Texas Turtle Sheet Cake
This Texas Turtle Chocolate Sheetcake is topped with rich fudge frosting, caramel drizzle, pecans, and chocolate chips. Fast, easy, and crowd-pleasing!
Ingredients
For the Chocolate Cake
- 2 cups granulated sugar
- 2 cups self-rising flour
- 1 cup unsalted butter room temperature
- 1 cup hot coffee or hot water as an alternative
- ⅓ cup unsweetened cocoa powder
- ½ cup buttermilk or substitute with milk + 1 tsp vinegar
- 2 large eggs room temperature
For the Chocolate Frosting
- ¼ cup unsalted butter
- ¼ cup buttermilk
- 3 tablespoons unsweetened cocoa powder
- 2½ cups powdered sugar
For the Turtle Topping
- ½ cup chopped pecans
- ½ cup semi-sweet chocolate chips
- ½ cup caramel sauce for drizzling
Instructions
Step 1: Bake the Cake
- Preheat oven to 350°F (175°C).
- Grease or line a 10×15-inch jelly roll pan (or a 9×13 for a thicker cake).
- In a large bowl, combine sugar and self-rising flour. Set aside.
- In a saucepan, melt butter with hot coffee (or water) and cocoa powder. Bring to a gentle boil, stirring until smooth.
- Pour the hot mixture into the flour and sugar mixture and stir for 30 seconds.
- Add the buttermilk and eggs, stirring until the batter is smooth and lump-free.
- Pour into the prepared pan and bake for 20–25 minutes, or until the cake springs back to the touch and a toothpick comes out clean.
Step 2: Make the Chocolate Frosting
- In a small saucepan, combine butter, buttermilk, and cocoa powder. Heat until it reaches a soft boil.
- Remove from heat and gradually stir in powdered sugar until the frosting is smooth.
Step 3: Assemble the Sheetcake
- While the cake is still warm, pour the chocolate frosting evenly over the top.
- Immediately sprinkle with chopped pecans and chocolate chips so they begin to melt into the frosting.
- Finish with a generous drizzle of caramel sauce across the surface.