Texas Sheet Cake Bundt Cake
What if you could combine the rich, fudgy goodness of a classic Texas sheet cake with the elegant presentation of a Bundt cake? This Texas Sheet Cake Bundt Cake does exactly that, delivering the best of both worlds in one irresistible dessert. Perfect for potlucks, family gatherings, or just a cozy night in, this recipe turns a simple boxed cake mix into something extraordinary with a luscious chocolate pecan frosting.
Ingredients
Cake
- 1 box chocolate cake mix 13.25-ounce
- 1 1/4 cups whole milk
- 1/3 cup unsalted butter melted
- 3 large eggs
Chocolate Pecan Frosting
- 1/2 cup unsalted butter
- 2 tbsp unsweetened cocoa powder
- 3 tbsp whole milk
- 2 1/2 cups powdered sugar sifted
- 1/3 cup finely chopped pecans
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Baking the Cake
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 10- to 12-cup Bundt pan, or use baking spray for easy release.
- In a large mixing bowl, beat together the chocolate cake mix, whole milk, melted butter, and eggs for about 2 minutes, until the batter is smooth and well combined.
- Pour the batter evenly into the prepared Bundt pan, using a spatula to level the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep the cake tender.
- Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
Making the Frosting
- For the frosting, melt the butter in a small saucepan over medium heat. Whisk in the cocoa powder and milk until the mixture is smooth and just begins to simmer. Remove from heat.
- Stir in the powdered sugar, vanilla, and salt until the frosting is glossy and lump-free. Gently fold in the chopped pecans.
- Let the frosting cool for 2–3 minutes, then slowly pour it over the cooled Bundt cake, allowing it to drip naturally down the sides. Let the frosting set for 15–20 minutes before slicing and serving.
Notes
Storage Tips:
- Room Temperature: Store covered for up to 3 days.
- Refrigerate: Keeps for up to 5 days in an airtight container.
- Freezing: Wrap unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting.
- Room Temperature: Store covered for up to 3 days.
- Refrigerate: Keeps for up to 5 days in an airtight container.
- Freezing: Wrap unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting.