Best Turtle Cake Recipes

CHOCOLATE TURTLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
• Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
• Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.

TURTLE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 13 x 9 inch pan.
• Pour half of the prepared cake mix into the pan.
• Bake for 25 minutes.
• In the meantime, place unwrapped caramels in a saucepan.
• Add 1/2 cup evaporated milk.
• Heat on low, stirring until caramels have melted.
• Remove cake from oven and pour melted caramel mixture on top of the cake.
• Sprinkle chopped pecans and chocolate chips on top of caramel layer.
• Press down lightly.
• Pour remaining half of prepared cake mix on top of the filling layer.
• Bake an additional 30 minutes.
• After removing cake from the oven, let the cake cool slightly (approx. 5- 10 minutes).
• Run a knife around the edges of the pan to loosen the cake.
• This is an important step- otherwise you'll have a tough time removing the pieces later!
• Store at room temperature.
• Note: Please see your cake mix box for exact amounts of vegetable oil, water and eggs.

TURTLE BUNDT CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat cake mix, dry pudding mix, water, oil, 1/4 cup caramel topping and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
• Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• Transfer cake to serving platter. In small microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until thin enough to pour over cake. Pour over cake. Refrigerate about 30 minutes or until chocolate is set.
• When ready to serve, pour 1/4 cup caramel topping over chocolate frosting; sprinkle with 1/4 cup pecans. Store loosely covered at room temperature.

CHOCOLATE TURTLE CAKE

Steps:

• Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For caramel layer: Line a 9-in. round pan with foil and grease the foil with butter. Sprinkle with pecans; set aside., In a large heavy saucepan, combine the sugar, brown sugar, 1/2 cup cream, corn syrup and butter. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 5 minutes. Gradually stir in remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 10 minutes., Remove from the heat. Quickly pour into prepared pan (do not scrape saucepan). Cool., For ganache layer: Line a 9-in. round pan with foil and grease the foil with 1 teaspoon butter. Sprinkle with pecans; set aside. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Pour over pecans. Cool to room temperature; chill until set., For frosting: In a microwave, melt unsweetened chocolate and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat the confectioners' sugar, butter, milk, cocoa and vanilla until smooth; beat in melted chocolate., To assemble cake: Place one cake layer on a serving plate; remove foil from caramel and place on top. Top with another cake layer; remove foil from ganache and place on top. Top with remaining cake layer. Frost top and sides of cake. Garnish as desired.

CHOCOLATE TURTLE CAKE

Steps:

• Prepare cake mix as directed.
• Pour 1/2 of the batter in a 13x9 inch pan.
• Bake at 350 for 15 minutes.
• Remove and let cool.
• In a double boiler, add caramels, milk and butter and stir constantly till melted.
• Pour melted caramel over cooling cake.
• Sprinkle on top 1 cup of pecans& chocolate chips.
• Pour remaining batter on top and bake for an additional 20 minutes.
• Enjoy.

CAFE LATTE'S TURTLE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease 3 (9-inch) cake pans.
• Cover the bottom of each pan with parchment paper, cut to size.
• In a medium bowl, combine the egg, oil, and buttermilk. In another larger bowl, stir together the flour, sugar, cocoa, baking soda, and salt. Gradually add the wet ingredients to the dry ingredients until well mixed. Gradually add the hot coffee, and stir again to combine. Scrape the batter into the prepared pans. Bake the cakes for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes rest in the pans for 10 minutes, and then turn out onto wire racks to cool completely.
• Combine the milk and sugar together in a medium saucepan. Add the butter, and then bring to a boil over medium-high heat, stirring frequently. Remove pan from heat. Add chocolate chips to the pan and, using a wire whisk, mix until smooth. (Note: If frosting is too thick, add 1 or 2 tablespoons hot coffee.)
• Place 1 cooled cake layer with the top side down on a cake plate. Spread with 1/3 of the frosting, pushing it out slightly from the edges to make a ripple or petal effect. Sprinkle frosting with 1/2 cup toasted pecans and drizzle with 1/4 cup caramel. Add the next layer, again with the top side down. Repeat frosting layers. Place the top layer with the top side up. Repeat frosting layers.

