Caramel Turtle Poke Cake: The Ultimate Gooey Dessert
Caramel Turtle Poke Cake is a rich, indulgent dessert featuring moist chocolate cake, gooey caramel, sweetened condensed milk, crunchy pecans, and silky chocolate ganache. Inspired by classic Turtle candies, this poke cake is an irresistible treat for any occasion, from holidays to potlucks.
Equipment
- 9x13-inch baking dish – The perfect size for a poke cake.
- Mixing bowls – One large for cake batter, one medium for ganache.
- Measuring cups and spoons – For precise ingredient measurements.
- Hand mixer or stand mixer – To mix the cake batter smoothly (optional, but helpful).
- Rubber spatula – For mixing and scraping the batter.
- Whisk – Useful for making the chocolate ganache.
- Cake Preparation Tools:
- Wooden spoon handle or large straw – To poke evenly spaced holes in the cake.
- Toothpick or cake tester – To check for doneness.
- Cooling rack – Helps cool the cake evenly before adding fillings.
- For the Toppings & Filling:
- Small saucepan – For warming the heavy cream for ganache.
- Heatproof bowl – To mix the chocolate ganache.
- Spoon or drizzle bottle – For evenly pouring caramel and ganache.
- Serving Equipment:
- Sharp knife – To slice the cake neatly.
- Cake server or spatula – To lift and serve slices easily.
- Storage container with lid – For storing leftovers in the fridge.
Ingredients
- For the Cake Base:
- 1 box chocolate cake mix or homemade chocolate cake
- 3 large eggs
- ½ cup vegetable oil
- 1 cup milk or buttermilk
- For the Poke Filling & Toppings:
- 1 can 14 oz sweetened condensed milk
- 1 cup caramel sauce store-bought or homemade
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream for ganache
- 1 teaspoon vanilla extract optional
- Optional Garnishes:
- Whipped cream
- Extra caramel drizzle
- Chocolate shavings
Instructions
- Bake the Chocolate Cake
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large mixing bowl, prepare the chocolate cake mix according to the package instructions (or make a homemade version).
- Pour the batter into the greased baking dish and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes before proceeding.
- Poke & Fill the Cake
- Use the handle of a wooden spoon to poke evenly spaced holes throughout the cake.
- Slowly pour the sweetened condensed milk over the cake, ensuring it seeps into the holes.
- Drizzle warm caramel sauce over the cake, letting it soak in for a gooey texture.
- Let the cake sit for 15 minutes so the filling absorbs properly.
- Prepare the Toppings
- Sprinkle chopped pecans evenly over the cake.
- In a small saucepan, heat heavy cream over medium heat until warm (do not boil).
- Pour the warm cream over chocolate chips in a bowl and stir until smooth to make ganache.
- Drizzle the chocolate ganache over the cake, followed by an extra drizzle of caramel.
- Chill & Serve
- Cover the cake with plastic wrap and refrigerate for at least 2 hours (or overnight for best results).
- Slice and serve with optional toppings like whipped cream, chocolate shavings, or extra caramel drizzle.
Notes
Make Ahead: This cake tastes even better the next day as the flavors meld together.
Storage: Keep refrigerated for up to 4 days in an airtight container.
Freezing: Wrap individual slices in plastic wrap and store in an airtight container for up to 3 months.
Variations:
Nut-Free: Substitute pecans with toffee bits or crushed pretzels.
Salted Caramel: Sprinkle flaky sea salt over the caramel for a sweet-salty balance.
Extra-Chocolatey: Add a layer of chocolate pudding before the caramel soak.
Gluten-Free: Use a gluten-free chocolate cake mix.
Storage: Keep refrigerated for up to 4 days in an airtight container.
Freezing: Wrap individual slices in plastic wrap and store in an airtight container for up to 3 months.
Variations:
Nut-Free: Substitute pecans with toffee bits or crushed pretzels.
Salted Caramel: Sprinkle flaky sea salt over the caramel for a sweet-salty balance.
Extra-Chocolatey: Add a layer of chocolate pudding before the caramel soak.
Gluten-Free: Use a gluten-free chocolate cake mix.