This Buttermilk Sheet cake is insanely tender and buttery, plus is a breeze to make with no mixer required. Your friends will be begging you for the recipe!
Some recipes are just TOO good. I mean it. This is one of those.
It’s a SUPER simple Buttermilk sheet cake, you don’t need a mixer to make it, it’s ridiculously tender and there won’t be a slice left. That’s a for real guarantee.
My kiddo made this one pretty much on his own.
We take cake making very seriously around here…
The batter takes just a few minutes to whisk together.
And you bake it and then ogle at how gorgeous it is, even BEFORE the frosting. I mean really.
But yeah, there needs to be frosting. It’s not an option.
This is a simple butter icing that gets poured onto the warm cake.
It’s almost indecent…
Just spread it on…
And then wait for it to cool to serve.
Or don’t wait. I won’t tell.
People. Friends. Plant-mates.
MAKE THIS CAKE.
The slices are thin, like a sheet cake should be. If you would like to bake this in a 9×13 you’ll need to decrease the oven temperature to 350° and increase the bake time to about 20 minutes!
Enjoy!
PrintButtermilk Sheet Cake
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Yield: serves 12 1x
Yield:
Print Recipe
PinIngredients:
Cake
- 2 cups granulated sugar
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup butter, melted
- 1 cup boiling water
- 2 eggs, lightly beaten
- 2 teaspoons vanilla
- 1/2 cup buttermilk
Frosting
- 1/2 cup butter, melted
- 4 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Cake
- Preheat oven to 400°F/200°C. Coat an 11×17 rimmed baking sheet with baking spray and set aside.
- In a large bowl whisk together the sugar, flour, baking soda and salt. Whisk in the butter and water until combined. Next whisk in the eggs, vanilla and buttermilk until smooth.
- Pour the batter into the prepared pan and bake for 15-18 minutes until a toothpick inserted in the center comes out clean.
- Place the cake on a wire rack to begin cooling and immediately make the frosting.
- In another large bowl whisk together the butter, powdered sugar, milk and vanilla until no lumps remain. Pour immediately onto the warm cake.
- Allow the cake to cool before serving.
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Helpful Tip… Out of buttermilk?
Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?
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Can I use whole milk in place of water?
hi i love your reciepe
★★★★★
How can I adapt this recipe for a 16 x 16 inch cake pan
That is 3 inches deep?
Cake just wasnt good. I used good ingredients. Made it twice because thought i over mixed first one but nope second time around turned out same. Even waited a day. Its more dense than pound cake and way not buttery. I made cake cause of how many stars it was only afterwards i read these reviews. Most have not actually made cake.
★
This cake is seriously delicious! Super moist……. I made it for a work party and everyone loved it!
★★★★★
Do you think it would be possible to decorate this with fruit on top after icing? Or would the consistency of the icing prevent this?
You could decorate it with fruit. I would just wait until you’re ready to serve to add it!
I have made the chocolate Texas sheet cake many times, but the event I am making it for required a white or yellow cake. Since I am familiar with this type of recipe I knew it would be thin. I upped the whole recipe by 1/2 and baked it in a deeper pan that was the same size 11×17. And I used some vegetable oil with the melted butter with out any problems. It did require longer baking to finish it. But its a perfect easy recipe. Love seeing the boy making the recipe in the photos. That is how… Read more »
Thanks so much!! Glad you liked it!
Can you stack two of these and fill and frost for a birthday cake?
sure 🙂 It will be a little denser than a typical layer cake, but i bet it will be good!
I just wanted a really good yellow cake recipe for my little boy’s birthday but wanted it to be more like a birthday cake. This seems more like a dessert bar/denser cake and not so much fluff….am I right? Looks awesome! I just hope it works!
Can I make overnight and frost in the morning the cake
Sure!
Is this a cake you could layer??
I just read the frosting comments. Since I was trying to use up buttermilk, I made a glaze from an online recipe & it turned out great. It is super easy too make and easy to frost your cake: 2 cups confectioner’s sugar, 1 teaspoon vanilla extract & 1/4 cup buttermilk. Combine the ingredients & whisk until smooth. Pour glaze over slightly warm cake. Cool completely & allow glaze to set. I always add sprinkles.
I enjoyed this cake but it wasn’t what I thought it would be. I was VERY excited to make it; easy, beautiful, sounded delicious! I made it for my daughter’s 1st birthday. I make many cakes and have a baking background so I know good stuff. The only change I made was to the frosting; I added about 1/4 c. strawberry jam and a bit less powdered sugar. It was amazing. The cake cut wonderfully. Beautiful little squares that held up nicely. A bit dense, moist and creamy, the cake shouldn’t be eaten with a fork. It’s so thin (expected)… Read more »
This cake is yummy, we just ate some. I baked it at 350 degrees far. It still turned out great. Thank you.
So glad you liked it!!
I have made this cake three times in a 9×13 pan and bake it 45 to 50 min toothpick comes out clean take it out let it cool. Cut it and RAW. Please help me it looks so delicious.
I made this today in a 9×13 pan, baked at 350 for 43 min, and it was so perfect. No icing needed. Practically melted in my mouth with this amazing thin crust on top. So good, everyone loved! And best of all, batter came together in under 30 min! Thank you so much for this recipe! My new go-to vanilla cake! Merry Christmas!
This cake is awesome! Even better the next day! Such a great recipe, it’s my go-to cake when I’m not craving a chocolate sheet cake 🙂