Buttermilk Texas Sheet Cake: A Southern Classic You Can’t Resist

If you’re searching for a dessert that’s easy to make, feeds a crowd, and earns rave reviews, look no further than this Buttermilk Texas Sheet Cake. Moist, buttery, and perfectly tender, this cake is finished with a silky vanilla buttercream frosting that melts in your mouth. Whether it’s for a birthday, holiday gathering, church potluck, or simply a sweet treat for the family, this cake delivers big on flavor and nostalgia.

For my family, this cake is more than just dessert — it’s a tradition. My son, Ethan, loves helping in the kitchen, whether it’s stirring the batter or sneakily tasting spoonfuls along the way. Watching him enjoy it reminds me of why classic Southern desserts are so beloved: they bring everyone together over a shared love of sweet, comforting flavors.

Ingredients You’ll Need

For the Cake:

• 2 cups all-purpose flour – Provides structure and tenderness for the cake.
• 2 cups granulated sugar – Sweetens the cake while helping to maintain moisture.
• 1 cup unsalted butter – Adds richness and a velvety texture.
• 1 cup water – Helps dissolve sugar and butter and keeps the cake light.
• ½ cup buttermilk – Reacts with baking soda to give a tender crumb and slight tang.
• 2 large eggs – Bind ingredients and provide lift.
• 1 tsp baking soda – Leavening agent that makes the cake rise perfectly.
• 1 tsp vanilla extract – Adds aromatic sweetness and depth of flavor.
• ½ tsp salt – Balances sweetness and enhances all the flavors.

For the Vanilla Buttercream Frosting:

• ½ cup unsalted butter – Gives the frosting richness and a creamy texture.
• ¼ cup milk – Thins the frosting slightly for easy spreading.
• 4 cups powdered sugar – Sweetens and thickens the frosting.
• 2 tsp vanilla extract – Adds a fragrant vanilla flavor that complements the cake.
• 1 cup chopped pecans (optional) – Adds crunch and a Southern flair.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Grease a 13×18-inch sheet pan or jelly roll pan with butter or non-stick spray. Lining the pan with parchment paper makes cleanup a breeze.

Step 2: Make the Cake Batter

In a medium saucepan, melt 1 cup of butter with 1 cup of water over medium heat. Once melted and warm, remove from heat. In a large mixing bowl, whisk together 2 cups flour, 2 cups sugar, 1 tsp baking soda, and ½ tsp salt. Gradually pour in the warm butter mixture, then add ½ cup buttermilk, 2 large eggs, and 1 tsp vanilla extract. Stir until the batter is smooth and fully combined. Avoid overmixing to keep the cake tender.

Step 3: Bake the Cake

Pour the batter into your prepared sheet pan and smooth the top evenly with a spatula. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool slightly while you prepare the frosting.

Step 4: Make the Vanilla Buttercream Frosting

In a small saucepan over low heat, melt ½ cup butter with ¼ cup milk. Remove from heat and stir in 2 tsp vanilla extract. Gradually whisk in 4 cups powdered sugar until smooth and thick. For added texture and flavor, fold in 1 cup chopped pecans if desired. Spread frosting evenly over the slightly warm cake to allow it to set beautifully.

Why This Recipe is Loved

This Buttermilk Texas Sheet Cake is adored for its balance of rich butteriness and moist crumb. The silky vanilla buttercream frosting elevates it from everyday dessert to a showstopper. It’s incredibly forgiving, making it perfect for both beginners and seasoned bakers. Plus, it keeps well, so it’s ideal for events where you need to prep ahead.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.
• Pair with fresh berries for a touch of tartness and color.
• Cut into small squares for potlucks or large gatherings — it’s easy to transport and always disappears fast!
• Drizzle a bit of chocolate or caramel sauce for a modern twist on this classic.

Additional Pro Tips for Perfect Results

• Room temperature ingredients: Use room temperature eggs and butter for smoother batter.
• Do not overbake: This cake is best when it stays moist — check at 18 minutes.
• Customize: Add a teaspoon of cinnamon or a pinch of nutmeg to the batter for a warm, aromatic flavor.
• Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Conclusion: A Southern Classic Made Simple

This Buttermilk Texas Sheet Cake proves that Southern desserts don’t have to be complicated to be spectacular. With a moist, tender crumb and decadent vanilla buttercream frosting, it’s the perfect centerpiece for any gathering. Its simplicity, accessibility, and crowd-pleasing flavor make it an essential recipe for your dessert repertoire. Try it today, and watch as everyone asks for seconds — it’s truly irresistible!