The Easy Texas Turtle Sheet Cake is a delightful, indulgent dessert that captures the heart and soul of Southern baking. With its rich chocolatey layers, crunchy nuts, gooey caramel, and decadent frosting, this cake is a quintessential treat that embodies the warm, comforting essence of homemade baking.
This dessert is a nod to the traditional turtle candy, drawing inspiration from its classic components: chocolate, caramel, and nuts. The cake’s name originates from its resemblance to the famous candy and Texas’s reputation for creating irresistible desserts. What makes this cake particularly special is its simplicity; it’s an easy-to-follow recipe that delivers an exceptional taste.
The cake batter itself is a blend of pantry staples – flour, sugar, cocoa powder, and butter – combined with the aromatic addition of brewed coffee, which enhances the chocolate flavor. The batter is mixed to perfection and baked until it reaches a perfect balance of moistness and tenderness, creating a foundation for the layers of flavors to come.
This recipe invites bakers of all skill levels to indulge in creating a scrumptious, crowd-pleasing dessert that embodies the spirit of Southern comfort and hospitality.
Ingredients:
– 2 cups granulated sugar
– 2 cups self-rising flour
– 1 cup butter
– 1 cup strong black coffee
– 1/3 cup unsweetened cocoa powder
– 2 eggs
– 1/2 cup buttermilk
Chocolate Frosting:
– 1/4 cup butter
– 4 tablespoons buttermilk
– 3 tablespoons unsweetened cocoa
– 2 1/2 cups powdered sugar
Turtle Topping:
– 1/2 cup chopped pecans
– 1 cup semi-sweet chocolate chips
– 1 cup caramel sauce, for drizzling
Instructions:
1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour the baking pan or line it with parchment paper. In a large bowl, combine the self-rising flour and granulated sugar. Set aside.
2. In a saucepan, combine 1 cup of butter, 1 cup of coffee, and 1/3 cup of cocoa. Stir continuously and bring to a boil. Once boiling, pour this mixture into the prepared dry ingredients. Use a hand mixer on medium speed to blend until the wet and dry ingredients are fully combined. Add the eggs and 1/2 cup of buttermilk. Mix for about a minute until thoroughly incorporated.
3. Pour the batter into the baking pan and bake for 25-30 minutes. Test the cake’s doneness by inserting a toothpick or fork into the center. When it comes out clean, the cake is done.
4. While the cake bakes, prepare the frosting. In a medium saucepan, combine 1/4 cup of butter, 4 tablespoons of buttermilk, and 3 tablespoons of unsweetened cocoa powder. Bring the mixture to a boil over medium heat, stirring constantly.
5. Remove the saucepan from heat and gradually whisk in the powdered sugar, adding it 1/2 cup at a time.
6. Once the cake is baked, spread or pour the warm chocolate frosting over it. While the cake is still warm, sprinkle chopped pecans and chocolate chips over the frosting. Drizzle generously with caramel sauce.