Texas Sheet Cake Bundt Cake Recipe

Ingredients

Cake

• 2 cups (250 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (227 g) unsalted butter
• 1 cup water
• ¼ cup unsweetened cocoa powder
• ½ cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract

Chocolate Glaze

• ½ cup (113 g) unsalted butter
• 2 tablespoons unsweetened cocoa powder
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 2½ cups (300 g) powdered sugar
• 1 cup chopped pecans (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan thoroughly.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. In a saucepan, combine the butter, water, and cocoa powder. Bring just to a simmer, stirring until smooth.
4. Pour the hot chocolate mixture into the dry ingredients and stir until combined.
5. Add the sour cream, eggs, and vanilla. Mix just until smooth.
6. Pour the batter into the prepared Bundt pan.
7. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack.

Make the Glaze

1. Melt the butter in a saucepan over medium heat.
2. Stir in the cocoa powder and milk until smooth.
3. Remove from the heat and whisk in the vanilla and powdered sugar until glossy.
4. Stir in the pecans if using.
5. Pour the warm glaze over the slightly warm cake, allowing it to drip down the sides.

Tips

• Toast the pecans before adding them for extra flavor.
• Don’t overmix the batter; mix only until the ingredients are combined.
• Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
• Serve with whipped cream or vanilla ice cream for a classic dessert pairing.

This cake serves about 12–16 people and is especially good because the warm chocolate glaze soaks slightly into the cake, creating the signature fudgy finish of a Texas sheet cake.