Chocolate Turtle Cake
Chocolate Turtle Cake

This is a mouthwatering, deeply rich cake, which (at least the cake and frosting) comes from the First Baptist Huntsville Finest Recipes cookbook (circa 1995).

It’s a piece of chocolate turtle candy in cake form.  And what could ever be wrong with that?

A smooth golden layer of caramel and nuts in between a moist decadent chocolate cake and layer of scrumptious chocolate frosting.

It will pull you back for sinfully delicious seconds.  But, there’s no guilt or shame for indulging in round two.

This is a very simple cake.  Directions might seem a little long, but I wanted everything spelled out clearly.  It’s so easy.

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  1. Make caramel upfront (can make it days up front).
  2.  Make your cake and let it cool.
  3. Spread 1.5 to 2 cans of caramel completely over cake.
  4. Sprinkle 1 cup or more of pecans or walnuts over caramel.
  5. Make frosting after spreading caramel and putting on nuts.
  6. Frost cake while frosting is moderately warm.


You will need:

  • Crockpot
  • 1 medium to large or 2 small mason jar

Ball Mason Jars


  • 2 cans condensed milk
  • 3.5 – 5 teaspoons of sea salt


Pour condensed milk in mason jar.  If using 2 small jars pour each can into a jar.

Add salt and stir.  Make sure it’s incorporated well.  Amount of salt depends on how salty you like it.  You can always add more after it’s done and you’ve tasted it.

Put the jar in crockpot and submerge in water.  Make sure water line is at or above the jar’s caramel line.

Cook on low for 8 to 10 hours.  I let mine get pretty brown.

When done jar will be hot.   Remove with tongs or oven mitt. Or just let it sit in the water and cool.

I always remove the lid and stir to smooth it out and to make sure the salt is well incorporated.

At this point you can put it in the fridge and make your cake now or any time within the next two weeks.

If not using right away, it needs to be stored in the fridge.  You can store caramel in fridge up to 2 weeks and maybe longer.  

When ready to spread caramel layer on cake, I like to first mix the caramel with an electric mixer (stand or hand).  This makes sure it’s smooth with no lumps.  This is another opportunity to add more salt.  

Here is a link to my Salted Crockpot Caramel Post. It is for 1 can of crockpot caramel, so don’t follow the measurements there.  

Ingredients For Cake and Frosting:


  • 2 c. all-purpose flour
  • 2 c. sugar
  • 1/4 c. cocoa
  • 1 tsp ground cinnamon
  • 1 c. butter 
  • 1 c. water
  • 1 tsp. baking soda
  • 2 large eggs
  • 1/2 c. buttermilk
  • 1 tsp. vanilla


  • 1/2 c. butter
  • 1/3 c. milk
  • 16 oz powdered sugar, sifted
  • 1/4 c. cocoa
  • 1 tsp. vanilla extract

Directions For Cake and Frosting:


  • Preheat over to 350.
  • Combine first four ingredients and set aside.
  • Combine butter and water in large saucepan; bring to a boil.
  • Remove from heat and stir in soda.
  • Add flour mixture, stirring well.
  • Stir in eggs, buttermilk and vanilla extract
  • Spread in a greased 13×9 pan.
  • Bake at 350 for 30 minutes.

 Frosting (Make just after you’ve spread caramel over cake):

  • Combine butter and milk in saucepan.
  • Bring mixture to a boil and remove from heat.
  • Combine sifted powdered sugar and cocoa.
  • Add to butter mixture.
  • Add vanilla and stir until smooth.

Assemble Cake:

  1. Mix caramel in stand mixer or with a hand mixer until very smooth.
  2. Spread caramel over top of cake.  I used 1.5 cans.  You can use 2 cans.  I’m sure either will be delish.
  3. Put 1 to 1.5 cups of chopped pecans or walnuts on top of caramel.
  4. Prepare frosting after spreading caramel and topping with nuts.
  5. Spread moderately warm frosting over top of cake.
  6. Let frosting cool for 15 or more minutes.

Enjoy this angelic treat.

Note:  I found the spatulas below very helpful with this sticky caramel.


It’s important to preheat your oven.  Food cooks unevenly in an oven that’s not preheated.  I have a couple of pound cakes that are started in a cold oven.  Unless the recipe says otherwise, preheat.

Homemade Chocolate Turtle Cake

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