Turtle Caramel Cake
Carefully pour the warm caramel-pecan mixture over the partially baked cake layer.
Spread gently with a spatula—work quickly before it sets.
Pour the remaining cake batter over the top and carefully spread to cover completely.
6. Final Bake
Return to oven and bake 20–25 minutes, until:
Top is golden brown
A toothpick inserted near the edge comes out clean
Do not overbake—the center may look soft, but it firms up as it cools.
7. Cool & Frost
Let cool completely in the pan on a wire rack (~2 hours).
Once cool, spread the chocolate fudge frosting evenly over the top.
Pro Tip: Let frosting sit at room temp 15 mins to soften—or microwave 10 seconds for easy spreading.
8. Garnish & Serve
Sprinkle with extra chocolate chips and chopped pecans for bakery-style flair.
Slice and serve at room temperature.
Optional finish: Drizzle with extra caramel sauce before serving.
You Must Know
Toast the pecans first —spread on a tray and bake at 350°F for 6–8 mins until fragrant. Deepens flavor!
Don’t skip cooling —warm cake melts the frosting and makes it runny.
Use real evaporated milk —not sweetened condensed milk (that’s for dulce de leche!).
Tastes better the next day! Flavors meld beautifully overnight.
Storage Tips
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheat individual slices in microwave (10–15 seconds) for warm, gooey texture.
Freeze for up to 3 months —wrap tightly and thaw overnight before serving.
Ingredient Substitutions
German chocolate mix
Devil’s food or chocolate cake mix
For deeper chocolate flavor
Caramel bits
Soft caramels (unwrapped) + 2 tbsp milk
Melt together slowly
Pecans
Walnuts or almonds
For different crunch
Evaporated milk
Regular milk (less rich)
Avoid water or substitutes
Chocolate frosting
Homemade ganache or whipped chocolate
Upgrade option
Serving Suggestions
