Turtle Poke Cake
This Turtle Poke Cake is decadently rich and easy to make! Gooey caramel, chocolate, and crunchy pecans soak into a moist chocolate cake for an irresistible treat.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Whisk
- 9x13 inch baking pan
- Toothpick or skewer
- Spatula
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup brewed coffee cooled
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup caramel sauce store-bought or homemade
- 1 cup chocolate sauce store-bought or homemade
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the eggs, cooled coffee, buttermilk, vegetable oil, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix; a few lumps are fine.
- Pour the batter into the prepared 9x13 inch baking pan, spreading evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Using a toothpick or skewer, poke holes all over the top of the warm cake, deep enough for sauces to seep in but not so deep as to damage the cake.
- Drizzle the caramel sauce over the cake, filling the holes and allowing it to soak in.
- Follow with the chocolate sauce, repeating the drizzling process to ensure plenty of both sauces.
- Sprinkle the chopped pecans over the top, pressing them gently into the sauces to help them adhere.
- Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours or overnight to let flavors meld.
- Serve chilled and enjoy your decadent Turtle Poke Cake!
Notes
- Mix the batter just until combined to avoid a dense cake.
- Ensure to poke deep holes so the caramel and chocolate sauces fully soak in.
- Refrigerate the cake for at least 2 hours or overnight for best flavor and texture.
- Try seasonal variations like adding pumpkin spice or crushed peppermint for festive twists.
- Store leftovers in an airtight container in the fridge for up to 5 days; avoid freezing.