Print

Chocolate Turtle Cake Recipe

Print Recipe

★★★★★

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.

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

Find it online: https://flavorsbymaya.com/chocolate-turtle-cake-recipe/