If you’re looking for a dessert that will feed a crowd and win rave reviews, this Buttermilk Texas Sheet Cake is your answer. Moist, flavorful, and topped with a silky vanilla buttercream frosting, it’s a classic Southern treat that’s perfect for birthdays, potlucks, church events, or holiday gatherings.
This cake has been a family favorite in our house — especially for my son, Ethan, who loves helping in the kitchen. Whether he’s stirring the batter or licking the spoon (his favorite part), this cake brings everyone together.
Let’s walk through how to make this rich, buttery masterpiece step by step.
Ingredients
For the Cake:
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2 cups all-purpose flour
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2 cups granulated sugar
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1 cup unsalted butter
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1 cup water
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½ cup buttermilk
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2 large eggs
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1 tsp baking soda
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1 tsp vanilla extract
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½ tsp salt
For the Vanilla Buttercream Frosting:
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½ cup unsalted butter
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¼ cup milk
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4 cups powdered sugar
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2 tsp vanilla extract
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1 cup chopped pecans (optional)
Instructions
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C) and grease a 13×18-inch sheet pan or jelly roll pan.
Step 2: Make the Cake Batter
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In a large bowl, whisk together flour, sugar, baking soda, and salt. Set aside.
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In a saucepan over medium heat, melt butter with water. Once it begins to boil, remove from heat and pour over the dry ingredients. Mix to combine.
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Add buttermilk, eggs, and vanilla extract. Beat until smooth and lump-free.
Step 3: Bake
Pour the batter into the prepared sheet pan and spread evenly.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool slightly before frosting.
Step 4: Make the Vanilla Buttercream Frosting
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In a saucepan, melt butter and milk together over low heat. Remove from heat.
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Stir in vanilla extract, then slowly whisk in powdered sugar until smooth and thick.
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If desired, fold in chopped pecans for added crunch and a Southern flair.
Step 5: Frost and Serve
Pour the warm frosting over the slightly cooled cake and spread evenly. Let it set before cutting into squares.
Tips for Success
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No Buttermilk? Make a quick substitute: Combine 1 cup milk with 1 tablespoon vinegar or lemon juice. Let sit 5 minutes.
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For a Chocolate Twist: Add ¼ cup cocoa powder to the cake batter and frosting for a chocolate version of this classic.
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Don’t Overbake: Sheet cakes bake fast. Start checking at 18 minutes to avoid a dry cake.
Why Everyone Loves Texas Sheet Cake
This cake is the perfect mix of comfort and celebration — rich and sweet without being too heavy. The soft, tender crumb pairs beautifully with the smooth frosting, and the pecans add that irresistible nutty crunch.
And the best part? It’s easy to transport, feeds a crowd, and can be made a day ahead with great results.
Final Thoughts
From weeknight cravings to big celebrations, this Buttermilk Texas Sheet Cake is your go-to dessert. Whether you keep it classic with vanilla or sprinkle in some chocolate or pecans, every bite is guaranteed to be a hit.