Gooey Turtle Bundt Cake (from scratch!)

This gooey Turtle Bundt Cake is rich, moist, and topped with thick ribbons of caramel buttercream, followed by plenty of caramel and chocolate sauce, and a generous handful of chopped pecans for the perfect sweet, crunchy treat that is guaranteed to put a smile on the face of your favorite turtle lover.

This recipe draws inspiration from the beloved chocolate turtle candies that combine caramel, pecans, and chocolate in chewy-crunchy-rich candy perfection. This from-scratch bundt cake elevates those classic flavors into a stunning dessert that’s far superior to any cake mix version.

Bundt cakes are such a fun bake because of their elegant shape and easy slicing. I have a whole collection of bundt pans, but the classic bundt is my favorite for this particular cake. With its larger-than-life looks and flavor profile, this chocolate turtle bundt is ideal for holidays, birthdays, or any celebration.

Craving more turtle-inspired sweet treats? Try my Turtle Thumbprint Cookies, Homemade Turtles Candy, Fudgy Chocolate Turtle Brownies, and this decadent Chocolate Caramel Turtle Layer Cake!

An overhead image of a turtle bundt cake.

A slice of turtle bundt cake on a plate.

Why You Should Bake More Bundt Cakes

You don’t have to worry about stacking layer cakes or fancy decorating since the fun design part is baked right in to the cake itself.
It’s surprisingly straightforward to make from scratch yet looks incredibly impressive, perfect for wowing guests at holidays, birthdays, or any gathering without spending hours in the kitchen.
Get an unbeatable flavor and texture that keeps everyone coming back for seconds.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

All-Purpose Flour – Gives the cake its tender structure; I always sift it for smoothness in my bundt cakes.
Unsweetened Cocoa Powder – Delivers deep chocolate flavor. Dutch-processed Cocoa makes it even richer and darker if you use it.
Baking Soda – Helps the cake rise light and tall in the bundt pan.
Baking Powder – Adds extra lift for a moist, fluffy crumb.
Salt – Enhances all the chocolate and caramel notes.
Vegetable Oil – Keeps this bundt ultra-moist for days; my go-to over butter in chocolate bundts.
Granulated Sugar – Sweetens and creates that perfect tender texture.
Large Eggs (room temperature) – Bind the batter and add richness; room temp blends best.
Whole Milk (room temperature) – Brings moisture and tenderness. 2% works if needed.
Pure Vanilla Extract – Rounds out the chocolate and caramel beautifully.
Hot Water – Blooms the cocoa for intense flavor and thins the batter perfectly.
Chopped Pecans – Add classic turtle crunch throughout the cake and on top; lightly toast them for extra depth like in my turtle brownies.
Salted Butter (softened) – Forms the creamy base of the caramel buttercream.
Powdered Sugar – Sweetens and thickens the frosting.
Caramel Sauce – Swirls into the frosting and drizzles on top for gooey turtle goodness. Use my Homemade Salted Caramel Sauce or store bought if you need a shortcut version.
Pure Vanilla Extract – Ties the frosting flavors together. Use my Homemade Vanilla for the best flavor.
Chocolate Sauce – For extra decadence in the topping. Use store bought sauce, or my Homemade Hot Fudge Sauce, or Chocolate Ganache if you prefer.

Ingredients for making a turtle bundt cake.

Let’s walk through making this turtle bundt cake

Whisk dry ingredients. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined – this ensures your chocolate bundt cake rises beautifully.
Mix wet ingredients. In a large separate bowl, whisk the vegetable oil, granulated sugar, room temperature eggs, whole milk, and pure vanilla extract until completely smooth and well blended.

Whisking dry ingredients together in a bowl.

Whisking eggs, oil, milk, and vanilla in a glass mixing bowl.

Combine wet and dry. Add the dry ingredients to the wet mixture and whisk just until incorporated – avoid overmixing to keep this bundt cake recipe tender and moist.

Adding dry ingredients to cake batter in a mixing bowl.

Whisked chocolate cake batter in a glass mixing bowl.

