If you’re craving a show-stopping dessert with deep chocolate flavor and a wonderfully moist texture, then the Texas Sheet Cake Bundt Cake Recipe is exactly what you need in your life. It takes the beloved classic Texas sheet cake and transforms it into a stunning bundt cake, combining rich cocoa, a tender crumb, and a luscious, glossy glaze that drapes perfectly over every swirl and curve. Whether it’s for a special occasion or a simple indulgence, this cake is sure to delight everyone gathered around the table.
Ingredients You’ll Need
The ingredients for this Texas Sheet Cake Bundt Cake Recipe are straightforward but absolutely essential to achieving the perfect balance of flavor and texture. Each one plays a crucial role—from the butter’s richness to the sour cream’s tangy moisture—creating that signature tender crumb and deep chocolate intensity we all love.
- Unsalted butter: Delivers a rich, creamy flavor without overpowering the chocolate.
- Water: Helps dissolve cocoa for a smooth, intense chocolate base.
- Unsweetened cocoa powder: Provides the bold chocolate punch essential to this cake.
- All-purpose flour: The backbone of the cake, holding everything together.
- Granulated sugar: Sweetens the cake while contributing to its tender texture.
- Baking soda: Helps the cake rise and stay light.
- Salt: Enhances and balances the chocolate flavor.
- Sour cream: Adds moisture and a slight tang, keeping the cake incredibly tender.
- Large eggs: Bind the ingredients and add richness.
- Vanilla extract: Brings warmth and depth to the chocolate.
- Powdered sugar: For a smooth, sweet glaze that finishes the cake beautifully.
- Milk: Thins the glaze just enough for perfect coverage.
- Chopped pecans (optional): Add delightful crunch and a nutty contrast.
How to Make Texas Sheet Cake Bundt Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and generously greasing and flouring a 12-cup bundt pan. This step ensures your cake will release smoothly and keep that beautiful bundt shape, which is half the fun of this recipe.
Step 2: Create the Chocolate Base
In a saucepan, melt the butter alongside the water and cocoa powder. Bring the mixture just to a boil then promptly remove it from the heat. This warm, rich chocolate base is the secret to the cake’s irresistible depth of flavor and smooth texture.
Step 3: Combine Dry Ingredients
While the chocolate mixture cools for a minute, whisk together the flour, sugar, baking soda, and salt in a large bowl until well combined. This balance of dry ingredients forms the structure and sweetness that will really let the chocolate shine.
Step 4: Mix Cake Batter
Carefully pour the hot cocoa mixture into the bowl with the dry ingredients, stirring gently to combine. Then add the sour cream, eggs, and vanilla extract, mixing until you have a smooth, glossy batter that’s ready to bake. The sour cream here keeps the crumb unbelievably moist and tender.
Step 5: Bake the Cake
Pour the batter into your prepared bundt pan, smoothing the surface with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. The smell wafting through your kitchen at this point is just pure magic.
Step 6: Cool and Prepare for Glazing
Allow the cake to cool in the pan for about 10 to 15 minutes; this resting time helps it set up before turning out. Then gently invert it onto a wire rack and let it cool completely so the glaze won’t melt away when applied.
Step 7: Make the Glaze
For the finish, combine butter, cocoa powder, and milk in a saucepan and heat until just boiling. Remove from heat and whisk in powdered sugar and vanilla until silky and smooth. This glaze is what makes the Texas Sheet Cake Bundt Cake Recipe truly decadent, giving it that signature glossy finish and sweet chocolaty kick.
Step 8: Glaze and Garnish
Pour the warm glaze evenly over the cooled cake, letting it cascade down all the nooks and curves. While the glaze is still wet, sprinkle with chopped pecans if you like that extra bit of texture and a touch of Southern charm.
How to Serve Texas Sheet Cake Bundt Cake Recipe
Garnishes
A simple sprinkle of toasted pecans or a dusting of powdered sugar can elevate the presentation. Fresh berries or a dollop of whipped cream add a lovely brightness that pairs beautifully with the rich chocolate.
Side Dishes
Serve this cake alongside a scoop of vanilla ice cream or a cup of strong coffee for a classic, comforting combination. A glass of cold milk never goes out of style either, especially with a sweet slice of bundt cake like this.
Creative Ways to Present
For a festive touch, drizzle some caramel sauce on top or add pastel-colored sprinkles for celebrations. You can even serve individual slices with a dusting of edible gold glitter to make dessert time feel extra special.