TURTLE CAKE

Steps:

• For the candied pecans: Preheat the oven to 250 degrees F. Whisk the sugar, cinnamon and salt together in a bowl. In a separate bowl, whisk the egg white and water together until frothy. Toss the pecans in the egg white mixture, then add the sugar mixture and toss until the pecans are evenly coated. Spread the coated pecans on a baking sheet. Bake, stirring every 15 minutes, until the pecans are evenly browned, 1 hour.
• For the cake: Preheat the oven to 350 degrees F. Cut two 8-inch parchment circles and use to line the bottoms of two 8-inch cake pans.
• In a large mixing bowl, whisk together the four, white sugar, black and Dutch-process cocoa powders, baking powder, baking soda and salt. Add the buttermilk, brown sugar, oil, vanilla and eggs; beat with an electric mixer on medium speed for 2 minutes. Whisk in the hot coffee until completely incorporated--the batter will be quite thin.
• Pour the batter into the prepared pans. Bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes. Cool for 10 minutes, then slide an offset spatula around the edge of the pans and flip out the cakes. Cool on a rack for another 30 minutes.
• For the buttercream: Combine the egg whites and powdered sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed for 5 minutes. (This helps dissolve all the sugar and prevents that grainy texture you often get with American buttercreams.) You will now have what looks like a really runny royal icing. Make sure your butter is soft. Set the mixer to medium and gradually add the butter, scraping down the bowl occasionally. Add the vanilla extract. Beat for 10 minutes on medium. Swirl in the butterscotch caramel.
• For the ganache: Heat the cream in a microwave just until boiling, 2 to 3 minutes. Pour the cream over the chocolate and allow to sit for 1 minute. Stir until the ganache is silky smooth--it look a bit curdled at first but will eventually come together. Leave the ganache on the counter to cool until it has reached the consistency of peanut butter. At this point it is ready to be used to frost the outside of the cake. (Makes 2 cups.)
• To assemble the cake: Remove the parchment paper from the bottoms of cakes. Split the cakes in half horizontally with a serrated knife (to make four layers). Place one layer on a serving platter. Spread a generous 3/4 cup buttercream over the layer to within 1/2 inch of the edge. Sprinkle 3 to 4 tablespoons candied pecans over the buttercream. Place a second cake layer over the first and repeat witht the buttercream and pecans. Continue with a third layer. Top the cake with the final layer and gently frost the outside with ganache.

CHOCOLATE TURTLE POKE CAKE RECIPE BY TASTY

Steps:

• Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total. Pour the dulce de leche over the cake and let settle into the holes for about 10 minutes. Some of the dulce de leche will still stay on top, which is okay. If necessary, it can be reheated or mixed with a little milk to be thinned.
• Spread the chocolate frosting evenly on top of the cake. Sprinkle the chopped pecans and mini chocolate chips on top of the frosting, then drizzle with the caramel. Chill the cake for at least 3 hours or up to overnight.
• Enjoy!

(ST PAUL, MN) CAFE LATTE'S TURTLE CAKE

Steps:

• 1. Ingredients: 1 egg 2/3 c. vegetable oil 1 c. buttermilk 2 c. flour 1 3/4 c. sugar 1/2 c. cocoa 1 tsp. salt 1 tbsp. baking soda 1 c. hot coffee Frosting: 1 c. sugar 1/3 c. milk 5 tbsp. butter 1 1/2 c. chocolate chips 1/2 c. caramel topping 1 c. toasted pecans
• 2. Preheat oven to 350 degrees F. Grease a 9 by 13-inch pan. Combine egg, oil and buttermilk. In a large bowl, combine flour, sugar, cocoa, salt and baking soda. Combine the egg mixture and the flour mixture, mixing well. Slowly mix in hot coffee. Turn into prepared pan and bake 40 to 45 minutes. Frost when cooled. Frosting: Mix sugar and milk in a saucepan, add butter and bring to a boil. Put chocolate chips in a bowl, pour hot mixture over them and mix until smooth. Spread over cooled cake. Drizzle caramel topping over the frosting and crunch toasted pecans over the caramel with your hand.

