This decadent Turtle Cake is a gorgeously lofty sweet creation, with three layers of rich, dark chocolate cake, fudgy frosting, sticky caramel, and crispy salted pecans. It’s a locally-famous Cafe Latte original that you can make at home!
This isn’t just any turtle cake — it’s THE Turtle Cake of Minnesota. It’s a menu staple at Cafe Latte on Grand Avenue in St. Paul, and this recipe is the slightest adaptation of theirs. The components are exactly what you’d expect: like Chocolate Turtles in cake form, with layers of rich and tender chocolate cake, thick fudgy frosting, sticky caramel, and a crown of crunchy roasted pecans. (For the same flavors in a creamy cheesecake, try my Turtle Pecan Cluster Cheesecake!)
What Makes This Cafe Latte Turtle Cake Totally Swoon-Worthy
I will forever associate this amazing turtle cake from Cafe Latte with birthday celebrations; it used to be a tradition at the office where I worked for 17+ years. The recipe has been shared in local newspapers and even by Midwest Living; it has definitely experienced some fame. And rightly so — it is chocolate + caramel decadence in the most delightful way!
WHAT YOU CAN EXPECT:
- A layer cake without the fuss. This is a forgiving cake, without frosting on the sides and piping on the top – it’s easy to make even if you’re not a pro at decorating. (Dare I say, it’s even FUN to put together?!)
- Nutty chocolate caramel bliss. And the taste? It is every bit as sinfully delicious as the slices at Cafe Latté. This is the type of dessert you eat in small bites, to savor every single component while thanking your lucky stars for this glorious treat sitting before you.
- Perfect for a party, easy enough to make anytime. This turtle cake is sure to impress, but because it’s also so easy to make, you can whip it up to celebrate smaller, simple-yet-special moments. Such as a great report card, finishing up a project, or just making it to the end of a work week.
Enjoy!
What You’ll Need
The ingredients for this cake are very straightforward. I even incorporate a shortcut for using store-bought caramel to save some time without sacrificing quality. Scroll down to the printable recipe card to find the exact ingredient quantities and full recipe instructions.
Chocolate Cake:
- Egg – Let this come to room temperature before you start baking.
- Vegetable oil – Or another neutral oil you like to use for baking, like canola.
- Buttermilk – Use store-bought whole-fat buttermilk, not a homemade version. I find that buttermilk you make by whisking together milk with an acid is just never as thick as store-bought, and results can differ, so I don’t find it reliable.
- Flour – All-purpose flour adds structure to this turtle cake.
- Sugar – Use white granulated sugar.
- Cocoa powder – Use unsweetened natural cocoa powder.
- Salt – For balance and enhancing the overall flavor of the cake.
- Baking soda – A leavener that gives the cake layers some rise.
- Coffee – Freshly brewed hot coffee makes the cocoa pop with richer chocolate flavor (without making the cake taste like coffee, I promise!).
Fudge Frosting:
- Milk – Whole milk makes for a rich, creamy frosting.
- Sugar – Use white granulated sugar.
- Butter – Use unsalted butter and cut it into tablespoon-sized portions.
- Chocolate chips – Use good quality semisweet chocolate chips for the best frosting texture and flavor.
Caramel and Pecans:
- Caramel sauce – I like to make a lot of things from scratch, but in this case, I always grab some thick store-bought caramel.
- Pecans – Use roasted, salted whole pecans for the best crunch and flavor. I pick up a bag from Trader Joe’s – they are SO GOOD!
How to Make Turtle Cake
Here’s a step-by-step guide to making your own turtle cake.
- Prepare. Preheat your oven to 350°F. Grease three round cake pans, line them with a parchment round, then grease the parchment paper.
- Mix the wet ingredients. Stir together the egg, oil, and buttermilk in a small bowl.
- Mix the dry ingredients. Whisk the flour, sugar, cocoa powder, salt, and baking soda in a large bowl.
- Finish the batter. Mix the wet ingredients into the dry ingredients, then slowly add the hot coffee. Transfer to prepared pans.
- Bake. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool. Let the cakes cool in the pans for 10 minutes, then turn the layers out onto wire racks to finish cooling.
- Make the fudge frosting. Bring the milk, sugar, and butter to a boil in a saucepan. Remove from heat and whisk in the chocolate chips. Let the mixture stand until it thickens.
