This Texas Sheet Cake Bundt Cake Recipe is a rich, moist chocolate cake topped with warm fudgy chocolate pecan frosting—perfect for birthdays, holidays, potlucks, family gatherings, and classic Southern desserts.
Prep Time: 15minutes minutesCook Time: 50minutes minutes30minutes minutes Servings: 12
Ingredients
For the Cake
2½ cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon fine salt
1 cup unsalted butter
⅓ cup unsweetened cocoa powder
1 cup brewed hot coffee or hot water
½ cup buttermilk room temperature
2 large eggs room temperature
2 teaspoons vanilla extract
For the Chocolate Glaze
½ cup unsalted butter
3 tablespoons unsweetened cocoa powder
¼ cup whole milk
2½ cups powdered sugar sifted
1 teaspoon vanilla extract
Pinch of salt
Optional Garnish
½ cup chopped toasted pecans
Chocolate curls or chocolate sprinkles
Instructions
Preheat the oven to 350°F (175°C). Grease and lightly flour a 10- to 12-cup Bundt pan, making sure to coat all the crevices.
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
In a saucepan over medium heat, melt the butter. Stir in the cocoa powder and hot coffee until smooth and well combined. Remove from the heat.
Pour the warm chocolate mixture into the dry ingredients and stir until just combined.
In a separate bowl, whisk together the buttermilk, eggs, and vanilla. Fold this mixture into the batter until smooth, being careful not to overmix.
Pour the batter evenly into the prepared Bundt pan and smooth the top.
Bake for 40 to 50 minutes, or until a toothpick inserted into the thickest part comes out with just a few moist crumbs.
Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack placed over a baking sheet.
While the cake is still slightly warm, prepare the glaze. Melt the butter in a small saucepan, whisk in the cocoa powder and milk, then remove from the heat. Gradually whisk in the powdered sugar, vanilla, and salt until smooth and pourable.
Immediately pour the warm glaze over the Bundt cake, allowing it to drip naturally down the sides.
Sprinkle with chopped toasted pecans or chocolate curls if desired. Let the glaze set for about 20 minutes before slicing and serving.