Decadent Fudgy Texas Turtle Sheet Cake
A classic, ultra-moist Texas sheet cake leveled up with a candy-shop Turtle finish. This crowd-pleasing dessert features a fudgy chocolate base topped with toasted pecans, melty chocolate chips, and a rich caramel drizzle.
Equipment
- Sheet Pan (15x10 or 18x13)
- Small saucepan
- Large Mixing Bowl
- Wire rack
- Sifter
Ingredients
Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup buttermilk
- 1 cup water
- 1/2 cup unsalted butter cut into chunks
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
Frosting
- 1/2 cup milk
- 5 tablespoons unsweetened cocoa powder
- 1/2 cup unsalted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Topping
- 1/2 cup toasted chopped pecans
- 3/4 cups chocolate chips
- 1/2 cup caramel sauce
Instructions
Pan prep and dry mix
- Preheat your oven to 350 degrees F. Grease a sheet pan thoroughly with non-stick cooking spray or butter, and optionally line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cinnamon until well combined, then set aside.
Build the batter
- In a separate small bowl, whisk the eggs and buttermilk together and set them aside.
- Place the water, butter chunks, cocoa powder, and vanilla in a small saucepan over medium heat. Stir constantly until the butter is completely melted and the mixture is steaming, then remove from heat.
- Pour the hot chocolate mixture into the bowl with the dry ingredients. Mix until smooth, then gently fold in the buttermilk and egg mixture until the batter is fully combined.
Bake
- Pour the batter into the prepared sheet pan and spread it into an even layer. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the pan to a wire rack to rest while you prepare the frosting.
Warm frosting, then the Turtle finish
- Sift the powdered sugar and cocoa powder together into a bowl to remove any lumps.
- In a small saucepan, bring the butter, milk, and vanilla to a boil over medium-high heat, whisking occasionally.
- Whisk the sifted cocoa and sugar mixture into the boiling liquid until smooth. Pour this frosting over the warm cake immediately, spreading it to the edges.
- Top the wet frosting evenly with toasted pecans and chocolate chips. Drizzle the caramel sauce over the entire cake before slicing into 15 portions.
Notes
Buttermilk Shortcut: If you do not have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar and let it rest for 5 minutes before adding to the batter.
Toasting Pecans: For the best flavor, toast your pecans in a dry skillet over medium heat for 2 to 5 minutes. Remove them as soon as they smell fragrant and buttery.
Temperature Secret: Always frost the cake while it is still warm. This allows the frosting to fuse slightly with the top of the cake, creating the signature fudgy Texas sheet cake texture and ensuring the toppings stick.
Sifting Requirement: Do not skip sifting the powdered sugar and cocoa for the frosting. The frosting sets very quickly, and sifting is the only way to ensure a perfectly glossy, lump-free finish.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 485kcalCarbohydrates: 68gProtein: 4gFat: 23gSaturated Fat: 12gCholesterol: 55mgSodium: 280mgPotassium: 190mgFiber: 3gSugar: 52gVitamin A: 450IUCalcium: 65mgIron: 2.5mg
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