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Texas Turtle Sheet Cake


If you’re looking for a Texas Sheet Cake recipe, look no further. That is the one and only one that you will ever need. This chocolate sheet cake will go into the record books as the BEST chocolate cake you’ve ever had thanks to the sour cream that’s both in the cake and in the icing, as well as the brown sugar and additional cocoa.
This recipe for Texas Sheet Cake is ideal for catering to large gatherings since it requires very little effort and produces a substantial amount of dessert. The week before last, I made this, and then immediately after, I sent the leftovers to work with my husband, and everyone was shocked by the enticing flavor of it, as it is incredibly delicious. I made this again this week, and immediately after, I sent the leftovers to work with my husband.
The effort was well worth it, gentlemen. The very last batch of this cake turned out to be the most delicious. In order to make a traditional Texas chocolate sheet cake, you need to use just white sugar and around a quarter cup of cocoa. In this particular cake, we will be using half brown sugar and half white sugar, and we will increase the amount of cocoa by one and a half times. It gives it a really chocolaty and decadent flavor! And it’s got a lot of moisture!
Because this is such a traditional cake, there is no clear explanation for how its name came to be. It’s possible that the first people to make this cake, which was made in a pan the size of a jelly roll, looked at it and said, “Well, everything’s bigger in Texas.” Or maybe a bunch of Texans thought it was so great that they decided to name it after their home state. Do you have an explanation for this? Tell us about it in the comments below!!!
Here is all you will need—simple ingredients that you almost certainly already have in your pantry!



Salted butter – I used 2 sticks at room temp.
1 Cup.Of water.
1/2 Cup.Of unsweetened cocoa powder.
1 Cup.Of brown sugar.
2 teaspoons vanilla extract
2 Cups.Of all-purpose flour.
1 Cup.Of granulated sugar.
1/2 Tsp.Of salt.
1 Tsp.Of baking soda.
1/2 Cup.Of sour cream.
2 whole eggs – large sized.


1/2 Cup.Of salted butter.
1/4 Cup.Of unsweetened cocoa powder.
6 Tbsp.Of sour cream.
1 Tsp.Of vanilla extract.
3 1/2 Cups.Of powdered sugar.



Step 1

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Prepare the temperature in the oven to be 350 degrees F. You may use parchment paper to line a jelly roll pan, or you can spray it generously with nonstick cooking spray.

Step 2

Blend together the butter, a cup of water, and cocoa in a medium or large pot. Over medium-high heat, bring to a boil. Take it off the heat when it starts to boil.

Step 3

After allowing it to cool for a minute or two, whisk in the brown sugar along with the two tablespoons of vanilla extract.

Step 4

In the meantime, mix together 2 cups of flour, 1 cup of sugar, salt, and baking soda in a medium bowl. Then add all of the dry ingredients into the pot.

Step 5

After giving it a good stir, add the eggs and 1/2 cup of sour cream, and mix well until there are no more lumps. Pour the batter into the pan that has been prepared and spread it out evenly to the sides.

Step 6

Bake at 350 for 20 minutes, until a toothpick inserted into the middle comes out dry. It should feel like the edges of the cake are just beginning to peel away from the edge of the pan. Do not overcook!

Step 7

Make the frosting in the meantime. Clean out the pan you used to make the batter and add 1 stick of butter and 1/4 cup cocoa. Mix everything together over medium heat until it boils, then take it off the heat.

Step 8

Add the sour cream and vanilla essence in the proportions of 6 tablespoons and 1 teaspoon respectively.

Step 9

Mix in the powdered sugar with a whisk. If your cake isn’t done baking when you finish the glaze, stir it every so often to break up the hardened shell on top.

Step 10

Take the cake out of the oven when it’s done and let it cool for 15 to 20 minutes. Spread the glaze on the cake.

Step 11

Serve this with a glass of milk, and enjoy it!!!

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