Decadent Texas Turtle Sheet Cake Recipe
This rich and gooey Texas Turtle Sheet Cake combines deep chocolate, caramel, and crunchy pecans, all perfectly baked in a pressure cooker for moistness and quick preparation. A decadent dessert that’s sure to impress!
Ingredients
Ingredients
- 2 cups self-rising flour helps your cake raise up nice and fluffy
- 1 cup granulated sugar adds sweetness
- 1 cup brown sugar adds sweetness and a little caramel flavor
- 1 cup unsalted butter split between batter and drizzle later
- 1 cup strong black coffee brewed, adds depth that makes the chocolate pop even more
- 0.33 cup unsweetened cocoa powder gives the cake its deep chocolatey vibe
- 2 eggs bind everything together and help with that perfect cake texture
- 0.5 cup buttermilk brings a tangy softness and tender crumb
- 1 cup semi-sweet chocolate chips for mixing in the batter
- 0.5 cup chopped pecans for topping and mixing
- 0.5 cup caramel sauce for topping and mixing
Instructions
Instructions
- Preheat oven to 350°F. Grease and flour a 9x13 inch pan.
- Cream together 1 cup unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time until well combined.
- Add brewed coffee and buttermilk. Stir until smooth.
- Sift self-rising flour with cocoa powder in another bowl.
- Slowly add dry ingredients to wet ingredients and mix until just combined.
- Fold in semi-sweet chocolate chips gently.
- Pour batter into prepared pan and smooth out.
- Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
- Let cake cool in pan for 10 minutes then transfer to wire rack to cool completely.
- Melt the last ¼ cup butter and drizzle over cooled cake.
- Use slow release method to release pressure after cooking for best results.
Notes
Store cake in airtight container at room temp for a few days or refrigerate for up to a week. Freeze slices for longer storage.