Texas Turtle sheet cake

Texas Turtle Sheet Cake: A Decadent Delight

Texas Turtle Sheet Cake is the perfect dessert for anyone who loves the combination of chocolate, caramel, and nuts. This rich, moist cake has a decadent texture, topped with a luscious caramel glaze and sprinkled with chopped pecans and chocolate chips for a true turtle-inspired treat. Whether you’re baking for a special occasion or just craving a dessert that’s sure to impress, this cake will deliver big on flavor and satisfaction.

Ingredients

For the Cake:

1 cup unsalted butter

1 cup water

1/2 cup unsweetened cocoa powder

2 cups all-purpose flour

1 1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups granulated sugar

2 large eggs

1/2 cup sour cream

1 tsp vanilla extract

For the Caramel Topping:

1/2 cup unsalted butter

1/2 cup brown sugar (packed)

1/4 cup milk

1 tsp vanilla extract

1 1/2 cups powdered sugar

1 cup chopped pecans (or more for topping)

1/2 cup chocolate chips (optional)

Instructions

Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

Make the Cake Batter: In a medium saucepan, melt the butter, then add the water and cocoa powder. Bring it to a boil, stirring frequently. Once it starts boiling, remove from heat and let it cool for a few minutes.

Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, salt, and sugar.

Mix the Wet Ingredients: Add the cooled cocoa mixture to the dry ingredients, then beat in the eggs, sour cream, and vanilla extract until well combined. Pour the batter into the prepared baking pan.

Bake the Cake: Place the pan in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly while you make the caramel topping.

Prepare the Caramel Topping: In a saucepan, melt the butter, then add the brown sugar, milk, and vanilla extract. Stir until everything is melted and smooth. Bring to a boil and cook for 2 minutes, stirring constantly.

Add Powdered Sugar: Remove the caramel mixture from the heat and whisk in the powdered sugar until it’s smooth and lump-free.

Top the Cake: Pour the caramel glaze evenly over the warm cake. Sprinkle the chopped pecans and chocolate chips over the top, pressing them gently into the warm caramel.

Cool and Serve: Let the cake cool for about 30 minutes to allow the caramel to set. Cut into squares and serve! The cake can be served slightly warm or at room temperature.

Variation

Different Nuts: If you’re not a fan of pecans, you can easily substitute with chopped walnuts or almonds for a slightly different flavor.

Salted Caramel: Add a pinch of sea salt to the caramel topping to give it a salted caramel twist that balances out the sweetness.

Chocolate Frosting: If you prefer a more traditional frosting, you can swap out the caramel glaze for a rich chocolate frosting.

Add Some Coffee: A tablespoon of brewed coffee added to the batter will enhance the chocolate flavor and add a bit of depth to the cake.

Storage

Room Temperature: Store any leftover Texas Turtle Sheet Cake in an airtight container at room temperature for up to 3 days.

Refrigeration: For longer storage, place the cake in the fridge. It will last up to a week, though the caramel topping might firm up when chilled.

Freezing: You can freeze the cake in slices for up to 3 months. To do so, wrap individual slices in plastic wrap and foil before freezing. To thaw, leave at room temperature for a few hours or microwave for a few seconds.

This Texas Turtle Sheet Cake is rich, indulgent, and incredibly easy to make. With its melt-in-your-mouth caramel topping and combination of chocolate and nuts, it’s sure to become a go-to dessert for any occasion!