Chocolate Turtle Cake Recipe

ByMaya Arden
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Introduction

Chocolate Turtle Cake is a rich and decadent dessert that combines moist chocolate cake with a luscious caramel and pecan topping. This easy-to-make treat is perfect for any occasion when you want to impress with layers of chocolate, caramel, and whipped cream.

A square piece of chocolate cake sits on a white plate with a floral design. The cake has three visible layers: a dark brown, moist chocolate base, a thick layer of white whipped cream in the middle, and a topping of small chopped nuts mixed with chocolate chips and drizzled with dark chocolate syrup. The background shows a white plate with more of the cake and a spoon resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 (15.25 ounce) box devil’s food chocolate cake mix*
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) jar caramel sundae topping
  • 1 (8 ounce) container whipped topping, thawed (I used fat-free)
  • 1/2 cup chopped Fisher pecans
  • 1/2 cup mini semi-sweet chocolate chips (full-size okay)
  • 1/3 cup salted caramel sauce (or as desired, homemade or store-bought; regular caramel sauce is also fine)

Instructions

  1. Step 1: Preheat the oven to 350°F. Line a 9×13-inch pan with aluminum foil and spray it with cooking spray; set aside.
  2. Step 2: Prepare the cake mix according to the package directions (usually adding 3 eggs, water, and oil). Bake as directed, checking a few minutes before the recommended time to avoid dryness.
  3. Step 3: While the cake bakes, combine the sweetened condensed milk and caramel sundae topping in a medium bowl. Stir until well mixed and set aside.
  4. Step 4: When the cake is done, remove it from the oven. Use the blunt end of a wooden spoon to poke about 60 evenly spaced holes over the cake’s surface.
  5. Step 5: Slowly pour the caramel and sweetened condensed milk mixture over the holes, making sure the liquid fills them evenly.
  6. Step 6: Place the cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping to prevent melting.
  7. Step 7: Remove the cake from the fridge. Spread the whipped topping evenly over the surface, then sprinkle the chopped pecans and chocolate chips on top.
  8. Step 8: Cover the cake and refrigerate for at least 2 hours, though letting it chill overnight yields the best flavor and texture.
  9. Step 9: Just before serving, drizzle the salted caramel sauce evenly over the top of the cake for a beautiful finish.

Tips & Variations

  • For extra gooeyness, warm the caramel sauce slightly before drizzling.
  • Substitute walnuts or pecan halves if you prefer a different nut texture.
  • Use homemade caramel sauce for a richer flavor and fewer preservatives.
  • Try adding a sprinkle of sea salt on top to balance sweetness and enhance caramel flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the whipped topping and caramel texture. When ready to serve again, you can let it sit at room temperature for 10–15 minutes to soften slightly, but avoid leaving it out too long to prevent spoilage.

How to Serve

A square piece of dessert sits on a white plate with a floral pattern, placed on a white marbled surface. The dessert has three visible layers: the bottom layer is dark brown and moist like chocolate cake, the middle layer is thick and white, looking creamy and light, and the top layer is covered with small dark chocolate chips and chopped nuts, all drizzled generously with sticky caramel sauce that gleams under the light. In the background, there is a blurred silver spoon resting on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix for this recipe?

Yes, you can use any chocolate cake mix you prefer, but devil’s food cake works best for that rich, moist texture.

Can I make this cake ahead of time?

Absolutely! This cake benefits from chilling overnight, as it allows the flavors to meld and the caramel to soak into the cake fully.

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Chocolate Turtle Cake Recipe

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★★★★★

4.6 from 50 reviews

This luscious Chocolate Turtle Cake combines a rich devil’s food chocolate cake with a decadent caramel and sweetened condensed milk mixture, topped with whipped cream, crunchy pecans, mini chocolate chips, and a drizzle of salted caramel sauce. Perfectly moist and indulgent, this dessert is a crowd-pleaser with the delightful combo of chocolate, caramel, and nuts.

  • Author: Maya
  • 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

Scale

Cake

  • 1 (15.25 ounce) box devil’s food chocolate cake mix
  • 3 eggs (as required by cake mix directions)
  • Water (as required by cake mix directions)
  • Oil (as required by cake mix directions)

Filling and Topping

  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) jar caramel sundae topping
  • 1 (8 ounce) container whipped topping, thawed (fat-free used here)
  • 1/2 cup chopped Fisher pecans
  • 1/2 cup mini semi-sweet chocolate chips (or full-size)
  • 1/3 cup salted caramel sauce (homemade or store-bought, or regular caramel sauce)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 9×13-inch baking pan with aluminum foil and spray it with cooking spray to prevent sticking; set aside.
  2. Make Cake Batter: Prepare the devil’s food chocolate cake batter according to the box instructions, typically adding 3 eggs, water, and oil. Mix well until smooth.
  3. Bake Cake: Pour the batter into the prepared pan and bake as directed on the cake mix box. Note: Baking time may be 3 to 5 minutes shorter depending on your oven to avoid dryness.
  4. Mix Caramel Filling: While cake bakes, combine the sweetened condensed milk and caramel sundae topping in a medium bowl and stir until well blended. Set aside.
  5. Poke Cake: Once the cake is baked and still warm, use the blunt end of a wooden spoon to poke approximately 60 evenly spaced holes all over the surface.
  6. Pour Filling: Slowly pour the sweetened condensed milk and caramel mixture over the cake, allowing it to seep evenly into the holes for maximum moisture and flavor.
  7. Chill Cake: Place the cake in the refrigerator for about 10 minutes to cool slightly so the whipped topping won’t melt when applied.
  8. Spread Whipped Topping: Remove the cake from the fridge and evenly spread the thawed whipped topping over the surface of the cake.
  9. Add Nuts and Chocolate Chips: Sprinkle the chopped pecans and mini semi-sweet chocolate chips evenly over the whipped topping layer.
  10. Refrigerate: Cover the cake and refrigerate for at least 2 hours to allow flavors to meld; overnight chilling yields the best results.
  11. Drizzle Caramel Sauce: Before slicing and serving, evenly drizzle the salted caramel sauce over the top for an extra decadent finish.

Notes

  • You can substitute regular caramel sauce if salted caramel sauce is unavailable.
  • Use full-size chocolate chips if mini chips are not at hand, but mini chips distribute more evenly.
  • Adjust baking time as needed depending on your oven to prevent a dry cake.
  • Chilling overnight enhances the flavor and texture of the cake.
  • This recipe is easily doubled for larger gatherings by using two 9×13 pans.

Keywords: Chocolate Turtle Cake, caramel cake, chocolate cake with caramel, pecan chocolate cake, easy chocolate dessert, devil’s food cake, layered cake with caramel

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