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Turtle Texas Sheet Cake: A Decadent Twist on a Classic

Turtle Texas Sheet Cake: A Decadent Twist on a Classic!

This Turtle Texas Sheet Cake is a rich, decadent chocolate sheet cake topped with a luscious caramel sauce, crunchy pecans, and a drizzle of chocolate. Inspired by classic turtle candies, this easy-to-make dessert combines fudgy chocolate cake with the perfect balance of gooey caramel and nutty crunch. It’s perfect for potlucks, family gatherings, and special occasions!

  • Total Time: PT50M
  • Yield: 12 1x

Ingredients

Scale

For the Cake:

    • 2 cups all-purpose flour

    • 2 cups granulated sugar

    • 1 cup unsalted butter

    • 1 cup strong brewed coffee (or water)

    • 4 tablespoons unsweetened cocoa powder

    • ½ cup buttermilk

    • 2 large eggs

    • 1 teaspoon baking soda

    • 1 teaspoon vanilla extract

    • ¼ teaspoon salt

For the Chocolate Frosting:

    • ½ cup unsalted butter

    • 4 tablespoons unsweetened cocoa powder

    • 6 tablespoons milk

    • 4 cups powdered sugar, sifted

    • 1 teaspoon vanilla extract

For the Turtle Topping:

    • 1 cup chopped pecans, toasted

    • ¾ cup caramel sauce (homemade or store-bought)

    • ½ cup semi-sweet chocolate chips (optional)

Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour a jelly-roll pan or sheet pan (about 13×18 inches). This ensures your cake doesn’t stick when it’s time to serve.

Step 2: Make the Cake Batter

  1. In a large mixing bowl, combine the flour, granulated sugar, and salt. Set aside.

  2. In a medium saucepan over medium heat, melt butter, then stir in coffee (or water) and cocoa powder. Bring to a gentle boil, stirring continuously. Remove from heat and pour over the dry ingredients. Stir until smooth.

  3. In a separate bowl, whisk together buttermilk, eggs, baking soda, and vanilla extract. Add this mixture to the chocolate batter and stir until combined.

Step 3: Bake the Cake

Pour the batter into the prepared sheet pan and smooth it out evenly. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly on a wire rack.

Step 4: Prepare the Chocolate Frosting

  1. In a saucepan over medium heat, melt butter.

  2. Stir in cocoa powder and milk, heating until just boiling.

  3. Remove from heat and whisk in sifted powdered sugar and vanilla extract until smooth and creamy.

Step 5: Assemble the Turtle Cake

  1. Spread the warm chocolate frosting evenly over the slightly warm cake.

  2. Drizzle caramel sauce generously over the frosting.

  3. Sprinkle chopped toasted pecans and semi-sweet chocolate chips (if using) evenly on top.

Step 6: Cool & Serve

Allow the cake to cool and set completely—about 1 hour. Slice into squares and serve. Prepare for everyone to beg you for the recipe!

Notes

  • Make Ahead: This cake can be made a day in advance and stored at room temperature in an airtight container.

  • Storage: Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

  • Variation: Add a pinch of sea salt on top for an extra sweet-and-salty twist.

  • Nut-Free Option: Omit pecans or replace with crushed pretzels for a similar crunch.

  • Author: [email protected]
  • Prep Time: PT20M
  • Cook Time: PT30M
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 480kcal
  • Sugar: 45g
  • Sodium: 250mg
  • Fat: 24g
  • Saturated Fat: 13g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 55mg

Keywords: Turtle Texas Sheet Cake, chocolate sheet cake, caramel pecan cake, Texas sheet cake, easy dessert, potluck cake, chocolate caramel cake