Here’s a rich Texas Sheet Cake Bundt Cake that combines the classic chocolate flavor and warm cocoa frosting of Texas sheet cake with the tender texture of a Bundt cake.
Texas Sheet Cake Bundt Cake
Ingredients
For the 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
For the frosting:
- ½ cup (113 g) unsalted butter
- ¼ cup unsweetened cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 3½ cups powdered sugar
- 1 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10- or 12-cup Bundt pan thoroughly.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a saucepan, combine the butter, water, and cocoa powder. Heat until the butter melts and the mixture just begins to simmer.
- Pour the hot cocoa mixture over the dry ingredients and stir until combined.
- In a separate bowl, whisk together the sour cream, eggs, and vanilla. Fold into the batter until smooth.
- Pour the batter into the prepared Bundt pan and bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack.
Make the frosting
- In a saucepan, melt the butter with the cocoa powder and milk over medium heat.
- Remove from the heat and stir in the vanilla.
- Whisk in the powdered sugar until smooth. Fold in the pecans, if using.
- Pour the warm frosting over the slightly warm cake, letting it drip down the sides.
Tips
- Toast the pecans before adding them for extra flavor.
- For an even richer cake, use brewed coffee instead of water in the batter.
- Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
This cake is especially good served slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.
