Turtle Texas Sheet Cake Recipe

By: Angela / Published: October 28, 2014 / Updated: March 21, 2018 / 104 Comments

Did you know that today is National Chocolate Day here in the states? I absolutely LOVE chocolate, so it’s hard for me to think of a better reason to celebrate. Chocolate is one of my greatest weaknesses! In fact, a while back I wrote a blog post sharing 10 Fun Facts About Chocolate. In honor of this festive occasion, I have a drool-worthy Turtle Texas Sheet Cake recipe to share with you.

Texas Sheet Cake Recipe

Most cooks have a Texas Sheet Cake recipe in their repertoire. It’s a simple, delicious, no-fail, crowd pleasing dessert.

I have been making this cake as far back as I can remember, minus the ingredients that make this a “turtle” cake. I thought it would be fun to mix things up with some caramel and pecans. After having this version, I might not go back to the original. Although, I am tempted to try it with some salted caramel next time. Doesn’t that sound good?

Texas Turtle Sheet Cake ranks right up with Flourless Chocolate Cake and Brownie Caramel Cheesecake as one of the most sinfully decadent desserts I have ever had.

This cake is super moist, almost fudge-like in texture. I guarantee you’ll go… Mmmmmmm… after taking that first bite. Probably after the second and third bite too!

Turtle Texas Sheet Cake Recipe

Ingredients:
2 cups granulated sugar
2 cups self-rising flour
1 cup butter
1 cup strong black coffee
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk

chocolate frosting:
1/4 cup butter
4 tablespoons buttermilk
3 tablespoons unsweetened cocoa
2 1/2 cups powdered sugar

turtle topping:
1/2 cup chopped pecans
1 cup semi-sweet chocolate chips
1 cup caramel sauce, to drizzle

For this recipe, you can use either a 9×13-inch baking pan or a jelly roll pan. If using the 9×13 pan your cake will be thicker and a little super fudge like. Both options are delicious. You can save yourself some scrubbing if you line your pans with parchment paper instead of greasing and flouring.

Directions:
1. Preheat oven to 350 degrees. Grease and flour the pan or use parchment paper. In a large bowl, combine self-rising flour and granulated sugar. Set aside.

2. In a saucepan, combine 1 cup butter, 1 cup coffee, and 1/3 cup cocoa. Bring to a boil, stirring constantly. Pour into the prepared dry ingredients. Using a hand-held mixer, mix on medium speed until wet and dry ingredients are thoroughly combined. Add eggs and the 1/2 cup of buttermilk. Mix on medium speed for another minute or so, until well combined.

3. Pour into baking pan, and bake for 25-30 minutes. When cake is done baking, a toothpick or fork inserted into the middle of the cake should come out clean.

4. Prepare the frosting. In a medium saucepan, combine 1/4 cup butter, 4 tablespoons buttermilk, and 3 tablespoons unsweetened cocoa powder. Bring to a boil over medium heat, stirring constantly.

5. Remove from heat and use a wire whisk to gradually mix in powdered sugar, a 1/2 cup at a time.

6. Spread or pour the warm frosting over the cake. While the cake is still warm, sprinkle with chopped pecans, and chocolate chips. Drizzle with caramel sauce.

Tip: If you don’t have buttermilk, no worries. Mix 1/2 cup milk with 2 tsp vinegar or lemon juice. Let it sit a few minutes, before you add it to the other ingredients.

If you don’t have prepared caramel sauce, try making your own slow cooker caramel sauce.

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