Buttermilk Texas Sheet Cake with vanilla is a delicious dessert to make for a birthday party, church potluck, or any holiday. The rich buttercream frosting recipe is perfect with a vanilla flavoring. You are going to love this recipe. The hardest thing you’ll have to do while making this cake is decide if you want to sprinkle some pecans on top.
Buttermilk Texas Sheet Cake
Don’t you love a good Texas sheet cake recipe? I promise this is one of those homemade desserts that you are going to fall in love with.
My son, Ethan, has been wanting to help me more in the kitchen. He loves helping add things to the recipe and then watching as the ingredients take shape.
And of course, his favorite thing to do is eat the recipe when it’s done!
I think he might have asked me if he could take a bite 10 times while the cake was cooling. But, it was worth the wait.
I can remember helping my grandmother in her kitchen. She could whip up a meal or dessert in no time flat. Sometimes, she’d get up before heading off to work and make us a pie, including pie crust from scratch!
So, I love it when Ethan comes to help me in the kitchen. I hope he will have the same fond memories with me that I have with my grandmother.
Recipe and printable instructions listed below.
Cake
Add the sugar and the flour to a large bowl and mix together. Set aside.
Add the oil, butter, and water to a saucepan. Heat on medium-high until the mixture boils.
Once the mixture boils, remove from heat, and pour into flour mixture.
Mix with a beater until well blended.
Add the cinnamon, vanilla, baking soda, and buttermilk and mix together with a beater.
Pour the mixture into the greased jelly-roll pan. I used a 10″ x 15″ pan.
Bake at 350-degrees for 20-25 minutes, or until cake tester comes out clean.
Let the cake cool for 30 or more minutes.
Frosting
This is such an easy frosting recipe. You can use it on a lot of other cakes, as well.
Make the frosting just before pouring it onto the cooled cake.
Start by adding butter and brown sugar to a saucepan on medium-high heat. Stir.
Bring to a boil. Cook until just a little bit thick and the brown sugar dissolves.
Remove from heat and let it sit for about one minute.
Add the milk and stir it in.
Then add the powdered sugar and mix with a beater until smooth.
Slowly pour the frosting over the cake. Let it cool and serve.
It got a little messy, but it sure tastes good going down.
If you’re looking for a different flavored cake, try:
- Chocolate Coca-Cola Cake,
- Easy Homemade Chocolate Cake with Buttercream Frosting
- Pound Cake with a Cream Cheese Frosting
Buttermilk Texas Sheet Cake
Buttermilk Texas Sheet Cake with vanilla is a delicious dessert to make for a birthday party, church potluck, or any holiday. The rich buttercream frosting recipe is perfect with a vanilla flavoring. You are going to love this recipe.
Ingredients
Cake
- 2-1/2 cups all-purpose flour
- 2 cups sugar
- 1/2 cup oil
- 1 cup water
- 1 stick butter
- 2 eggs
- 2 tsp. vanilla
- 1 tsp. cinnamon
- 1-1/2 tsp. baking soda
- 2/3 cup buttermilk
Frosting
- 6 Tbsp. butter
- 1 cup light brown sugar (packed)
- 1/2 cup milk
- 4 to 5 cups powdered sugar
Instructions
Preheat oven to 350-degrees. Grease jelly-roll pan and set aside.
Cake
- Add the flour and sugar to a large bowl. Mix it up and set it aside.
- Add the oil, butter, and water to a saucepan, turn it on medium-high, and bring it to a boil.
- Pour the boiling oil mixture over the flour and mix until well blended.
- Add the eggs, cinnamon, baking soda, vanilla, and buttermilk and mix with a beater until well blended.
- Pour into the jelly-roll pan and bake for 20-25 minutes until cake tester comes out clean.
- Allow cake to cool for at least 30 minutes.
Frosting
- Add the butter and brown sugar to a sauce pan and cook on medium-high.
- Bring the mixture to a boil and cook until it begins to thicken and the brown sugar dissolves.
- Remove from heat and let it cool for a minute or two.
- Add the milk and mix it in.
- Add the powdered sugar and mix with a beater until it is smooth.
