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Texas Turtle Sheet Cake

A gooey, nostalgic cake filled with chocolate and caramel, perfect for potlucks and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups granulated sugar
  • 2 cups self-rising flour
  • 1 cup unsalted butter To control the salt.
  • 1 cup strong black coffee Freshly brewed gives the best depth.
  • 1/3 cup unsweetened cocoa powder
  • 2 large eggs
  • 1/2 cup buttermilk Can substitute with milk + vinegar.
Frosting Ingredients
  • 1/4 cup unsalted butter
  • 4 tablespoons buttermilk
  • 3 tablespoons unsweetened cocoa powder
  • 2 1/2 cups powdered sugar
Toppings
  • 1/2 cup chopped pecans Toast briefly for extra crunch.
  • 1 cup semi-sweet chocolate chips
  • 1 cup caramel sauce Good store-bought or homemade both work.

Method
 

Preparation
  1. Preheat your oven to 350°F. Grease and flour a sheet pan or line it with parchment.
  2. In a large bowl, whisk together the self-rising flour and granulated sugar.
Cooking
  1. In a saucepan, combine the butter, strong black coffee, and unsweetened cocoa powder. Stir over medium heat until the butter melts and the mixture comes to a boil.
  2. Pour the hot mixture into the dry ingredients and beat on medium speed until combined.
  3. Add the eggs and buttermilk; mix until smooth.
  4. Pour the batter into the prepared sheet pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  5. While the cake cools, make the warm frosting by boiling together the butter, buttermilk, and cocoa powder, then whisk in powdered sugar until smooth.
  6. Once the cake is warm, pour the frosting over it and sprinkle pecans and chocolate chips on top, followed by a drizzle of caramel sauce.

Notes

Make the frosting while the cake cools for the best consistency. Serve warm with ice cream for a delicious contrast.