White Texas Sheet Cake Bundt Cake Recipe
Inspired by the rich, fudgy chocolate Texas sheet cake we all know and love, this White Texas Sheet Cake Bundt is a sweet twist on a classic. Made with a simple white cake mix, it bakes up beautifully in a Bundt pan for a presentation that feels a bit more special while still being easy enough for a weeknight celebration.
This cake has a tender crumb and the perfect vanilla flavor that pairs perfectly with a warm, buttery, pecan glaze poured over the top. It has become a staple in our home for years. So much so that it’s the cake my kids request year after year for their birthdays. That nostalgic flavor and pretty finish make it feel like a celebration all on its own, just like this Kentucky Butter Cake.
Whether you’re baking for a special occasion or just because the mood for cake strikes, this White Bundt Cake with a cake mix is always a huge hit.
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Ingredients Needed
- White Cake Mix: Vanilla cake mix will also work great.
- Milk: Added in place of water, it gives the cake an extra special flavor.
- Butter: Used in both the cake and frosting, butter gives this cake richness.
- Eggs: Added to bind the cake and give it the light texture you love.
- Sour Cream: For a bit of unexpected tang in a cake that can be sweet.
- Powdered Sugar: Used in the frosting for structure and sweetness.
- Vanilla Extract: Added to the cooked frosting to give it great vanilla flavor.
- Chopped Pecans: An optional ingredient that can take this cake to the next level by adding texture and flavor.
See recipe card for full information on ingredients and quantities.
How to make a White Sheet Cake in a Bundt Pan
- Combine the cake mix, milk, melted butter, eggs and sour cream in a medium bowl. Use a hand held {or stand} mixer to mix the ingredients until everything is nicely combined and you have a smooth batter. Pour the cake batter into a Bundt pan that has been liberally sprayed with nonstick cooking spray.
- Bake in a 350 degree oven for 30-35 minutes or until a toothpick inserted in the center comes out with only a few crumbs {but not any batter}. Once the cake is baked, remove it from the oven and allow it to cool in the pan for 15 minutes. After 15 minutes, run a knife around the edges of the pan and invert it onto your serving plate.
- Once the cake is cool, turn your attention to the frosting. Combine butter and milk in a medium saucepan over medium heat and cook until melted. Remove from the heat and add the powdered sugar. Whisk until the powdered sugar is completely incorporated and the frosting is smooth. Add the vanilla extract and whisk. Finally, add the chopped pecans and stir to evenly distribute them throughout the frosting.
- The last step is to pour the cooked Pecan Frosting over the top of the cake. If you need to spread it out slightly you can. Add a few whole pecans around the edge of the cake, if desired.
Recipe Variation
Do you love almonds? Turn this cake into Almond White Sheet Cake with just a few tweaks. Make and bake the cake according to directions. You also need to check out this Chilled Sugar Cookie!
Add almond extract in place of vanilla extract and chopped almonds instead of chopped pecans. This will give you a wonderful almond flavored White Sheet Cake that everyone will love.
Storage Tips
This recipe using a white cake mix should be stored in an airtight container at room temperature for up to 4 days or refrigerated for up to 5 days.
Serving this cake cold gives the cake a different texture which my husband loves better than any other way. If you would like to store it even longer, I would freeze the cake alone for up to 3 months and frost before serving.
Do you love Easy & Delicious Bundt Cakes? Try these recipes…
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White Bundt Cake Recipe
Ingredients
Cake
- 1 box white cake mix 15.25 ounces
- 1 ¼ cups milk I used 1%
- ⅓ cup butter melted
- 3 eggs
- ¼ cup sour cream room temperature
White Pecan Frosting
- ½ cup butter
- 2 tablespoons milk I used 1%
- 2 ¼ cups powdered sugar
- 1 ½ teaspoons vanilla extract
- ⅓ cup chopped pecans
Instructions
Cake
- Preheat the oven to 350 degrees. Spray Bundt pan liberally with nonstick cooking spray. Set aside.
- To prepare cake batter: Combine cake mix, milk, melted butter, eggs and sour cream to medium bowl and stir either by hand or with a hand held {or stand} mixer until well combined. Pour prepared batter into a greased Bundt pan.
- Bake in a preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out with only a few crumbs. Cool in the pan for 15 minutes and then invert onto a cake plate and cool completely.
White Pecan Frosting
- Combine the butter and milk in a medium saucepan over medium heat and whisk until the mixture has melted. Remove from heat, add powdered sugar and whisk until smooth. Add vanilla extract and whisk to combine. Add chopped pecans and stir until completely incorporated.
- Pour frosting over cooled Bundt cake.
- Let the frosting set and serve. Keep your Texas Sheet Cake Bundt Cake covered with plastic wrap at room temperature or refrigerated for up to 4 days.
Notes
- Cake can be frozen for up to 3 months. I suggest freezing without frosting. Frost after defrosting and before serving.
- If you love almond flavor, substitute almond extract for the vanilla extract and chopped almonds for the chopped pecans.
Nutrition
Hi…I loved this white cake…could I, or have you done, a red velvet bundt cake on this order…
I haven’t tried it but it would absolutely work. My husband would love it!
Why is milk not mentioned in the cake batter list, only in the frosting list of the white Texas sheet cake Bundt pan ? Also for the chocolate Texas sheet cake in a Bundt pan , should we use milk of water. . Also going to try the Better than Anything Bundt cake. They all sound good. Thanks!
The milk was accidentally left out of the recipe part of the post. I apologize and have made the correction to both it and the butter. With a cake mix you can substitute milk for the water in almost any recipe for a bit of a richer flavor. I hope you enjoy all of the Bundt cakes. They are my favorites.