Chocolate Turtle Cake is the epitome of indulgence, combining the deep, rich flavors of chocolate with the buttery sweetness of caramel and the satisfying crunch of toasted pecans. This decadent dessert is perfect for any occasion where you want to impress and delight your guests—or simply treat yourself to a slice of pure bliss.
Ingredients:
For the Cake:
Unsweetened cocoa (for dusting pans)
1 (18.25-oz.) package devil’s food cake mix
1 (3.9-oz.) package chocolate instant pudding mix
3 large eggs
1 1/4 cups milk
3/4 cup canola oil
2 teaspoons vanilla extract
1 teaspoon chocolate extract
1 teaspoon instant coffee granules
1 (6-oz.) package semisweet chocolate morsels
1 cup chopped pecans
For the Filling:
1 (16-oz.) container ready-to-spread cream cheese frosting
1/2 cup canned dulce de leche
2 (7-oz.) packages turtle candies
For the Frosting:
1 (16-oz.) can ready-to-spread chocolate fudge frosting
For the Topping:
1 (12-oz.) jar dulce de leche ice cream topping
1/4 cup pecan halves, toasted
Step-by-Step Instructions
Step 1: Prepare Cake Layers
Preheat Oven: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and dust them with unsweetened cocoa to prevent sticking.
Mix Ingredients: In a large bowl, combine the devil’s food cake mix, chocolate instant pudding mix, eggs, milk, canola oil, vanilla extract, chocolate extract, and instant coffee granules. Mix on low speed with an electric mixer for one minute, then increase to medium speed and beat for an additional two minutes until the batter is smooth.
Add Chocolate and Pecans: Fold in the semisweet chocolate morsels and chopped pecans, ensuring they are evenly distributed throughout the batter.
Bake: Pour the batter evenly into the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for about 32 minutes, or until a wooden pick inserted into the center comes out clean.
Cool: Cool the cakes in their pans on wire racks for 10 minutes, then remove them from the pans and let them cool completely on the racks. For best results, wrap and chill the cake layers for at least one hour before assembly.
Step 2: Prepare Filling
Mix Filling: In a small bowl, combine the cream cheese frosting with the canned dulce de leche, whisking until smooth and well-blended.
Prepare Candies: Cut 6 turtle candies in half for garnish and dice the remaining candies.
Step 3: Assemble Cake
Layer Cake: Carefully slice each chilled cake layer horizontally to create 4 thinner layers. Place one layer, cut side up, on a serving platter.
Add Filling: Spread about 1/2 cup of the cream cheese-dulce de leche mixture over the cake layer, then evenly distribute one-third of the diced turtle candies on top.
Repeat Layers: Repeat the layering process with the remaining cake layers, filling, and candies, finishing with a plain cake layer on top.
Step 4: Frost and Decorate
Frost Cake: Use an offset spatula to spread the chocolate fudge frosting over the top and sides of the assembled cake, smoothing it out for a neat finish.
Chill: Refrigerate the cake until you are ready to add the final touches and serve.
Step 5: Final Touches and Serving
Add Topping: Just before serving, drizzle the dulce de leche ice cream topping generously over the cake, allowing it to cascade down the sides.
Garnish: Decorate with the reserved turtle candies and toasted pecan halves for an elegant presentation.
Serve: For easier slicing, chill the cake for at least 30 minutes before serving. Enjoy each rich, decadent bite!
Chef’s Notes:
Dulce de Leche: Experiment with different brands to find the one that suits your taste best.
Toasting Pecans: Spread pecans evenly on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 5-7 minutes until they are fragrant and lightly browned.
Slicing: Chilling the cake before slicing will help you achieve clean, even pieces.
Conclusion:
This Chocolate Turtle Cake is a masterpiece of flavor and texture, combining rich chocolate, creamy caramel, and crunchy pecans into a dessert that is as delightful to eat as it is to make. Whether you’re celebrating a special occasion or just treating yourself, this cake is sure to impress and satisfy every sweet tooth. Indulge in every decadent layer and share the joy with friends and family—this is a dessert that’s guaranteed to create happy memories.
Chocolate Turtle Cake
Ingredients
For the Cake:
- Unsweetened cocoa for dusting pans
- 1 18.25 oz package devil’s food cake mix
- 1 3.9 oz package chocolate instant pudding mix
- 3 large eggs
- 1 1/4 cups milk
- 3/4 cup canola oil
- 2 tsp vanilla extract
- 1 tsp chocolate extract
- 1 tsp instant coffee granules
- 1 6 oz package semisweet chocolate morsels
- 1 cup chopped pecans
For the Filling:
- 1 16 oz container cream cheese frosting
- 1/2 cup canned dulce de leche
- 2 7 oz packages turtle candies, diced
For the Frosting:
- 1 16 oz can chocolate fudge frosting
For the Topping:
- 1 12 oz jar dulce de leche ice cream topping
- 1/4 cup pecan halves toasted
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and dust with unsweetened cocoa.
- In a large bowl, combine cake mix, pudding mix, eggs, milk, oil, vanilla extract, chocolate extract, and instant coffee granules. Beat on low for 1 minute, then on medium for 2 minutes until smooth.
- Fold in chocolate morsels and chopped pecans. Divide batter evenly between prepared pans.
- Bake for 32 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely. Wrap and chill layers for 1 hour.
- In a small bowl, mix cream cheese frosting with canned dulce de leche until smooth.
- Cut 6 turtle candies in half for garnish, and dice the remaining candies.
- Slice each chilled cake layer horizontally to create 4 thinner layers.
- Place one layer on a serving platter, spread with 1/2 cup of filling, and top with a third of the diced turtle candies. Repeat layering, finishing with a plain cake layer.
- Frost the top and sides of the cake with chocolate fudge frosting. Chill until ready to serve.
- Before serving, drizzle dulce de leche topping over the cake and garnish with turtle candies and toasted pecan halves.
