This Texas Sheet Cake Bundt Cake recipe brings the beloved, moist, and fudgy flavors of traditional Texas sheet cake into a stunning bundt pan format. It offers a simple yet incredibly satisfying dessert experience, perfect for any occasion, from weeknight treats to holiday gatherings.
Key Ingredients for Texas Sheet Cake Bundt Cake :
- 1 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- ½ cup unsweetened cocoa powder
- For the Chocolate Glaze:
- ½ cup unsalted butter
- 6 tablespoons unsalted butter
- 2/3 cup unsweetened cocoa powder
- 4 cups powdered sugar, sifted
- ½ cup milk (or buttermilk for extra tang)
- 1 teaspoon vanilla extract
- Pecans or walnuts, chopped (optional, for topping)
How to Make Texas Sheet Cake Bundt Cake
Get ready for a dessert that’s surprisingly simple to whip up, delivering an intensely rich chocolate flavor and a wonderfully moist crumb. This Texas Sheet Cake Bundt Cake is a guaranteed crowd-pleaser, taking just about 20 minutes of active preparation time before it’s ready to bake. The decadent chocolate glaze adds a final touch of fudgy perfection that elevates this classic to a whole new level of deliciousness.
Step-by-Step Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Thoroughly grease and flour a 10-cup bundt pan. For an extra guarantee against sticking, you can also use baking spray with flour or a combination of butter and cocoa powder to coat the pan.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined. This ensures even distribution of the leavening agents and sweetness throughout the cake.
- Cream Butter and Oil: In a separate medium bowl, cream together the softened butter and vegetable oil until light and fluffy. This process incorporates air, which contributes to the cake’s tender texture.
- Add Wet Ingredients: Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for its aromatic contribution to the overall flavor profile.
- Incorporate Buttermilk and Cocoa: In a small bowl or liquid measuring cup, whisk together the buttermilk and unsweetened cocoa powder until smooth and no lumps remain. This mixture will be added in alternating additions with the dry ingredients.
- Alternate Dry and Wet: To the creamed butter and egg mixture, add about one-third of the dry ingredients and mix on low speed until just combined. Then, add half of the buttermilk-cocoa mixture and mix until just incorporated. Repeat this process, alternating between the dry ingredients and the buttermilk-cocoa mixture, ending with the remaining dry ingredients. Be careful not to overmix, as this can lead to a tough cake.
- Pour and Bake: Pour the luscious batter evenly into the prepared bundt pan. Gently tap the pan on the counter a couple of times to release any large air bubbles. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake comes out with moist crumbs attached. Avoid overbaking to ensure a moist interior.
- Cool the Cake: Let the Texas Sheet Cake Bundt Cake cool in the pan for about 10-15 minutes on a wire rack. This allows the cake to firm up slightly before you attempt to invert it.
- Invert the Cake: Carefully invert the bundt pan onto the wire rack to release the cake. Let the cake cool completely on the wire rack before glazing.
- Prepare the Chocolate Glaze: While the cake is cooling, prepare the glaze. In a medium saucepan over medium heat, melt the ½ cup of butter. Add the 6 tablespoons of butter and the cocoa powder. Whisk constantly until smooth and heated through.
- Add Remaining Glaze Ingredients: Remove the saucepan from the heat. Gradually whisk in the sifted powdered sugar, alternating with the milk (or buttermilk) until you achieve a smooth, pourable glaze consistency. Stir in the vanilla extract.
- Glaze the Cake: Once the cake is completely cool, pour the warm chocolate glaze evenly over the top of the bundt cake, allowing it to drip down the sides. If using, sprinkle with chopped pecans or walnuts while the glaze is still wet.
- Set and Serve: Allow the glaze to set for at least 30 minutes before slicing and serving your masterpiece.
Why You’ll Love This Texas Sheet Cake Bundt Cake
You’ll adore this Texas Sheet Cake Bundt Cake for its unbelievably moist and fudgy chocolate crumb that melts in your mouth, a direct translation of its popular sheet cake origins. Making this dessert at home is a wonderfully cost-effective way to impress friends and family, offering gourmet flavor without the bakery price tag. The rich, deep chocolate flavor, enhanced by the luscious, warm chocolate glaze and optional crunchy nuts, creates a truly decadent experience that rivals any store-bought treat.
