crowned with crunchy toasted pecans, scattered chocolate chips and a generous drizzle of caramel. This recipe translates the beloved flavors of a turtle
cake—caramel, chocolate and nuts—into an approachable sheetcake that is reliable for weeknight celebrations and holiday gatherings alike.
Table of Contents
Keywords: Texas sheetcake, turtle chocolate cake, pecan chocolate cake, tinsuf recipe
Prep time:
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Cook time:
Total time:
Yield: 24 servings
Ingredients
- 2 cups granulated sugar
- 2 cups self-rising flour
- 1 cup unsalted butter, room temperature (for cake batter)
- 1 cup hot coffee or hot water
- 1/3 cup unsweetened cocoa powder
- 1/2 cup buttermilk (see alternatives below)
- 2 large eggs, room temperature
- 1/4 cup unsalted butter (for frosting)
- 1/4 cup buttermilk (for frosting)
- 3 tablespoons unsweetened cocoa (for frosting)
- 2 1/2 cups powdered sugar (for frosting)
- 1/2 cup chopped pecans, toasted (topping)
- 1/2 cup semi-sweet chocolate chips (topping)
- 1/2 cup caramel sauce (for drizzle)
- Optional: 1/4 teaspoon fine sea salt (to finish)
Buttermilk alternatives: If you do not have buttermilk, use 1/2 cup milk plus 1/2 tablespoon white vinegar or lemon juice; let stand 5 minutes before using.
