Description
This rich and indulgent Caramel Chocolate Pecan Turtle Bundt Cake combines deep cocoa flavors with buttery caramel and crunchy pecans, topped with creamy caramel buttercream, chocolate drizzle, and more pecans for a decadent dessert experience perfect for any occasion.
Ingredients
Scale
Cake
- 1¾ cups (247g) all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup vegetable oil
- 1¾ cups (350g) granulated sugar
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup hot water
- 1 cup chopped pecans
Frosting
- 1 cup salted butter, softened
- 3 cups powdered sugar
- ½ cup caramel sauce (homemade or store-bought)
- 1 teaspoon pure vanilla extract
Topping
- Caramel sauce (homemade or store-bought)
- Chocolate sauce (homemade or store-bought)
- 1 cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Generously grease a 10-12 cup bundt pan with butter, then dust it with cocoa powder, tapping out any excess to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt to ensure they are fully combined.
- Combine Wet Ingredients: In a separate large bowl, whisk the vegetable oil, granulated sugar, eggs, whole milk, and vanilla extract until the mixture is smooth and well blended.
- Make Batter: Gradually add the dry ingredient mixture to the wet ingredients and whisk until just combined. Slowly pour in the hot water while whisking, resulting in a smooth and thin batter. Gently fold in the chopped pecans.
- Bake the Cake: Pour the batter into the prepared bundt pan. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool the Cake: Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack. Allow the cake to cool completely before decorating.
- Make the Frosting: In a medium bowl, beat the softened salted butter until creamy and smooth. Gradually add the powdered sugar, mixing well. Add the caramel sauce and vanilla extract, beating until the frosting is fluffy, thick, and smooth. For a firmer piping texture, add more powdered sugar if desired. Transfer the buttercream to a piping bag fitted with a large round tip.
- Assemble and Decorate: Using a piping bag with a small round tip, pipe thick ribbons of caramel buttercream over the cooled bundt cake in a back-and-forth motion. Warm the caramel and chocolate sauces just until pourable, then drizzle the caramel sauce followed by the chocolate sauce over the buttercream, allowing them to drip naturally. Generously sprinkle chopped pecans on top. Optionally, add an extra drizzle of caramel right before serving for a glossy finish.
Notes
- Storage & Freezing: Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days; serve at room temperature for best flavor.
- Freezing: Freeze undecorated cake wrapped tightly for up to 2 months; thaw in the refrigerator and decorate fresh before serving.
- Make Ahead: You can bake and cool the cake up to 2 days ahead, keep it wrapped at room temperature, and decorate on the day you plan to serve.
