Turtle Brownie Cake is a delightful dessert that combines the rich flavors of chocolate, caramel, and nuts. This cake is inspired by the classic turtle candies, known for their combination of chocolate, caramel, and pecans. With its fudgy brownie base, creamy caramel topping, and smooth chocolate ganache, this cake is perfect for any occasion, from birthdays to family gatherings.
Why Make This Recipe
When you make Turtle Brownie Cake, you treat yourself and your loved ones to a dessert that is both indulgent and satisfying. The layers of chocolate, caramel, and pecans create a wonderful combination of textures and flavors that everyone will enjoy. Plus, it’s an easy-to-follow recipe that brings together simple ingredients for a delicious result.
How to Make Turtle Brownie Cake
Making Turtle Brownie Cake is straightforward and fun! Follow these steps to create a delightful dessert.
Ingredients
- 20 baking caramels (189 grams, unwrapped)
- 3 tablespoons milk (43 grams)
- 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)
- 1 cup heavy whipping cream (227 grams)
- 12 ounces semisweet chocolate morsels (340 grams (1 bag))
- 8 chocolate/caramel turtle candies (136 grams, chopped)
Directions
- Preheat your oven to 350°F (180°C) and spray a Bundt pan with nonstick spray.
- Start by making the caramel sauce. In a small saucepan, melt the baking caramels with the milk over low heat until smooth. Once melted, let it cool in the refrigerator while you prepare the cake.
- In a large mixing bowl, combine the German chocolate cake mix, fudge brownie mix, eggs, water, and canola oil. Mix until well combined.
- Add 1¼ cups of the chopped pecans to the batter and mix gently.
- Pour half of the batter into the prepared Bundt pan. Then, carefully drizzle some cooled caramel sauce over the batter. Pour the remaining batter on top.
- Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is cooling, make the chocolate ganache. In a saucepan, heat the heavy whipping cream until just boiling. Remove from heat and add the semisweet chocolate morsels. Stir until smooth.
- Once the cake has cooled, pour the chocolate ganache over it and sprinkle the remaining chopped pecans and chopped turtle candies on top.
How to Serve Turtle Brownie Cake
Slice the Turtle Brownie Cake and serve it with a scoop of vanilla ice cream or whipped cream for an extra treat. The combination of flavors and textures will impress everyone!
How to Store Turtle Brownie Cake
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to bring it back to room temperature before serving for the best taste!
Tips to Make Turtle Brownie Cake
- Make sure to measure your ingredients accurately for the best results.
- Let the cake cool completely before adding the ganache to prevent it from melting.
- To make slicing easier, use a warm knife.
Variation
You can substitute the pecans with walnuts or almonds for a different nutty flavor. Additionally, consider adding a layer of cream cheese frosting before the ganache for an extra creamy texture.
FAQs
Q: Can I use a different type of cake mix?
A: Yes, you can use any chocolate cake mix you prefer.
Q: How can I make this cake gluten-free?
A: Use gluten-free cake and brownie mixes to make this cake gluten-free.
Q: Can I freeze Turtle Brownie Cake?
A: Yes, you can freeze the cake! Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to three months. Thaw in the refrigerator before serving.
Turtle Brownie Cake
Ingredients
For the Caramel Sauce
- 20 pieces baking caramels, unwrapped Around 189 grams
- 3 tablespoons milk Around 43 grams
For the Cake
- 15.25 ounces German chocolate cake mix One box, around 432 grams
- 18.3 ounces Fudge Brownie Mix One box, around 519 grams
- 4 large eggs Around 200 grams
- 1¼ cups water Around 284 grams
- 1⅛ cups canola oil Around 225 grams
- 2 cups chopped pecans Divided into 1¼ cups and ¾ cup portions, total around 227 grams
- 1 cup heavy whipping cream Around 227 grams
- 12 ounces semisweet chocolate morsels One bag, around 340 grams
- 8 pieces chocolate/caramel turtle candies, chopped Around 136 grams
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and spray a Bundt pan with nonstick spray.
- In a small saucepan, melt the baking caramels with the milk over low heat until smooth. Once melted, let it cool in the refrigerator while you prepare the cake.
- In a large mixing bowl, combine the German chocolate cake mix, fudge brownie mix, eggs, water, and canola oil. Mix until well combined.
- Add 1¼ cups of the chopped pecans to the batter and mix gently.
Baking
- Pour half of the batter into the prepared Bundt pan. Then, carefully drizzle some cooled caramel sauce over the batter. Pour the remaining batter on top.
- Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted in the center comes out clean.
Ganache Preparation
- While the cake is cooling, make the chocolate ganache. In a saucepan, heat the heavy whipping cream until just boiling. Remove from heat and add the semisweet chocolate morsels. Stir until smooth.
- Once the cake has cooled, pour the chocolate ganache over it and sprinkle the remaining chopped pecans and chopped turtle candies on top.
