Chocolate Caramel Turtle Poke Cake
Moist chocolate caramel cake soaked in sweetened condensed milk, caramel, chocolate, and topped with chocolate whipped cream and turtle toppings.
My Chocolate Caramel Turtle Poke Cake is an instant hit! With all the toppings, soak, and delicious whipped cream flavored with a bit of cocoa powder, this cake will wow your guests. The best part is that it’s EASY to make! Let’s dive right in.
10 Sheet Cakes for Christmas Series
We’re back again with another fun sheet cake recipe leading up to Christmas. Welcome to cake #9 out of 10! We still have 1 more delicious cake to share with you. So far we have my now-viral:
- Eggnog Tres Leches Cake with Nutmeg Whipped Cream,
- Grinch Pistachio Christmas Sheet Cake,
- Chocolate Peppermint Sheet Cake,
- Red Velvet Hot Chocolate Sheet Cake,
- Gingerbread Cake with White Chocolate Buttercream,
- Yule Log Sheet Cake,
- Christmas Funfetti Sheet Cake,
- and ever-popular Little Debbie Christmas Tree Sheet Cake.
With 3 more still on the way, you’re sure to find a sheet cake that will fit your comfort level, as well as taste absolutely mouthwatering for your guests this holiday season. There’s so much already on your plate – lets dive right into my newest creation: Chocolate Caramel Turtle Poke Cake.
What is a poke cake?
A Poke Cake is a type of dessert that involves taking a regular cake and poking holes into it with the handle of a wooden spoon, or straw. Once the cake has holes poked into it, you then pour something delicious — usually a type of pudding, sweetened condensed milk, caramel, chocolate — all over the cake so that it seeps into the holes. This makes the cake incredibly moist and adds an extra layer of flavor. It’s a simple yet creative way to jazz up a standard cake!
What’s a “turtle”???
A “Turtle” in the context of cake or desserts refers to a popular flavor combination which comprises of chocolate, caramel, and pecans. The candies were given the name because their shape and the pecan arrangement made them look like a turtle. A turtle cake or dessert will typically have layers or components of rich chocolate, gooey caramel, and crunchy pecans.
How to make a chocolate caramel poke cake
My chocolate caramel turtle poke cake (made with a doctored cake mix) simply can’t be beat! Bakers from all around the globe use it in the bakeries and home-bakes for the perfectly tasty results this recipe gives them every time. It starts with a box mix, and then we add a bunch of ingredients to it for the best taste and texture. Doctored Cake Mixes are celebrated and used by bakers all around, and I cannot wait for you to try this chocolate/caramel poke cake version. Let’s dive right in!
Here’s what you’ll need (the quantities are with the recipe at the bottom of this post!):
- Buttermilk
- Sour Cream
- Eggs
- Vegetable Oil
- Vanilla
- Carmel Extract
- Pecans chopped (optional)
- Chocolate Cake Mix
- Sweetened Condensed Milk
- Caramel Drizzle
- Chocolate Drizzle
That’s it! Whisk everything (except for the drizzle/soak ingredients) in a bowl together, sift in the cake mix then bake! Let it cool in the pan, poke holes all over the top with a wooden spoon end or straw, then spread/drizzle on the sweetened condensed milk, caramel, and chocolate. The longer it soaks, the more moist and delicious it becomes!
How to make chocolate whipped cream
Making my chocolate whipped cream is pretty straightforward. Here’s what you’ll need (the exact quantities are below with the printable recipe).
- Heavy Cream
- vanilla
- salt
- powdered sugar
- cocoa powder
Follow the directions below to make the most delicious chocolate whipped cream (recipe with exact quantities are below with the printable recipe).
Can this sheet cake be made in advance?
Yes, but I don’t recommend more than a couple days. The soak is delicious, but you don’t want the cake to dry out or the sheet cake to get too soggy. I recommend making it a day in advance at most.
Here’s a video of the process:
I hope you enjoy my newest sheet cake here for my 10 SHEET CAKES FOR CHRISTMAS series! It’s been so fun so far, and there is 1 more to come. If you make my cake or a creation inspired by it, I’d love to see it. Make sure to tag me @bakingwithblondie or #bakingwithblondie so I can join in on all the fun.
Happy Baking!
xo, Mandy
Get the Recipe: Chocolate Caramel Turtle Poke Cake
Ingredients
Chocolate Caramel Sheet Cake
- 3/4 cup buttermilk, room temperature
- 2/3 cup sour cream , room temperature
- 3 whole large eggs , room temperature
- 1/3 cup vegetable oil
- 1 Tablespoon vanilla
- 1 teaspoon caramel extract
- 1/2 cup chopped pecans , *OPTIONAL
- 1 15.25oz Chocolate Cake Mix, I used Duncan Hines Dark Chocolate Fudge Cake Mix for the best taste and texture
Soak/Poke For the Chocolate Caramel Sheet Cake
- 1 can (1 cup) sweetened condensed milk
- 2/3 cup caramel drizzle (can be homemade or store-bought)
- 2/3 cup chocolate drizzle (can be a homemade ganache or store-bought)
Chocolate Whipped Cream
- 4 cups heavy whipping cream
- 1 1/2 cup powdered sugar
- 1 teaspoon vanilla
- pinch of salt
- 1/4 cup cocoa powder
Toppings
- chocolate drizzle
- caramel drizzle
- mini chocolate chips
- pecans (toasted)
Equipment
- 9×13 sheet pan
Instructions
For the Chocolate Caramel Sheet Cake
- Preheat the oven to 325 degrees convection bake, then prep a 9×13 sheet pan/dish with shortening, cake goop, or nonstick spray. Set aside.
- In a large bowl, whisk together all the ingredients except for the cake mix, until combined. Sift in the chocolate cake mix and gently stir to combine. The batter will be thick. Spread batter into the prepared pan and bake for 25-27 minutes. Let cool.
For the Poke/Soak
- Using a straw, poke holes all over the top of the cake about 1 inch apart. Spread/drizzle on the sweetened condensed milk, caramel, and chocolate. Cover and place into the freezer while making the chocolate whipped cream.
For the chocolate whipped cream
- Place the metal mixing bowl and metal whisk attachment into the freezer for 5 minutes. Place both back on the the stand mixer, then add in the heavy whipping cream.
- Starting on low speed and ending on high speed over the span of 2-3 minutes, slowly whip up the whipped cream into stiff peaks. Add in the vanilla, powdered sugar, salt, and cocoa powder and whip up again. Taste and adjust the amount of sugar to your liking.
Assembly
- Spread on the whipped cream onto the cake and use the back of a spoon to make waves/design for a rustic look. Drizzle on the caramel and chocolate and sprinkle on the mini chocolate chips and pecans. Enjoy!