Texas Buttermilk Sheet Cake

buttermilk sheet cake in a pan with pieces missing

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.

Course Dessert

Cuisine American

Keyword comfort food, picnic, potluck

Prep Time 20

Cook Time 30

Servings

Calories 362kcal

Author Julie Clark

Ingredients

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

Instructions

Preheat the oven to 350º Fahrenheit.
Grease a 10x15” 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.

Notes

The calories shown are based on the cake being cut into 20 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition