cup chocolate chips (reserve the rest for ganache)

For the chocolate ganache topping

• Remaining chocolate chips (about ½ cup, if you started with 1 cup total)

• ¼ cup heavy cream (or more evaporated milk)

Optional garnish

• Extra pecan halves

• Flaky sea salt

Instructions

1. Make the chocolate cake
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment).
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
Pour evenly into pans. Bake 30–35 minutes until a toothpick comes clean. Cool in pans 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the turtle caramel filling
In a small saucepan over low heat, combine the unwrapped caramels and ½ cup evaporated milk. Stir frequently until completely smooth (about 5–7 minutes). Do not boil. Remove from heat.
Fold in 1 cup of the toasted pecans and ½ cup chocolate chips. Let cool slightly until thickened but still spreadable.

3. Assemble the cake
Place one cake layer on a serving plate. Spread half of the warm caramel-pecan mixture evenly over the top. Top with the second cake layer.
Spread the remaining caramel mixture on top of the second layer, letting it drip slightly down the sides if desired.

4. Make the ganache
In a microwave-safe bowl, combine the remaining ½ cup chocolate chips and heavy cream. Microwave in 20-second bursts, stirring each time, until smooth. (If using evaporated milk instead of cream, use 3 tbsp milk and 2 tbsp butter for richness.)

5. Finish and garnish
Drizzle or spread the ganache over the top of the cake. Sprinkle with the remaining ½ cup toasted pecans and a pinch of flaky salt if desired. Let set for 15 minutes before slicing.

Tips

• Toast the pecans: Spread on a baking sheet at 350°F for 5–7 minutes for deeper flavor.

• Soft caramels: Wrapped soft caramels (like Kraft) work best. Avoid hard candies.

• Make it easier: Use a boxed chocolate cake mix (prepare according to package) and follow the same filling & topping steps.

Enjoy your gooey, nutty Turtle Caramel Cake!