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Chocolate Turtle Bundt Cake #Bundtamonth

A delicious Turtle Bundt Cake loaded with pecans, chocolate and caramel.
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Servings: 1 large Bundt Cake


For the Cake:

  • 2 1/2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder you can dial that back, I wanted lots
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla salt plain is fine
  • 1/2 cup whole milk
  • 1/2 cup vanilla yogurt
  • 1 cup unsalted butter
  • 3/4 cup brown sugar
  • 3/4 cup vanilla sugar plain is fine
  • 4 large eggs
  • 1/2 teaspoon rum extract
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped pecans

For the Glaze:

For the Caramel:

  • 1 1/2 cups sugar
  • 1/4 cup warm water
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • Pinch of salt

For the topping:

  • 1/2 to 1 cup of chopped pecans


For the Cake:

  • Preheat your oven to 325 F.
  • Spray a bundt pan generously with non stick spray.
  • Combine flour, cocoa, baking soda and salt in a medium sized bowl. Whisk. Set aside.
  • Combine milk and yogurt in a separate medium sized bowl. Whisk. Set aside.
  • In a stand mixer cream the sugars and butter together till very light and fluffy.
  • Begin to beat in eggs, one at a time until well incorporated.
  • Turn mixer down to low and add the flour mixture you set aside earlier, and alternate with the milk mixture you also set aside. Do it in about three additions and end with the flour mixture.
  • Now add the pecans and mix by hand.
  • Pour the mixture into the bundt pan and smooth out.
  • Place in your preheated oven for about 55 to 60 minutes.
  • Allow to cool in pan.
  • Invert onto a plate.

For the Glaze:

  • Place the chocolate in a medium sized bowl.
  • Heat up your milk in a small saucepan on the stove until it's warm.
  • Pour the warm milk over the chocolate. Allow to sit for about 2 to 3 minutes.
  • Whisk really well.
  • Add the butter and whisk again.
  • Allow to cool and thicken a bit before pouring over the cake.

For the Caramel:

  • In a medium saucepan combine the sugar and water. Give it a good stir. Let it cook over medium low heat until sugar dissolves.
  • Now stop stirring and let it continue to cook. It will start to turn amber in colour after some time so watch it closely but do not stir. You can pop the lid on to keep crystals from forming on the pot at this point.
  • Once it turns amber, remove from heat. Pour in the cream. It will bubble up, this is suppose to happen so do not panic.
  • Give it a stir. Now add the butter. It will bubble up a bit again, don't panic. Whisk until smooth.
  • Add vanilla and salt. Whisk until smooth.
  • Allow to cool before pouring on cake.

Putting it all together:

  • Once the cake is cooled and the chocolate is cooled you can pour the chocolate glaze over top of the cake. Pop the cake in the fridge for a bit to let the chocolate firm up.
  • Once the chocolate if firm and the caramel is cool, pour or drizzle that over top of the cake. Toss your pecans over top.
  • Serve with a big old Turtle smile!


Cake and glaze recipe slightly adapted from Martha Stewart
Caramel recipe adapted from Fine Cooking