Why You’ll Love This Recipe

Chocolate Turtle Bundt Cake is a decadent dessert that combines rich chocolate cake, gooey caramel, crunchy pecans, and a luscious chocolate glaze. Inspired by classic turtle candies, this cake offers layers of texture and flavor in every bite. It’s perfect for special occasions, holiday gatherings, or when you want to impress guests with a show-stopping treat.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose flourgranulated sugarsalted butterunsweetened cocoa powdereggsbuttermilkbaking sodasaltvanilla extractboiling watercaramel saucechopped pecanssemi-sweet chocolate chipsheavy cream

directions

Preheat your oven to 350°F (175°C) and generously grease and flour a Bundt pan.

In a large mixing bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition, then mix in the vanilla.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, beginning and ending with the dry ingredients.

Slowly stir in the boiling water until the batter is smooth and well combined.

Pour half of the batter into the prepared Bundt pan.

Drizzle caramel sauce over the batter, then sprinkle with chopped pecans and a handful of chocolate chips.

Pour the remaining batter on top and smooth the surface.

Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Once cooled, drizzle additional caramel sauce and melted chocolate over the top, then sprinkle with more pecans.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 20 minutesBaking time: 50–60 minutesCooling and decorating time: 40 minutesTotal time: 1 hour 50 minutes

Variations

Swap pecans for walnuts or almonds for a different nutty profile.

Add a layer of cheesecake filling for a richer twist.

Use store-bought chocolate cake mix to simplify the process.

Top with sea salt flakes for a sweet-salty contrast.

storage/reheating

Store Chocolate Turtle Bundt Cake in an airtight container at room temperature for up to 3 days.For longer storage, refrigerate for up to 7 days or freeze slices individually for up to 2 months.To reheat, microwave individual slices for 15–20 seconds for a warm, gooey texture.

FAQs

Can I make this cake without nuts?

Yes, you can omit the pecans for a nut-free version.

What type of caramel should I use?

Either homemade or store-bought caramel sauce will work.

Can I use milk instead of buttermilk?

Yes, but add 1 tablespoon of vinegar or lemon juice to the milk for best results.

Do I need a Bundt pan?

A Bundt pan gives the classic look, but you can use a tube pan or two loaf pans.

How do I prevent the cake from sticking to the pan?

Generously grease and flour every crevice of the Bundt pan before adding the batter.

Can I make this ahead?

Yes, the cake can be baked a day in advance and glazed before serving.

Can I use caramel bits instead of sauce?

Yes, but they may melt into the cake more than the sauce does.

Is this cake very sweet?

It’s rich and indulgent, but the balance of chocolate and caramel keeps it from being overly sweet.

Can I double this recipe?

It’s not recommended unless using two Bundt pans—otherwise, the batter may overflow.

Is this cake freezer-friendly?

Yes, freeze fully cooled slices wrapped in plastic and foil for best results.

Conclusion

Chocolate Turtle Bundt Cake is a rich, indulgent dessert that brings together the beloved flavors of chocolate, caramel, and pecans. Whether you’re baking for a celebration or simply to satisfy a sweet craving, this cake delivers in both taste and presentation. One slice is never enough, and it’s sure to become a favorite for chocolate lovers and turtle candy fans alike.