Nothing beats a simple sheet cake! Something made from scratch and taste like it melts in your mouth. I promise you will love this simple fluffy little cake as much as we do.

Buttermilk Texas Sheet Cake
(Adapted from back to my southern roots)

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2-1/2 cups all-purpose flour
2 cups sugar
1/2 cup oil
1 cup water
1 stick butter
2 eggs
2 tsp. vanilla
1 tsp. cinnamon
1-1/2 tsp. baking soda
2/3 cup buttermilk

Preheat oven to 350-degrees. Grease jelly-roll pan and set aside.

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 until cake tester comes out clean.

Allow cake to cool for at least 30 minutes.

6 Tbsp. butter
1 cup light brown sugar (packed)
1/2 cup milk
4 to 5 cups powdered sugar

Add the butter and brown sugar to a 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.

Allow the cake to cool before adding the frosting.

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