Transform your favorite candy into this Turtles Cake! Layers of rich chocolate cake, caramel buttercream, caramel sauce, and chopped pecans.
We’ve been in our new place just over a week now, and it’s finally starting to feel a bit less chaotic and a bit more like home — some rooms, anyhow. I was super nervous about the kitchen aside from the appliances, as it’s basically a 1989 original. It’s in good shape considering its age, but it’s a far cry from the modern kitchens these days. So I baked up a batch of my favorite chocolate chip cookies to test the setup and the oven. I’ve made those cookies so many times that I know exactly how they should turn out.
I actually struggled with them for the past 3 years, as our previous place had a gas oven. I can now say with confidence that I will never use a gas oven again. EVER. I love a gas cooktop (and miss it), but the inconsistency of the gas oven is horrible for baking. This was proven the other day when I baked up the cookies in an electric oven and they turned out better than they have in years.
The kitchen was actually quite pleasant to bake in. I have a separate “pantry” section for all my baking needs, so it doesn’t feel as cramped as I thought it would. The kitchen sink leaves a lot to be desired (small/cramped), but all in all the kitchen is pretty functional.
We still have a bunch of boxes (most empty) in the basement, but the main floor is done and some of the upstairs. I haven’t touched my photography room yet though. I’m kinda procrastinating it because I don’t really know where to start. It’s a huge mess right now and I need to put up some shelving and a table, etc. I have to get that done next week because I’ve only got so many recipes in the backlog! Like this Turtles Layer Cake.
This Turtles Layer Cake is another one of Ryan’s suggestions. I can always count on him to come up with crazy and delicious ideas. Turtles happen to be my favorite chocolate candy, so it really only made sense to make a cake version, naturally, keeping in line with my never-ending desire to turn other desserts into cakes. Because everything is better as a cake!
In true Olivia fashion, I did more to this Turtles Layer Cake than I should have, and I’m not totally happy with how it turned out. I mean, it looks GOOD, but it looked BETTER before I added the frosting rosettes and mini-Turtles on top.
See, caramel doesn’t set as well as ganache. I had these perfect, and I mean PERFECT, alternating drips and a smooth top going. It was a stunner. But I had some leftover buttercream and wanted to incorporate the mini-Turtles into the cake, so I took it a bit further. Big mistake. The weight of it all started pushing the caramel down the sides and the rosettes literally started sliding down the cake. So much so that one actually slid off and I had to redo it (it’s in the back so you wouldn’t see it in the pics).
I was in a mad rush to take these pics so that the rest of the cake wouldn’t end up a complete disaster. As such, I hate the pics too, and literally re-edited them 3 whole times (countless hours). I keep telling myself that no one will notice the imperfections and no one knows what it looked like “before” so who cares. Except now I’ve told you, and you totally know.
So, if you make this cake, I would recommend skipping the rosettes and Turtles on top. Or at least just do one or the other. I think it was actually the Turtles that did me in. Those suckers are dense.
Cake decorating issues aside, this is one seriously delicious cake. If you’re a Turtles fan (and really, who isn’t?), you will love it! Dense chocolate cake with caramel buttercream and caramel sauce between the layers, and chopped up pecans for some crunch. Pure decadence.
Tips for this Turtles Layer Cake:
- Adding rosettes and Turtles will cause the caramel to slide down more. I recommend skipping this step.
- To enhance the chocolate flavor of the cake, you can use strong hot coffee instead of hot water.
- For the ganache, I let mine set overnight (with plastic wrap placed directly on the surface). It will be too thick at this point, so I microwave it for 10 secs and stir it until it’s the right consistency.
- The drip technique works best on a chilled cake so that the drips set quickly.
- To help ensure your cake layers bake up nice and flat, see my tips here.
