Introduction

Indulge in this decadent Turtle Texas Sheet Cake, featuring a moist chocolate cake base layered with rich fudge frosting, gooey caramel drizzle, and crunchy pecans. This irresistible dessert combines classic flavors for a deliciously satisfying treat perfect for any occasion.

The image shows a close-up of a layered dessert bar with multiple textures and colors. The bottom layer is a crushed chocolate cookie crust, dark brown and crumbly. Above that is a thick caramel layer, smooth and light brown, dripping slightly down the sides. The top layer is glossy, dark chocolate that covers the caramel and crust evenly. On top of the chocolate, there are pieces of chopped nuts, golden brown with a rough texture, scattered across the surface. The caramel drips over the edge of the chocolate layer, making the dessert look rich and sticky. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cake:

2 cups (256 g) self-rising flour
½ cup (120 ml) buttermilk
1 cup (226 g) unsalted butter
1 cup (240 ml) water
¼ cup (22 g) unsweetened cocoa powder
2 cups (400 g) granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp baking soda

For the Fudge Frosting:

½ cup (113 g) unsalted butter
¼ cup (22 g) unsweetened cocoa powder
6 tbsp (90 ml) milk
4 cups (480 g) powdered sugar
1 tsp vanilla extract

For the Topping:

½ cup (120 ml) caramel sauce (store-bought or homemade)
1 cup (120 g) chopped pecans

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 13×18-inch baking pan, or line it with parchment paper.
Step 2: In a large saucepan, combine butter, water, and cocoa powder. Bring to a boil over medium heat, stirring constantly until the butter is melted and the mixture is smooth. Remove from heat.
Step 3: In a large bowl, whisk together the self-rising flour and granulated sugar.
Step 4: Pour the hot cocoa mixture into the dry ingredients and stir until well combined. The batter will be thick.
Step 5: In a separate bowl, whisk together buttermilk, eggs, vanilla extract, and baking soda until smooth.
Step 6: Add the buttermilk mixture to the chocolate mixture and stir until just combined. Avoid overmixing.
Step 7: Pour the batter evenly into the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Step 8: While the cake bakes, prepare the fudge frosting. Melt butter in a medium saucepan over medium heat. Add cocoa powder and milk, bring to a boil while stirring constantly, then remove from heat.
Step 9: Gradually whisk in powdered sugar until smooth, then stir in vanilla extract.
Step 10: As soon as the cake is out of the oven, pour the warm fudge frosting evenly over it. Spread gently if needed.
Step 11: Drizzle caramel sauce generously over the warm frosting, then sprinkle chopped pecans evenly on top. The warmth will help the frosting and caramel set slightly.
Step 12: Allow the cake to cool completely before slicing and serving to ensure clean slices and set toppings.

Tips & Variations

For deeper nutty flavor, lightly toast pecans in a dry skillet before adding.
Use homemade salted caramel sauce for an elevated taste, warming it slightly before drizzling.
A pinch of sea salt on top of the caramel enhances the overall flavor.
Be careful not to overbake; the cake should remain moist with a tender crumb.
Pour warm frosting over the warm cake to achieve that signature melt-into-the-cake texture.

Storage

Store leftover cake covered tightly at room temperature for up to 3 days or refrigerate for up to 5 days. Allow refrigerated cake to come to room temperature before serving for best flavor and texture. Keep it in an airtight container to maintain freshness.

How to Serve

The image shows a close-up of a rich, multi-layered dessert bar on a white plate. The bottom layer is a dense, dark brown crust. Above that is a thick layer of gooey caramel, which drips down the sides. On top of the caramel is a glossy layer of dark chocolate that also runs slightly down the edges. The chocolate layer is sprinkled generously with chopped pecans, adding texture and a light brown color. The dessert looks sticky and shiny, with caramel sauce dripping over the edge toward the white marbled surface below. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What makes this a ‘Turtle’ Texas Sheet Cake?

This cake earns its ‘Turtle’ name from the classic candy combination of chocolate, caramel, and pecans. The moist chocolate cake is topped with rich fudge frosting, a generous caramel drizzle, and crunchy pecans for that signature flavor.

Can I make this recipe ahead of time?

Absolutely. You can prepare the cake a day or two in advance and store it covered at room temperature. The flavors often deepen overnight, making the cake even more delicious when served the next day.