Turtle Poke Cake is a chocolate cake that is oozing with flavor, topped with frosting, nuts, and chocolate chips - making every bite delish!
A DECADENT POKE CAKE IN UNDER AN HOUR
If you know me, you know I love a good cake! I'm all about decadent, delicious cakes, and if you are too, then you're gonna love this scrumptious Turtle Poke Cake! Soft chocolate cake smothered in a creamy caramel sauce and topped with a homemade chocolate frosting. Everyone will be coming back for more!
FREQUENTLY ASKED QUESTIONS:
Surprisingly, it's not too sweet. I know by looking at it, it may look super sweet, but it's a decadent, perfectly balanced amount of sweet. The chopped pecans also bring the perfect texture to the cake. If you like this poke cake, you will fall in love with my Butterfinger Poke Cake or my Snickers Poke Cake!
Normally, I'm all about using homemade ingredients over the storebought stuff. But, with the recipe, we need the right consistency for the caramel sauce and most of the time the homemade recipes don't end up being the right texture. The storebought caramel topping is typically thinner than homemade and that's what we need for this poke cake recipe. We need it to soak easily into the cake, so grab the storebought version.
If you're searching the grocery aisles and can't find the bottled caramel sauce, try looking at where they keep the rest of the ice cream ingredients. It's usually by the hot fudge and sprinkles. Some stores will even keep an end cap or end shelf by the ice cream aisle to house all this kind of stuff.
While I love homemade frosting, if you need to use storebought stuff to save time, you can do that. However, before you add it to the cake, I suggest you use an electric hand mixer to whip it so it's light and fluffy rather than thick and difficult to spread.
Don't want a chocolate frosting? Try chocolate ganache, chocolate whipped cream, or chocolate buttercream frosting.
I like to use a fudgy chocolate cake mix, but you can use regular chocolate or even a devil's food cake chocolate cake mix if desired. I usually go with Duncan Hines or Betty Crocker.
Want to change it up? Try using some chopped up turtle candies or some pretzels for a salty twist. You could even add some mini marshmallows on top.
Even though you need to keep this in the fridge when you aren't eating it, it is actually best served at room temperature. So, remove it from the fridge a bit before you want to serve it and let it warm up a bit before serving.
When you aren't serving this cake you need to keep it in the fridge since the caramel topping needs to be refrigerated once you open it. It'll keep in the fridge for up to a week.
Additionally, you can freeze leftover cake for up to 3 months, if stored properly in a freezer safe airtight container.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chocolate cake mix
- caramel topping
- powdered sugar
- cocoa powder
- salted butter
- vanilla extract
- chopped pecans
- chocolate chips
HOW TO MAKE A TURTLE POKE CAKE
Prepare the cake mix per the directions on the back of the box and bake. Once the cake is finished baking, immediately take a fork and poke holes all over the cake.
Pour the caramel topping on the cake, focusing on the holes.
Allow the cake to come to room temperature. Once the cake is at room temperature, make the frosting. In a large bowl, stir together the powdered sugar and cocoa powder.
Place the butter into the body of a stand mixer with the paddle attachment and stir until smooth. Note: A handheld electric mixer and a bowl can be used instead of a stand mixer.
Add the powdered sugar mixture a little at a time until fully added. The mixture will be thick.
Add the milk and vanilla, and stir to combine. Scrape down the sides, and place the mixer on medium-high speed. Whip for 3 minutes until light and fluffy.
Spread the frosting on top of the cake.
Garnish with chopped pecans and chocolate chips. Slice and serve with more caramel sauce if desired.
CRAVING MORE RECIPES?
Turtle Poke Cake
For the cake:
- 15.25 ounce box chocolate cake mix (I prefer chocolate fudge)
- ingredients needed to make the cake: eggs, oil and water
- 2 cups caramel topping
For the frosting:
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 cup (2 sticks) salted butter
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For the topping:
- ½ cup chopped pecans
- ½ cup chocolate chips
- Prepare the cake mix per the directions on the back of the box for a 9x13-inch baking dish and bake.
- Once the cake is finished baking, immediately take a fork and poke holes all over the cake.
- Pour the caramel topping on the cake, focusing on the holes.
- Allow the cake to come to room temperature.
- Once the cake is at room temperature, make the frosting.
- In a large bowl, stir together the powdered sugar and cocoa powder.
- Place the butter into the body of a stand mixer with the paddle attachment and stir until smooth. Note: A handheld electric mixer and a bowl can be used instead of a stand mixer.
- Add the powdered sugar mixture a little at a time until fully added. The mixture will be thick.
- Add the milk and vanilla, and stir to combine. Scrape down the sides, and place the mixer on medium-high speed. Whip for 3 minutes until light and fluffy.
- Spread the frosting on top of the cake. Garnish with chopped pecans and chocolate chips. Slice and serve with more caramel sauce if desired.
- Store-bought caramel is recommended over homemade because it tends to be on the thinner side, which is what we are looking for in this cake. A thinner caramel will soak up easier into the cake.
- If folks like this cake, they’ll love my Butterfinger Poke Cake and my Snickers Poke Cake
- The caramel can usually be found with the other ice cream toppings in your grocery store.
- You can skip the homemade chocolate frosting and use store-bought frosting. If using canned, I suggest whipping it with an electric hand mixer in a bowl until light and fluffy before frosting the cake.
- You can garnish with chopped-up turtle candies as well! For a salty twist, add some chopped pretzels on top. Or you can use mini marshmallows.
- Keep refrigerated for up to 1 week. Freeze for up to 3 months.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Delicious and light! My guys loved it!
I will definitely be making it again!
Brandie @ The Country Cook
Thanks so much Olivia! Appreciate you taking the time to come back and comment!!