The Texas Turtle Sheet Cake is a decadent twist on the classic Texas sheet cake, perfect for anyone who loves rich, chocolatey desserts.
This indulgent treat features a moist chocolate cake base topped with velvety chocolate icing, gooey caramel, crunchy pecans, and sweet chocolate chips.
Combining textures and flavors, it delivers the perfect balance of sweetness and nuttiness.
Whether you’re hosting a party or satisfying a sweet tooth, this cake is guaranteed to impress and delight every crowd. Easy to make and even easier to enjoy, it’s a dessert that will quickly become a favorite!
Ingredients:
2 cups of white sugar
2 cups of flour that already has baking powder and salt mixed in.
1 cup of butter
1 cup of dark coffee
1/3 cup of cocoa powder without sugar
2 huevos
1/2 cup of buttermilk
Chocolate icing:
1/4 cup of butter
4 tablespoons of buttermilk
3 tablespoons of cocoa without sugar
2 and a half cups of powdered sugar
Turtle topping:
1/2 cup of chopped pecans
1 cup of chocolate chips that are not too sweet
1 cup of caramel sauce, for pouring on top
PREPARATION:
Heat the oven to 350 degrees. Prepare a 9×13-inch baking pan by greasing and flouring it. In a big bowl, mix self-rising flour and sugar. Put aside.
In a pot, mix 1 cup of butter, 1 cup of coffee, and 1/3 cup of cocoa. Heat until boiling, stirring all the time.
Pour the mixture into the dry ingredients that have been prepared.
Use a hand mixer to blend the wet and dry ingredients together on medium speed until they are well mixed.
Put eggs and half a cup of buttermilk. Mix at a medium speed for about one more minute, until everything is well mixed.
3. Put the mixture into the baking pan and bake for 25-30 minutes.
When the cake is finished baking, you can check if it’s ready by inserting a toothpick or fork into the middle of the cake.
If it comes out clean, the cake is done.
Make the frosting. In a small pot, mix 1/4 cup of butter, 4 tablespoons of buttermilk, and 3 tablespoons of unsweetened cocoa powder.
Heat until boiling, stirring often.
Take the mixture off the heat and slowly stir in powdered sugar using a wire whisk, adding half a cup at a time.
Put the warm frosting on top of the cake. When the cake is hot, add chopped pecans and chocolate chips on top. Put caramel sauce on top.
Advice: If you don’t have buttermilk, it’s not a problem.
Combine half a cup of milk with two teaspoons of vinegar or lemon juice.
Wait a few minutes before mixing it with the rest of the ingredients.
For a personalized twist on the classic Texas Turtle Sheet Cake, consider experimenting with variations to suit your taste.
Swap pecans for walnuts or almonds for a different nutty flavor, or omit the nuts entirely for a nut-free version.
Add a sprinkle of sea salt to the caramel for a salted caramel finish, enhancing the cake’s richness.
If you prefer a lighter option, substitute part of the butter with applesauce or yogurt in the batter.
For an extra indulgent layer, spread a thin layer of fudge or peanut butter under the chocolate icing.
These variations make the cake versatile and perfect for any occasion!
To store your Texas Turtle Sheet Cake, follow these simple steps to keep it fresh and delicious:
At Room Temperature: If you plan to enjoy the cake within 2-3 days, cover it tightly with plastic wrap or place it in an airtight container and store it at room temperature. Ensure it’s kept in a cool, dry place.
In the Refrigerator: For longer storage, refrigerate the cake in an airtight container.
It will stay fresh for up to 5 days. Allow it to come to room temperature before serving for the best flavor and texture.
In the Freezer: To freeze, slice the cake into individual portions, wrap each piece tightly in plastic wrap, and place them in a freezer-safe container or bag.
The cake can be frozen for up to 3 months.
Thaw slices overnight in the refrigerator or at room temperature when ready to enjoy.
Proper storage ensures your cake remains moist and flavorful for days to come!
Here’s an approximate nutritional breakdown for one serving of Texas Turtle Sheet Cake (based on 12 servings):
Calories: 450-500 kcal
Protein: 5 g
Fat: 24 g
Saturated Fat: 12 g
Carbohydrates: 55-60 g
Sugars: 40-45 g
Fiber: 2 g
Sodium: 200-250 mg
Key Notes:
The calorie and sugar content are primarily from the sugar, butter, caramel, and chocolate.
To reduce calories, use low-fat dairy alternatives, less sugar, or sugar substitutes.
Be mindful of portion sizes, as this dessert is rich and indulgent!
This cake is a delicious treat, but enjoy it in moderation as part of a balanced diet.