TURTLE ICE CREAM CAKE

Steps:

• Combine first 5 ingredients and spread on a cookie sheet in a thin layer.
• Bake at 400 degrees until crumbs are golden.
• Check often to prevent it from burning!
• Crumble into 1-13 x 9 pan or 2-8x8 pans reserving some of the crumbs for the top.
• Drizzle 3/4 cup caramel sauce on top of crumbs.
• Scoop vanilla ice cream on top and spread evenly.
• Drizzle the rest of the caramel sauce and top with the reserved crumbs.
• Freeze until firm or overnight.
• If storing for an extended time, cover well to prevent freezer burn.

TURTLE FUDGE SKILLET CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 12-inch stainless steel, oven-safe skillet with shortening and flour, tapping out any excess flour.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes, scraping bowl occasionally. Pour batter into the bottom of the prepared skillet.
• Bake, uncovered, in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen and carefully invert onto a large round platter. Let cool, about 30 minutes.
• Meanwhile, combine 1/2 of the caramel topping with the baking chocolate in a microwave-safe bowl. Microwave, uncovered, on high until chocolate is melted, about 30 to 60 seconds. Stir mixture until combined and smooth; carefully spread over the cake.
• Sprinkle cake with pecans and drizzle remaining caramel topping over top. Let stand until topping is set. Cut into wedges to serve.

CAFE LATTE'S TURTLE CAKE

Steps:

• Preheat oven to 350°F.
• Grease three 9-inch round cake pans.
• Line the bottom of each with parchment paper.
• Grease the paper.
• Dust with unsweetened cocoa powder.
• In a small bowl combine the egg, buttermilk and oil; set aside.
• In a large bowl, sift together flour, 1 3/4 cup sugar, 1/2 cup cocoa powder, baking soda and salt.
• Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined.
• Gradually beat in 1 cup hot brewed coffee.
• Pour batter into prepared pans; spread evenly. (Layers will appear shallow).
• Bake for 25 to 30 minutes or until a wooden pick inserted near center comes out clean.
• Cool in pans on wire racks 10 minutes.
• Loosen sides from pans, invert cakes on racks.
• Remove cakes from pans.
• Peel off paper; cool thoroughly.
• When cool, prepare the frosting.
• In a small saucepan, combine 1 cup sugar and 1/2 cup milk.
• Add 6 Tablespoons butter.
• Bring to boiling, stirring constantly.
• Remove from heat.
• Add 12 semi-sweet chocolate pieces.
• Whisk until smooth.
• If frosting seems to thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee.
• (Frosting makes about 2 1/2 cups).
• Place 1 cake layer, top-side DOWN, onto a serving plate.
• Using an icing spatula or wide knife, work quickly to frost top of this layer with 1/3 of the frosting, pushing it out slightly from edges to make ripple or pedal effect.
• Arrange 1/3 of the pecans on top and drizzle with 1/4 cup of the caramel topping.
• Top with the second layer, top-side DOWN.
• Repeat the above frosting steps with 1/3 of the frosting, pecans and caramel topping.
• Top with the third layer, right side UP.
• Repeat with frosting, pecans and caramel topping.
• Chill cake 1 to 2 hours before serving.

