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
You may also enjoy these recipes:
“We can’t help everyone, but everyone can help someone.”
~Ronald Reagan
Submitted by Stephanie. Click here to add your quotes to our collection.
Christie
I just received your new cook book ‘Come Home to Supper” last week and I look forward to trying the new recipes I have both of your older cookbooks and they are GREAT!
Have a blessed day!
It’s so great to be on your site, sharing recipes! Thanks again Christy! 🙂
I went to your site,thanks to Christy, and signed up as a new subscriber. I am looking forward to your posts.
The cake looks like another winner. Best wishes for success with the new book. I know it is a labor of love and it doesn’t wet or spit up. Can’t say maybe it did not keep you awake at night.
Your new book arrived! I have had fun preparing and sharing your delicious, down home recipes. They have been easy, dependable and enjoyed by many friends and family. Thanks for another fabulous assortment to enjoy! This Texas Turtle Sheet cake sounds amazing. Can’t wait to make it for the next pot luck. Thanks Christy for your daily gifts of cheer 🙂
YUM. . . I have my new cook book, also!! YAYYAYAY!!!
SOUNDS SO YUMMY!!!! Love the new twist on an old favorite. I will be making this in cupcake form for the teachers monthly sweet treat. I will be sure to stick a fork in the top of each yummy gooey treat with a pretty little fall ribbon on the handle. I think the teachers would not like sticky fingers. I would just lick my fingers but that’s the country side of me. Sometimes a good sticky finger just make you soooooo….. HAPPY! Thank you Christy and Amanda for the yummy recipes. I too live in Texas and love this twist!
GREAT idea to add the fork–also makes wrapping easier!
That’s a great idea! I’m going to have to try these in cupcake form 🙂
I make a very similar cake but it’s called Hot Chocolate Cake. Recipe the same except using only 1 stick of butter and water instead of coffee. I can see where the coffee would bring out the cocoa flavor better. I also add 1 teas vanilla and 1 teas powdered cinnamon. Gives it a very unique flavor which I like because I don’t enjoy chocolate. Frosting is the same except I like to put toasted salted pecans on top. Enjoy making something like this that doesn’t have to cool before putting the topping on. Thanks for all your good recipes. Asking for your cook book for Christmas.