Make Ahead and Storage
Storing Leftovers
This Texas Sheet Cake Bundt Cake Recipe stays wonderfully moist when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. Keeping it covered ensures the glaze retains its shiny goodness.
Freezing
You can freeze the cake once fully cooled and glazed. Wrap it securely in plastic wrap and then in aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving for best texture.
Reheating
If you want a warm slice, just microwave an individual piece for 15 to 20 seconds. This warms the cake slightly and softens the glaze without melting it completely, giving you that fresh-from-the-oven feel.
FAQs
Can I use a different type of pan for this recipe?
Absolutely! While the recipe shines in a bundt pan, you can use a 9×13 inch sheet pan if you prefer the traditional Texas sheet cake style. Just adjust the baking time accordingly, usually around 30-35 minutes.
Is sour cream necessary in this Texas Sheet Cake Bundt Cake Recipe?
Sour cream is key for moisture and richness, but if you’re out, you can substitute with Greek yogurt or buttermilk. Just expect a slight difference in texture and flavor.
Can I make this cake dairy-free?
Yes! Substitute the butter with a dairy-free spread and use a plant-based milk in the glaze. The texture might vary slightly but the chocolate flavor will still be wunderbar.
Why does the cake have to cool completely before glazing?
If the cake is too warm, the glaze can melt and run off, preventing that beautiful, thick chocolate coating. Patience here rewards you with the perfect finish.
Can I add other nuts or toppings?
For sure! Walnuts, almonds, or even a sprinkle of mini chocolate chips on top of the glaze are all delicious alternatives that add a fun twist to the Texas Sheet Cake Bundt Cake Recipe.
Final Thoughts
This Texas Sheet Cake Bundt Cake Recipe is one of those rare desserts that manages to be both cozy and impressive all at once. Whether you’re making it for family, friends, or just treating yourself to some sweetness, this cake’s tender crumb and dreamy glaze will quickly become a favorite go-to. Trust me, once you try it, you’ll want to keep this recipe handy for any time you need a chocolate fix that feels homemade and heartfelt.
Print
Texas Sheet Cake Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
A rich and moist Texas Sheet Cake Bundt Cake featuring a deep chocolate flavor, tender crumb, and a luscious glossy cocoa glaze topped optionally with crunchy pecans. This classic Southern-inspired dessert combines a smooth cocoa-infused batter with a silky chocolate glaze for an indulgent treat perfect for any occasion.
Ingredients
For the Cake
- 1 cup unsalted butter
- 1 cup water
- â…“ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
For the Glaze
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- â…“ cup milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped pecans
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 12-cup bundt pan thoroughly to ensure the cake releases easily after baking.
- Melt butter and combine cocoa: In a saucepan, melt 1 cup unsalted butter with 1 cup water and â…“ cup unsweetened cocoa powder. Bring the mixture just to a boil, stirring continuously, then promptly remove it from heat to prevent burning.
- Mix dry ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and ½ teaspoon salt to combine evenly.
- Combine wet and dry mixtures: Pour the hot cocoa mixture into the dry ingredients and stir well to combine the batter thoroughly.
- Add sour cream and eggs: Incorporate ½ cup sour cream, 2 large eggs, and 1 teaspoon vanilla extract into the batter. Mix until the batter is smooth and fully combined without over-mixing.
- Bake the cake: Pour the batter into the prepared bundt pan. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool the cake: Allow the cake to cool in the pan for 10 to 15 minutes to set, then carefully turn it out onto a wire rack to cool completely to room temperature.
- Prepare the chocolate glaze: For the glaze, heat ½ cup unsalted butter, ¼ cup unsweetened cocoa powder, and ⅓ cup milk in a saucepan until just boiling. Remove from heat and whisk in 3 cups powdered sugar and 1 teaspoon vanilla extract until smooth and glossy.
- Glaze and garnish the cake: Pour the warm glaze evenly over the cooled bundt cake. If desired, sprinkle ½ cup chopped pecans on top for added texture and flavor.
Notes
- Ensure the butter and cocoa mixture is just boiled and promptly removed from heat to avoid a bitter taste.
- Greasing and flouring the bundt pan well is crucial to prevent sticking and preserve the cake’s shape.
- The cake should be completely cooled before glazing to allow the glaze to set properly without melting.
- Chopped pecans add a delightful crunch but can be omitted for nut-free versions.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
