I will forever associate this amazing Turtle Cake with birthday celebrations. It used to make an appearance every now and then at the office many years ago, honoring some lucky employee on their special day. But sadly, that tradition ended quite some time ago, and I haven’t had the cake since.
I did find the recipe on the website of the cake’s maker, Cafe Latté, however. I printed it out a long time ago, filed it away with all my other recipes to try “some day”, but secretly wondered if I would ever really make it. I was hesitant. I mean, what if my own version wasn’t as wonderful as my memory was recalling?
Then, as I was searching for something extra special and super decadent to celebrate my first blogiversary – yep, one year!! – this recipe kept nagging at me from the pile of chocolatey choices. I knew it was the proper moment in time.
Time to make a turtle cake!
The recipe went off without a hitch and was really rather simple to assemble. I can say the cake was downright FUN to put together! Blake even found me in the kitchen, laughing at the sinfulness I was concocting.
And the taste? It was every bit as evil as I remembered. Gorgeously lofty, with three layers of dark chocolate cake, smothered with rich fudgy frosting, creamy caramel, and crispy salted pecans…ooohhhhhhh, baby! Come to Mama!
It was the perfect decadence to celebrate my first blogiversary.
I’m not in the mood for sentimental and sappy right now.
I only wish to revel in the amazingness of the past year.
And to THANK YOU for being a part of it.
Thank you, thank you, thank you!
Now, go eat some cake!
Turtle Cake
Ingredients
Cake
- 1 large egg
- ⅔ cup vegetable 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 toasted, 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 too thick or grainy, 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
Nutrition Information:
This cake is the best hands down!! So delicious everyone in family loves it !! It has become a staple on our holiday table. Thank you soooo much for the recipe!!
So happy to hear this, Tina! Thank you!
hi! your cakes are unbelievable! But I don’t understand american metrics. what is c.(cup?if cup, what volume it takes? ), T (tablespoon?) tsp (teaspoon?)?
YUM!!! I was looking for a cake to make for Mother’s day, and that little bit of eye candy “took the cake.” :)
Incredible!
Gee wiz! That looks sinfully delicious! …what I’d do for a slice of that right now ;)
Happy 1 year!
Happy Blogiversary!
The cake looks amazing!
Congratulations on being featured too, can’t wait to see what else you got here!
Following you from http://willcookforsmiles.blogspot.com/
Hope you can stop by and see me!
Congratulations on your one year anniversary!
We love cafe latte! My sister frequently makes this cake for Christmas and other holidays. I need to try the recipe out sometime.
Your cake looks beautiful and your blog is gorgeous!
Happy Blogiversary! I cannot believe you’ve only been blogging for a year! (And I mean that in a GOOD way….you are a PRO!)
Gorgeous, gorgeous cake!
Ok, I love turtles, and I am definitely going to have to try this cake!! Happy Blogiversary!!
This is one of those desserts that you linger around the table waiting for. Gorgeous doesn’t even begin to describe it. Thank you for posting this, and happy birthday!
Thank you so much, so nice to hear from you!
Happy Blogiversary love! What a delectable cake! PERFECT for such a joyous celebration! Cheers to many more!
Much appreciated, dear Wendy! xoxo