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
Scale
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.