CAFE LATTE'S TURTLE CAKE

Steps:

• 1. Grease three 9-inch round cake pans*. Line the bottom of each pan with parchment paper. Grease the paper; dust with unsweetened cocoa powder. Set pans aside.
• 2. In a small bowl, combine egg, buttermilk and oil; set aside. In a large bowl, stir together flour, sugar, 1/2 cup cocoa powder, baking soda and salt. Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined. Gradually beat in hot coffee. Pour batter into prepared pans; spread evenly. (Layers will appear shallow)
• 3. Bake in a 350 oven for 25 to 30 minutes or until a wooden pick inserted near center comes out clean. Cool in pans on wire racks 10 minutes. Loosen sides from pans, invert cakes on racks. Peel off paper; cool thoroughly.
• 4. CHOCOLATE FROSTING: In a small saucepan, combine 1 cup sugar and 1/2 cup milk. Add 6 Tablespoons butter. Bring to boiling, stirring constantly. Remove from heat. Add one 12 ounce pkg. semi sweet morsels (2 cups). Using wire whisk, mix until smooth. If frosting is too thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee. Makes 2 1/2 cups.
• 5. When cake is cool, place one cake layer top-side down onto a serving plate. Using an icing spatula or wide knife, work quickly to frost top of this layer with one-third of the frosting, pushing it out slightly from edges to make ripple or petal effect. Arrange one-third of the pecans on top and drizzle with 1/4 cup of caramel topping. Top with second layer, top sided down. Repeat with frosting, pecans,and caramel topping. Top with Third layer, right side up. Repeat with frosting, pecans and caramel topping.
• 6. Chill cake 1 to 2 hours before serving. *Note: If you only have two 9 inch pans, chill 1/3 of the batter while you bake the other two layers. Clean and prepare one of the pans as above and bake remaining batter.

SKINNY TURTLE ICE CREAM CAKE

Steps:

• In small bowl, mix wafer cookie crumbs and melted vegetable oil spread until crumbly. Press gently and evenly in bottom of ungreased 9-inch springform pan. Freeze 30 minutes.
• Drop chocolate ice cream by small spoonfuls over crust; carefully spread until smooth. Freeze 1 hour or until firm.
• Spoon and carefully spread fudge topping over ice cream. Sprinkle with 1/3 cup of the pecans; press lightly. Freeze 1 hour or until firm.
• Drop vanilla ice cream by small spoonfuls over pecan layer; carefully spread until smooth. Sprinkle with remaining 1/3 cup pecans. Cover; freeze at least 8 hours or overnight.
• To serve, let stand at room temperature 5 to 10 minutes to soften. Carefully remove side of pan. Cut into 12 wedges. Place each wedge on individual dessert plate; drizzle each with 1 teaspoon of the caramel topping. Store remaining ice cream cake covered in freezer.

CHOCOLATE TURTLE CAKE RECIPE - (4.2/5)

Steps:

• Preheat oven to 350 degrees Fahrenheit Lightly grease one 9x13 inch pan. Prepare cake mix according to package directions and pour 1/2 of the batter into the prepared pan. Bake at 350 degrees Fahrenheit for 15 minutes. In a saucepan melt caramels, 3/4 cup of the butter or margarine, and evaporated milk, pour over baked cake. Sprinkle chocolate chips and chopped pecans over caramel mixture. Pour remaining cake batter on top and bake for 20 minutes at 350 degrees Fahrenheit. Cool and frost. FROSTING Melt 2 tablespoons of the butter or margarine and the unsweetened chocolate together. Remove from heat and add the corn syrup, vanilla, confectioner's sugar, and milk, mix well and use to frost cooled cake.

CREAM CHEESE TURTLE CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal cake pan. Sprinkle 1/2 cup almonds and 1/2 cup pecans over bottom of pan. Combine cake mix, 1 1/4 cups water, oil, and eggs in large bowl. Using electric mixer, beat at low speed until mixture is moistened, about 30 seconds. Beat at medium speed 2 minutes. Pour batter into pan.
• Melt butter in medium saucepan over medium-low heat. Gradually stir in powdered sugar (mixture will form clumps); stir in cream cheese. Whisk until smooth, about 1 minute. Pour cream cheese mixture in large ribbons atop cake batter in pan. Using knife, swirl mixture into batter (do not overmix).
• Bake cake until tester inserted into center (in cake part only) comes out clean, about 50 minutes (bottom of cake will be very moist). Cool cake in pan on rack. Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over cake.
• For icing:
• Mix sugar and cocoa in medium bowl. Bring milk and butter to simmer in heavy medium saucepan. Reduce heat to medium-low; add powdered sugar mixture and whisk until melted. Add chocolate chips and whisk until smooth. Mix in vanilla.
• Drizzle warm icing over cake. Let stand until set, about 2 hours. Drizzle caramel topping over. (Can be made 1 day ahead. Cover; store at room temperature.)