- Assemble. Spread a third of the frosting onto the top of the first cake layer. Add 1/2 cup of pecans and 1/4 cup of caramel, followed by the next cake layer. Repeat with the frosting, pecans, and caramel, then add the last layer of cake and the remaining frosting, pecans, and caramel.
- Chill and serve. Refrigerate the cake for an hour or two to set up, then slice and serve.
Brenda’s Baking Tips & Recipe Variations
- Adjust the frosting consistency. If the frosting is thicker than you’d like, stir in 1 to 2 teaspoons hot coffee. Note that it will thicken a bit as it cools, so don’t do this until you’ve tried letting it cool first. The goal is for the frosting to be thick and fudgy, though!
- Be picky about your pecans. If you can’t find roasted and salted whole pecans, definitely roast up some whole pecans yourself. Roasting intensifies their nutty, buttery flavor and enhances their crunch. It makes such a difference with this cake.
- Add some more salt. The pecans add some saltiness, but if you’d like a little more, use salted caramel or sprinkle Maldon sea salt flakes over the caramel layers.
- Don’t obsess about perfection. This is a layer cake that embraces decorating non-perfection. Just add swoops of fudge frosting, sprinkles of pecans, and drizzles of caramel over each cake layer. The exception would be…I do spend a little more time on the final top layer, so the cake has a pretty presentation.
How to Store Turtle Cake
- Refrigerator: Store the cake covered on a platter or refrigerate individual slices in an airtight container. The cake will keep well for up to 4 days in the refrigerator.
- Freezer: Freezing isn’t ideal, but it can be done. I recommend freezing the cake (either whole or in slices) on a parchment-lined baking sheet. Once frozen through, wrap the cake in plastic and transfer to a large freezer bag or an airtight container, or wrap in a layer of foil. Freeze for up to 2 months. To thaw, remove any plastic wrap while the cake is still frozen, then thaw in the fridge in an airtight container or with a cake cover.
More Decadent Chocolate Desserts
Turtle Cake
Yield: 1 Cake
This gorgeously lofty cake features three layers of tender dark chocolate cake that are smothered with rich fudgy frosting, creamy caramel, and crispy salted pecans.
Print
Ingredients
Cake
- 1 large egg
- ⅔ cup vegetable oil (or your favorite neutral oil)
- 1 cup whole fat buttermilk (do not substitute homemade buttermilk)
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 cup freshly brewed hot coffee
Fudge Frosting
- ½ cup whole milk
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, sliced into tablespoon-sized portions
- 12 ounces (2 cups) good quality semisweet chocolate chips
Caramel and Pecans
- ¾ cup (purchased) thick, rich caramel sauce or ice cream topping (use a bit more if you like)
- 1½ cups roasted, salted whole pecans (I like the ones from Trader Joe’s)
Instructions
- Cake: Preheat oven to 350°F. Grease three 9″ round cake pans. Line the bottom of each pan with parchment paper, then grease the paper. Set pans aside.
- In a small bowl, stir together egg, oil, and buttermilk.
- In a large bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda.
- Gradually add wet ingredients to dry, until well mixed. Slowly add the hot coffee. Divide batter evenly into prepared pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes rest in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Fudge Frosting: Once the cakes are cool, make the fudge frosting. In a saucepan, mix milk and sugar. Add butter. Bring to boiling, stirring constantly. Remove from heat. Add chocolate chips and whisk until completely smooth. If frosting is thicker than you'd like, stir in 1 to 2 teaspoons hot coffee. Let stand until thickened a bit, yet smoothly spreadable – refrigerate for a bit, if needed.
- Assemble: Place one cooled cake layer, top side down, on a cake plate. Spread with one-third of the fudge frosting, pushing it out gently from the edges to make a petal effect. Sprinkle with ½ cup pecans, drizzle with ¼ cup caramel. Add next cake layer, again top side down. Repeat with the same measurements of fudge frosting, pecans, and caramel. Add final cake layer, top side up, and frost with petal effect. Finish with remaining pecans and caramel.
- Chill cake 1 to 2 hours before serving.
Notes
adapted from the famous Turtle Cake found at Cafe Latté in St. Paul, MN
Nutrition Information:
Serving: 1 Calories: 630kcal Carbohydrates: 96g Protein: 6g Fat: 28g Saturated Fat: 10g Polyunsaturated Fat: 16g Cholesterol: 32mg Sodium: 634mg Fiber: 3g Sugar: 75g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
This post was originally published in 2011, then updated in 2026.
