Print

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.

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

  1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. 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.
  3. 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.
  4. Combine Mixtures: Gradually pour the wet ingredient mixture into the dry ingredients, stirring gently but thoroughly until you achieve a smooth, lump-free batter.
  5. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips into the batter, distributing them evenly throughout without overmixing.
  6. Divide Batter: Pour the batter evenly into the two prepared 9-inch cake pans, smoothing the top with a spatula as needed.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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