Get the Recipe:
Turtle Cake
This turtle poke cake has everything you love about the classic candy—chocolate, caramel, pecans, and plenty of gooey goodness. It’s indulgent, crowd-pleasing, and easy to make!
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 9x13-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.
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