This large Texas Buttermilk Sheet Cake has simple, but classic flavor. With a hint of cinnamon, a slight buttermilk tang and vanilla frosting, this is a crowd pleaser.
Vanilla. Cinnamon. Buttermilk. That’s the simple flavors in this easy buttermilk sheet cake made Texas style. From the moist texture of the cake to the sweet vanilla frosting, every bite of this homemade white cake will make you smile.
Why you’ll love this cake:
- uses pantry staples
- makes a large cake to feed a crowd for picnics and potlucks
- light cinnamon flavor
- tangy buttermilk
- easy 3 ingredient
What you’ll need:
- all-purpose flour
- canola or vegetable oil. Or get creative and use coconut oil. It’s a great alternative!
- water. Using water gives the cake a light texture.
- butter. We normally use salted butter in baking because that’s what we keep in the fridge.
- eggs. Large is the typical egg size.
- vanilla extract
- cinnamon. Our favorite is Saigon cinnamon. It has amazing flavor!
- baking soda
- butter, milk and powdered sugar for the frosting
No worries if you don’t have buttermilk on hand; here is an easy substitute for buttermilk.
For each cup of buttermilk that the recipe calls for, simply add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Stir to combine, then allow the mixture to sit for 10 minutes. This is called clabbering. (Thanks to Cooks Illustrated for the new vocabulary word.) After 10 minutes, clabbered milk should appear curdled. If not, allow it to sit for another 2 minutes.
Tips for Making This Cake
- You’ll want a 10×15″ sheet cake pan to make this cake. If you use a 9×13 cake pan you’ll have to bake the cake for longer.
- Add the oil, butter and water into a saucepan. Turn on medium high and bring to a boil. Once the mixture starts boiling, pour it over the flour mixture and mix to combine. Heating the liquids will help with the cake texture.
- Add pumpkin pie spice or even a touch of nutmeg and ginger for a Christmas flavored buttermilk sheet cake.
- Spread the frosting on the cake while it is still warm. It will even out and have a beautiful smooth look on top.
Easy Sheet Cake Frosting
This frosting is a simple mix of butter, powdered sugar and milk. If you’d like, you can add a dash of cinnamon or a touch of vanilla extract for a little more flavor.
We use salted butter for this. If you use unsalted butter, you may want to add a dash of salt to cut back on the sweetness.
How do you store this cake?
This cake is safe to store at room temperature for 3-4 days. Make sure it is in an airtight container. This pan has a lid and we love it for storing leftovers.
You can make this cake a day in advance and it will stay moist. You can also freeze any leftovers for up to two months.
Texas Buttermilk Sheet Cake
For the cake:
- 2 ½ cups all-purpose flour
- ½ cup canola or vegetable oil
- 2 cups granulated sugar
- 1 cup water
- ½ cup salted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 ½ teaspoons baking soda
- ⅔ cup buttermilk
For the frosting:
- 6 tablespoons salted butter softened
- ½ cup 2% milk
- 4-5 cups powdered sugar
- Preheat the oven to 350º Fahrenheit.
- Grease a 10×15” jelly roll pan and set aside.
- Mix the flour and sugar in a large bowl and set aside.
- Add the oil, butter and water into a saucepan. Turn on medium high and bring to a boil.
- Once the mixture starts boiling, pour it over the flour mixture. Use a hand mixer to beat until well blended.
- Add the eggs, cinnamon, baking soda and buttermilk. Mix until well blended, scraping the sides of the bowl as needed.
- Pour into the prepared pan and bake for 20-30 minutes or until the cake pulls away from the sides of the pan and the center tests done.
- Add the butter, milk and 4 cups of powdered sugar into a small bowl. Use a hand mixer to beat until the frosting is creamy and completely mixed. Add more powdered sugar as needed to get to the consistency you’d like.
- Spread the frosting on the warm cake.