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Cafe Latte's Turtle Cake Recipe

Indulge in the decadent Cafe Latte Turtle Cake, a recipe inspired by the renowned Cafe Latte in St. Paul, Minnesota, as featured in Midwest Living magazine! This show-stopping dessert layers moist, coffee-infused chocolate cake with a creamy, dreamy caramel-chocolate frosting, crunchy pecans, and a luscious caramel drizzle. Prepare to be amazed by its rich flavor and irresistible texture – perfect for impressing your friends and family or adding a touch of elegance to any gathering. Get ready to experience pure cake bliss!

Prep Time 45 mins
Cook Time 150 mins
Calories 724.5 kcal
Protein 14g
Rating 5.0 (2 Reviews)
Cafe Latte's Turtle Cake

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cafe Latte's Turtle Cake

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How to Make Cafe Latte's Turtle Cake

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper, grease and flour the parchment.
  3. Dust the prepared pans with unsweetened cocoa powder.
  4. In a medium bowl, whisk together 1 large egg, 1 cup buttermilk, and 1/3 cup vegetable oil. Set aside.
  5. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 3/4 cups granulated sugar, 1/2 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.
  6. Gradually add the wet ingredients to the dry ingredients, mixing with an electric mixer on low speed until just combined.
  7. Gradually beat in 1 cup freshly brewed hot coffee until smooth.
  8. Divide the batter evenly among the prepared pans.
  9. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes.
  11. Run a thin knife or offset spatula around the edges of the cakes to loosen them.
  12. Invert the cakes onto wire racks to cool completely.
  13. Once cooled, peel off the parchment paper.
  14. Prepare the frosting: In a medium saucepan, combine 1 cup granulated sugar, 1/2 cup milk, and 6 tablespoons (3 ounces) unsalted butter.
  15. Bring to a boil over medium heat, stirring constantly.
  16. Remove from heat and stir in 12 ounces semi-sweet chocolate chips until smooth and melted.
  17. If the frosting is too thick, stir in 1-2 teaspoons of hot coffee, one teaspoon at a time, until desired consistency is reached.
  18. Place one cake layer, top-side down, on a serving plate.
  19. Frost the top of the layer with 1/3 of the frosting, creating a ripple or petal effect.
  20. Sprinkle with 1/3 of 1 cup chopped pecans and drizzle with 1/4 cup caramel topping.
  21. Repeat layers 2 and 3, frosting and topping each layer as described above.
  22. Chill the cake for at least 1-2 hours before serving.

Nutrition Information (Approximate per serving)

Sodium

27 g

Sugar

250g

Fat

56g

Carbs

33g

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Time To Make Course Preparation Desserts Cakes Dietary 4 Hours Or Less