Turtles Cake
Ingredients
Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk
- 3/4 cup hot water
- 2 large eggs
- 2 tsp vanilla extract
Caramel:
- 1 cup granulated sugar 200g
- 1/4 cup water
- 150 ml heavy whipping cream room temperature
- 1/2 cup unsalted butter 100g, room temperature
Milk Chocolate Ganache:
- 4.5 oz milk chocolate good quality, finely chopped
- 3 oz heavy whipping cream
Caramel Buttercream:
- 5 large egg whites
- 1 1/4 cup granulated sugar
- 2 cups unsalted butter cubed, room temperature
- 1/2 cup caramel cooled
Assembly:
- 1 cup pecans chopped
- 6 Turtles Minis
Instructions
Cake:
- Preheat oven to 350F, grease three 6″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
- Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
- In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs if very hot).
- Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
- Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
- Bake until a cake tester comes out mostly clean. A total of 30-35mins.
Caramel:
- Place sugar and water into a medium pot, stir to combine, but to not stir from this point forward. Cook over high heat, washing down the sides of the pot with a pastry brush dipped in water as needed to prevent crystals.
- Cook until desired color of caramel is reached and immediately remove from heat. Very slowly, whisk in heavy cream. The mixture will bubble up (a lot) and boil. Add butter, return to heat, and bring back to a boil. Cook for 2 minutes whisking constantly.
- Remove from heat and let cool to room temperature. Transfer to a container and place in fridge to thicken.*
Milk Chocolate Ganache:
- Place chopped chocolate and cream into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until smooth and silky. Set aside to cool completely before using.*
Caramel Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
- Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
- Add cooled caramel and whip until smooth.***
Assembly:
- Place one layer of cake on a cake stand or serving dish. Top with about 2/3 cup buttercream, drizzle with caramel and ganache and sprinkle with chopped pecans. Repeat with remaining layers. Crumb coat the outside and chill cake for 15mins. Frost and smooth the outside, chill for 30mins.
- Using a teaspoon, drip ganache along the edges then fill in the top. Chill for 15mins.
- Repeat with caramel and chill for 30mins.
- If desired, top with rosettes and mini Turtles.****
Notes
** Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won’t stiffen.
*** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.
**** Adding rosettes and Turtles will cause the caramel to slide down more. I recommend skipping this step.
Anne says
This cake looks amazing and I look forward to making it. Can I use pasteurized egg whites that amount to equal the 5 egg whites?
Thank you
Olivia says
Hi Anne! Do they come in a carton? I have had issues with whites from a carton whipping up properly before, but admittedly I only tried once. In theory, it *should* work as long as there is no trace of yolk in the whites.
Alexis says
Even though it wasn’t intentional and you recommend not to put rosettes on top, I think that the aesthetic it creates with the layers sliding on the side to be more true to a “turtles” look haha. 🙂
Olivia says
Aww thanks Alexis! I think you’re right 😀
LeoGirl says
Wow. Wow. Wow! I made this cake for a birthday party last Sunday & while it didn’t look anything like your gorgeous photo, it was a HUGE hit!!! Can’t wait to try another recipe – you, your recipes & your food photography are all amazing!
Olivia says
Thank you so much! You just totally made my day with this comment!! I’m so glad you liked it and I can’t wait to hear about what other recipes you try 😀
Bisma says
Hey!
Do have the recipes in grams ??? Thanks!!
Olivia says
Hi Bisma! I don’t have the measurements in grams, but you can find some conversion websites online. I’ve used this one before and find it works well but make sure to convert each specific ingredient individually.
http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html
Bisma says
Thanks loads!!
Going to try it today!
Olivia says
Awesome! Let me know how it turns out 🙂
Frankie says
I’m so going to make this cake!! But minus the nuts due to nut allergies. But hell ya!! Let’s bake!!
Olivia says
Yeah! Let me know how you like it 🙂
anna smith says
Hi there. I don’t have a 6 inch cake pan will an 8 or 9 inch work?
Olivia says
Hi Anna! Yes, you can make this recipe in two 8″or 9″ pans.
Sofie says
Hi! I’ve been meaning to ask, can I cut the buttercream recipe in half? I’ll use 75g egg whites instead? Or is it better to use the buttercream recipe in your Mocha cake and replace the espresso and melted chocolate with caramel or dulce de leche? Thank you! You’re such an inspiration!
