Chocolate Turtle Cake Recipe
Introduction
Chocolate Turtle Cake is a decadent dessert combining rich chocolate, creamy caramel, and crunchy pecans. This easy-to-make treat is perfect for gatherings or when you want to indulge in a sweet, special cake.
Ingredients
- 1 box (15.25 oz) Devil’s Food chocolate cake mix
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sundae topping
- 1 container (8 oz) whipped topping, thawed
- ½ cup chopped pecans (Fisher recommended)
- ½ cup mini semi-sweet chocolate chips
- ⅓ cup salted caramel sauce (for drizzling)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil and lightly spray with cooking oil. Prepare the cake batter according to the package instructions and pour it into the prepared pan. Bake as directed on the box, checking for doneness about 3–5 minutes early using a toothpick.
- Step 2: While the cake bakes, combine the sweetened condensed milk and caramel sundae topping in a bowl. Once the cake is out of the oven, use the handle of a wooden spoon to poke about 60 evenly spaced holes across its surface. Slowly pour the milk-caramel mixture over the cake, ensuring it soaks into all the holes. Let the cake cool for 10 minutes.
- Step 3: Spread the whipped topping evenly over the slightly cooled cake. Sprinkle with chopped pecans and mini chocolate chips. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Step 4: Before serving, drizzle the cake with salted caramel sauce. Slice into squares and enjoy!
Tips & Variations
- For a nut-free version, omit the pecans or substitute with toasted coconut flakes.
- Add a pinch of sea salt on top to enhance the caramel flavors.
- Use homemade caramel sauce for a more personalized touch.
- Try folding some mini chocolate chips into the cake batter for extra texture.
Storage
Store the cake covered in the refrigerator for up to 3 days. To serve, remove from the fridge and let sit at room temperature for 10–15 minutes. The cake can also be frozen for up to 1 month; thaw in the refrigerator overnight before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cake mix for this recipe?
Yes, you can substitute with your favorite chocolate cake mix or even a homemade chocolate cake batter. Just follow the baking instructions accordingly.
Is it necessary to poke holes in the cake?
Yes, poking holes allows the sweetened condensed milk and caramel mixture to soak into the cake, making it moist and flavorful.
PrintChocolate Turtle Cake Recipe
A decadent and easy-to-make Chocolate Turtle Cake featuring a moist Devil’s Food chocolate cake soaked with a rich caramel and sweetened condensed milk mixture, topped with creamy whipped topping, chopped pecans, mini chocolate chips, and a drizzle of salted caramel sauce for an irresistible dessert experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 1 box (15.25 oz) Devil’s Food chocolate cake mix
Soaking Mixture
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sundae topping
Toppings
- 1 container (8 oz) whipped topping, thawed
- ½ cup chopped pecans (Fisher recommended)
- ½ cup mini semi-sweet chocolate chips
- ⅓ cup salted caramel sauce (for drizzling)
Instructions
- Bake the Cake: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with aluminum foil. Lightly spray the foil with cooking oil to prevent sticking. Prepare the cake batter following the instructions on the Devil’s Food cake mix box, then pour the batter into the prepared pan. Bake as directed on the package, checking for doneness with a toothpick about 3–5 minutes before the recommended time to avoid overbaking.
- Soak with Caramel: While the cake is baking, combine the sweetened condensed milk and caramel sundae topping in a bowl. When the cake is fully baked and still warm, use the handle of a wooden spoon to poke approximately 60 evenly spaced holes all over the cake surface. Slowly pour the milk and caramel mixture over the cake, ensuring it seeps into all the holes for deep flavor. Allow the cake to cool for about 10 minutes to let the mixture absorb.
- Chill and Top: Once the cake has cooled slightly, spread the thawed whipped topping evenly over the surface. Sprinkle the chopped pecans and mini semi-sweet chocolate chips evenly on top. Cover the cake and refrigerate it for at least 2 hours to let the flavors meld together. For best results, chill overnight.
- Serve: Just before serving, drizzle the salted caramel sauce over the top of the cake for an added burst of caramel flavor. Slice the cake into squares and enjoy your rich and luscious Chocolate Turtle Cake dessert.
Notes
- Using Fisher pecans is recommended for the best flavor and texture.
- The wooden spoon handle holes allow the caramel mixture to soak deeply into the cake for extra moistness.
- Chilling the cake overnight enhances the melding of flavors and texture.
- Make sure the whipped topping is fully thawed before spreading for easy application.
- For an extra touch, serve with a scoop of vanilla ice cream.
Keywords: Chocolate Turtle Cake, Devil’s Food Cake, Caramel Cake, Poke Cake, Chocolate Dessert, Easy Cake Recipe, No Bake Frosting
