If you’re in the mood for a decadent dessert that’s rich, chocolaty, and utterly indulgent, then this Easy Texas Turtle Sheet Cake is the perfect treat for you.
Inspired by the classic Southern dessert, this cake combines a moist chocolate sheet cake with the gooey goodness of caramel, crunchy pecans, and a luscious chocolate glaze. It’s the ultimate dessert for chocolate lovers and a fantastic option for any gathering or celebration. Whether you’re hosting a party or just craving something sweet, this cake delivers layers of flavor that are sure to impress. The best part? It’s simple to make, requiring just a few basic ingredients and minimal effort. Even if you’re not an experienced baker, you’ll find that this Texas Turtle Sheet Cake is a foolproof recipe that anyone can master. So, get ready to indulge in a slice of chocolate heaven—this cake is sure to become a favorite in your dessert repertoire.
Kitchen Equipment Needed:
- Large mixing bowl
- Medium saucepan
- Whisk
- Measuring cups and spoons
- 18×13-inch sheet pan
- Rubber spatula
- Cooling rack
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 6 tablespoons whole milk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup caramel sauce (store-bought or homemade)
- 1/2 cup semi-sweet chocolate chips
Directions:
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease an 18×13-inch sheet pan and set aside.
- In a large mixing bowl, combine the flour, sugar, salt, and baking soda. Set aside.
- In a medium saucepan, melt the butter over medium heat. Add the cocoa powder and whisk until smooth. Stir in the water and bring the mixture to a boil, then remove from heat.
- Pour the hot cocoa mixture into the flour mixture and stir until combined. Add the buttermilk, eggs, and vanilla extract, and whisk until smooth.
- Bake the Cake:
- Pour the batter into the prepared sheet pan and spread it evenly with a rubber spatula.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a cooling rack.
- Prepare the Topping:
- While the cake is cooling, prepare the chocolate topping. In a medium saucepan, melt the butter over medium heat. Add the cocoa powder and whisk until smooth. Stir in the milk and bring the mixture to a simmer, then remove from heat.
- Gradually whisk in the powdered sugar until smooth. Stir in the vanilla extract.
- Pour the warm chocolate topping over the cooled cake, spreading it evenly with a spatula.
- Add the Turtle Toppings:
- Drizzle the caramel sauce over the chocolate topping. Sprinkle the chopped pecans evenly over the cake, followed by the chocolate chips.
- Serve:
- Allow the cake to set for about 15-20 minutes before slicing into squares and serving.
Prep Time:
- 20 minutes
Cook Time:
- 20 minutes
Total Time:
- 40 minutes
Nutrition (per serving):
- Calories: 350
- Carbohydrates: 48g
- Protein: 4g
- Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 60mg
- Sodium: 150mg
- Fiber: 2g
- Sugar: 35g
Easy Texas Turtle Sheet Cake
Introduction: If you're in the mood for a decadent dessert that's rich, chocolaty, and utterly indulgent, then this Easy Texas Turtle Sheet Cake is the perfect treat for you.
Equipment
- Large mixing bowl
- Medium saucepan
- Whisk
- Measuring cups and spoons
- 18x13-inch sheet pan
- Rubber spatula
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Topping:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 6 tablespoons whole milk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup caramel sauce store-bought or homemade
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease an 18x13-inch sheet pan and set aside.
- In a large mixing bowl, combine the flour, sugar, salt, and baking soda. Set aside.
- In a medium saucepan, melt the butter over medium heat. Add the cocoa powder and whisk until smooth. Stir in the water and bring the mixture to a boil, then remove from heat.
- Pour the hot cocoa mixture into the flour mixture and stir until combined. Add the buttermilk, eggs, and vanilla extract, and whisk until smooth.
- Bake the Cake:
- Pour the batter into the prepared sheet pan and spread it evenly with a rubber spatula.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a cooling rack.
- Prepare the Topping:
- While the cake is cooling, prepare the chocolate topping. In a medium saucepan, melt the butter over medium heat. Add the cocoa powder and whisk until smooth. Stir in the milk and bring the mixture to a simmer, then remove from heat.
- Gradually whisk in the powdered sugar until smooth. Stir in the vanilla extract.
- Pour the warm chocolate topping over the cooled cake, spreading it evenly with a spatula.
- Add the Turtle Toppings:
- Drizzle the caramel sauce over the chocolate topping. Sprinkle the chopped pecans evenly over the cake, followed by the chocolate chips.
- Serve:
- Allow the cake to set for about 15-20 minutes before slicing into squares and serving.
- Prep Time:
- 20 minutes
- Cook Time:
- 20 minutes
- Total Time:
- 40 minutes
- Nutrition (per serving):
- Calories: 350
- Carbohydrates: 48g
- Protein: 4g
- Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 60mg
- Sodium: 150mg
- Fiber: 2g
- Sugar: 35g
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