Olivia says
Hi Sofie! You can cut the buttercream recipe in half, but then you won’t have enough to cover the cake :|. If you want less buttercream, then yes, the recipe ratios in the Mocha cake one will work as you described! 🙂
Pia says
Hi, Olivia! Tried your cake and smbc today. Since I have dulce de leche, I used it instead of carame. lMy grandmother loved it! Thank you for your recipe! You’re so amazing! ❤
Olivia says
Hi Pia! Thank you, I’m so glad you liked it!! 😀
Leslie Barnes says
Made it; loved it!!! My family is more restrained than I and ate as dinner dessert. I had it for breakfast, lunch and dinner 😉 Your ingredients and instructions were perfect. I am looking forward to this weekend’s chocolate chip cake!!,
Thanks so much. Yum!
Olivia says
Hi Leslie!! I’m so glad you liked this cake!! I’m seriously wishing I still had some stashed away in the freezer 😩. Hope you like the chocolate chip one too!!
anna says
Beautiful cake! If you make the caramel and ganache the day before, you make the cake, do you have to warm them up to use them? If so, how long?
Olivia says
Hi Anna! Yes, you need to warm them up. I usually do 10 second bursts in the microwave (stirring in between) until they reach a thin enough consistency. You do not want them to get warm though or they’ll melt the frosting.
Karen says
Oh my gosh! This cake is so gorgeous!! I could never create a cake this beautiful. Such amazing talent.
Olivia says
Thanks so much Karen!! <3
Donna @ What the Dog Ate says
Thank you for the inspiration and the tip about the caramel vs. chocolate ganache. Here’s my take:
http://whatthedogate.blogspot.com/2016/09/chocolate-caramel-turtle-cake.html
Olivia says
Looks amazing, Donna! Great job :). Glad you found the tips helpful!
Fion says
Hi Olivia,
I baked this cake and it taste heavenly!! Thanks for your recipe!
Question : any idea how to prevent a doom cake? My cake turn out doom and not even. Yours look perfect!
Thanks!!
Olivia says
Hi Fion! I’m so glad you liked this one! I actually have a whole post with tips on how to bake up flat cakes right here:
http://livforcake.com/2014/09/flat-top-cakes.html
🙂
Fion says
Thank you for your reply! Will try out soon! I love your blog!!!
cathy|whatshouldimakefor.com says
this cake is everything. and i think your photos are stunning! seriously. i almost stabbed my fork at the screen to get a bite from that slice. chocolate and caramel perfection!
Olivia says
Thanks so much Cathy! 🙂
Vicki Bensinger says
Wow this looks amazing! You had me at “turtle.” I love all your recipes. Now to find the time to make some of them and gift them so my waistline doesn’t thicken up. You do have a book out, don’t you?
Olivia says
Thanks so much Vicki! No book yet, but maybe one day :). And I know what you mean about gifting! That happens a lot over here, haha.
Dina says
I wish the cake wasn’t a 6in…which is sooo small. Doubling everything will be so tedious….
Great cake tho!
Olivia says
It’s tall though!! Those slices are no joke, haha. You could use the same recipe for an 8″ two layer cake or double it for an 8″ 3 layer :).
Olga says
WOW!!!!!!!!!!!!!!! really brilliant!!!!!!!!!!!!!!!!! i love this flavours… All of them… And the combination must be awesome.
Great Olivia.
Olivia says
The combination is SO good. I hope you try it! xo
Elizabeth Vlug says
I couldn’t read and scroll fast enough to see your cut slice. Oh yes please. Printing this one. Thank you for sharing and for being so honest with all your tips. Truly appreciated.
Olivia says
Thank you Elizabeth!! <3 I hope you try this one 🙂
katrina says
This cake is boss. What a flavour!!
Olivia says
Thanks so much Katrina! 🙂
Medeja says
Stunning cake and decoration!
Olivia says
Thank you!!