Turtle Layer Cake Recipes

TURTLE CHOCOLATE LAYER CAKE

Steps:

• To make the caramel sauce:
• Combine the granulated sugar and water in a medium to large saucier pan. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt
• 2. Over medium heat, bring the mixture to a boil. Stop whisking and don't whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 15-20 minutes, maybe longer depending on your stove. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.
• . Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. The caramel will bubbly up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.
• . Add the vanilla extract and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.
• . Set the caramel sauce in the fridge to cool. It will be fairly thin, but will thicken as it cools. You can make this caramel sauce up to a week or so head, if you like. To make the chocolate cake layers:
• p id="instruction-step-7″>6. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C). 7.
• Add all dry ingredients to a large bowl and whisk together. 8.
• Add eggs, milk and vegetable oil to the dry ingredients and mix well. 9.
• Add boiling water and vanilla extract and mix well. 10
• Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs. 11
• Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely. To make the caramel buttercream:
• id="instruction-step-13″>12. Make the buttercream while cakes cool. Add the butter to a large mixer bowl and beat until smooth. 13
• Slowly add about half of the powdered sugar and mix until well combined and smooth. 14
• Add about 1/2 a cup of caramel sauce and mix until well combined and smooth. 15
• Slowly add the remaining powdered sugar and mix until well combined and smooth. 16
• Add additional caramel sauce to achieve the right flavor and consistency of frosting. You don't want to thin out the frosting too much or it won't hold your cake together well. 17
• Add salt to taste. To build the cake:
• id="instruction-step-19″>18. Once the cakes are cool and the frosting is ready, remove the cake domes from the tops of the cakes with a large serrated knife. See my tips on how to level a cake and how to stack a cake. 19
• Place first layer of cake on cake plate. Spread about 2/3 cup of frosting on top in an even layer. 20
• Pipe a dam around the edge of the cake, on top of the frosting. This is help hold your caramel sauce in place (and is why you don't want your frosting to be too thin - you want it to hold in place well). 21
• Add about 1/2 cup of caramel sauce and gently spread into an even layer. The caramel sauce is easiest to work with when at room temperature, but should be workable when cold as well. 22
• Spread about 1/4 cup of chopped pecans evenly over the caramel sauce and level out the frosting dam, if needed, so that everything is level. 23
• Add the second layer of cake and add another layer of frosting, caramel and chopped pecans. 24
• Add the final layer of cake on top and then add a thin crumb coat to the cake. 25
• Refrigerate the cake for about 30 minutes to an hour so that everything firms up a bit, which will help keep everything in place while you frost the cake. 26
• Frost the outside of the cake with the remaining caramel frosting. Feel free to use my tutorial for frosting a smooth cake. To decorate the cake:
• id="instruction-step-28″>22. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache). 23
• Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. 24
• Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips on making a chocolate drip cake. 25
• Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake. You can also finish it off with a drizzle of caramel sauce and some chopped pecans. 26
• Refrigerate cake until ready to serve. Serve chilled or at room temperature. Cake is best when stored well covered and eaten within 3-4 days.

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.

CHOCOLATE TURTLE LAYER CAKE

Steps:

• Preheat oven to 350. Grease with shortening then dust with flour 3 8" round cake pans.
• In large bowl whisk together your dry ingredients until combined.
• Add in your eggs, buttermilk, oil, vanilla and eater and stir until combined well.
• Pour the cake batter evenly among the 3 prepared pans.
• Bake for about 20-25 minutes or until center us set and toothpick comes out clean.
• Remove from oven and let cool in pans for about 5 minutes before turning out onto cooking racks to cool completely.
• In large bowl beat together your butter and shortening until smooth.
• Add in your caramel sauce and continue beating until incorporated.
• Add in your powdered sugar 1 cup at a time until mixed in well.
• Add your heavy cream as needed to reach desired consistency.
• To assemble cake place one layer of your cake on a turntable or cake board and spread with about 3/4 cup frosting and smooth to sides.
• Place another layer on top and repeat topping with last layer.
• Frost around your sides and over top until cake is covered and smooth, reserving about 1 cup of your frosting for decorating.
• Place cake in fridge to harden slightly (helps the ganache and caramel set).
• Heat the heavy cream in the microwave until it is very hot and steaming, but not boiling.
• Place the chocolate in a small glass bowl. Pour the hot cream over the chocolate. Cover the bowl with a plate and allow the bowl to sit for 3-5 minutes.
• Remove the plate and stir the chocolate and cream together. This will take maybe 2 minutes of stirring to get it completely combined, but eventually you'll get a smooth, dark, silky chocolate.
• Allow the ganache to cool for 10 minutes.
• Remove your cake from the refrigerator and drizzle your ganache over the sides of your cake, return to fridge to set up.
• While ganache is setting up make your caramel by adding all the ingredients to a medium sauce pan and bring to a boil stirring constantly for about 5-10 minutes or until mixture turns golden in color, set aside to cool just slightly.
• Remove cake from refrigerator and drizzle your caramel down sides over ganache then return to refrigerator to set up again removing after about 10 minutes.
• Add your remaining frosting to piping bag fitted with a 1M tip (open star tip) and pipe swirls on the top edges of cake.
• Top with pecan turtle candies and press your crushed pecans up the sides of the cake about 1 and a half inches.
• Cut and serve!
• Store in an airtight container at room temperature.

TURTLES® CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
• Mix cake mix according to package directions. Pour a little less than half of the batter into prepared pan and bake for 15 minutes at 350 degrees F (175 degrees C) remove from oven.
• Melt caramels, margarine, and milk in the microwave on high (takes about 10 minutes), stirring a couple times. Or alternately melt in a sauce pan over medium low heat. Pour melted caramel mixture over cake, sprinkle with pecans, and chocolate chips, and pour remaining cake batter over the top.
• Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes.

TURTLE LAYER CAKE

Steps:

• At low speed beat cake mix, buttermilk, oil and eggs for 30 seconds. Increase speed to medium-high; beat 2 minutes.
• Toss 1 cup chopped candies with cocoa; stir into batter. Divide batter into two 9 inch round cake pans coated with cooking spray.
• Bake 30 minutes at 350 degrees. Cool on racks 20 minutes. Remove from pans. Cool completely.
• Frosting:.
• At high speed beat ceram until thickened. Reduce speed to low; beat in caramel topping.
• Increase speed to medium; beat until stiff peaks form.
• Stir chopped candy into frosting. Place 1 cake layer on plate; spread with frosting mixture. Top with remaining layer. Spread top and side of cake with whipped cream.
• Garnish with candies, if desired.

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.

LAYERED TURTLE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust., In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight., For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. , Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving.