Buttermilk Texas Sheet Cake
Do you love cake? Do you love Texas sheet cake? Then you’re going to love this buttermilk Texas sheet cake recipe with a delicious cinnamon flavor. This cake is super easy to make, and it’s always a hit with family and friends. So get your baking supplies ready, and let’s get started!
Servings: 20 pieces
Calories: 386kcal
Ingredients
Cake
- 2-1/2 cups all-purpose flour
- 2 cups sugar
- 1/2 cup vegetable oil
- 1 cup water
- 1 stick butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1-1/2 teaspoon baking soda
- 2/3 cup buttermilk
Frosting
- 6 Tablespoons 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 or until cake tester comes out clean.
- Allow cake to cool for at least 30 minutes.
- Frosting
- Add the butter and brown sugar to a medium 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.
Video
Notes
Allow the cake to cool before adding the frosting. If you pour it on a warm cake, it will run all down the sides.
Store in an airtight container and keep refrigerated.
Nutrition
Serving: 1piece | Calories: 386kcal | Carbohydrates: 63g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 172mg | Fiber: 0.5g | Sugar: 51g