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.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven. Freeze for up to 2 months.
