Texas Sheet Cake Bundt Cake

This Chocolate Bundt Cake delivers everything you love about the famous Texas Sheet Cake but transformed into a show-stopping Bundt cake with rich chocolate fudge flavor and a decadent pecan-studded frosting. Whether you need a quick dessert for a crowd or a nostalgic treat for your family, this cake is incredibly easy and unbelievably delicious.

My family begs for this at every birthday and holiday. The first time I made it, I realized how simple upgrades can make a box mix taste like it came from a bakery.

Ingredients

• Chocolate cake mix: I use chocolate fudge for intense flavor Choose one without pudding in the mix for best texture
• Milk: Use whole or 2 percent to keep the cake rich and tender Check for freshness for best results
• Butter: Real butter melted adds unbeatable flavor and richness Use unsalted if possible
• Eggs: Large eggs help provide lift and structure Room temperature eggs create a smoother batter
• Powdered sugar: Creates the classic sheet cake frosting Sift for silky smoothness
• Cocoa powder: Gives the frosting deep chocolate flavor Choose a good quality cocoa for best taste
• Pecans: Add crunch and a signature Texas twist Toast lightly for extra flavor if desired
• Nonstick cooking spray: Ensures the cake releases from the Bundt pan cleanly Go for a baking spray with flour if available

Step-by-Step Instructions

Prepare the Pan:

Spray your Bundt pan with nonstick cooking spray getting into every corner so the cake unmolds seamlessly

Mix the Cake Batter:

In a medium bowl stir together the cake mix milk melted butter and eggs until there are no streaks of dry mix and the batter looks glossy and smooth An electric mixer on low speed works great but hand mixing is fine

Fill the Bundt Pan:

Pour the batter evenly into your prepared pan and gently tap the pan on the counter to pop any large air bubbles This helps create an even crumb

Bake the Cake:

Bake in a preheated oven at 350 degrees for 45 to 50 minutes Insert a toothpick into the deepest part of the cake If it comes out with only a few moist crumbs it is done

Cool and Unmold:

Let the cake rest in the pan for 10 minutes This short wait helps the cake set and release easily Then invert onto a cake plate and allow to cool completely

Make the Chocolate Pecan Frosting:

In a small saucepan over medium heat combine butter cocoa powder and milk Whisk together until the butter melts and the mixture is smooth Remove from heat and stir in powdered sugar until fully dissolved for a glossy thick icing Add pecans and mix until evenly distributed

Frost the Cake:

Once the cake has cooled drizzle the warm frosting over the top letting it cascade down the sides The frosting sets up quickly finishing with a beautiful shine

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One of my favorite things is the aroma that fills the house while this bakes Everyone always wants to sneak a taste of frosting before it sets It reminds me of childhood birthdays and family potlucks where this cake always disappeared first

Storage Tips

This cake keeps best covered tightly with plastic wrap in the refrigerator for up to four days For extra freshness store in an airtight container The frosting keeps the cake moist but if you want to freeze slices wrap them individually and they will stay perfect for up to two months

Ingredient Substitutions

If you do not have pecans try toasted walnuts or leave out the nuts for a pure chocolate version For a deeper chocolate boost add a teaspoon of espresso powder to the cake batter Almond milk or oat milk can be used in place of regular milk but avoid fat free varieties for best texture

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Serving Suggestions

Slice and serve this cake on its own or add a scoop of vanilla ice cream for an extra treat For special occasions dollop whipped cream on top and add a sprinkle of extra chopped pecans It travels well making it ideal for potlucks or family gatherings

The Legacy of Texas Sheet Cake

This cake is inspired by the legendary Texas Sheet Cake a Southern potluck staple known for its rich chocolate base and pourable frosting The Bundt version gives it a bit more drama and keeps the center extra moist Every bite brings the nostalgic warmth of family celebrations and old school comfort desserts

Frequently Asked Questions

→ Can I use a different flavor of cake mix?

Yes, you can substitute chocolate fudge cake mix with another chocolate variety or even experiment with other complementary flavors for a unique twist.

→ How should the Bundt pan be prepared?

Thoroughly grease the Bundt pan with nonstick spray to ensure easy release and keep the cake's shape intact.

→ Should the cake cool before adding the frosting?

Yes, let the cake cool completely after inverting it onto a plate. This prevents the frosting from melting and helps it set nicely on top.

→ How long does this cake stay fresh?

If kept covered and refrigerated, the cake will stay fresh for up to four days. The frosting also holds up well during this time.

→ Can nuts be omitted from the frosting?

Certainly! If you prefer a nut-free version, simply leave out the pecans and prepare the chocolate frosting as usual.

→ Is a mixer necessary for the batter?

You may use a handheld mixer or simply stir the ingredients by hand until smooth and well combined.