Texas Sheet Cake Bundt Cake: A Decadent Twist on a Classic Treat

Texas Sheet Cake has long been a beloved dessert for its rich, chocolatey goodness and tender texture. This cake, a favorite in Southern kitchens, has earned its place as the ultimate comfort food. Now, imagine taking everything that makes this cake great and transforming it into a Bundt cake form—easy to make, elegant in appearance, and utterly indulgent. That’s exactly what the Texas Sheet Cake Bundt Cake offers: the same incredible flavor in a stunning new shape, perfect for any gathering or celebration.

Print

Whether you’re planning a family dinner, a birthday party, or just need a sweet treat to enjoy with your afternoon coffee, this Texas Sheet Cake Bundt Cake delivers on flavor and presentation. The rich chocolate cake is topped with a glossy, fudgy frosting made even better with the addition of pecans. Each bite offers a satisfying blend of flavors and textures: moist cake, creamy frosting, and a satisfying crunch from the pecans.

Ingredients: The Building Blocks of This Delicious Dessert

For the Cake

• 1 (15.25 oz.) box chocolate cake mix (I used chocolate fudge)
• 1 1/4 cups milk
• 1/3 cup butter, melted
• 3 large eggs

For the Chocolate Pecan Frosting

• 1/2 cup butter
• 2 tablespoons cocoa powder
• 3 tablespoons milk
• 2 1/2 cups powdered sugar
• 1/3 cup pecans, chopped

Step-by-Step Instructions

Preparing the Cake

1. Preheat the Oven: Begin by preheating your oven to 350°F. While the oven heats, spray a Bundt pan generously with nonstick cooking spray. This will ensure that your cake releases smoothly once it’s baked. Make sure to coat all the nooks and crannies of the Bundt pan. Set the pan aside.
2. Mix the Cake Batter: In a medium-sized bowl, combine the chocolate cake mix, milk, melted butter, and eggs. You can use a hand-held mixer or stir the ingredients by hand until everything is well incorporated. The mixture should be smooth with no dry spots from the cake mix. The addition of milk and butter will make the batter extra moist, while the eggs provide structure and stability.
3. Fill the Bundt Pan: Once the batter is mixed, pour it into the prepared Bundt pan. Use a spatula to spread it out evenly, making sure the batter reaches all the sides. The batter will be slightly thick, but that’s okay—the Bundt pan will allow it to rise beautifully as it bakes.
4. Bake the Cake: Place the Bundt pan into the preheated oven and bake for 45-50 minutes. The cake is done when a toothpick inserted into the center of the cake comes out clean or with only a few crumbs. Keep an eye on the cake during the last few minutes of baking to prevent it from overcooking. After baking, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
5. Invert the Cake: After the initial cooling time, gently invert the Bundt pan onto a cake plate. You may need to tap the sides of the pan lightly to help the cake release. Once it has come out, allow it to cool completely before frosting.

Making the Chocolate Pecan Frosting

1. Melt the Butter and Cocoa: In a small saucepan, combine the butter, cocoa powder, and milk over medium heat. Stir the mixture constantly until the butter is completely melted, and the cocoa is fully dissolved into the milk. This creates the base for your chocolate frosting.
2. Add Powdered Sugar: Remove the saucepan from the heat once the butter and cocoa have melted. Slowly whisk in the powdered sugar, making sure to incorporate it fully to create a smooth, glossy frosting. Continue whisking until the frosting is thick and creamy.
3. Add the Pecans: Stir in the chopped pecans. The nuts will add a delightful crunch to the frosting and complement the chocolate flavor of the cake. Make sure the pecans are evenly distributed throughout the frosting.

Assembling the Cake

1. Frost the Cake: Once the Bundt cake has cooled completely, pour the warm chocolate pecan frosting over the top of the cake. Allow the frosting to flow down the sides of the cake, creating a beautiful, glossy finish. If the frosting is too thick, you can use a spatula to gently spread it over the cake.
2. Let the Frosting Set: Allow the frosting to set for a few minutes. As it cools, the frosting will firm up slightly, creating a luscious, fudgy layer on top of the cake.
3. Serve and Enjoy: Once the frosting has set, slice the cake and serve. You can enjoy this cake as is or pair it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

Pro Tips for Success

• Room Temperature Ingredients: For the best results, use eggs and milk that are at room temperature. Room temperature ingredients combine more easily and will help the batter mix smoothly.
• Bundt Pan Care: Be sure to coat your Bundt pan thoroughly with nonstick spray. Bundt pans can sometimes be tricky when it comes to cake release, so you want to make sure every crevice is greased properly. You can even lightly flour the pan after spraying it with cooking spray to ensure an easy release.
• Don’t Overbake: Overbaking the cake can result in a dry texture. Start checking the cake at the 45-minute mark to ensure it doesn’t bake for too long. If the toothpick comes out clean, the cake is ready.
• Make It Your Own: While the original recipe calls for pecans, you can easily swap them out for other nuts, such as walnuts or almonds. You could also use chocolate chips in the cake batter for an extra burst of chocolatey goodness.

Serving Suggestions

• Coffee Pairing: This cake pairs beautifully with a cup of freshly brewed coffee. The rich, chocolate flavor of the cake is complemented by the deep, roasted notes of coffee.
• Ice Cream or Whipped Cream: For an even more indulgent dessert, top each slice of cake with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess balances out the warm, fudgy cake and frosting.
• Garnishes: Garnish with additional chopped pecans or a dusting of cocoa powder for extra visual appeal. For a festive touch, you could even add edible gold leaf or a sprinkle of sea salt.

Storage and Make-Ahead Tips

• Storage: Keep the Texas Sheet Cake Bundt Cake covered with plastic wrap or in an airtight container. It can be stored at room temperature for up to 3 days. If you prefer it colder, it can be refrigerated for up to 4 days.
• Freezing: If you’d like to store the cake for longer, you can freeze it. After baking and cooling, wrap the Bundt cake in plastic wrap and aluminum foil. It can be frozen for up to 2 months. When ready to serve, thaw the cake in the refrigerator overnight and frost as usual.

Why This Recipe is a Keeper

This Texas Sheet Cake Bundt Cake is a must-try for anyone who loves rich, chocolatey desserts. With its moist texture, fudgy frosting, and crunchy pecans, it checks all the boxes for a memorable treat. Whether you make it for a special occasion or as an indulgent weekday treat, this cake is sure to impress.

By following the simple steps outlined above, you can create a dessert that’s not only delicious but visually stunning. The Bundt pan transforms the traditional Texas Sheet Cake into a more refined dessert, while the familiar flavors remain comforting and delicious.

This cake also has room for customization, allowing you to adjust ingredients based on your preferences. Whether you want to add more chocolate, swap out the nuts, or make the frosting extra gooey, this recipe is versatile enough to fit your needs.

So go ahead—gather your ingredients, preheat that oven, and prepare to indulge in one of the best desserts you’ve ever had. The Texas Sheet Cake Bundt Cake is waiting to become a new favorite in your baking repertoire. Enjoy!