Description
A rich and decadent twist on the classic Texas sheet cake, this indulgent dessert features deep chocolate flavor enhanced with coffee and buttermilk, topped with gooey caramel, crunchy pecans, and smooth chocolate frosting. Perfect for potlucks, parties, or a comforting treat at home.
Ingredients
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1/4 tsp salt
1 cup unsalted butter
1/4 cup unsweetened cocoa powder
1 cup brewed coffee (hot)
1/2 cup buttermilk
2 large eggs
For the Frosting:
1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
3–4 cups powdered sugar
2–4 tbsp milk or buttermilk (as needed for consistency)
Toppings:
3/4 cup chopped pecans
1/2 cup caramel sauce (store-bought or homemade)
Optional: mini chocolate chips or sea salt
Instructions
Preheat oven to 350°F (175°C). Grease a large sheet pan.
In a large bowl, whisk together flour, sugar, and salt. Set aside.
In a saucepan, melt butter over medium heat. Stir in cocoa powder and coffee. Bring to a gentle boil, then remove from heat.
Pour hot cocoa mixture into the dry ingredients and mix until combined.
Add buttermilk and eggs, and stir until smooth.
Pour batter into prepared pan and bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the frosting: melt butter in a saucepan, stir in cocoa powder, then whisk in powdered sugar and milk until smooth.
Pour the warm frosting over the warm cake.
Immediately sprinkle chopped pecans on top and drizzle with caramel sauce.
Let the cake cool completely before slicing and serving.
Notes
For an extra gooey finish, warm the caramel sauce before drizzling.
Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
Tastes even better the next day!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Texas sheet cake, turtle cake, chocolate caramel cake, pecan dessert, Southern dessert, easy chocolate cake, crowd-pleasing dessert