This Texas Sheet Cake Bundt Cake takes the classic, fudgy sheet cake and bakes it in a Bundt pan for a stunning, crowd-pleasing dessert. The cake is incredibly moist with a deep chocolate flavor, thanks to boiling water and buttermilk, and it’s finished with the signature poured-on chocolate icing that soaks into the warm cake. It’s a foolproof recipe that delivers all the nostalgic flavor of the original with a beautiful, sliceable presentation.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick / 113 g) unsalted butter
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (40 g) unsweetened cocoa powder
- 1 cup (240 ml) water
- 2 large eggs, at room temperature
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1 teaspoon vanilla extract
- For the Icing:
- 1/2 cup (1 stick / 113 g) unsalted butter
- 1/4 cup (20 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 (optional)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Generously grease a 10- to 12-cup (2.4 to 2.8 L) Bundt pan with butter or non-stick baking spray, making sure to get into all the crevices. Dust with flour and tap out the excess.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- Cook the chocolate mixture: In a medium saucepan over medium heat, combine the butter, oil, cocoa powder, and water. Cook, stirring frequently, until the butter is melted and the mixture is smooth and just begins to simmer. Remove from heat.
- Combine wet and dry: Pour the hot chocolate mixture over the dry ingredients and stir until just combined. The batter will be thin.
- Add eggs and buttermilk: In a small bowl, lightly beat the eggs. Add the buttermilk and vanilla extract. With the mixer running on low (or stirring vigorously by hand), pour the egg mixture into the batter and mix until fully incorporated. The batter will be smooth and glossy.
- Bake: Pour the batter into the prepared Bundt pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The top should spring back when lightly touched.
- Cool in pan: Place the pan on a wire rack and let the cake cool in the pan for 15 minutes.
- Make the icing: While the cake is cooling, make the icing. In a medium saucepan, melt the butter over medium heat. Stir in the cocoa powder and milk. Bring to a simmer, then remove from heat. Whisk in the powdered sugar and vanilla extract until smooth. If the icing is too thick, add a splash more milk; if too thin, add a bit more powdered sugar.
- Glaze the cake: Carefully invert the warm cake onto a serving platter. While the cake is still warm (but not hot), slowly pour the icing over the top, letting it drip down the sides. If using pecans, sprinkle them over the icing immediately.
- Cool and serve: Let the cake cool completely before slicing. This allows the icing to set.
Tips
- Bundt pan prep is key: Use a generous amount of butter or baking spray with flour. After greasing, run a pastry brush into all the nooks and crannies to ensure every surface is covered. This prevents sticking and ensures a clean release.
- Don’t overbake: The cake is done when a toothpick inserted comes out with a few moist crumbs. Overbaking will make the cake dry. Start checking at 30 minutes.
- Icing consistency: The icing should be pourable but slightly thick. If it’s too runny, it will all pool at the bottom. Add powdered sugar a tablespoon at a time until it reaches a honey-like consistency.
- Substitutions: No buttermilk? Add 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk, let sit for 5 minutes. For a nut-free version, simply omit the pecans or use toasted coconut flakes.
Serving Suggestions
Serve slices of this Bundt cake on their own, or elevate them with a scoop of vanilla bean ice cream, a dollop of lightly sweetened whipped cream, or a drizzle of warm chocolate sauce. It’s perfect for birthdays, potlucks, or any gathering where you want a show-stopping dessert that’s easy to make.
Variations
- Chocolate Chip Texas Sheet Cake: Fold 1 cup (175 g) of semi-sweet chocolate chips into the batter before baking for extra chocolate pockets.
- Mocha Texas Sheet Cake: Replace 1/4 cup (60 ml) of the water with 1/4 cup (60 ml) of strong brewed coffee to deepen the chocolate flavor.
- Peanut Butter Swirl: Before baking, drop spoonfuls of creamy peanut butter (about 1/2 cup / 130 g) over the batter and swirl with a knife.
- Spiced Texas Sheet Cake: Add 1 teaspoon of ground cinnamon and 1/4 teaspoon of cayenne pepper to the dry ingredients for a subtle warmth.
Storage and Reheating
Room Temperature: Store the cake covered at room temperature for up to 3 days. The icing will keep it moist.
Refrigerator: You can refrigerate the cake for up to 5 days, but bring it to room temperature before serving for the best flavor and texture.
Freezer: To freeze, wrap the completely cooled cake (without icing) tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and glaze as directed.
Reheating: For a warm treat, microwave individual slices for 15–20 seconds. This softens the icing and makes the cake taste freshly baked.
Frequently Asked Questions
Why is my Bundt cake stuck in the pan? This usually happens if the pan wasn’t greased thoroughly. Ensure you get into all the creases. Also, let the cake cool in the pan for exactly 15 minutes – too long and it can stick, too short and it may fall apart.
Can I use Dutch-processed cocoa instead of regular? Yes, you can, 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), using Dutch-processed cocoa (which is neutral) may affect the rise. If you use Dutch-processed, you can add 1/4 teaspoon of cream of tartar to the dry ingredients to help activate the baking soda.
Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture will be slightly more tender, but it will still be delicious.
Why does my icing look grainy? This usually happens if the powdered sugar isn’t sifted or if the icing is heated too much after adding the sugar. Make sure to sift the powdered sugar and whisk it in off the heat.
Can I bake this in a regular 9×13-inch pan instead? Absolutely. Grease a 9×13-inch pan and bake at 350°F (175°C) for 25–30 minutes. The baking time will be shorter, so start checking at 20 minutes.
Do I have to pour the icing on while the cake is warm? Yes, this is essential. The warm cake absorbs some of the icing, creating that classic fudgy glaze that soaks into the cake. If the cake is fully cool, the icing will just sit on top.
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