Add hot water. Slowly pour in the hot water while whisking continuously until the batter is smooth, thin, and glossy. The hot water blooms the cocoa for that intense chocolate turtle flavor.

Adding hot water to chocolate cake batter.

Fold in pecans. Gently fold the chopped pecans into the batter so they’re evenly distributed throughout this decadent chocolate pecan cake.
Bake the cake. Pour the batter into the prepared bundt pan. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.

Prepping Your Bundt Pan

To prevent heartbreak and keep your bundt cake from sticking, don’t forget to generously grease a 10-12 cup bundt pan with baking spray with flour in it or brush with softened butter, then dust with cocoa powder and tap out any excess for the perfect release every time.

Adding chopped pecans to chocolate cake batter.

A bundt pan filled with chocolate cake batter.

Cool in the pan. Let the cake cool in the pan for 10 to 15 minutes before turning it out onto your cake plate. This helps it set and release cleanly from the bundt pan.

An overhead image of chocolate bundt cake in a pan.

Make the Caramel Buttercream Frosting

Prepare caramel buttercream. In a medium mixing bowl, beat the softened salted butter until smooth and creamy. Gradually add the powdered sugar, beating until fully combined and fluffy.
Finish frosting. Mix in the caramel sauce and pure vanilla extract, then beat until the frosting is thick, fluffy, and pipeable. If it’s too soft, add a bit more powdered sugar. Transfer to a piping bag fitted with a large round tip.

Adding powdered sugar to a bowl of creamed butter to make frosting.

Place cooled cake. Gently transfer the fully cooled bundt cake to a serving plate or cake stand for easy decorating.
Decorate. Using a piping bag with a small round tip, pipe thick ribbons of caramel buttercream over the cake in a back-and-forth motion. Warm the caramel sauce and chocolate sauce until pourable, then drizzle caramel over the buttercream followed by chocolate sauce, letting them drip naturally. Generously sprinkle chopped pecans on top, and add an extra caramel drizzle right before serving for that glossy, irresistible turtle bundt cake finish.

Recipe FAQ’s

Why did my bundt cake stick to the pan?

This happens if the bundt pan isn’t greased thoroughly enough, especially in the creases. Grease every nook and cranny of your bundt pan generously with softened butter, then dust it well with cocoa powder and tap out the excess. This last bit is key for a clean release every time.

How do I store this turtle bundt cake?

Store the fully decorated cake in an airtight container or covered with plastic wrap at room temperature for up to 3 days, or refrigerate it for up to 5 days to keep the caramel buttercream and sauces fresh. Bring it back to room temperature before serving for the best texture and flavor.

Can I freeze the turtle bundt cake?

Yes, freeze the undecorated cooled cake wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the fridge, then decorate with fresh caramel buttercream, drizzles, and pecans for the best results.

Can I make this turtle bundt cake ahead of time?

Absolutely! Bake and cool the chocolate pecan cake up to 2 days in advance, storing it wrapped at room temperature, then frost and decorate the day of serving to keep the drizzles glossy and the buttercream fresh.

Tips for Success

Allow the cake to cool completely on a wire rack before piping the caramel buttercream or adding any drizzles; if it’s even slightly warm, the frosting will melt and the sauces will slide right off.
Warm the caramel sauce and chocolate sauce only until just pourable. If they’re too hot, they’ll soften or melt the fluffy buttercream ribbons and ruin that perfect turtle look.
For the richest chocolate flavor in this turtle bundt, use room temperature ingredients where possible and don’t overmix once the flour is added to keep the crumb moist and tender.
Lightly tap the filled bundt pan on the counter a few times before baking to release any air bubbles, ensuring an even rise and no large holes in your slices.

A slice of turtle bundt cake being removed from the rest of the cake.

Substitutions and Variations

Add a handful (about 1 cup) of chocolate chips to the batter along with the pecans for extra gooey pockets of milk chocolate in every bite of this chocolate turtle bundt. Semi-sweet or milk chocolate chips both work beautifully.
This batter works great for mini bundt cakes too. Divide it into a mini bundt pan and bake at the same temperature, starting to check for doneness around 16-25 minutes (ovens vary!). They’re adorable for parties or gifts!