Unlike a standard sheet cake which can sometimes feel a little more informal, the elegant shape of the bundt pan makes this Texas Sheet Cake Bundt Cake feel exceptionally special, perfect for holidays or celebrations. This recipe offers the best of both worlds: the comforting, nostalgic taste of a classic Texas Sheet Cake with the visually stunning presentation of a bundt. Don’t wait to treat yourself and your loved ones; give this delightful Texas Sheet Cake Bundt Cake a try soon!
Storing and Reheating Tips
To keep your Texas Sheet Cake Bundt Cake fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days, especially if it’s not too warm where you live. If your house tends to be warmer, or if the cake has creamy frosting, it’s best to refrigerate it. In the refrigerator, the cake will stay fresh for up to 5 days.
When you’re ready to enjoy a slice again, you can reheat it gently. For a single slice, microwave it for about 10-15 seconds in short bursts until warmed through. Alternatively, you can place a slice on a baking sheet in a preheated oven at 300°F (150°C) for a few minutes until just warmed. If you wish to freeze portions for future enjoyment, wrap individual slices tightly in plastic wrap, then in aluminum foil or place them in a freezer-safe bag. Frozen Texas Sheet Cake Bundt Cake will maintain its best quality for up to 2 months. Thaw frozen slices overnight in the refrigerator before reheating.
Final Thoughts
This Texas Sheet Cake Bundt Cake is a wonderfully moist and intensely chocolatey dessert that’s surprisingly easy to make. We encourage you to bake this decadent treat at home for a truly satisfying and memorable experience. Enjoy every fudgy bite!
Texas Sheet Cake Bundt Cake
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Thoroughly grease and flour a 10-cup bundt pan. For an extra guarantee against sticking, you can also use baking spray with flour or a combination of butter and cocoa powder to coat the pan.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined. This ensures even distribution of the leavening agents and sweetness throughout the cake.1.5 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 0.5 teaspoon salt
- In a separate medium bowl, cream together the softened butter and vegetable oil until light and fluffy. This process incorporates air, which contributes to the cake’s tender texture.0.5 cup unsalted butter, softened, 0.5 cup vegetable oil
- Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for its aromatic contribution to the overall flavor profile.2 large eggs, 1 teaspoon vanilla extract
- In a small bowl or liquid measuring cup, whisk together the buttermilk and unsweetened cocoa powder until smooth and no lumps remain. This mixture will be added in alternating additions with the dry ingredients.0.75 cup buttermilk, 0.5 cup unsweetened cocoa powder
- To the creamed butter and egg mixture, add about one-third of the dry ingredients and mix on low speed until just combined. Then, add half of the buttermilk-cocoa mixture and mix until just incorporated. Repeat this process, alternating between the dry ingredients and the buttermilk-cocoa mixture, ending with the remaining dry ingredients. Be careful not to overmix, as this can lead to a tough cake.
- Pour the luscious batter evenly into the prepared bundt pan. Gently tap the pan on the counter a couple of times to release any large air bubbles. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake comes out with moist crumbs attached. Avoid overbaking to ensure a moist interior.
- Let the Texas Sheet Cake Bundt Cake cool in the pan for about 10-15 minutes on a wire rack. This allows the cake to firm up slightly before you attempt to invert it.
- Carefully invert the bundt pan onto the wire rack to release the cake. Let the cake cool completely on the wire rack before glazing.
- While the cake is cooling, prepare the glaze. In a medium saucepan over medium heat, melt the ½ cup of butter. Add the 6 tablespoons of butter and the cocoa powder. Whisk constantly until smooth and heated through.0.5 cup unsalted butter, 6 tablespoons unsalted butter, 2 third cups unsweetened cocoa powder
- Remove the saucepan from the heat. Gradually whisk in the sifted powdered sugar, alternating with the milk (or buttermilk) until you achieve a smooth, pourable glaze consistency. Stir in the vanilla extract.4 cups powdered sugar, sifted, 0.5 cup milk (or buttermilk for extra tang), 1 teaspoon vanilla extract
- Once the cake is completely cool, pour the warm chocolate glaze evenly over the top of the bundt cake, allowing it to drip down the sides. If using, sprinkle with chopped pecans or walnuts while the glaze is still wet.Pecans or walnuts, chopped (optional, for topping)
- Allow the glaze to set for at least 30 minutes before slicing and serving your masterpiece.