Go Back
Turtle Texas Sheet Cake with Fudge and Caramel
Maya

Turtle Texas Sheet Cake with Fudge and Caramel

This indulgent Turtle Texas Sheet Cake combines rich chocolate fudge, buttery caramel, and crunchy pecans for a decadent Southern-inspired dessert. Moist, glossy, and perfectly sweet, it’s a guaranteed crowd-pleaser.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 20 squares
Course: Dessert
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter
  • 1 cup water
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter (for frosting)
  • 1/4 cup unsweetened cocoa powder (for frosting)
  • 1/4 cup milk (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 1 cup caramel sauce (for topping)
  • 1 cup chopped pecans (for topping)

Equipment

  • Large mixing bowl
  • Medium saucepan
  • Whisk
  • baking sheet (18×13 inches)
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a large baking sheet (approximately 18×13 inches).
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
  3. In a saucepan over medium heat, combine butter, water, and cocoa powder. Bring to a boil, stirring frequently. Remove from heat and pour into dry ingredients. Stir until well combined.
  4. In a separate bowl, whisk together buttermilk, eggs, and vanilla extract. Add to the batter and mix until smooth.
  5. Pour batter into prepared baking sheet and spread evenly. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
  6. While the cake bakes, prepare the fudge frosting. In a saucepan, melt butter over medium heat. Stir in cocoa powder and milk. Bring to a boil, then remove from heat. Whisk in powdered sugar and vanilla until smooth.
  7. Once the cake is done, cool for 10 minutes. Pour the warm frosting over the cake, spreading evenly.
  8. Drizzle caramel sauce over the frosting and sprinkle with chopped pecans. Let cool completely before slicing.

Notes

For an extra gooey texture, drizzle additional caramel before serving. Toast the pecans lightly to enhance their flavor. Store covered at room temperature for 2–3 days or refrigerate for a firmer texture.