Introduction

Chocolate Turtle Cake is a rich and indulgent dessert that combines moist chocolate cake layers with gooey caramel and crunchy pecans. This treat perfectly balances sweetness and texture, making it a favorite for celebrations or any time you crave a decadent chocolate dessert.

A close-up view of a thick slice of cake on a white plate, placed on a white marbled surface. The cake has three main layers: the bottom layer is dark chocolate cake with a soft, moist texture; the middle layer is a creamy pale yellow custard, smooth and dense; the top layer is another dark chocolate cake layer, slightly crumbly. On top of the cake, there are two large, light beige dollops of cream with a smooth texture. A thick, shiny dark chocolate ganache covers the top and drips down the sides in uneven streams. Thin strands of darker chocolate are drizzled over the cream and ganache. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups all-purpose flour
1 ¼ cups granulated sugar
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup whole milk
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup caramel sauce
1 cup chopped pecans
Whipped cream for serving (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: In another bowl, mix the milk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
Step 4: Gradually add the wet ingredients to the dry ingredients. Stir until the batter is smooth and free of lumps.
Step 5: Gently fold in the semi-sweet chocolate chips.
Step 6: Pour the batter evenly into the prepared cake pans.
Step 7: Bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
Step 8: Allow the cakes to cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely.
Step 9: While the cakes cool, combine the caramel sauce and chopped pecans in a bowl.
Step 10: Place one cake layer on a serving platter, drizzle half of the caramel-pecan mixture on top, then add the second layer and repeat.
Step 11: Optionally, garnish with whipped cream around the edges before serving.

Tips & Variations

For extra moisture, substitute half of the vegetable oil with melted butter.
Use salted caramel sauce to balance the sweetness and enhance flavor.
Toast pecans lightly before chopping to deepen their flavor.
Try adding a pinch of espresso powder to the batter to intensify the chocolate flavor.
Serve with a scoop of vanilla ice cream for an extra special dessert.

Storage

Store the cake covered in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Let the cake come to room temperature before serving, and gently warm slices in the microwave for 10-15 seconds to refresh the caramel gooeyness.

How to Serve

The image shows a slice of rich chocolate cake with three main layers on a white plate. The bottom layer is a dark brown moist chocolate cake. Above that is a thick light cream layer in pale yellow. On top of the cream is a glossy dark chocolate ganache layer. The cake is decorated with swirls of light cream on the top edge, and thick drizzles of melted dark chocolate sauce run down from the top, covering the sides unevenly. The plate sits on a 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 type of chocolate for the chips?

Yes, you can substitute semi-sweet chocolate chips with milk chocolate or dark chocolate chips depending on your preference. Just be aware that it will affect the overall sweetness and richness of the cake.

Is it possible to make this cake gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure your baking powder and other ingredients are also gluten-free for best results.

Chocolate Turtle Cake Recipe

Print Recipe

★★★★★

4.6 from 81 reviews

A rich and decadent Chocolate Turtle Cake featuring moist chocolate layers studded with semi-sweet chocolate chips, layered and topped with luscious caramel sauce and crunchy chopped pecans. Perfectly balanced between chocolate and caramel flavors with a delightful crunchy texture, this cake is an indulgent treat for any occasion.

Author: Lena
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 ¾ cups all-purpose flour
1 ¼ cups granulated sugar
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

1 cup whole milk
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Additional Ingredients

1 cup semi-sweet chocolate chips
1 cup caramel sauce
1 cup chopped pecans
Whipped cream for serving (optional)

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
Combine Wet Ingredients: In a separate bowl, whisk the whole milk, vegetable oil, eggs, and vanilla extract together until the mixture is smooth and homogenous.
Combine Mixtures: Gradually pour the wet ingredient mixture into the dry ingredients, stirring gently but thoroughly until you achieve a smooth, lump-free batter.
Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips into the batter, distributing them evenly throughout without overmixing.
Divide Batter: Pour the batter evenly into the two prepared 9-inch cake pans, smoothing the top with a spatula as needed.
Bake: Place the cake pans into the preheated oven and bake for 30 to 35 minutes. To test for doneness, insert a toothpick into the center of the cakes; it should come out clean or with a few moist crumbs.
Cool the Cakes: Remove the pans from the oven and allow the cakes to cool for about 10 minutes in the pans. Then, carefully transfer the cakes onto wire cooling racks and let them cool completely before assembling.
Prepare the Caramel and Pecan Topping: While the cakes are cooling, combine the caramel sauce and chopped pecans in a bowl, mixing gently to create the topping mixture.
Assemble the Cake: Place one cake layer on a serving platter. Drizzle half of the caramel-pecan mixture evenly over this layer. Place the second cake layer on top, then drizzle the remaining caramel-pecan topping over it, allowing some to cascade down the sides.
Serve: Optionally, pipe or dollop whipped cream around the edges for an elegant finishing touch before serving.

Notes

Ensure cakes are completely cooled before assembly to prevent caramel from melting and sliding off.
You can substitute milk with a non-dairy alternative to make the cake lactose-free.
For a more intense chocolate flavor, use dark chocolate chips instead of semi-sweet.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
To serve chilled, refrigerate the assembled cake for an hour prior to serving for firmer texture.

Keywords: Chocolate Turtle Cake, Chocolate Cake, Caramel Cake, Pecan Cake, Chocolate Chip Cake, Homemade Cake, Dessert Recipe