Ingredients
Chocolate Sheet Cake
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2 cups all-purpose flour
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2 cups granulated sugar
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½ teaspoon salt
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1 cup unsalted butter
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1 cup water
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¼ cup unsweetened cocoa powder
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½ cup buttermilk
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2 large eggs
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1 teaspoon baking soda
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1 teaspoon vanilla extract
Turtle Topping
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1 cup chopped pecans, lightly toasted
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1 cup caramel sauce (thick, spoonable)
Chocolate Icing
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½ cup unsalted butter
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¼ cup unsweetened cocoa powder
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⅓ cup milk
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3 ½ cups powdered sugar
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1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease a 10×15-inch or 9×13-inch sheet cake pan and set aside.
In a large bowl, whisk together flour, sugar, and salt. In a saucepan, combine butter, water, and cocoa powder. Bring to a gentle boil, then remove from heat. Pour the hot mixture over the dry ingredients and stir until smooth.
Stir in buttermilk, eggs, baking soda, and vanilla extract until fully combined and smooth. Pour batter evenly into the prepared pan.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Remove cake from oven and immediately proceed with toppings.
While the cake is still hot, drizzle caramel sauce evenly over the surface. Sprinkle chopped pecans generously on top, pressing lightly so they adhere.
Notes
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Toast pecans lightly to enhance flavor.
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Frost the cake while warm for the signature Texas sheet cake finish.
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Use thick caramel sauce to prevent soaking through too quickly.
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Do not overbake—the cake should stay moist and tender.