Texas sheet cake is a beloved Southern classic known for its rich chocolate flavor and signature fudgy icing. Baking it in a Bundt pan transforms this traditionally flat cake into a stunning, ring-shaped dessert that is perfect for parties and gatherings. The dense, moist crumb holds up beautifully in a Bundt pan, and the icing pools in the center for an extra decadent finish.
Ingredients
- 2 cups (400 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks / 226 g) unsalted butter, cut into pieces
- 1 cup (240 ml) water
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 cup (120 ml) buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- For the icing:
- 1/2 cup (1 stick / 113 g) unsalted butter
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/4 cup (60 ml) milk
- 3 cups (360 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 cup (60 g) chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 10- to 12-cup Bundt pan with butter or non-stick spray, making sure to get into all the crevices. Dust with flour and tap out the excess.
- In a large bowl, whisk together the sugar, flour, baking soda, and salt. Set aside.
- In a medium saucepan, combine the 1 cup butter, water, and 1/4 cup cocoa powder. Heat over medium heat, stirring frequently, until the butter is melted and the mixture is smooth. Bring to a gentle boil, then remove from heat immediately.
- Pour the hot chocolate mixture over the dry ingredients. Stir with a wooden spoon or spatula until just combined. The batter will be thin.
- In a small bowl, whisk together the buttermilk, eggs, and vanilla. Add to the batter and stir until fully incorporated. Do not overmix.
- Pour the batter into the prepared Bundt pan. Tap the pan on the counter a few times to release any air bubbles.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The cake should pull away slightly from the sides of the pan.
- Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Then invert the cake onto a serving plate and let it cool completely, about 1 hour.
- While the cake cools, make the icing. In a saucepan, melt the 1/2 cup butter over medium heat. Stir in the 1/4 cup cocoa powder and milk. Bring to a simmer, then remove from heat.
- Whisk in the powdered sugar and vanilla until smooth. If the icing is too thick, add a tablespoon more milk. If too thin, add a little more powdered sugar. Stir in the nuts if using.
- Pour the warm icing over the cooled cake, letting it drizzle down the sides. Let the icing set for at least 15 minutes before slicing.
Tips
- Buttermilk substitute: If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk and let it sit for 5 minutes.
- Greasing the pan: Use a pastry brush to ensure every nook and cranny is greased. This is the key to a clean release.
- Cooling: Do not let the cake cool completely in the pan, or it may stick. The 15-minute rest is perfect.
- Icing consistency: Pour the icing while it is still warm, but not boiling hot, for the best flow. If it sets before you’re done, gently reheat it.
Serving Suggestions
Serve this Texas sheet cake Bundt as the star of a dessert table. It’s wonderful on its own, but a scoop of vanilla ice cream or a dollop of whipped cream balances the rich chocolate. For a festive touch, dust with a little powdered sugar or sprinkle with extra chopped pecans before serving. It pairs beautifully with coffee or cold milk.
Variations
- Mexican Chocolate: Add 1 teaspoon of ground cinnamon and a pinch of cayenne pepper to the dry ingredients for a subtle kick.
- Peppermint: Add 1/2 teaspoon of peppermint extract to the icing and crush candy canes on top.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more tender, but still delicious.
- Extra Chocolate: Fold 1 cup (170 g) of semisweet chocolate chips into the batter before baking for pockets of melted chocolate.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. To reheat individual slices, microwave for 10–15 seconds to soften the icing.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, you can bake the cake a day ahead and keep it unfrosted, wrapped tightly, at room temperature. Ice it the day you plan to serve for the freshest look and taste.
Why did my cake stick to the pan? This usually happens if the pan wasn’t greased thoroughly or if the cake cooled too long in the pan. Make sure to use a generous amount of grease and only let it cool for 15 minutes before inverting.
Can I use a different size Bundt pan? This recipe is designed for a 10–12 cup Bundt pan. If you use a smaller pan, the batter may overflow. If you use a larger one, the cake will be shorter and bake faster. Adjust the baking time accordingly.
Can I use Dutch-processed cocoa? Yes, but the cake will have a slightly different flavor and may be a bit darker. Since this recipe uses baking soda, which needs an acid, if you use Dutch-processed cocoa, replace the buttermilk with the same amount of plain yogurt mixed with 1 teaspoon of lemon juice to maintain acidity.
Do I have to use buttermilk? Buttermilk adds a subtle tang and helps activate the baking soda. The substitute mentioned in the tips works well, but the flavor will be slightly different.
How do I know the cake is done? Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s done. The top should spring back when lightly pressed.
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