Texas Sheet Cake Bundt Cake

There’s something special about a homemade chocolate cake sitting on the kitchen counter.

This Texas Sheet Cake Bundt Cake takes the rich chocolate flavor of the classic Southern favorite and turns it into a beautiful Bundt cake topped with a smooth, glossy chocolate glaze.

It’s moist, deeply chocolatey, and perfect for birthdays, family dinners, holidays, or simply an afternoon treat with coffee.

Texas Sheet Cake Bundt Cake

Ingredients

For the Cake

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup unsalted butter
• 1/3 cup unsweetened cocoa powder
• 1 cup hot brewed coffee or hot water
• 1/2 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract

For the Chocolate Glaze

• 1/2 cup unsalted butter
• 3 tablespoons unsweetened cocoa powder
• 1/4 cup whole milk
• 2 1/2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Garnish

• 1/2 cup chopped toasted pecans
• Chocolate curls or sprinkles

Directions

1. Preheat the oven

Preheat your oven to 350°F (175°C).

Grease and lightly flour a 10- to 12-cup Bundt pan, making sure every groove and crevice is well coated.

2. Combine the dry ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt.

Set aside.

3. Make the chocolate mixture

Melt the butter in a saucepan over medium heat.

Stir in the cocoa powder and hot coffee or water.

Whisk until smooth, then remove the saucepan from the heat.

4. Combine with the dry ingredients

Pour the warm chocolate mixture into the bowl of dry ingredients.

Stir gently until just combined.

Avoid overmixing.

5. Add the buttermilk mixture

In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract.

Add this mixture to the chocolate batter and gently fold until smooth and evenly combined.

6. Fill the Bundt pan

Pour the batter into the prepared Bundt pan.

Smooth the top with a spatula so the batter is evenly distributed.

7. Bake

Bake for 40 to 50 minutes, or until a toothpick inserted into the thickest part of the cake comes out with only a few moist crumbs.

8. Cool and invert

Let the cake cool in the pan for about 15 minutes.

Carefully invert it onto a wire rack placed over a baking sheet.

Allow it to cool slightly while you prepare the glaze.

Make the Chocolate Glaze

9. Prepare the glaze

Melt the butter in a small saucepan over medium-low heat.

Whisk in the cocoa powder and milk until smooth.

Remove from the heat.

Gradually whisk in the powdered sugar, vanilla extract, and a pinch of salt.

Continue mixing until the glaze is smooth and pourable.

10. Glaze the cake

While the Bundt cake is still slightly warm, slowly pour the chocolate glaze over the top.

Let it naturally run down the sides.

11. Garnish and serve

Sprinkle with toasted pecans, chocolate curls, or sprinkles if desired.

Let the glaze set for about 20 minutes before slicing.

Rich, moist, and covered in silky chocolate glaze, this Bundt cake delivers all the nostalgic flavor of a classic Texas sheet cake in a beautiful centerpiece dessert.