Texas Turtle Sheet Cake
The Texas Turtle Sheet Cake is an indulgent Southern dessert that takes the classic Texas sheet cake to an entirely new level of decadence. Imagine a rich, ultra-moist chocolate cake spread thin in a large sheet pan, topped with a warm fudgy chocolate glaze—already a fan favorite. But then, it gets turtle-ified.
That means it’s loaded with everything you’d find in a turtle candy: gooey caramel, crunchy toasted pecans, and melty chocolate chips or a drizzle of chocolate ganache. The result is a heavenly fusion of cake, candy, and brownie textures all in one bite. It’s ideal for potlucks, parties, or whenever you need a crowd-pleasing dessert that delivers big flavor with minimal fuss.
Ingredients:
2 cups of white sugar
2 cups of flour that already has baking powder and salt mixed in.
1 cup of butter
1 cup of dark coffee
1/3 cup of cocoa powder without sugar
2 huevos
1/2 cup of buttermilk
Chocolate icing:
1/4 cup of butter
4 tablespoons of buttermilk
3 tablespoons of cocoa without sugar
2 and a half cups of powdered sugar
Turtle topping:
1/2 cup of chopped pecans
1 cup of chocolate chips that are not too sweet
1 cup of caramel sauce, for pouring on top.
METHOD:
Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with flour and grease. Combine the sugar and self-rising flour in a large bowl. Set aside.
Combine 1/3 cup cocoa, 1 cup coffee, and 1 cup butter in a saucepan. Bring to a boil, stirring constantly. After preparing the dry ingredients, pour the mixture into them. The wet and dry components should be well combined using a hand mixer set to medium speed. Add half a cup of buttermilk and eggs. For about one more minute, mix on medium speed until well combined.
Fill the baking pan with the mixture and bake it for twenty-five to thirty minutes. By sticking a toothpick or fork into the center of the cake, you can determine when it is done baking. The cake is done if it comes out clean.
Prepare the frosting. Combine 3 teaspoons of unsweetened cocoa powder, 4 tablespoons of buttermilk, and 1/4 cup of butter in a small saucepan. Bring to a boil, stirring often.
Remove the mixture from the heat and use a wire whisk to gradually add half a cup of powdered sugar at a time.
Cover the cake with the heated frosting. Place chocolate chips and chopped pecans on top of the heated cake. Cover with caramel sauce.
Advice: It’s okay if you don’t have buttermilk. Add two tablespoons of vinegar or lemon juice to half a cup of milk. Before combining it with the other ingredients, wait a few minutes.
Have fun!