This easy turtle cake is a rich, chocolatey dessert filled with caramel and topped with pecans, chocolate chips, and a generous layer of frosting. It’s the perfect sweet-and-salty treat for birthdays, potlucks, or just because.
If you’re a fan of classic turtle candies, this cake has your name on it. It starts with a simple homemade chocolate cake that’s poked and filled with rich caramel sauce, then topped with a layer of creamy chocolate frosting and a generous handful of chopped pecans and chocolate chips. Every bite hits that sweet spot of fudgy, nutty, and just a little salty.
What I love most about this cake is how easy it is to pull together, even with all those layers of flavor. No fancy techniques or tricky timing—just a few bowls, a whisk, and a bit of patience while everything cools. It’s indulgent, yes, but approachable enough for any skill level.
Why You’ll Love This Turtle Cake Recipe
- All the turtle flavors you love. Chocolate, caramel, pecans… this cake has it all, layered together for a rich, gooey treat.
- Approachable and easy to make. No boxed mix or complicated steps here. The cake is made from scratch in one bowl and comes together with minimal effort.
- Perfect for potlucks and celebrations. This is the kind of dessert that feeds a crowd and always disappears quickly.
- Make-ahead friendly. It actually improves as it rests, making it a great candidate for prepping a day ahead.
Key Ingredients
- Cocoa powder – Use natural unsweetened cocoa powder for deep chocolate flavor. Dutch-process can work, but it may slightly affect leavening and flavor.
- Buttermilk – Adds moisture and a subtle tang that balances the sweetness. If needed, a buttermilk substitute can be used in a pinch.
- Hot coffee or water – Enhances the chocolate flavor and helps bloom the cocoa. Coffee won’t make the cake taste like coffee; it just deepens the chocolate notes.
- Sour cream – A small amount gives the cake extra moisture and structure without making it heavy.
- Caramel sauce – Go with a thick, rich caramel that can settle into the poked holes without making the cake soggy. Store-bought or homemade both work.
- Chocolate frosting – A simple cocoa-based buttercream ties everything together and gives the cake a rich finish.
- Toasted pecans & mini chocolate chips – These toppings bring the classic turtle flavor and add crunch and contrast to each bite.
How to Make Turtle Cake
Start with the cake batter.
You’ll whisk together the dry ingredients in one bowl, then mix in the eggs, oil, vanilla, buttermilk, and a bit of sour cream for moisture and structure. The hot coffee (or water) goes in last. It helps bloom the cocoa and brings the batter to a pourable consistency.
Bake and poke.
Once the cake is baked and cooled slightly, use the handle of a wooden spoon to poke holes all over the surface. These holes will hold the caramel and give the cake its signature gooey texture.
Add the caramel.
Warm caramel sauce pours easily into the holes. You’ll want to spread it evenly and give it time to soak in. About 1/2 to 2/3 cup is just right for flavor without overwhelming the cake.
Make the frosting.
Beat the butter and cocoa powder together until smooth, then add the confectioners’ sugar, a pinch of salt, vanilla, and just enough milk or cream to make it spreadable. It’s simple but rich and chocolatey.
Frost and garnish.
Once the cake is completely cool, spread the chocolate frosting over the top. Finish with chopped pecans and mini chocolate chips, and drizzle with extra caramel if you’d like a more dramatic finish. A little flaky sea salt is optional but adds a lovely contrast.
Tips for Success
- Use thick caramel. A thicker caramel sauce will settle into the poked holes without sinking to the bottom or making the cake too wet.
- Let the cake cool before frosting. Make sure the cake is fully cooled after the caramel soak so the frosting spreads smoothly and doesn’t melt.
- Toast the pecans. Toasting brings out their flavor and adds a bit of crunch that contrasts beautifully with the soft cake. Need a refresher for how to do this? See my tips for toasting pecans.
- Want to make ahead? This cake gets even better after a few hours in the fridge, giving the caramel time to settle and the flavors to meld.
Variations
- Add ganache. For an extra layer of richness, drizzle chocolate ganache (like the one from my s’mores whoopie pies) over the frosting before adding the toppings.
- Swap the nuts. Not a pecan fan? Walnuts or chopped almonds can work as a substitute, or skip the nuts entirely for a nut-free version.
- Switch up the toppings. Try milk chocolate chips, chopped chocolate, or even turtle candies for garnish.
- Make it salted turtle-style. Sprinkle a bit of flaky sea salt over the top to balance the sweetness and add that irresistible sweet-salty combo.
How to Store
Refrigerate: Cover and refrigerate the cake for up to 5 days. The caramel helps keep it moist, but be sure it’s tightly covered.
Freeze: You can freeze the cake (either whole or in slices) tightly wrapped for up to 2 months. Thaw overnight in the refrigerator.
Turtle Cake That’s Worth the Hype
This turtle poke cake is rich, gooey, and loaded with all the flavors of the classic candy but with no candy thermometer or fancy decorating skills required. Whether you’re making it for a special occasion or just craving something sweet and chocolatey, it’s sure to be a hit.
More Chocolate Cake Recipes
Turtle Cake
Ingredients
For the cake:
- 1 ½ cups (180 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) firmly packed light brown sugar
- ½ cup (42 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ½ cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup (180 ml) buttermilk, at room temperature
- 2 tablespoons sour cream, at room temperature
- ½ cup (120 ml) hot coffee (or hot water)
For the filling:
- ½ to ⅔ cup thick caramel sauce, room temperature or slightly warm
For the frosting:
- ¾ cup (170 g) unsalted butter, softened
- ⅓ cup (28 g) unsweetened cocoa powder
- 2 cups (220 g) confectioners’ sugar, sifted
- pinch salt
- 2 to 3 tablespoons (30 to 45 ml) milk
- 1 teaspoon vanilla extract
For the toppings:
- about ¾ cup chopped toasted pecans
- about ¼ cup mini chocolate chips or curls
- more caramel, optional
- flaky sea salt, optional
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan. If you like, line the bottom with parchment paper.
- In a large bowl, whisk together the flour, both sugars, cocoa, baking soda, baking powder, and salt.
- Add the eggs, oil, vanilla, buttermilk, and sour cream. Mix until combined. Slowly mix in the hot coffee until the batter is smooth. The batter will be thin.
- Pour into the prepared pan and bake 30–35 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool the cake for 15–20 minutes.
To add the filling:
- Use the handle of a wooden spoon to poke holes all over the cake.
- Slowly pour the caramel over the cake, spreading it to encourage it into the holes. It’s fine if it doesn’t all go into the holes.
- Let cool completely.
To make the frosting:
- Using an electric mixer on medium speed, beat the butter and cocoa until smooth.
- Add the confectioners’ sugar, salt, 2 tablespoons milk, and the vanilla. Beat until fluffy, adding more milk a small amount at a time if needed for spreading consistency.
To assemble the cake:
- Spread the chocolate frosting over the cooled cake.
- Sprinkle with pecans and chocolate chips. Drizzle with extra caramel and/or add flaky salt if desired.
Notes
- For the caramel, use a thick sauce that can settle into the cake without making it soggy.
- Toasting the pecans adds great flavor and crunch. Just a few minutes in the oven makes a difference!
- The cake tastes even better after resting for a few hours or overnight.
- Want a more dramatic finish? Add a drizzle of extra caramel and a pinch of flaky sea salt just before serving.
- Storage: Cover and refrigerate for up to 5 days. For longer storage, wrap slices well and freeze for up to 2 months.
