Decadent Turtle Texas Sheet Cake Recipe
Indulge in this decadent Turtle Texas Sheet Cake, featuring a moist chocolate cake base, rich fudge frosting, gooey caramel drizzle, and crunchy pecans. This sheet cake combines classic flavors of chocolate, caramel, and pecans for a truly delightful dessert experience perfect for gatherings or family treats.
- Prep Time: 25 minutes
- Cook Time: 20-25 minutes
- Total Time: 45-50 minutes (plus cooling time)
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 13×18-inch (half sheet) baking pan or line it with parchment paper to prevent sticking.
- Prepare Chocolate Mixture: In a large saucepan, combine butter, water, and cocoa powder. Bring to a boil over medium heat while stirring constantly until the butter is melted and the mixture is smooth. Remove from heat.
- Mix Dry Ingredients: In a large bowl, whisk together the self-rising flour and granulated sugar until evenly combined.
- Combine Wet and Dry Mix: Pour the hot cocoa mixture into the dry ingredients and stir thoroughly until you have a thick batter.
- Prepare Wet Ingredients: In a separate small bowl, whisk together buttermilk, eggs, vanilla extract, and baking soda until smooth and well combined.
- Mix All Together: Add the buttermilk mixture to the chocolate mixture and stir until just combined and smooth, being careful not to overmix to maintain moisture.
- Bake: Pour the batter evenly into the prepared pan and bake for 20-25 minutes. The cake is ready when a toothpick inserted in the center comes out with moist crumbs.
- Make Fudge Frosting: While the cake bakes, melt butter in a medium saucepan over medium heat. Stir in cocoa powder and milk, bringing to a boil while stirring constantly. Remove from heat.
- Add Powdered Sugar: Gradually whisk the powdered sugar into the chocolate mixture until smooth and creamy. Stir in vanilla extract.
- Frost the Cake: As soon as the cake comes out of the oven, pour the warm fudge frosting evenly over the hot cake. Spread gently with a spatula if needed.
- Add Toppings: Drizzle the caramel sauce generously over the warm frosting. Sprinkle the chopped pecans evenly on top. The warmth helps the frosting and caramel to meld into the cake.
- Cool and Serve: Let the cake cool completely to allow the frosting and caramel to set properly for clean slices. Serve and enjoy!
Notes
- For enhanced flavor, lightly toast the pecans in a dry skillet for a few minutes before adding them on top.
- If using homemade caramel, ensure it is slightly warm when drizzling for optimal spreadability.
- A pinch of sea salt over the caramel topping can elevate the overall flavor profile.
- Avoid overbaking to keep the cake moist; remove from oven when a toothpick reveals moist crumbs.
- The cake can be made ahead and stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
Keywords: Turtle Texas Sheet Cake, chocolate cake, fudge frosting, caramel drizzle, pecans, sheet cake, dessert, chocolate dessert, homemade cake
