Turtle Pie Cake – tender and moist chocolate cake layers with salted caramel, toasted pecans, chocolate ganache and pecan buttercream.
Turtle Pie Cake
Hi friends! Getting back into the groove of weekly cakes and I’m so excited to share a new one with you today. I hope you loved the Disney’s Grey Stuff Cake from last week. Today, we’re sticking with chocolate and making my Turtle Pie Cake.
This chocolate cake is a new recipe and is stacked with salted caramel, toasted pecans, chocolate ganache and pecan buttercream. It’s seriously heaven! So many great flavors and textures!
This chocolate cake has a similar texture to my Malt Chocolate Cake. It’s incredibly tender and moist, packed with chocolate flavor, but it’s not as rich and dark as my Dark Chocolate Cake you’ll see in a lot of recipes on here.
To get this beautiful volume and height in the cake, we’re beating the butter, sugar and eggs really well at the beginning – we’re talking 3 to 5 minutes! You’ll notice the color and texture lighten – that’s a sign you’re doing things right. Of course, once we add dry ingredients, we turn the speed down and only mix until the dry ingredients are incorporated. And then we add a mixture of vinegar and baking soda at the end to help our cake rise so tall.
To achieve the classic Turtle Pie flavors and textures, I of course added pecans, caramel and chocolate ganache. However, if you’ve been around here a while, you know I don’t love raw nuts in my cakes or fillings. I love them on their own, but call me crazy, I just don’t love them raw in my cakes. So, I always toast and candy them. I also really love how making candied nuts give the filling an extra crunch!
In addition to the candied pecans, we’re making my homemade Salted Caramel and Chocolate Ganache. Both are staples in my kitchen and really easy to make.
A few things to know about making caramel:
- Once the sugar, water and corn syrup are combined and the sugar is dissolved, don’t stir. Stirring encourages crystallization. We don’t want that. Just let the mixture start to boil.
- To avoid the sugar crystalizing along the edge of the pan, you can dunk a pastry brush in warm water and lightly brush along the sugar line.
- Once the mixture starts turning yellow, the color changes quick. Don’t walk away for long.
- Look for a caramel-amber color and temperature of about 375 degrees F.
- Heat your cream first, before adding it to the sugar mixture. This helps it blend and mix better together, without the sugar mixture turning into a sugar ball.
For the pecan buttercream, we’re making homemade pecan butter from some of the toasted pecans. You are going to love this! The flavor is incredible, thanks to that extra step of toasting the pecans. You’ll make this buttercream similar to how you make my Peanut Butter Buttercream. It’s butter, powdered sugar, pecan butter, and some heavy whipping cream. Easy peasy!
CAKE MAKING TIPS
Don’t forget to follow my go-to tips for getting your cakes to rise and bake well:
- Preheat your oven for 30 minutes prior to baking.
- Use good quality pans like Fat Daddio.
- Spray your pans with nonstick spray and line with parchment paper.
- Don’t overmix your cake batter once you add the dry ingredients.
- Use room temperature wet ingredients.
- Use fresh baking powder.
- Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.