Turtle Brownie Cake

This Turtle Brownie Cake is a delicious chocolate cake is made using chocolate cake mix and brownie mix and topped with melted chocolate frosting, a simple caramel glaze, and topped with chopped candied pecans. This easy and delicious fudgy chocolate cake recipe can be made for any occasion.

For the longest time, I didn’t like chocolate cake. It’s not that I don’t like chocolate. I am a chocolate head! I love almost anything with chocolate. However, when I would have chocolate cake, it would always taste dry and boring. So over the years, I have tried several variations of chocolate cake just to get it to the point where it was moist and super chocolatey. After several tries, I found and adapted this recipe for the best chocolate cake. Trust me when I tell you that it is super dense and addicting. When I make that recipe, all I need is a fork and a cold glass of milk. But let’s talk about this Turtle Brownie Cake recipe. 

How to make this Turtle Cake 

Making this recipe, I tried a few different ways to get that dense brownie texture as the cake. The first method I tried was creating a flourless chocolate cake version. Although it came out delicious, It would’ve been a whole lot of eggs to turn this into a bundt cake and I thought it would be a bit overwhelming. 

The second method I used to create the cake I wanted, which was the Chocolate Brownie Cake recipe I adapted from I Am Baker, combined chocolate and brownie mix together to give a moist brownie-like cake. I am never afraid of using a cake mix for any dessert. Using cake mix can shorten the time, provide less cleanup, and takes the intimidation out of the dessert you are making. It came out perfectly! I am glad I found that version. The only thing I did that was slightly different than the adapted recipe which was to use warm coffee instead of water. Using coffee when baking chocolate deserts deepens that chocolate flavor and makes the flavor of the cake even more glorious.

Toppings on the cake

I wanted to continue to keep things simple for this recipe. Typically, I would make a simple chocolate ganache recipe to cover the cake. Instead, I bought a container of chocolate frosting and melted it in the microwave until it was nice and melty. Then, I poured the chocolate sauce all over the cake. 

Second, I made a simple caramel sauce that is perfect for glazing cakes using a few simple ingredients:

• Light Brown Sugar
• Heavy Cream 
• Butter
• Salt

That’s it! 

Then, I drizzled the caramel sauce all over the cake. Finally, I topped the cake with chopped pecans to give the cake that delicious nutty crunch that you love when you eat chocolate turtle candies.

Commonly Asked Questions 

Can I use my own chocolate cake recipe?

For sure! You don’t have to use this recipe at all. If you want to stick to your preferred chocolate bundt cake recipe, go right ahead.

Can I make this cake in a sheet pan versus a bundt cake pan?

 Yes! I can see how it would be easier to make this cake in a sheet pan. Especially if you plan on taking the cake to a group gathering.

Similar Recipes

If you like recipes like this, then you will like the ones mentioned below!

• The Best Chocolate Cake Recipe
• Chocolate Stout Cake
• Brownie Cake Donuts
• Whiskey German Chocolate Poke Cake

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Turtle Brownie Cake

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• Author: Nicole Nared-Washington
• Total Time: 65 minutes
• Yield: 10 1x

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Description

Turtle cake is a chocolate cake with a rich caramel frosting. Learn how to make a Turtle Brownie Cake with this recipe.

Ingredients

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• 1 Chocolate Cake Mix
• 1 Brownie Mix
• 4 large eggs
• 1 c. vegetable oil
• 1 1/4 c. warm coffee
• 16 oz. Chocolate Frosting
• CARAMEL DRIZZLE
• 1/2 c. light brown sugar
• 1/3 c. heavy cream
• 4 tbsp. Butter
• 1/4 tsp. Salt
• 3/4 c. powdered sugar sifted
• 1/2 c. candied chopped pecans

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Instructions

Preheat the oven to 350 Degrees. Spray a bundt cake pan with baking spray and set aside.

In a large mixing bowl, add the chocolate cake mix, brownie mix, large eggs, vegetable oil, and begin to stir with a handheld mixer or a standing mixer. Slowly pour the warm coffee into the cake batter. Mix until the batter is smooth.

Pour the batter into the cake pan and fill it to about ¾ filled. Bake for 50-60 minutes or until the toothpick is inserted and comes out clean. Remove from the oven and allow to cool for 30 minutes, flip and turn onto a cool rack or cake platter and remove the pan to continue cooling.

To make the caramel sauce: In a small saucepan, add the light brown sugar, heavy cream, and butter. Bring to a slight boil and allow to boil for 1 minute. Remove from the heat and stir in salt. Slowly add in the sifted powdered sugar and whisk through the caramel sauce. Allow cooling for about 10-15 minutes.

Melt the chocolate frosting in the microwave, just until melted. The frosting should still be thick. If it gets too hot and thin allow sitting to thicken again. Pour the chocolate frosting over the cake. Allow setting for about 15 minutes. Then, pour the caramel sauce over the cake and sprinkle with the chopped pecans. Let all of the toppings on the cake settle for about 20-30 minutes or in the fridge until ready to serve.

• Prep Time: 15 minutes, plus time for coolling
• Cook Time: 50 minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

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