Texas Sheet Cake with Buttermilk Recipe
One slice is never enough! This Texas Sheet Cake with Buttermilk is deliciously rich, fudgy, and topped with a creamy glaze—so good, you’ll want to lick it off the spoon.
Servings: 8 servings
Calories: 594kcal
Ingredients
- 1 1/2 cup all-purpose flour
- 3/4 tsp baking soda
- 1 1/4 cup granulated sugar
- 1/2 tsp salt
- 6 tbsp unsalted butter
- 1/4 cup +2 tbsp vegetable oil
- 1/4 cup unsweetened cocoa powder
- 3/4 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
For the Frosting
- 1/4 cup unsalted butter
- 2 tbsp unsweetened cocoa powder
- 1/4 cup whole milk
- 1/2 cup toasted pecans chopped
- 2 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large mixing bowl, whisk together the flour, baking soda, sugar, and salt; set aside.
- In a 10- or 12-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove from the heat and whisk in the dry ingredients, followed by the buttermilk, eggs, and vanilla.
- Place the skillet in the oven and bake for 18–25 minutes or until the top springs back when lightly touched.
- Remove from the oven and allow the cake to cool. Meanwhile, in a small saucepan over medium-high heat, boil the butter, cocoa, and milk for the frosting. Remove from heat, whisk in the powdered sugar, pecans, and vanilla until smooth. Pour over the warm cake, spread evenly, and let the frosting set for about 10 minutes. Serve warm with vanilla bean ice cream if desired.
Notes
-You can easily swap out the pecans for walnuts.
STORE any leftovers of the cooled cake tightly wrapped in plastic wrap at room temperature for 2–3 days. Refrigerate in an airtight container for up to 5 days. For longer storage, FREEZE the cake wrapped in plastic wrap and then foil for up to 3 months.
Thaw overnight in the refrigerator before REHEATING individual portions in the microwave for 15–20 seconds.
Nutrition
Serving: 8serving | Calories: 594kcal | Carbohydrates: 83g | Protein: 6g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 290mg | Potassium: 166mg | Fiber: 3g | Sugar: 62g | Vitamin A: 548IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 2mg
