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4.7 from 9 votes

Texas Turtle Sheet Cake

Big chocolate flavors, with caramel and pecans, this Texas Turtle Sheet Cake is bursting with all of the best things you can put in one cake!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings: 15 slices
Calories: 445 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 large eggs
  • ½ cup buttermilk (see note)
  • 1 cup water
  • ½ cup unsalted butter cut into chunks
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon vanilla extract
Frosting
  • ½ cup milk
  • 5 tablespoons unsweetened cocoa powder
  • ½ cup unsalted butter
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
Topping
  • ½ cup toasted chopped pecans (see note)
  • ¾ cups chocolate chips
  • ½ cup Caramel sauce

Instructions

Cake
    Cup of Yum
  1. Preheat your oven to 350 degrees F. Grease a sheet pan with non-stick cooking spray or butter. (It's optional, but I recommend lining the sheet pan with parchment paper too.)
  2. In a large mixing bowl, stir together the flour, sugar, baking soda, salt, and cinnamon. Set aside.
  3. In a small mixing bowl, whisk together the eggs and buttermilk. Set aside.
  4. Add the water, butter, cocoa powder, and vanilla to a small saucepan. Place over medium heat and cook until the butter has melted, stirring constantly. Once you see steam you can turn off the heat and just let the residual heat melt everything together.
  5. Pour the chocolate mixture into the flour bowl and mix until smooth and just combined. (Don't overmix!) Pour in the egg mixture and fold until you have a smooth batter.
  6. Pour the cake batter into the prepared sheet pan and spread it into an even layer. Bake for 20 minutes or until a toothpick comes out clean.
  7. Remove from the oven and set on a wire rack while you make the frosting.
Frosting
  1. Sift the powdered sugar and cocoa powder together. Set aside.
  2. Add the butter, milk, and vanilla to a small saucepan. Place over medium-high heat and bring to a boil, whisking occasionally.
  3. Pour in the cocoa powder mixture and whisk to combine. Pour over the warm cake immediately and then spread edge to edge. (see note)
  4. Sprinkle the toasted pecans and chocolate chips evenly over the cake. Then drizzle the entire cake with caramel sauce before cutting into 15 slices.

Notes

  • If you don't have buttermilk on hand, you can substitute sour milk instead. To make sour milk: Stir together 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let sit for 5 minutes before using.
  • To toast the pecans: Place the pecans in a skillet over medium heat. Toast for 2-5 minutes until slightly darker and fragrant. Remove from the skillet to cool.
  • If you want a fudgy frosting vs a smoother spreadable frosting, add the cocoa into the pot with the butter and milk. Add the powdered sugar once everything is melted together. Pour over the cake and work VERY quickly to spread the frosting.

Nutrition Information

Serving 1slice Calories 445kcal (22%) Carbohydrates 70g (23%) Protein 4g (8%) Fat 19g (29%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 61mg (20%) Sodium 244mg (10%) Potassium 132mg (4%) Fiber 2g (8%) Sugar 62g (124%) Vitamin A 470IU (9%) Vitamin C 1mg (1%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 15slices

Amount Per Serving

Calories 445

% Daily Value*

Serving 1slice
Calories 445kcal 22%
Carbohydrates 70g 23%
Protein 4g 8%
Fat 19g 29%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 61mg 20%
Sodium 244mg 10%
Potassium 132mg 3%
Fiber 2g 8%
Sugar 62g 124%
Vitamin A 470IU 9%
Vitamin C 1mg 1%
Calcium 52mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.