Go Back
Texas Sheet Cake Bundt Cake

Texas Sheet Cake Bundt Cake Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter
  • 1/2 cup water
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter (for icing)
  • 1/4 cup unsweetened cocoa powder (for icing)
  • 6 tablespoons milk
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (for icing)
  • 1 cup chopped pecans (optional)

Method
 

  1. Heat oven to 350°F (180°C). Grease and flour a 10- to 12-cup bundt pan.
  2. Whisk flour, sugar, salt, and baking soda in a large bowl.
  3. In a saucepan, melt 1/2 cup butter with water and 1/4 cup cocoa powder over medium heat until bubbly. Pour over the flour mixture and stir until combined.
  4. In a small bowl, whisk buttermilk, eggs, and 1 teaspoon vanilla. Add to the batter and stir until smooth. Pour into the prepared pan.
  5. Bake for 45 to 50 minutes, until a toothpick inserted near the center comes out with a few moist crumbs. Cool in the pan for 10 minutes, then invert onto a serving plate.
  6. While the cake is still warm, make the icing. In the same saucepan, melt 1/2 cup butter with 1/4 cup cocoa powder and milk over medium heat until smooth. Remove from heat and whisk in powdered sugar and 1 teaspoon vanilla until glossy. Stir in pecans if using. Pour the icing over the warm cake and let it set for a few minutes before slicing.

Notes

Grease the bundt pan well with solid shortening and a dusting of flour for the cleanest release. The icing will thicken as it sits, so pour it while the cake is still warm so it drips evenly down the sides.