If you love the rich, fudgy taste of a classic Texas sheet cake but want a more elegant presentation, this Texas Sheet Cake Bundt Cake is for you. This recipe transforms the traditional sheet cake into a stunning Bundt cake, complete with a velvety chocolate glaze and crunchy pecans. The best part? It’s incredibly easy to make. By using a chocolate cake mix as the base, this recipe saves time while still delivering an indulgent homemade flavor.
The first time I made this cake, I was hosting a small family gathering and needed something quick but impressive. I wanted all the nostalgia of a Texas sheet cake without the usual sheet pan look. That’s when I thought—why not bake it in a Bundt pan? The result was a moist, rich cake with a gorgeous drizzle of glossy chocolate frosting. Everyone loved it, and now it’s a staple at our house whenever we need a foolproof yet stunning dessert.
This cake is perfect for all occasions—whether it’s a birthday, holiday, potluck, or a simple weekend treat. The frosting melts into the warm cake, creating that signature Texas sheet cake magic, while the Bundt shape adds a touch of sophistication. Plus, the combination of butter, cocoa, and pecans makes every bite a dream.
If you’re looking for a dessert that’s easy, delicious, and visually impressive, this Texas Sheet Cake Bundt Cake is exactly what you need. Keep reading for step-by-step instructions, pro tips, and serving suggestions to make this cake absolutely perfect.
Why You’ll Love This Recipe
This cake is not just a dessert; it’s a full-on chocolate experience. Here’s why you’ll fall in love with this recipe:
- Easy to make – Using a cake mix as a base simplifies the process while still delivering homemade taste.
- Rich and moist – The addition of butter, milk, and cocoa powder creates a deep, intense chocolate flavor.
- Impressive presentation – The Bundt pan gives this cake a professional look without any extra effort.
- Perfect for any occasion – Whether for a family gathering, a potluck, or just a sweet craving, this cake fits the bill.
- That frosting! – The warm chocolate pecan glaze soaks into the cake, making every bite irresistible.
If you love Texas sheet cake but want a more sophisticated look, this recipe is the best of both worlds. It’s rich, satisfying, and guaranteed to impress!
Health Benefits of This Chocolate Cake
While this cake is definitely a treat, it has a few surprising health benefits when enjoyed in moderation:
- Dark chocolate (cocoa powder) is packed with antioxidants, which can help reduce inflammation and improve heart health.
- Nuts like pecans provide healthy fats and fiber, which help support brain function and heart health.
- Milk and eggs add protein and essential vitamins, making the cake slightly more nutritious.
- Homemade desserts have fewer preservatives, so you know exactly what’s in your food.
Of course, this is still a dessert, so it’s best enjoyed in balance with a healthy diet. But if you’re going to treat yourself, this is a delicious way to do it!
Preparation Time, Servings, and Nutritional Information
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Cooling Time: 20 minutes
- Total Time: About 1 hour 30 minutes
- Servings: 12 slices
Nutritional Information (Per Serving)
- Calories: 450
- Protein: 5g
- Carbohydrates: 55g
- Fat: 24g
- Sugar: 38g
Ingredients List
For the Cake:
- 1 box chocolate cake mix (chocolate fudge recommended)
- 1 cup milk (instead of water for richness)
- ½ cup melted butter (instead of oil for better flavor)
- 3 eggs
- ¼ cup unsweetened cocoa powder (for a deeper chocolate flavor)
For the Chocolate Pecan Frosting:
- ½ cup butter
- ¼ cup unsweetened cocoa powder
- ¼ cup milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
Step-By-Step Cooking Instructions
1. Prepare the Batter
Preheat your oven to 350°F (175°C). Generously grease a Bundt pan with nonstick spray to ensure the cake releases smoothly.
In a large mixing bowl, combine the cake mix, milk, melted butter, and eggs. Use an electric mixer on medium speed to blend everything until smooth. Sift in the cocoa powder, stirring gently until fully incorporated.
2. Bake the Cake
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack. Let it cool completely before adding the frosting.
3. Make the Chocolate Pecan Frosting
In a small saucepan over medium heat, melt the butter. Stir in the cocoa powder and milk, whisking until smooth. Remove from heat and slowly mix in the powdered sugar until a thick, glossy frosting forms. Add the vanilla extract and chopped pecans, stirring well.
4. Frost the Cake
While the frosting is still warm, pour it over the cooled Bundt cake, letting it drip down the sides. Allow the frosting to set for about 20 minutes before slicing and serving.
How to Serve
- Serve warm or at room temperature for the best texture.
- Pair with a scoop of vanilla ice cream for extra indulgence.
- Dust with extra powdered sugar for an elegant finish.
- Garnish with chocolate shavings or more chopped pecans.
Pairing Suggestions
This cake pairs beautifully with:
- A glass of cold milk for a classic combination.
- Fresh berries like strawberries or raspberries to balance the richness.
- A cup of hot coffee or espresso for a bold contrast.
