Description
This Texas Sheet Cake Bundt Cake combines the classic flavors of a Texas sheet cake with the elegance of a bundt cake. It’s ultra-moist, deeply chocolatey, and topped with a rich, fudgy glaze that drips perfectly over every slice. Perfect for gatherings, celebrations, or simply satisfying a chocolate craving.
Ingredients
- For the Cake: Butter, water, unsweetened cocoa powder, all-purpose flour, granulated sugar, salt, baking soda, eggs, sour cream (or buttermilk), vanilla extract.
- For the Icing: Butter, unsweetened cocoa powder, milk, powdered sugar, vanilla extract, chopped pecans (optional).
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- Prepare the batter by heating butter, cocoa powder, and water. Combine with dry ingredients, then mix in eggs, sour cream, and vanilla.
- Pour the batter into the pan and bake for 40-45 minutes. Let it cool before inverting.
- Make the icing by melting butter, adding cocoa and milk, and whisking in powdered sugar and vanilla.
- Pour warm icing over the cake, garnish with pecans, and serve.
Notes
- Substitute coffee for water to enhance the chocolate flavor.
- Store at room temperature for 3 days or refrigerate for up to a week.
- Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American