Texas Sheet Cake Bundt Cake
A moist and fluffy take on the classic Texas Sheet Cake in a Bundt form, topped with a silky cocoa glaze for a touch of elegance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/4 cup milk
- 1/4 cup unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F (175°C) and prepare your Bundt pan.
- Mix the flour, granulated sugar, cocoa powder, baking soda, and salt in a large mixing bowl.
- Melt the unsalted butter in a saucepan over medium heat, then stir in the water and bring to a boil.
- Add the melted mixture to the dry ingredients and mix.
- Cool the mixture for a few minutes, then add the eggs and vanilla extract, mixing until smooth.
- Pour the batter into the prepared Bundt pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool the cake for 10 minutes in the pan, then invert onto a wire rack.
- Prepare the glaze by mixing powdered sugar, milk, and cocoa powder.
- Glaze the cooled cake with the cocoa glaze, allowing it to set before slicing.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 35g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://tashirecipez.com/texas-sheet-cake-bundt-cake/