Ohhh yes—Texas Turtle Sheet Cake is the ultimate chocolatey, nutty, gooey dessert that says “I came to party.” It’s like classic Texas sheet cake took a road trip through a candy shop. You get rich chocolate cake, fudgy icing, pecans, caramel, and sometimes even a few chocolate chips. Let’s get into it:
Texas Turtle Sheet Cake
For the Cake:
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2 cups all-purpose flour
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2 cups granulated sugar
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1 cup unsalted butter
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1 cup water
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¼ cup unsweetened cocoa powder
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½ cup sour cream (or Greek yogurt)
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2 large eggs
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1 tsp baking soda
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1 tsp vanilla extract
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½ tsp salt
For the Icing:
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½ cup unsalted butter
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¼ cup unsweetened cocoa powder
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6 tbsp milk
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3 cups powdered sugar
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1 tsp vanilla extract
Turtle Toppings:
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1–1½ cups chopped pecans, toasted
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½–¾ cup caramel sauce (store-bought or homemade)
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½ cup mini chocolate chips (optional but awesome)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 13×18-inch sheet pan (or jelly roll pan).
2. Make the cake:
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In a bowl, whisk together flour, sugar, salt, and baking soda.
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In a saucepan, bring butter, water, and cocoa to a boil. Stir until smooth.
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Pour hot mixture into the dry ingredients and stir to combine.
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Add sour cream, eggs, and vanilla—mix until smooth.
3. Bake:
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Pour batter into the prepared pan and spread evenly.
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Bake for 18–22 minutes, until a toothpick comes out clean.
4. Make the icing while cake bakes:
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In a saucepan, melt butter, cocoa, and milk together.
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Remove from heat, then whisk in powdered sugar and vanilla until smooth.
5. Assemble while warm:
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Pour warm icing over the warm cake—spread gently.
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Immediately sprinkle with pecans, chocolate chips, and drizzle with caramel.
6. Cool slightly to set, or dive in warm with a spoon. No judgment.
Want a small-batch version or tips for making it in cupcake form?