This Turtle Texas Sheet Cake is a decadent dessert that combines rich chocolate, gooey caramel, and crunchy pecans in every bite. With a moist, tender crumb and a luscious glaze, it’s the perfect balance of sweet and indulgent. Ready in just 35 minutes, it’s a crowd-pleaser that’s as easy to make as it is irresistible.
The cake’s velvety texture melts in your mouth, while the caramel drizzle and toasted pecans add a delightful crunch. Each slice is a symphony of flavors—deep cocoa, buttery richness, and a hint of nutty warmth. Whether for a party or a cozy night in, this dessert promises to satisfy every sweet tooth with minimal effort and maximum reward.
Delicious Turtle Texas Sheet Cake Ingredients
- Cake:
- ▢ 2 cups all-purpose flour
- ▢ 2 cups granulated sugar
- ▢ ½ cup unsalted butter (softened)
- ▢ ½ cup shortening (or substitute with additional butter)
- ▢ 1 cup water
- ▢ ¼ cup unsweetened cocoa powder
- ▢ ½ cup buttermilk (or substitute with ½ cup milk + ½ tablespoon vinegar or lemon juice)
- ▢ 2 large eggs
- ▢ 1 teaspoon baking soda
- ▢ 2 teaspoons pure vanilla extract
- ▢ 11 ounces caramel bits (1 bag, divided)
- Frosting:
- ▢ ½ cup unsalted butter
- ▢ 2 tablespoons unsweetened cocoa powder
- ▢ ¼ cup milk
- ▢ 3½ cups powdered sugar
- ▢ 1 teaspoon pure vanilla extract
- Toppings:
- ▢ 1 cup milk chocolate chips
- ▢ ⅖ cup pecans, chopped (toasted for extra flavor, optional)
- ▢ ⅓ cup caramel ice cream sauce (for drizzling)
Step-by-Step Instructions for Turtle Texas Sheet Cake
- Preheat the oven: Heat your oven to 400°F (200°C).
- Prepare the dry ingredients: In a large mixing bowl, combine the 2 cups flour and 2 cups sugar.
- Make the cocoa mixture: In a heavy saucepan, combine ½ cup butter, ½ cup shortening, 1 cup water, and ¼ cup cocoa powder. Stir and heat until boiling.
- Combine wet and dry ingredients: Pour the boiling cocoa mixture over the flour and sugar in the bowl. Mix well.
- Add remaining cake ingredients: Stir in ½ cup buttermilk, 2 eggs, 1 teaspoon baking soda, and 2 teaspoons vanilla extract. Mix until smooth using a wooden spoon or electric mixer on high speed.
- Fold in caramel bits: Add 1½ cups of the caramel bits (reserve the rest for topping) and stir until evenly distributed in the batter.
- Bake the cake: Pour the batter into a well-greased and floured 17½ x 11-inch sheet pan. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the frosting: While the cake bakes, combine ½ cup butter, 2 tablespoons cocoa powder, and ¼ cup milk in a saucepan. Heat to boiling, stirring constantly. Remove from heat and whisk in 3½ cups powdered sugar and 1 teaspoon vanilla extract until smooth.
- Frost the cake: As soon as the cake comes out of the oven, pour the warm frosting evenly over the top.
- Add toppings: While the frosting is still hot, sprinkle the remaining ½ cup caramel bits, 1 cup milk chocolate chips, and ⅖ cup chopped pecans over the cake. Drizzle with ⅓ cup caramel ice cream sauce.
- Cool and serve: Let the cake cool completely before cutting into 40 bars. Enjoy!
Creative Topping Ideas for Turtle Texas Sheet Cake
While the classic combination of caramel, chocolate chips, and pecans is delicious, feel free to get creative with your toppings! Try adding a sprinkle of sea salt for a sweet-and-salty twist, or swap the milk chocolate chips for dark chocolate for a richer flavor. For a festive touch, drizzle white chocolate over the top or add a handful of toasted coconut flakes. Pro tip: Warm the caramel sauce slightly before drizzling for a smoother finish.
Perfect Serving Suggestions
This Turtle Texas Sheet Cake is a crowd-pleaser, making it ideal for potlucks, parties, or family gatherings. Serve it as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. For a fun presentation, cut the cake into smaller squares and arrange them on a platter with a drizzle of extra caramel sauce. Don’t forget to pair it with a cup of coffee or a glass of cold milk!
Storage and Reheating Tips
Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep the cake moist, place a piece of parchment paper over the cut edges before sealing. If you prefer warm cake, reheat individual slices in the microwave for 10-15 seconds. Note: The frosting may soften slightly when reheated, but it will still taste amazing!
Time-Saving Tips for Busy Bakers
To save time, prep your ingredients ahead of time by measuring out the flour, sugar, and caramel bits the night before. Use a stand mixer to combine the batter quickly, and opt for pre-chopped pecans to skip the extra step. If you’re in a rush, you can also use store-bought caramel sauce instead of making your own drizzle. Every minute saved counts!
Equipment Guidance for the Best Results
For this recipe, a 17 1/2 x 11-inch baking sheet is essential to achieve the perfect thickness. If you don’t have one, a similar-sized rimmed baking pan will work. A heavy-bottomed saucepan is ideal for melting the butter and cocoa mixture evenly, and a whisk will help create a smooth frosting. Don’t forget to grease and flour your pan thoroughly to prevent sticking!
Turtle Texas Sheet Cake Recipe
Ingredients
Cake
- 2 cups flour
- 2 cups sugar
- 1/2 cup butter
- 1/2 cup shortening
- 1 cup water
- 1/4 cup cocoa
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon baking soda
- 2 teaspoon vanilla
- 11 ounces caramel bits 1 bag
Frosting
- 1/2 cup butter
- 2 Tablespoons cocoa
- 1/4 cup milk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla
Toppings
- 1 cup milk chocolate
- 2/5 cup pecans chopped
- 1/3 cup caramel ice cream sauce
Instructions
- Heat oven to 400 degrees.
- In a large mixing bowl, combine the flour and the sugar.
- In a heavy saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling.
- Pour boiling mixture over the flour and sugar in the bowl.
- Add the buttermilk, eggs, baking soda, and vanilla. Mix well using a wooden spoon or high speed on an electric mixer.
- Add in about 1 1/2 cups of the caramel bits, stir until well combined, in the batter.
- Pour into a well greased and floured cookie sheet (17 1/2 x 11 inch) pan.
- Bake for 15-18 minutes or until brownies test done in center.
- While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling and stirring constantly.
- Mix in the powdered sugar and vanilla until frosting is smooth (you may have to whisk it).
- Pour warm frosting over brownies as soon as you take them out of the oven.
- While the frosting is still hot, sprinkle on the rest of the caramel bits (about 1/2 cup), the chocolate chips, pecans, and a drizzle of caramel ice cream sauce.
- Let cool and cut into 40 bars.