OMGosh! This looks simply scrumptious!!! Happy blog birthday. Wishing you many more :)
Hi Renee! Thank you so very much!
It’s a little late, but happy anniversary! What an accomplishment! The cake looks to-die-for!
Thank you, Stephanie!
Whoah! Such a scrumptious gorgeous cake! Perfect way to celebrate, happy blogiversary!
Thank you, Maria. :)
Wow! Now that is one gorgeous cake. Happy one year blogiversary and thanks for sharing this mouthwatering recipe! I’m so happy to have found your blog and am looking forward to exploring your recipes. :) – Georgia
Hi Georgia – thank you so much! I’m so glad you left a comment – nice to meet you. Your blog is beautiful!
The cake looked amazing. My fear is mine would look like a lopsided version of this! It sounds so very good!! Great for a party. Putting it on my list…
Thank you so much. You really should give it a try. It came together so nicely.
Happy anniversary for your blog! This cake looks like the perfect way to celebrate!!!
Thank you, dear Robyn!
That picture is GORGEOUS! love love love
Yummy and CONGRATS!
thank you, thank you, thank you, Rachel!
I can’t stop staring at all the caramel and chocolate oozing out of that cake. What a way to celebrate! Happy Blogaversary Brenda.
Thank you so very much, Sylvie.
That looks absolutley gorgeous! And very calorific as well! But it looks great and really fun to make! Another blog for me to save and come back to to bake in the summer!
Hi Harriet – thank you!
HAPPY ANNIVERSARY!!! Your blog has become such a beautiful spot to visit. GORGEOUS photos and delicious recipes. Congratulations on hitting the one year mark & here’s to MANY more.
Thank you, thank you, sweet Kim! What a lovely and much appreciated comment. I have enjoyed getting to know you!
that looks heavenly!
Thank you very much, Beverly!
What a delicious way to celebrate your blog anniversary. Congratulations on a fantastic year and looking forward to many more.
I made your Gramma’s Brownies and frosted them with Savory Sweet Life’s Chocolate Buttercream Frosting. Your Gramma’s brownies are delicious on their own and with the frosting they are doubly delicious! Thanks for sharing the family recipe.
Thank you, Paula – it’s been so wonderful getting to know you. You’re a gem. Upon your recommendation last week, I made those brownies again with that frosting. SPECTACULAR!!! The frosting is fab – thanks for sharing!
Happy Blogiversary!! I’m so excited to count you as a friend, Brenda. And that cake seems like the most perfect way possible to celebrate your special day. Thanks so much for linking into Forgotten Finds! You’re our first!
Thank you, Amber! I feel the same way about getting to know you. I’m sure I’ll come up with more Forgotten Finds for you!!
What a gorgeous cake, Brenda! Happy blogiversary!
Thank you – so nice to hear from you, Amy. I’ve been enjoying getting to know you – and we saw eachother 2x this past week!! :)
wow — a whole year! Congrats Brenda :)
Oh, and that cake looks absolutely delicious!
Great to hear from you, Andrea! You’re one of the great things that has happened to me this past year – I’m so glad to know you!!
This looks scrumptious! I want some!! Happy 1st anniversary, dear daughter!
Thanks, Mom – you would LOVE this. I promise!!
Congratulations on your weblog anniversary! Thinking about trying this; could you re-check how much buttermilk there is?? It is listed twice.
Thank you so much! I’ve made the change, it’s correct now – thanks for letting me know!
Congratulations on your anniversary, Brenda! How wonderful! Also, very excited to make that cake — it’s one of my favorites in the cities. You don’t happen to have Cafe Latte’s recipe for their Tres Leche? I’ve been searching for that one.
Have a great weekend!
Thanks, Laurie! I have looked for the Tres Leche one, too, but haven’t come across it. I am half-way done making a Tres Leche cake as of this afternoon, though. I’ll finish it up tomorrow. Will let you know if it’s a keeper. Was great to see you again this past week!
That is one amazing looking cake! I love that the frosting is oozing all over the place. Congrats on your one year!
Thank you, Christina. It honestly was so fun to make – I can’t wait for a celebratory reason to make it again!
That cake looks amazing! Congratulations on your blogiversary!
Thank you so much, Katie!