Texas Sheet Cake with Buttermilk

This easy peasy Texas Sheet Cake with Buttermilk Recipe creates deliciously chewy cookies that nobody can resist. These buttermilk and cocoa powder treats put smiles on faces in less than 40 minutes! Be careful though,It is a true crowd pleaser!

It started with a mix-up when I grabbed buttermilk instead of regular milk at the store and I thought about returning it but I didn’t so it turned out to be the best mistake I’ve made all month .

That’s actually how this Texas Sheet Cake with Buttermilk came to life because it was a total accident yet it became a total game-changer
Have you ever bitten into something and then instantly felt like you’re at a family picnic again as if one minute you’re in your kitchen and the next you’re back in flip-flops with the sun on your face while watching your husband try and fail to flip burgers This cake brings that feeling back.

It’s rich and fudgy while that sneaky tang from the buttermilk just works so well plus the frosting is poured on while it’s warm so it seeps into every bite which means it’s dangerously good and I won’t lie because I licked the spoon twice. it still tasted amazing and we all just grabbed spoons so we could dig in.

If you’ve never tried this before then now’s your time so go ahead and get messy because this is your chance to make it your own and there’s absolutely.

Also—save that buttermilk because you’ll definitely want a round two.

Ingredients :

For the Cake :

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup unsalted butter (2 sticks)
• 1/3 cup unsweetened cocoa powder
• 1 cup water

For the Frosting :

• 1/2 cup unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1/4 cup buttermilk
• 3 to 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans optional

How to Make Texas Sheet Cake with Buttermilk

Step 1

Preheat the oven to 350°F (175°C). Lightly grease a 10×15-inch jelly roll pan or rimmed baking sheet , And In a large bowl, mix together flour, sugar, salt, and baking soda. Set this dry mix aside, Then In a medium saucepan, melt the butter, then stir in cocoa powder and water. Bring this mixture to a light boil while stirring. Once it bubbles, remove from heat and Pour the hot mixture into the dry ingredients and stir to combine. It will start to look like thick brownie batter.

Step 2

In a separate small bowl, mix the buttermilk, eggs, and vanilla. Add this to the batter and stir until smooth, then In a separate small bowl, mix the buttermilk, eggs, and vanilla. Add this to the batter and stir until smooth , and Pour the batter into your prepared sheet pan and spread it evenly. Bake for 20–25 minutes or until a toothpick comes out clean from the center.

Step 3

While the cake bakes, make the frosting: In another saucepan, melt butter, then stir in cocoa and buttermilk. Heat until just bubbling. Remove from heat and quickly whisk in powdered sugar and vanilla until smooth. Add chopped pecans if using and Pour the warm frosting over the hot cake as soon as it comes out of the oven. Spread it evenly and let it soak into the cake. finally Let the cake cool for at least 30 minutes before slicing. Enjoy it warm or at room temperature.

Kitchen Equipment You’ll Need

• 1 large mixing bowl
• 1 medium saucepan
• 1 small mixing bowl
• 1 whisk or electric hand mixer
• Measuring cups and spoons
• 10×15-inch jelly roll pan or large rimmed sheet pan
• Spatula
• Cooling rack
• Toothpick to test doneness

Tips for the Perfect Texas Sheet Cake with Buttermilk

Use real buttermilk if you can it’s better than homemade substitutes for this cake’s texture and flavor.

Add nuts or not: Pecans add crunch, but you can skip them or use walnuts instead.

Dust the pan with cocoa powder after greasing it to avoid white flour patches on the edges.

How to Store Leftovers

Texas Sheet Cake with Buttermilk stores really well! Here’s how:

• At Room Temperature: Store tightly covered in the pan or in an airtight container for up to 3 days.
• In the Fridge: It can last up to 5 days in the fridge, but bring it to room temperature before eating for best flavor.
• Freezer Friendly: Freeze slices individually wrapped in plastic wrap and foil. Store in a freezer-safe bag or container for up to 2 months. Thaw at room temperature.

What to Eat with Texas Sheet Cake with Buttermilk ??

Sometimes I have it by itself because it’s so good on its own. In the summer, I often have it with a glass of fruit juice, which is cold and refreshing. My brother loves it with a scoop of vanilla ice cream, which is also incredibly delicious. My aunt once added a drizzle of chocolate sauce, which was unexpectedly delicious.

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