Moist Texas Sheet Cake Bundt: Chocolate Bundt Cake Recipe

If you’ve followed this blog for a while, you’ve likely seen my popular Texas Sheet Cake Cookies recipe. This Texas Sheet Cake Bundt Cake channels those same rich, nostalgic flavors into a dramatic, crowd-pleasing bundt. It’s simple to make, moist, and finished with a classic chocolate pecan frosting poured over the cake while it’s still warm.

This post was originally published in 2020 and has been updated with improved photos and clearer instructions to help you succeed. The recipe uses a boxed chocolate cake mix as a convenient base, but a few small changes—using milk instead of water, swapping oil for melted butter, and adding extra eggs—elevate the texture and flavor to feel homemade and special.

Recipe ingredients

• Chocolate cake mix — the base of this quick and flavorful bundt cake.
• Milk — used instead of water for a richer crumb.
• Butter — melted butter in the batter (and frosting) adds depth and richness.
• Cocoa powder — deepens the chocolate flavor in the frosting.
• Pecans — chopped and folded into the frosting for texture and a classic Texas sheet cake finish.

See the recipe card below for exact quantities and full instructions.

How to make a chocolate bundt cake using a cake mix

This recipe starts with one box of chocolate cake mix (about 13.25 ounces). To make the cake taste homemade and moist, follow these small but important tweaks:

• Use milk instead of water to replace the liquid called for on the box—this yields a creamier, more flavorful cake.
• Use melted butter in place of vegetable oil for a richer profile.
• Add three large eggs to improve structure and tenderness.

Combine the cake mix, milk, melted butter and eggs in a medium bowl. Mix by hand or with a handheld mixer until smooth—about 1–2 minutes. Prepare a nonstick bundt pan well: spray it liberally with nonstick spray, or use a good quality nonstick bundt pan and grease thoroughly. Pour the batter into the pan and spread it into an even layer.

Bake at 350°F (175°C) for about 35–45 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs (not wet batter). Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate and remove the pan. Cool briefly while you prepare the frosting.

Texas sheet cake frosting (chocolate pecan)

The frosting is quick and classic: butter, cocoa, milk and powdered sugar come together on the stove, then chopped pecans are folded in and the glossy sauce is poured over the warm cake so it cascades down the sides.

To make the frosting, melt butter, cocoa powder and milk together in a small saucepan over medium heat. Remove from the heat and whisk in powdered sugar until smooth and lump-free. Stir in chopped pecans, then pour the warm frosting over the slightly warm bundt cake. The frosting will set in about 20 minutes and create a shiny, textured finish.

Pro tips for success

• Prep the bundt pan well. Use a quality nonstick bundt pan and spray generously. For extra insurance, dust with flour for light cakes or cocoa powder for chocolate cakes.
• Don’t overbake. Remove the cake when a toothpick has a few moist crumbs attached. Overbaking dries a bundt quickly.
• Cool briefly before inverting. Let the cake rest in the pan for at least 10 minutes to reduce sticking when you invert.
• Invert onto the serving plate. Put the cake right onto the plate you plan to serve from to avoid moving it after frosting.

How to serve

This chocolate pecan bundt is wonderful with a scoop of vanilla ice cream, a dollop of whipped cream, or served plain with coffee. It’s perfect for potlucks, family dinners, or holiday gatherings—rich, comforting, and easy to transport when stored correctly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. This cake also freezes well for up to 3 months; wrap slices tightly for best results.

Recipe card: Chocolate Bundt Cake using Cake Mix