Storage, Freezing & Reheating Instructions
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 4 days, wrapped tightly in plastic wrap.
- Freeze slices in a freezer-safe bag for up to 3 months.
To reheat, microwave a slice for 10–15 seconds to soften the frosting and enhance the flavor.
Common Mistakes to Avoid
- Overbaking: Check for doneness with a toothpick to keep the cake moist.
- Not greasing the pan properly: Use nonstick spray and cocoa powder to prevent sticking.
- Pouring frosting on a hot cake: Let the cake cool first for the best texture.
Pro Tips for the Best Texas Sheet Cake Bundt Cake
- Use high-quality cocoa powder for a deeper chocolate flavor.
- Let the cake rest before cutting for the best texture.
- Drizzle extra chocolate ganache for an even richer cake.
How to Make This Cake Without a Bundt Pan
If you don’t have a Bundt pan, don’t worry! This recipe is flexible and can be made in other baking dishes while still delivering the same rich chocolate flavor. A 9×13-inch baking pan works well and mimics the original Texas sheet cake style. Simply grease the pan and bake for about 30–35 minutes, checking for doneness with a toothpick. Alternatively, a two-layer cake is another great option—divide the batter between two 8-inch round cake pans and bake for 25–30 minutes. You can then frost each layer separately or stack them for a stunning layered effect. A loaf pan is also an option, though baking time will need to be increased to around 50–55 minutes. The key is to adjust the baking time based on the pan size and check for doneness to prevent overbaking.
Best Toppings and Additions for Extra Flavor
This cake is already rich and delicious, but a few simple additions can take it to the next level. Try folding mini chocolate chips or toasted coconut flakes into the batter for extra texture. If you want a caramel twist, drizzle salted caramel sauce over the frosting for a sweet and salty contrast. For added crunch, sprinkle toasted pecans or walnuts over the top right before serving. You can also add a dusting of cocoa powder or a light sprinkle of sea salt to enhance the deep chocolate flavor. If you love a creamy contrast, a dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with each slice.
How to Make This Cake Lighter
While this Texas Sheet Cake Bundt Cake is undeniably indulgent, there are a few easy tweaks to lighten it up without sacrificing flavor. Swap out the butter in the cake for unsweetened applesauce to reduce the fat content while keeping it moist. Instead of using whole milk, try almond milk or skim milk for a lighter texture. Using a sugar substitute like monk fruit sweetener or coconut sugar can help lower the overall sugar content while still keeping the cake sweet. If you want a healthier frosting option, try making a Greek yogurt-based chocolate glaze by mixing Greek yogurt, cocoa powder, and a touch of honey. You can also cut back on the frosting by drizzling it lightly over the cake instead of fully covering it.
How to Fix Common Baking Problems
If your cake turns out dry, you may have overbaked it. Next time, check for doneness a few minutes earlier by inserting a toothpick—it should have a few moist crumbs but not be wet. If the cake sticks to the pan, ensure you have properly greased and floured the Bundt pan before baking. You can also try using parchment paper strips to help lift the cake out. If your frosting is too thick, add a splash of milk until you reach a pourable consistency. If it’s too thin, whisk in extra powdered sugar until it thickens up. Lastly, if the frosting separates, whisk it vigorously or reheat it gently while stirring until smooth.
Frequently Asked Questions (FAQs)
Can I use a different cake mix? Yes, but chocolate fudge mix works best for a rich taste.
What if I don’t have pecans? Walnuts or almonds make great substitutes.
Can I make this ahead of time? Absolutely! It tastes even better the next day.
Conclusion & Call to Action
Now that you have this easy yet impressive Texas Sheet Cake Bundt Cake recipe, it’s time to give it a try. This cake is guaranteed to wow your friends and family with its rich chocolate flavor and glossy pecan frosting. If you make it, let me know how it turns out! Share your photos and tips—I’d love to see your creations!
Print
Texas Sheet Cake Bundt Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A rich, chocolatey twist on the classic Texas sheet cake, baked in a Bundt pan and topped with a smooth chocolate pecan frosting.
Ingredients
- 1 box chocolate cake mix (chocolate fudge recommended)
- 1 cup milk
- ½ cup melted butter
- 3 eggs
- ¼ cup unsweetened cocoa powder
For the Frosting:
- ½ cup butter
- ¼ cup unsweetened cocoa powder
- ¼ cup milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a Bundt pan with nonstick spray.
- In a bowl, mix cake mix, milk, melted butter, eggs, and cocoa powder until smooth.
- Pour into the Bundt pan and bake for 45–50 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- In a saucepan, melt butter, then add cocoa powder and milk. Whisk until smooth.
- Remove from heat and mix in powdered sugar, vanilla extract, and pecans.
- Pour warm frosting over the cooled cake and let it set for 20 minutes before serving.
Notes
- Substitute walnuts for pecans if desired.
- Store at room temperature for 3 days or refrigerate for 4 days.
- Serve with vanilla ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
