Cafe Latte’s Copycat Turtle Cake
Cafe Latte’s Copycat Turtle Cake is iconic, especially if you live in the Twin Cities area.ย A St. Paul staple, this establishment is known for it’s bright, swoopy pinky-red neon letters that say โCafe Latteโ but more so for it’s Turtle Cake. Ooey, gooey and absolutely delicious!
This is not a fancy cake…more rustic but equally delicious and very approachable for novice bakers.ย The more less-perfect, the better!ย Three layers of decadent chocolate cake sandwiched with creamy chocolate frosting, pecans and caramel sauce.ย Drizzled, dripped, however you like it…everyone will love it.ย I hope you enjoy my version of it!
We start by baking the chocolate cake layers.ย When greasing the pan, we add a thin dusting of cocoa powder to help it release better and to give it that extra cocoa flavor.
Combine the egg, buttermilk and oil in a small bowl.ย In a largeย bowl, combine the flour, sugar, cocoa powder, baking soda and salt.ย Be sure to sift the cocoa powder prior to adding it to the rest of the dry ingredients to ensure there are no large chunks of cocoa powder.
Then, add the buttermilk mixture into the dry ingredients and once incorporated, add the hot coffee.ย
Divide the batter between the 3 pans.ย It will be runny and will only produce a thin layer.ย That’s fine as this is a more compact cake.
Bake for about 20 minutes.ย Let sit in the pan and then remove and let cool completely.
If the layers are domed at all, use a long serrated knife to cut off the edges so that you end up with a flat layer.
Make the frosting by combining the milk, sugar and butter in a saucepan.ย Bring to a simmer, remove from the heat and add the chocolate chips.ย Whisk until smooth and if you need it to be a little thinner, add in a bit of coffee.
Assemble the cake by placing one layer on your serving dish, spread chocolate frosting, followed by pecans and drizzled caramel sauce.ย Repeat until you have topped the final layer.
Chill the cake for an hour or two before serving.
By the way, instead of toasted almonds on top, I used candied pecans for a bit more oomph!ย Either way, this cake is a winner!
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Cafe Latte’s Copycat Turtle Cake
Makes: 12 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes plus chill time 1-2 hours
Ingredients
For the Chocolate Cake:
- Unsweetened cocoa powder, for preparing the pans
- 1 large egg, lightly beaten
- 1 cup buttermilk
- 2/3 cup vegetable oil
- 2 cups all-purpose flour
- 1 & 3/4 cups granulated sugar
- 1/2 cup unsweetened cocoa powder, sifted
- 1 tbsp baking soda
- 1 tsp salt
- 1 cup hot brewed coffee
For the Chocolate Frosting:
- 1 cup granulated sugar
- 1/2 cup milk
- 6 tbsp unsalted butter, cut into pieces
- 12 ounces semi-sweet chocolate chips
- 1 to 2 tsp hot brewed coffee, if needed
For Assembly:
- 1 & 1/2 cups toasted pecan halves
- 1/2 cup caramel ice cream topping
Instructions
Make the Cake:
Preheat the oven to 350ยฐF. Grease three 9-inch round cake pans, line the bottoms with parchment paper, and lightly dust with cocoa powder.
In a small bowl, whisk together the egg, buttermilk, and vegetable oil.
In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the buttermilk mixture and whisk until combined. Slowly pour in the hot coffee and continue mixing until the batter is smooth.
Divide the batter evenly among the prepared pans. The layers will be relatively thin.
Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn the cakes out onto wire racks and cool completely.
Make the Frosting:
Combine the sugar, milk, and butter in a medium saucepan. Bring the mixture to a gentle boil over medium heat, stirring constantly.
Remove from the heat and add the chocolate chips. Whisk until smooth and glossy. If the frosting seems too thick, add 1 teaspoon hot coffee at a time until it reaches a spreadable consistency.
Allow the frosting to cool slightly before assembling the cake.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of chocolate frosting over the top, then sprinkle with pecans and drizzle with caramel sauce.
Repeat with the second cake layer.
Top with the final cake layer and spread the remaining frosting over the top. Finish with the remaining pecans and caramel sauce.
Refrigerate the cake for 1 to 2 hours before slicing.
Chef’s Notes:
- Toasting the pecans brings out their flavor and adds extra crunch.
- If you don’t have buttermilk, add 1 tablespoon lemon juice or vinegar to a measuring cup and fill with milk to the 1-cup line. Let stand for 5 minutes before using.
- For an extra-special presentation, use candied pecans on the top layer.
- The cake can be made a day in advance and refrigerated until ready to serve.
Recipe inspired by Cafe Latte
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