Texas Sheet Cake Bundt Cake Recipe: Rich, Fudgy Southern Chocolate Cake

Pour the Warm Chocolate Frosting

While the cake bakes or during the first few minutes of cooling, prepare the frosting. In a saucepan, combine the butter, cocoa powder, and milk. Bring the mixture to a boil, then remove it from the heat. Stir in the vanilla.

Gradually whisk in the sifted powdered sugar until smooth and glossy. If using pecans, stir them in last. The frosting should be pourable but thick enough to coat the cake.

After the cake has cooled for 10 minutes in the pan, invert it onto a serving plate. Then pour the warm frosting over the warm cake. Let it drip naturally down the sides. Because the cake is still warm, the frosting settles into the surface and creates a fudgy finish.

Let the cake cool before slicing. However, if you love a warm, gooey dessert, serve it slightly warm with vanilla ice cream.

This Texas Sheet Cake Bundt Cake Recipe transforms the classic Southern chocolate sheet cake into an elegant Bundt cake with a moist cocoa crumb, warm fudgy frosting, and optional toasted pecans.

Course: Dessert

Cuisine: Southern American

Calories: 430

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 2 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1 tsp pure vanilla extract
• 1/2 cup unsalted butter, for frosting
• 1/4 cup unsweetened cocoa powder, for frosting
• 6 tbsp whole milk
• 1 tsp pure vanilla extract, for frosting
• 3 1/2 cups powdered sugar, sifted
• 1/2 cup chopped toasted pecans, optional

Equipment

• 10-inch Bundt pan
• Medium saucepan
• Large mixing bowl
• Whisk
• Spatula
• Serving platter

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