Buttermilk Texas Sheet Cake

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 fudge-like frosting. The buttermilk gives it 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 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.

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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.

📖 Recipe

Buttermilk Texas Sheet Cake

Published by Kate

This moist and tender sheet cake is exactly what you remember—rich chocolate cake with a fudge-like frosting.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 15 servings

Calories 460 kcal

Ingredients

  

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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 the 2 cups flour, 2 cups sugar, 1 teaspoon baking soda, and ½ teaspoon salt.
• Place the 1 cup 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 the ½ cup buttermilk, 2 eggs, and 1 teaspoon vanilla.
• 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 the ½ cup butter and ¼ cup cocoa powder in a large saucepan over medium heat. Bring to a boil.
• Remove from the heat and add the ⅓ cup buttermilk, 3½ cups powdered sugar and 1 teaspoon vanilla. Whisk until smooth.
• Spread the icing on the cake while it’s still hot.
• Let cool completely before slicing.

Notes

I always recommend using store-bought buttermilk if you can. It’s thicker than the homemade version, and I think it tastes tangier. That said, if you don’t have buttermilk, make your own by pouring one tablespoon of lemon juice or vinegar into a 1-cup measuring cup. Fill the rest of the way with milk to the 1-cup line. Stir gently, and use this for both the cake and frosting. 

Want to add pecans? Stir 1 cup of finely chopped pecans into the frosting after adding the powdered sugar. Pour over the cake as directed.

To make cupcakes: the batter is enough for 24 regular-sized cupcakes. Bake at 350°F for 20 minutes. Dip the cooled cupcakes upside down in the frosting, and let them sit until it solidifies. 

Store any leftover cake either at room temperature or in the fridge for 4–5 days. It also freezes nicely for up to a month or two.

Make it ahead: you can easily make the cake 1–2 days in advance of serving it (it stays moist!). Cover tightly and store either at room temperature or in the fridge.

Nutrition

Calories: 460kcalCarbohydrates: 70gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 72mgSodium: 178mgPotassium: 95mgFiber: 2gSugar: 55gVitamin A: 621IUCalcium: 31mgIron: 1mg

Keyword buttermilk texas sheet cake, chocolate texas sheet cake

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