Texas Turtle Sheet Cake Recipe

A decadent sheet cake featuring a moist chocolate base, caramel drizzle, toasted pecans, and a smooth chocolate frosting. Perfect for potlucks, parties, or any occasion that calls for a sweet treat!

Ingredients:

  • For the Cake:
    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • ¾ cup unsweetened cocoa powder
    • 1 ½ teaspoons baking soda
    • 1 ½ teaspoons baking powder
    • 1 teaspoon salt
    • 1 cup buttermilk
    • ½ cup vegetable oil
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1 cup hot brewed coffee
  • For the Topping:
    • 1 cup (2 sticks) unsalted butter
    • ¾ cup unsweetened cocoa powder
    • 5 cups powdered sugar
    • ½ cup milk
    • 1 teaspoon vanilla extract
    • 1 (14-ounce) jar caramel sauce
    • 1 ½ cups chopped pecans, toasted

Instructions:

  1. Prepare the Cake Batter:
    • Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
    • In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
    • In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract.
    • Add the wet ingredients to the dry ingredients and mix until just combined.
    • Slowly stir in the hot coffee until the batter is smooth.
    • Pour the batter into the prepared pan.
  2. Bake the Cake:
    • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cake cool completely in the pan.  
  3. Prepare the Frosting:
    • In a medium saucepan over medium heat, melt the butter.
    • Stir in the cocoa powder and whisk until smooth.
    • Remove from heat and gradually whisk in the powdered sugar, alternating with the milk, until smooth.
    • Stir in the vanilla extract.
  4. Assemble the Cake:
    • Pour the chocolate frosting over the cooled cake, spreading evenly.
    • Drizzle the caramel sauce over the frosting.
    • Sprinkle the toasted chopped pecans over the caramel.
    • Cut into squares and serve.
    • Enjoy!

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