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Chocolate Turtle Bundt Cake
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5 from 1 vote

Chocolate Turtle Bundt Cake

Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Bundt Cake, Cakes & Cupcakes, Chocolate Turtle
Servings: 1 (10-cup) Bundt cake
Calories: 7562kcal
Author: Mike Johnson


For the Chocolate Bundt Cake:

  • 227 g unsalted butter softened
  • 200 g granulated sugar
  • 220 g light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 345 g all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 50 g unsweetened natural cocoa powder
  • 360 g LACTAID® Chocolate Milk
  • 80 g chopped toasted pecans

For the Caramel Topping:

  • 30 g unsalted butter
  • 55 g dark brown sugar
  • 30 g LACTAID® Whole Milk
  • 60 g powdered sugar
  • ½ teaspoon vanilla bean paste

For the Chocolate Topping:

  • 85 g 70% cacao dark chocolate melted
  • 15 g unsalted butter melted
  • 120 g powdered sugar
  • 45 g LACTAID® Chocolate Milk
  • garnish: toasted pecans optional


To Make the Chocolate Bundt Cake:

  • Preheat the oven to 325˚F (170˚C).
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, about 3-4 minutes, stopping to scrape the sides of the bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in the vanilla.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder. With the mixer on low speed, gradually add the flour mixture to the butter mixture alternately with the LACTAID® Chocolate Milk, beginning and ending with the flour mixture. Beat just until combined after each addition.
  • Spray a 10-cup Bundt pan with baking spray with flour. Carefully transfer the batter into the prepared pan. Tap the pan on a kitchen towel-lined counter a few times to settle the batter and release any air bubbles.
  • Bake until a wooden skewer inserted near the center comes out with a few moist crumbs, about 45-50 minutes. Let cool in the pan for exactly 10 minutes, then invert cake onto a wire rack and let cool completely outside of the pan.

To Make the Caramel Glaze:

  • Heat the butter, brown sugar, and LACTAID® Whole Milk over medium heat, whisking constantly until the mixture begins to boil. Remove from heat and let cool for 10 minutes.
  • Add in the powdered sugar and vanilla bean paste and whisk until smooth.
  • Immediately pour or spoon glaze over cooled cake, letting the glaze run down the sides.

To Make the Chocolate Glaze:

  • In a medium bowl, whisk together the melted chocolate, melted butter, and powdered sugar. Add the LACTAID® Chocolate Milk 1 tablespoon (15 grams) at a time, whisking until smooth.
  • Immediately pour or spoon glaze over cooled cake, letting the glaze run down the sides. Top with chopped toasted pecans, if desired.


Calories: 7562kcal | Carbohydrates: 1040g | Protein: 101g | Fat: 358g | Saturated Fat: 185g | Cholesterol: 1380mg | Sodium: 4277mg | Potassium: 3861mg | Fiber: 46g | Sugar: 710g | Vitamin A: 8348IU | Vitamin C: 6mg | Calcium: 1287mg | Iron: 42mg