TURTLE CAKE FROM SCRATCH

Steps:

• Combine all dry ingredients (except sugar); set aside.
• Beat butter, sugar, eggs and vanilla until fluffy.
• Gradually add flour mixture alternately with milk (not canned milk), just until blended.
• Spread half of the batter in a greased and floured 9x13 pan. bake for 12-14 minutes in a 350°F oven.
• Heat caramels and canned milk. Melt.
• Pour caramel mixture over cake, spreading to the edges.
• Sprinkle with 1 cup of chocolate chips and the 1 cup of the chopped pecans.
• Spoon remaining batter over top, carefully spreading to the edges.
• Bake at 350°F for 35 minutes.
• Meanwhile, melt remaining 1 cup of chocolate chips. Spread over cooled cake.
• Sprinkle with the remaining pecans.
• I like to serve this with vanilla ice cream or whipped topping.

TURTLE DUMP CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat dry pudding mix and milk with whisk 2 minutes. Stir in 1/2 cup of the caramel sauce. Stir in cake mix and 1 cup of the chocolate chips until well blended. Spread batter evenly in pan. Sprinkle pecans and remaining 1/2 cup chocolate chips over top.
• Bake 33 to 38 minutes or until toothpick inserted in center of cake comes out almost clean. Cool at least 15 minutes before serving.
• When ready to serve, in small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using fork, drizzle warmed frosting and remaining 1/4 cup caramel sauce over cake. Use large spoon for serving. Stored covered in airtight container at room temperature.

SEA TURTLE ICE CREAM CAKE

Steps:

• Line a rimmed baking sheet with plastic wrap. Scoop out 2 1/2 quarts mint-chocolate-chip ice cream (about thirty-five 1 1/2-ounce scoops), and place on prepared baking sheet; refreeze for at least 45 minutes.
• Meanwhile, soften remaining 1 quart mint-chocolate-chip ice cream; set aside. Line a 12-cup bowl with plastic wrap; freeze briefly, then fill with the scoops of ice cream, rounded side down, to extend beyond rim (fill in gaps with extra).
• Place cake, flat-side up, over ice cream scoops, then spread softened mint-chocolate-chip ice cream on top using an offset spatula. Cover with plastic wrap, and refreeze for at least 4 hours.
• Unmold ice cream cake onto a serving platter. Using a 2 1/2-ounce ice cream scoop, carve a niche into the edge of the turtle shell; nestle a scoop of chocolate ice cream into niche for the head. Decorate head using black licorice for the mouth and nose and white candy for the eyes (using the blunt end of a skewer, dot melted chocolate onto the white candies for pupils). Tuck chocolate-mint wafers under cake for feet. Serve immediately.

CHOCOLATE TURTLE LAYER CAKE

Steps:

• Heat oven to 350°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray; sprinkle with cocoa.
• In large bowl, beat cake mix, pudding mix, eggs, milk, oil, vanilla and coffee granules with electric mixer on low speed 1 minute. Beat on medium speed 2 minutes. Fold in chocolate chips and chopped pecans. Pour batter into pans.
• Bake 30 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; cool completely. Wrap cake layers; refrigerate at least 1 hour.
• In medium bowl, stir frosting and dulce de leche with whisk until well blended; set aside. Cut 6 of the turtle candies in half; set aside. Chop remaining candies.
• Place 1 cake layer, top side up, on serving plate. Spread with half of the frosting mixture; sprinkle with chopped candies. Place second cake layer, top side up, on candies. Spread remaining frosting mixture on top of cake. Cover; refrigerate until serving time. Drizzle caramel topping over top of cake, allowing some to drip down side. Garnish with pecan halves and reserved turtle candies.