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Think of everything you adore in a Texas Sheet Cake, but now it's a rich Bundt version that totally steals the show. This one brings deep, fudgy chocolate and a frosting full of pecans. Perfect if you’re feeding a bunch of people or just want a chocolatey throwback for family. It’s unbelievably tasty and honestly, a breeze to make.
This is the cake my crew requests for basically every big moment. When I first tried it, I realized you can seriously turn a plain cake mix into something that feels fancy.
Irresistible Ingredients
- Nonstick cooking spray: Hit every inch of that Bundt pan so your cake pops out perfectly. Baking spray with flour? Even better.
- Pecans: Classic Texas crunch in every bite. Toast them if you’re feeling fancy for extra taste.
- Cocoa powder: The secret to that deep, chocolatey punch in the frosting. Grab a good brand if you can.
- Powdered sugar: Makes your frosting fluffy and smooth. Sift first for best results.
- Eggs: Use them at room temp for a more even blend and fluffier texture.
- Butter: Go with the real deal, melted. Prefer unsalted for top-notch flavor.
- Milk: 2% or whole keeps it rich and moist. Make sure it’s not expired!
- Chocolate cake mix: I always choose fudge for that bold flavor punch. Avoid ones with pudding added for the right consistency.
Simple Step-by-Step
- Frost the Cake:
- Pour your warm, gooey frosting right over the cooled cake and watch it drip down the sides. It firms up fast for a shiny finish.
- Make the Chocolate Pecan Frosting:
- Mix up butter, cocoa, and milk in a little pot over medium until it’s all melted and glossy. Take it off the heat, whisk in powdered sugar ’til smooth. Pecans go in last for crunch.
- Cool and Unmold:
- Once it's out of the oven, let it chill in the pan for ten minutes. This makes it easy to flip out nice and clean. Set it on a plate to finish cooling.
- Bake the Cake:
- Slide the pan into a 350-degree oven and bake for around 45–50 minutes. Check with a toothpick in the thickest part—just a few crumbs means it’s spot-on.
- Fill the Bundt Pan:
- Dump that batter in your prepped pan and bang it on the counter to pop bubbles and get a smooth middle.
- Mix the Cake Batter:
- Stir together cake mix, milk, melted butter, and eggs in a bowl. Blend until no dry bits are left and it’s shiny. Use a mixer on low or a sturdy spoon.
- Prepare the Pan:
- Coat every nook and cranny of your Bundt pan with spray so nothing sticks when you flip out the cake.
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Honestly, my favorite part is just how the whole house smells while this is baking. I always catch people sneaking little spoons of that warm frosting. It just feels like every good family gathering rolled into one dessert.
Storing Your Cake
Keep it covered in the fridge for up to four days—plastic wrap is your friend here. Want to freeze it? Slice it and wrap each piece so it stays fresh for two whole months. Airtight containers work great too. That rich frosting keeps every bite moist.
Different Ingredients to Try
No pecans? Toasted walnuts are awesome or just go all-in on chocolate with no nuts. For a stronger chocolate kick, add a little espresso powder to your mix. Can’t do regular milk? Try oat or almond, but skip the fat-free stuff so it stays soft.
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Great Ways to Serve
Cut big slices and serve them as is, or go over the top with a scoop of vanilla ice cream. Special night? Whip up some cream and toss on extra nuts. This one’s made to travel—potlucks, backyard parties, you name it.
Texas Sheet Cake Traditions
This one takes the best parts of vintage Texas Sheet Cake—the melt-in-your-mouth chocolate and pour-on icing—and gives it a fun new Bundt-style twist. More drama, extra moist, and all the warm, memorable flavors of classic Southern backyard desserts.
Frequently Asked Questions
- → Can I use a different flavor of cake mix?
Go for it! Swap in any chocolate cake mix you like, or try something new to shake things up.
- → How should the Bundt pan be prepared?
Spray your pan generously so nothing sticks and your cake pops out looking great.
- → Should the cake cool before adding the frosting?
Absolutely, let the cake chill out on a plate first. That way the frosting sits nicely instead of melting right off.
- → How long does this cake stay fresh?
Pop any leftovers in the fridge covered up, and you'll be snacking on fresh slices for about four days. The frosting holds up just fine too.
- → Can nuts be omitted from the frosting?
Yep, if you want it without nuts, just skip them and keep everything else the same.
- → Is a mixer necessary for the batter?
You don't need a fancy mixer—use one if you have it, otherwise a spoon will do the trick for mixing.