- Pour over the cake and let cool.
Notes
Allow the cake to cool before adding the frosting.
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Nutrition Information:
Yield:
20 piecesServing Size:
1 pieceAmount Per Serving:Calories: 386 Total Fat: 14g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 38mg Sodium: 172mg Carbohydrates: 63g Fiber: 0.5g Sugar: 51g Protein: 2g
Check out more delicious recipes at:
Chocolate Layer Dessert with Homemade Whipped Cream
Pound Cake with Sweetened Condensed Milk
marye says
March 16, 2018 at 10:38 amI am going to have to try this! It looks SO good!
Julie Pollitt says
March 16, 2018 at 11:41 amThank you! I hope you love it! We gobbled it up here!
Sandi says
March 19, 2018 at 11:14 pmI plan to bake this on Easter weekend when relatives will be here for lunch. If I make it any sooner, I might eat the whole thing! Sounds and looks scrumptious. Thanks for sharing.
Julie Pollitt says
March 20, 2018 at 7:45 pmHi Sandi! It’s a great cake to feed a group of people! I know just what you mean about making it early and eating it all. I am always tempted (and guilty of eating it) around here!
Thanks for stopping by, and I hope you love the cake!
Happy Easter!
Mari says
March 20, 2018 at 7:34 pmWell this is the first day of spring but it is snowing here in southern Indiana! I’m craving something sweet and wanted something quick so I just made this cake and boy is it good ! I have to admit though when mixing up the cake I didnt think it looked that appetizing. But it turned out so darn good! I’m sitting here watching it snow while eating a piece of this cake with a cup of espresso, So good!
Julie Pollitt says
March 20, 2018 at 7:41 pmHi Mari! I have to admit, I am a little jealous of your snow. 😉 I looooove snow! So strange that it’s snowing on the first day of Spring.
We were supposed to get a nasty rainstorm down here in Florida today, but we got a few sprinkles. Glad it wasn’t worse.
I agree, the cake doesn’t look as appetizing while mixing it up! But, I am so glad to hear that you really like it after it’s cooked! And I love espresso, too.
Thanks so much for sharing!
Stay warm. 🙂
Allison says
March 25, 2018 at 1:36 pmCan I make this as cupcakes?
Julie Pollitt says
March 26, 2018 at 11:27 amI would think so. It might not rise as much as a regular cupcake, but I bet it would work!
Jennifer says
March 29, 2018 at 5:07 pmHi Julie, I found your page through Pinterest.
I was wondering if this could be made in a 9×13 pan, if you don’t have a jelly-roll pan?
Thank you! 🙂
Julie Pollitt says
March 29, 2018 at 6:56 pmHi Jennifer!
So glad you found the page! You can use a 9 x 13 pan. It might need to cook a few minutes longer, but just check it at 20 minutes and if the cake tester comes out clean, it’s done. If not, just cook a few minutes longer.
I hope you enjoy it!
Jennifer says
March 30, 2018 at 12:28 pmPerfect!! Thank you so much for the quick reply!
Can’t wait to make it! 🙂
Julie Pollitt says
March 30, 2018 at 4:15 pmHi Jennifer! You’re welcome and let me know how you like it!
Michelle says
March 31, 2018 at 2:23 pmHi there! I made this yesterday for my Grandmother and she absolutely loved it! She ate 2 pieces and took another one with her. She even wanted the recipe so she can bake it when she gets home!
Huge success, thank you for sharing it!!
Julie Pollitt says
March 31, 2018 at 4:38 pmHi Michelle!
That’s so great to hear! I am glad that your grandmother liked it so much! Thanks for sharing that with me.
Miz Helen says
April 2, 2018 at 7:05 pmYour Buttermilk Texas Sheet Cake looks delicious! Hope you had a wonderful weekend and thanks so much for sharing your special post with us at Full Plate Thursday! Have a great week and come back soon!
Miz Helen
Julie Pollitt says
April 3, 2018 at 10:00 amHi Miz Helen! You’re welcome! Thanks for stopping by, and I always love your site and your parties. 🙂