Chocolate lovers, you will adore this cake! This decadent Buttermilk Texas Sheet Cake is *the* classic recipe from all the old recipe books. It melts in your mouth!
Also known as Chocolate Brownie Cake, Buttermilk Texas Sheet Cake is a delightfully rich treat. It consists of a soft and tender chocolate cake, topped with a warm fudgy frosting. The buttermilk, which is in the cake and the frosting, lends the perfect amount of tanginess to complement the sweetness.
The cake is made in a 15×10-inch pan (jellyroll pan), so it’s ideal for sharing. I brought this to a church potluck, and I cut it into one-inch squares so there was plenty to go around. It was promptly devoured.
Some recipes call for pecans mixed into the frosting, which, if you like pecans, is a very good idea.
Some of the links featured in this post are affiliate links to products I enjoy and recommend, which means I may earn a small commission if you purchase.
Jump to:
Why Use Buttermilk in a Texas Sheet Cake?
Buttermilk is one of the key ingredients that gives Texas sheet cake its soft, tender texture and rich flavor. Its slight tang balances the sweetness of the chocolate cake and frosting, so each bite tastes rich without being overly sweet.
The acidity in buttermilk also reacts with the baking soda to help the cake rise properly and stay light while still moist. The result is a classic Texas sheet cake with buttermilk that has a delicate crumb, deep chocolate flavor, and the signature melt-in-your-mouth texture people love.
Ingredients
Just some pantry/fridge staples here!
- If you don’t have buttermilk, you can make your own using a mixture of regular cow’s milk and lemon juice/vinegar. See the recipe card below for the how-to on that.
- Don’t be alarmed at three sticks of butter—this makes a big cake! 😉
How to make Texas Sheet Cake with Buttermilk
The ingredients for both the cake and the frosting are boiled for this recipe. No need to wash the saucepan in between—use it for both!
First, whisk together the dry ingredients (flour, sugar, baking soda, and salt). Then, bring the butter, cocoa powder, and water to a boil.
Combine the dry and wet ingredients until smooth, and transfer to greased a 15×10-inch pan (also known as a jellyroll pan). Bake until a toothpick inserted into the center comes out clean.
For the frosting, boil the butter and cocoa powder together. Take off the heat and add the buttermilk, powdered sugar, and vanilla, and whisk until smooth.
Pour the frosting over the cake while it’s still warm. It’ll set up within a few minutes (though I recommend waiting until the cake is cool before cutting), and form a lightly shiny glaze-like frosting over the top.
Can I make Texas Sheet cake into Cupcakes?
Yes! This recipe makes 24 regular-sized cupcakes. Bake for 20 minutes at 350°F, or until a toothpick inserted into the center comes out clean. To frost them, dip the cooled cupcakes upside down into the frosting, then let them sit until the frosting solidifies.
Frequently Asked Questions
Yes, you can make the cake up to 24 hours ahead of time. Cover tightly and store at room temperature, or store in the fridge if your kitchen is warm. Let it come to room temperature before serving.
If you do not have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using. Measure the buttermilk for the cake batter and the icing from that.
The buttermilk adds a little tanginess to the icing, which balances the sweetness.
📖 Recipe
Texas Sheet Cake with Buttermilk
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- ¼ cup cocoa powder
- 1 cup water or substitute brewed coffee
- ½ cup buttermilk
- 2 eggs beaten
- 1 teaspoon vanilla extract
For the icing:
- ½ cup (1 stick) unsalted butter
- ¼ cup cocoa powder
- ⅓ cup buttermilk
- 3½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the cake:
- Preheat oven to 400°F. Grease a 10×15-inch pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and ½ teaspoon salt.
- Place 1 cup (2 sticks) unsalted butter, ¼ cup cocoa powder, and 1 cup water in a large saucepan over medium heat. Bring to a boil.
- Remove from the heat and pour the butter mixture over the flour mixture. Stir to combine.
- Stir in ½ cup buttermilk, 2 eggs, and 1 teaspoon vanilla extract.
- Pour into the prepared pan and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
For the icing:
- About 5 minutes before the cake is done baking, place ½ cup (1 stick) unsalted butter and ¼ cup cocoa powder in a large saucepan over medium heat. Bring to a boil.
- Remove from the heat and add ⅓ cup buttermilk, 3½ cups powdered sugar, and 1 teaspoon vanilla extract. Whisk until smooth.
- Spread the icing on the cake while it’s still hot.
- Let cool completely before slicing.
Notes
Nutrition
More Chocolate Cake recipes
Love chocolate cake? Me too. Check out these other classic recipes!
Comments
No Comments