Easy Texas Turtle Sheet Cake

Save this recipe on:

Rich, gooey, and absolutely irresistible—this Easy Texas Turtle Sheet Cake is a dessert dream come true. Imagine a fudgy, moist chocolate base layered with silky caramel frosting, topped generously with chocolate chips and crunchy chopped pecans. It’s the kind of indulgent treat that makes an ordinary day feel like a celebration. Each bite delivers the perfect mix of creamy, crunchy, and sweet textures that melt in your mouth and leave you wanting more.

Perfect for parties, potlucks, or even just a cozy weekend baking session, this cake is a true Southern classic with a twist. While traditional Texas sheet cake is already beloved for its deep chocolate flavor and melt-in-your-mouth texture, the “turtle” upgrade—with its caramel and nutty topping—takes it to a whole new level. If you’re looking for a decadent dessert that’s easy to whip up but never fails to impress, this one’s a keeper.

---

Ingredients for Easy Texas Turtle Sheet Cake

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract

Chocolate Mixture:

• 1 cup unsalted butter
• 1 cup water
• 1/4 cup unsweetened cocoa powder

For the Caramel Frosting:

• 1/2 cup unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup milk
• 2 cups powdered sugar (sifted)
• 1/2 teaspoon vanilla extract

Toppings:

• 1 cup semi-sweet chocolate chips
• 1 cup chopped pecans (toasted, optional)

---

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and lightly grease a 13×18-inch sheet pan or jelly roll pan. In a large mixing bowl, combine the flour, sugar, salt, and baking soda. Add in the sour cream, eggs, and vanilla extract, mixing until just combined.

---

Step 2: Make the Chocolate Mixture

In a small saucepan over medium heat, melt the butter. Stir in the water and cocoa powder, whisking until smooth. Let it come to a gentle boil, then remove from heat. Slowly pour the warm chocolate mixture into the flour mixture, stirring constantly until a smooth batter forms.

---

Step 3: Bake the Cake

Pour the batter into the prepared pan and spread it evenly. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly while you prepare the frosting.

---

Step 4: Make the Caramel Frosting

In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and milk, and bring the mixture to a boil. Let it boil for 2–3 minutes, then remove from heat. Whisk in the powdered sugar and vanilla until smooth and glossy.

---

Step 5: Frost and Top

While the cake is still slightly warm, pour the caramel frosting evenly over the surface. Quickly sprinkle the chocolate chips and chopped pecans on top while the frosting is still soft so they’ll slightly melt and stick.

---

Step 6: Cool, Slice, and Serve

Allow the cake to cool completely to set the frosting and toppings. Slice into squares or rectangles and serve this rich, gooey, nutty masterpiece to your very lucky guests—or save it all for yourself!

---

Storage Instructions

To keep your Easy Texas Turtle Sheet Cake fresh and delicious, store it in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, you can refrigerate it to help preserve the caramel topping and chocolate chips—just let it come to room temperature before serving for the best texture.

For longer storage, you can freeze individual slices. Wrap each piece tightly in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature or warm slightly in the microwave before enjoying.

---

Estimated Nutrition

(Per serving, based on 20 servings)

• Calories: 410
• Total Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 60mg
• Sodium: 210mg
• Total Carbohydrates: 52g
• Dietary Fiber: 2g
• Sugars: 38g
• Protein: 4g

Note: Nutrition values are approximate and may vary based on exact ingredients and portion sizes.

---

Frequently Asked Questions

### How do I make the cake more moist?

Using sour cream in the batter helps create a rich, moist texture. Don’t skip it! You can also substitute with plain Greek yogurt if needed.

---

### Can I use store-bought caramel sauce instead of making the frosting?

Yes, if you’re short on time, warm store-bought caramel sauce and pour it over the warm cake before adding toppings. Just make sure it’s thick enough to set.

---

### What’s the best way to toast the pecans?

Spread them in a single layer on a baking sheet and toast in a 350°F oven for 5–7 minutes, stirring once. This enhances their nutty flavor.

---

### Can I make this cake in advance?

Absolutely! Bake the cake a day ahead and frost the day of serving for the freshest taste. It actually tastes even better after sitting for a few hours.

---

### Can I make it without nuts?

Of course. Just leave the pecans out or replace them with more chocolate chips or even crushed pretzels for a salty crunch.

---

### How do I cut clean slices?

Let the cake cool completely, and use a sharp knife wiped clean between cuts for neat, bakery-style slices.

---

### Can I double the recipe?

Yes, but make sure you’re using a pan large enough or divide the batter into two pans to avoid overflow and ensure even baking.

---

### Is this recipe kid-friendly?

Totally! The sweet chocolate-caramel combo is a hit with kids. Just be mindful of nut allergies if serving at a school or event.

---

Print

Save this recipe on: