Easy Texas Turtle Sheet Cake (Print Version)
A rich chocolate Texas sheet cake topped warm with cocoa frosting, pecans, chocolate chips, and caramel.
# Ingredients:
For the cake
01 -
2 cups (256 g) self-rising flour
02 -
2 cups (400 g) granulated sugar
03 -
1 cup (227 g) unsalted butter
04 -
1 cup (240 ml) hot strong coffee, or hot water
05 -
1/3 cup (35 g) unsweetened cocoa powder
06 -
1/2 cup (120 ml) buttermilk
07 -
2 large eggs, room temperature
08 -
1 teaspoon vanilla extract
For the frosting
09 -
1/4 cup (57 g) unsalted butter
10 -
1/4 cup (60 ml) buttermilk
11 -
3 tablespoons (18 g) unsweetened cocoa powder
12 -
2 1/2 cups (300 g) powdered sugar, sifted if lumpy
13 -
1 teaspoon vanilla extract
For the turtle topping
14 -
1/2 cup (55 g) chopped pecans, toasted
15 -
3/4 cup (128 g) semi-sweet chocolate chips
16 -
3/4 cup (240 g) caramel sauce, warmed until pourable
# Instructions:
01 -
Heat the oven to 350 degrees F. Line a 10-by-15-inch rimmed sheet pan with parchment and lightly grease the sides.
02 -
Spread the pecans on the sheet pan and toast for 5-7 minutes while the oven heats. Transfer them to a plate and let the pan cool for a minute before adding parchment.
03 -
In a large bowl, whisk together the self-rising flour and granulated sugar until evenly combined.
04 -
In a saucepan over medium heat, combine the butter, hot coffee, and cocoa powder. Stir until the butter melts, then bring the mixture to a gentle boil.
05 -
Pour the hot cocoa mixture over the flour mixture and stir until smooth. Whisk in the buttermilk, eggs, and vanilla until glossy and fully combined.
06 -
Spread the batter in the prepared pan. Bake for 20-25 minutes, until the center springs back lightly and a tester comes out with moist crumbs.
07 -
During the last few minutes of baking, combine the butter, buttermilk, and cocoa in a saucepan. Bring to a gentle boil, remove from the heat, then whisk in the powdered sugar in additions. Stir in vanilla.
08 -
Pour the warm frosting over the warm cake and spread it to the edges. Sprinkle with toasted pecans and chocolate chips, then drizzle with warm caramel. Cool until set before slicing.
# Notes:
01 -
Use a 9x13 pan for a thicker cake and bake closer to 25-30 minutes.
02 -
The cake slices cleanest after the frosting has cooled and set.
03 -
Nutrition is an estimate per serving based on 20 slices.