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Chocolate Turtle Cake

A delightful treat with layers of moist chocolate cake, gooey caramel, and crunchy pecans that will please everyone.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.75 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk Can substitute non-dairy milk.
  • 0.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water This makes the cake moist.
For the Topping
  • 1 cup caramel sauce Refrigerate for thicker topping.
  • 1 cup chopped pecans Can substitute with crushed pretzels.
  • 1 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to your dry mix. Mix on medium speed for about two minutes.
  4. Carefully stir in the cup of boiling water. The batter will be runny.
Baking
  1. Divide the batter evenly between your prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Topping
  1. Layer the cakes with caramel sauce and sprinkle chopped pecans on top.
  2. Top with chocolate chips and drizzle more caramel over the top.

Notes

If you want a thicker topping, refrigerate the caramel sauce beforehand. You can skip the pecans for nut allergies or substitute with crushed pretzels. This cake freezes well when wrapped individually in plastic wrap.