This rich, indulgent sheet cake brings together everything you love about a classic turtle dessert—chocolate, caramel, and pecans—in a soft, moist Texas-style cake. It’s perfect for potlucks, family gatherings, or whenever you need a big, comforting dessert that feels homemade and generous.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup caramel sauce
- 1 cup semi-sweet chocolate chips
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 10×15-inch sheet pan or jelly roll pan.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
3. Make the Chocolate Mixture
In a saucepan over medium heat, combine the butter, water, and cocoa powder.
Bring to a gentle boil, stirring constantly, until the butter is fully melted.
4. Combine the Batter
Pour the hot chocolate mixture over the dry ingredients and stir until smooth.
Add the buttermilk, eggs, and vanilla extract, mixing until fully combined.
5. Add Pecans and Bake
Fold in the chopped pecans.
Pour the batter into the prepared pan and spread evenly.
Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
6. Add Turtle Topping
While the cake is still hot, drizzle the caramel sauce evenly over the top.
Sprinkle the chocolate chips across the surface so they melt slightly.
Spread gently if desired.
7. Cool and Serve
Allow the cake to cool before slicing.
Serve plain or with a scoop of vanilla ice cream.
