Turtle Texas Sheet Cake Recipe

I decided to put a little twist on the original Texas Sheet Cake recipe, and made this Turtle Texas Sheet Cake Recipe.

The frosting it what really gets me. I usually like my frosting a little on the thick side, but this is the perfect thin layer that is so yummy, and adds just the perfect amount of sauciness to the cake.

There is literal caramel bits in the batter, and you can’t go wrong with that. This Texas Sheet Cake has been taken to a whole different level, and I think you are going to be pleased with it.

It definitely feeds a crowd so it’s perfect for barbecues, potlucks, family get togethers, family reunions, or just yourself (no judgement here).

Recipe Ingredient Notes

To make Turtle Texas Sheet Cake Recipe, you will need the following ingredients:

Cake

• Flour
• Sugar
• Butter
• Shortening
• Water
• Cocoa
• Buttermilk
• Eggs
• Baking soda
• Vanilla
• Caramel bits, 1 bag

Frosting

• Butter
• Cocoa
• Milk
• Powdered sugar
• Vanilla

Toppings

• Milk chocolate
• Pecans, chopped
• Caramel ice cream sauce

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

• Mixing Bowl (Large)
• Saucepan (Large)
• Sheet Pan (Half Sheet)
• Mixing Bowl (Medium)

How to Make Turtle Texas Sheet Cake

1. Heat oven to 400℉.
2. In a large mixing bowl, combine the flour and the sugar.
3. In a heavy saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling.
4. Pour boiling mixture over the flour and sugar in the bowl.
5. Add the buttermilk, eggs, baking soda, and vanilla. Mix well using a wooden spoon or high speed on an electric mixer.
6. Add in about 1 ½ cups of the caramel bits, stir until well combined, in the batter.
7. Pour into a well greased and floured cookie sheet (17 ½ x 11 inch) pan.
8. Bake for 15-18 minutes or until brownies test done in center.
9. While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling and stirring constantly.
10. Mix in the powdered sugar and vanilla until frosting is smooth (you may have to whisk it).
11. Pour warm frosting over brownies as soon as you take them out of the oven.
12. While the frosting is still hot, sprinkle on the rest of the caramel bits (about ½ cup), the chocolate chips, pecans, and a drizzle of caramel ice cream sauce.
13. Let cool and cut into 40 bars.

Storage Suggestions

If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:

• Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
• Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months

Enjoy More Delicious Sheet Cake Recipes

Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.

• Peanut Butter Sheet Cake
• Carrot Cake
• Cinnamon Zucchini Cake with Cream Cheese Frosting
• Frosted Strawberry Sheet Cake

Turtle Texas Sheet Cake Recipe

5 from 4 votes

My new favorite dessert that feeds a crowd and will keep them pleased. This Turtle Texas Sheet Cake is perfect for all cake lovers.

ServingServing: 40 Servings

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

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Ingredients

Cake

• ▢ 2 cups flour
• ▢ 2 cups sugar
• ▢ ½ cup butter
• ▢ ½ cup shortening
• ▢ 1 cup water
• ▢ ¼ cup cocoa
• ▢ ½ cup buttermilk
• ▢ 2 eggs
• ▢ 1 teaspoon baking soda
• ▢ 2 teaspoon vanilla
• ▢ 11 ounces caramel bits, 1 bag

Frosting

• ▢ ½ cup butter
• ▢ 2 Tablespoons cocoa
• ▢ ¼ cup milk
• ▢ 3 ½ cups powdered sugar
• ▢ 1 teaspoon vanilla

Toppings

• ▢ 1 cup milk chocolate
• ▢ ⅖ cup pecans, chopped
• ▢ ⅓ cup caramel ice cream sauce

Equipment

• Mixing Bowl (Large)
• Saucepan (Large)
• Sheet Pan (Half Sheet)
• Mixing Bowl (Medium)

Instructions

1. Heat oven to 400℉.
2. In a large mixing bowl, combine the flour and the sugar.
3. In a heavy saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling.
4. Pour boiling mixture over the flour and sugar in the bowl.
5. Add the buttermilk, eggs, baking soda, and vanilla. Mix well using a wooden spoon or high speed on an electric mixer.
6. Add in about 1 ½ cups of the caramel bits, stir until well combined, in the batter.
7. Pour into a well greased and floured cookie sheet (17 ½ x 11 inch) pan.
8. Bake for 15-18 minutes or until brownies test done in center.
9. While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling and stirring constantly.
10. Mix in the powdered sugar and vanilla until frosting is smooth (you may have to whisk it).
11. Pour warm frosting over brownies as soon as you take them out of the oven.
12. While the frosting is still hot, sprinkle on the rest of the caramel bits (about ½ cup), the chocolate chips, pecans, and a drizzle of caramel ice cream sauce.
13. Let cool and cut into 40 bars.

Notes

You will want the frosting to be wet when you sprinkle on the toppings, to allow them to stick to the frosting, and not roll off.

Nutrition

Calories: 238 kcal · Carbohydrates: 36 g · Protein: 2 g · Fat: 11 g · Saturated Fat: 5 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 21 mg · Sodium: 102 mg · Potassium: 65 mg · Fiber: 1 g · Sugar: 28 g · Vitamin A: 167 IU · Vitamin C: 1 mg · Calcium: 24 mg · Iron: 1 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.