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Chocolate Caramel Turtle Poke Cake

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Rich chocolate sheet cake soaked in sweetened condensed milk, caramel, and chocolate, and frosted with chocolate whipped cream and pecans to make the most delicious chocolate caramel turtle poke cake!
Servings 12 slices
Author Mandy Merriman - Baking with Blondie

Equipment

  • 9x13 sheet pan

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)

Instructions

For the Chocolate Caramel Sheet Cake

  • Preheat the oven to 325 degrees convection bake, then prep a 9x13 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!