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Buttermilk Texas Sheet Cake

A moist and fluffy dessert perfect for gatherings, featuring simple ingredients and a rich flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour This forms the cake base.
  • 2 cups granulated sugar Adds sweetness.
  • 1 teaspoon baking soda Helps the cake rise.
  • 1/2 teaspoon salt Enhances flavor.
  • 1 cup unsalted butter Provides a rich texture.
  • 1 cup buttermilk For that signature moistness.
  • 2 large eggs Binds the cake together.
  • 1 teaspoon vanilla extract Adds depth and warmth.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a sheet cake pan (about 18×13 inches) with butter or cooking spray.
  2. In a large mixing bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
  3. In another bowl, cream together the unsalted butter and sugar until smooth. Add the eggs, buttermilk, and vanilla extract, mixing until fully incorporated.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to over-mix; a few lumps are just fine!
  5. Carefully pour the batter into the prepared sheet cake pan, spreading it evenly.
Baking
  1. Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Frost with your favorite icing while slightly warm, so it melts into the cake for extra deliciousness.

Notes

Store the cake in an airtight container at room temperature for up to three days. Refrigerate for up to a week or freeze for up to three months. Reheat slices in the microwave for about 10-15 seconds.