Description

This easy Texas Turtle Sheet Cake is pure chocolate bliss with a Southern twist that’s impossible to resist. Rich, moist chocolate cake is topped with a warm, gooey chocolate frosting, crunchy pecans, and luscious caramel drizzle. It’s the kind of dessert that turns any gathering into a celebration—whether it’s a potluck, birthday party, or casual Sunday dinner. If you love indulgent treats with layers of texture and flavor, this one’s a must-bake.

Ingredients

For the cake:

2 cups all-purpose flour

2 cups granulated sugar

1/4 teaspoon salt

1 cup unsalted butter

1/4 cup unsweetened cocoa powder

1 cup water

1/2 cup buttermilk

2 large eggs

1 teaspoon baking soda

1 teaspoon vanilla extract

For the frosting:

1/2 cup unsalted butter

1/4 cup unsweetened cocoa powder

1/4 cup milk

3 1/2 cups powdered sugar

1 teaspoon vanilla extract

Toppings:

1 cup chopped pecans, toasted

1/2 cup caramel sauce (store-bought or homemade)

Optional: chocolate chips or chunks

Instructions

Preheat oven to 350°F (175°C) and grease a 10×15-inch jelly roll pan or large baking sheet.
In a large bowl, mix flour, sugar, and salt.
In a saucepan, combine butter, cocoa powder, and water. Bring to a boil, stirring often, then pour into the dry ingredients and mix until combined.
In a separate bowl, whisk buttermilk, eggs, baking soda, and vanilla. Add to the cake batter and stir until smooth.
Pour the batter into the prepared pan and bake for 20–25 minutes or until a toothpick comes out clean.
While the cake bakes, prepare the frosting: In a saucepan, melt butter with cocoa powder and milk. Bring to a slight boil, then remove from heat.
Stir in powdered sugar and vanilla until smooth.
Pour the warm frosting over the hot cake.
Immediately sprinkle with toasted pecans and drizzle with caramel sauce. Add chocolate chips or chunks if desired.
Let cool slightly before slicing into squares.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert