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I know I write a lot about my time living in Indianapolis, but I lived there for 10 years and there is SO much to miss! And I’m not just talking about the food. (Although that is a big part!) I left behind some of my dearest friends in the Circle City, two of which happen to be amazing bakers. I also worked with both of them at Eli Lilly so it was a very sweet place to work. Literally.

Since moving to Jacksonville, I have BECOME the office baker. It is a title I have embraced. I don’t know which I like better, someone making delicious baked goods for me or making them myself and getting tons of compliments about what an amazing baker I am. Oh, who am I kidding, I love praise and attention. Plus, when you make it yourself, you don’t always have to share.

My friend Brenda made this cake for my birthday one year. I was craving it for my birthday this week so I thought, what would Brenda do? Well, she would make it for herself. So that’s what I did.

I went shopping for the ingredients and realized I needed three 9-inch cake pans. I was sure I had one at home and thought, Oh, I’ll just use the one pan and bake them separately. Well, I got home and it turned out I had ZERO 9-inch cake pans. So I ended up buying three of these pans. (*Affiliate link.) After I made the cake I realized it would’ve been a huge pain to not have three pans. They bake for 30 minutes and then cool for 10 more in the pans so it would’ve taken two hours. So I recommend just getting three pans if you don’t already have them. And anyway, you will be making this cake way more than just once! It’s gonna be a fan favorite.

This recipe comes from Midwest Living Magazine.

First, take one of your pans and set it on top of some parchment paper and trace around the bottom. Cut out the circle of parchment paper, place it underneath more parchment paper, and trace two more. Cut them out as well. Grease all the pans, place the parchment paper circles in the bottoms, grease the top of the circles, and dust lightly with cocoa powder.

For the Cake

In a small bowl, whisk an egg, buttermilk, and oil together.

Sift flour, sugar, cocoa powder, baking soda, and salt together in a stand mixer bowl. Turn the mixer on low and gradually add the wet ingredient mixture. Mix until combined and then gradually add some hot coffee and mix that in. Pour the mixture evenly amongst the three pans. (I used an ice cream scooper and made sure each pan had the same number of scoops.)

Bake at 350ºF for 30 minutes.  Cool for 10 minutes, ensure sides of cakes are not sticking to the sides, then invert cakes onto cooling racks. Peel away the parchment paper.

For the Frosting

Make the frosting when the cakes are cooled and ready. In a saucepan on medium heat, mix sugar and milk until the sugar is dissolved. Add butter and bring to boiling. Remove from heat and add chocolate chips. Stir until all combined.

Assemble the Cake

Place one cake bottom-side up on a cake stand or serving plate. Spread 1/3 of the frosting, letting it drip over the sides. Place 1/3 of the pecans on top of the frosting, then drizzle with 1/4 cup of the caramel. Repeat with other two cakes, ensuring the last cake is right-side up. Chill for 2 hours before serving.

One thing I love about this cake besides the amazing, melty taste is how pretty it is! It was easy to photograph. Be sure to take a pic and post it on Instagram and tag me @dredgeanddrizzle. I wanna see!

 

*If you make a purchase using my link, I will earn a small commission at no additional cost to you.

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Chocolate Turtle Cake

Ingredients

For the Cake

  • 1 egg beaten
  • 1 cup buttermilk
  • 2/3 cup vegetable or canola oil
  • 2 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 1 cup freshly-brewed coffee

For the Chocolate Frosting

  • 1 cup sugar
  • 1/2 cup whole milk
  • 6 tablespoons butter
  • 12 ounces semi-sweet chocolate chips
  • 2 teaspoons freshly-brewed coffee

Additional Toppings

  • 1 1/2 cup pecan halves toasted
  • 3/4 cup store-bought caramel ice cream topping

Instructions

  1. For this recipe you will need three 9-inch cake pans. Place one of the pans on top of some parchment paper and trace around the bottom. Cut out the circle of parchment paper, place it underneath more parchment paper, and trace two more. Cut them out as well. 

  2. Grease all the pans, place the parchment paper circles in the bottoms, grease the top of the circles, and dust lightly with cocoa powder.

For the Cake

  1. In a small bowl, whisk an egg, buttermilk, and oil together.

  2. Sift flour, sugar, cocoa powder, baking soda, and salt together in a stand mixer bowl. Turn the mixer on low and gradually add the wet ingredient mixture. Mix until combined and then gradually add the coffee and mix that in. Pour the mixture evenly amongst the three pans. 

  3. Bake at 350ºF for 30 minutes. Cool for 10 minutes, ensure sides of cakes are not sticking to the sides, then invert cakes onto cooling racks. Peel away the parchment paper.

For the Frosting

  1. Make the frosting when the cakes are cooled and ready. 

  2. In a saucepan on medium heat, mix sugar and milk until the sugar is dissolved. Add butter and bring to boiling. Remove from heat and add chocolate chips and coffee. Stir until all combined.

Assemble the Cake

  1. Place one cake bottom-side up on a cake stand or serving plate. Spread 1/3 of the frosting letting it drip over the sides. Place 1/3 of the pecans on top of the frosting, then drizzle with 1/4 cup of the caramel. Repeat with other two cakes, ensuring the last cake is right-side up. Chill for 2 hours before serving.

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