Today I’m thrilled to bring you this Texas Turtle Sheet Cake recipe. Ooey goey caramel and chocolate chips make this beauty a winner.
Hi y’all! I’m so happy to be here with you on Southern Plate, sharing this fun twist on the classic Texas Sheet Cake. If you spend any length of time in Texas, eventually someone is going to give you a slice of Texas Sheet Cake – it’s just inevitable. This big ol’ cake is a symbol of Texan hospitality.
Has that picture got you hungry yet? Lets just dive right in then!
Oh and remember, the recipe card toward the end of the post is printable and has all specific ingredients and instructions.
Cake Ingredients
- Self rising flour
- Granulated sugar
- Butter
- Black coffee (water can be substituted)
- Unsweetened Cocoa Powder
- Eggs
- Buttermilk
Chocolate Frosting Ingredients
- Butter
- Unsweetened Cocoa
- Buttermilk
- Powdered sugar
Toppings include:
- Pecans
- Semi Sweet Chocolate Chips
- Caramel Sauce (you could use our Dulce De Leche recipe here)
- Preheat oven to 350.
- Grease and flour a large 13×9-inch baking pan.
- In a large bowl, combine self-rising flour and granulated sugar – set aside.
- In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of coffee.
- Bring mixture to a boil, stirring constantly.
Make sure you stir constantly
I tell you nothing smells quite as bad as scorched cocoa and butter. It’ll curl the hairs in your nose. Stirring constantly will keep the heat evenly distributed. Once this mixture has reached a boil, remove from heat.
Pour chocolate mixture into the flour/sugar combination.
- Combine mixtures using a hand-held mixer on medium speed until thoroughly blended. Try not to lick the beaters – or at least don’t let anyone catch you.
- Add eggs and 1/2 cup of buttermilk. Beat for another minute or so, until well mixed. Pour batter into the prepared pan.
- Bake for 25-30 minutes. A toothpick or fork inserted into the middle of the cake should come out cleanly.
Now let’s make some frosting!
In a medium saucepan (I just use the same one from earlier, saves on doing more dishes later) combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 4 tablespoons buttermilk. Bring to a boil using medium heat, stirring constantly.
Don’t worry, this is all in a printer friendly recipe at the bottom of this post.
Remove from heat and use a wire whisk to blend in 2 cups powdered sugar. It’s best to add 1 cup first, whisk until smooth, then add 1/2 cup at a time until frosting is as thick or thin as you’d like. You can add more powdered sugar (1/4 cup at a time) or more buttermilk (1 tablespoon at a time), if needed, until it’s just how you want. Some folks like thick frosting, some like more of a glaze. There’s no wrong kind of frosting – as long as you can still spread it on your cake.
Spread (or pour) the warm frosting over cake.
Next sprinkle chocolate chips and pecan pieces. It’s best to do this while the frosting is still warm, so the chocolate chips will melt slightly. It’s just heavenly, really.
Just before serving, drizzle caramel sauce over the top.
You can choose to drizzle directly onto the entire cake before slicing, or drizzle over each piece before serving – remember, this is your cake so y’all do what you like.
I prefer a little of both: drizzle first, and drizzle some more later.

Ingredients
Cake
- 2 cups self-rising flour
- 2 cups granulated sugar
- 1 cup butter
- 1 cup strong black coffee water can be substituted
- 1/3 cup unsweetened cocoa powder
- 2 eggs
- 1/2 cup buttermilk
Chocolate Frosting:
- 1/4 cup butter
- 3 tablespoons unsweetened cocoa
- 4 tablespoons buttermilk an additional tablespoon or two may be needed
- 2 to 2 1/2 cups powdered sugar
Toppings:
- 1/2 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- caramel sauce to drizzle - about 1/2 cup
Instructions
- Preheat oven to 350.
- Grease and flour a large 13x9-inch baking pan.
- In a large bowl, combine self-rising flour and granulated sugar - set aside.
- In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of coffee.Bring mixture to a boil, stirring constantly. Once this mixture has reached a boil, remove from heat.
- Pour chocolate mixture into the flour/sugar combination.
- Combine mixtures using a hand-held mixer on medium speed until thoroughly blended.
- Add eggs and 1/2 cup of buttermilk. Beat for another minute or so, until well mixed. Pour batter into the prepared pan.
- Bake for 25-30 minutes. A toothpick or fork inserted into the middle of the cake should come out cleanly.
For Frosting
- In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 4 tablespoons buttermilk. Bring to a boil using medium heat, stirring constantly.
- Remove from heat and use a wire whisk to blend in 2 cups powdered sugar. It's best to add 1 cup first, whisk until smooth, then add 1/2 cup at a time until frosting is as thick or thin as you'd like. You can add more powdered sugar (1/4 cup at a time) or more buttermilk (1 tablespoon at a time), if needed, until it's just how you want. Some folks like thick frosting, some like more of a glaze.
- Spread (or pour) the warm frosting over cake.
- Next sprinkle chocolate chips and pecan pieces. It's best to do this while the frosting is still warm, so the chocolate chips will melt slightly.
- Just before serving, drizzle caramel sauce over the top.
Enjoy!
Nutrition
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“We can’t help everyone, but everyone can help someone.”
~Ronald Reagan
Submitted by Stephanie. Click here to add your quotes to our collection.
Mmmmm, this looks amazing. Don’t you love having a big family to feed this sort of thing to? We have a slight edge over you: eight kids, with the two youngest 1.5 year old twins. : ) Thank you, Christy and Amanda!
Christy, I haven’t received your new cookbook yet………mail can be slow, If it’s not here tomorrow, I will be heading to the book store, The extra cook book will make a nice Christmas gift for my friend.
Thanks Amanda for sharing the cake recipe, I will be making this soon.
Love the new cookbook,I’m slowly reading each page. I will be making this cake. My family loves chocolate
Have a great day.
The cocoa called for in your recipe is the dry powder out of the can, right? Can the coffee be any type, as long as it’s liquid, not the coffee powder? Sound so good but so rich and sinful! My mouth is drooling just writing about it. Reminds me on my sister-in-law’s Congo bars she used to make.
Yes, that’s powdered cocoa – and any kind of brewed coffee, the stronger the better 🙂
Thanks for sharing, Amanda!! This looks great!!
Thank you! 😀
Have fun at your book signing!! …congratulations!!
This cake looks wonderful and I can’t wait to try it. I received your new cookbook last Thursday and I love it! I think I love it even more than the first one. Thanks for all the hard work that you do and for always being an inspiration.