Buttermilk Sheet Cake
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!
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Ingredients
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.
Helpful Tip… Out of buttermilk?
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It looks so beautiful even before the icing! I love how easy sheet cakes are…no layers, just a bit of frosting and you’re done!
http://madelinemarieblog.com/
Love your helper….and this cake. MUST make this cake!
Shelly, I look forward to all of your posts. You have such great recipes! My family loves sheet cakes. I’ll be making this cake tonight for sure!
Let me know how you like it! I can’t stop eating it!!
We’d have to make two or three of these! My family eats a pan in like 5 minutes flat. Looks so good!
Pinned to make soon…I do always make mine in a 9×13, that’s what the chocolate one called for back in the 70s! Thanks for a wonderful new take on the original.
★★★★★
Wow! This buttery cake looks so soft and fluffy! Love it!
Shelly, this looks scrumptious! I love how easy it is to make! A great cake to pull together for a weeknight dessert! Thanks for the recipe!
Lovely thing to snack on!
Outrageous! I must taste it.
Love baking w my lil sweetheart, too.
Cake is serious business, indeed!
Try using almond extract instead of the vanilla. It is very good also.
This was wonderful, but there was a lot of runny butter that pooled up in the bottom and sides of the pan, almost like there was two much butter. Should 2 sticks of butter really be used in the frosting? Thanks!
Hi Shelly! I second what Tina said above. The frosting was not a pourable consistency and seemed like there was excess butter. help!
I just checked the recipe and there was a typo… it’s changed to 1/2 cup butter in the frosting! I apologize for the inconvenience!
That makes more sense. I was so sad to throw away that cake yesterday. Thank you!
I only had half the powdered sugar but half ration of icing looks fine ,, covers well
Do you need to temper the eggs prior to adding them?
Nope!
Hi- can this recipe work for cupcakes or a bundt pan?
No, I wouldn’t recommend it for anything but a sheet pan, sorry!
This looks really easy, all the more because you don’t need to use the mixer!
Attempt two was a success. Yum!
Hi there!
When u say boiling water…like HOT boiling water into the cake mix??? Or water has to be cool first???
Hot water 🙂
If I were to want to make half of this recipe, what size pan might I use to obtain a similar thickness to the original? 😮
For this recipe I use a Nordic Ware half sheet cake pan, you can get it at “Walmart” (not an endorsement, just where I found it.) I found this week they have a Nordic Ware quarter sheet cake pan, which I purchased for the specific purpose of making this recipe in a half portion. Perfect! I love these pans and this cake!
this cake is beyond amazing! made it on thursday gone by friday,making another on Saturday
YAY! So glad you liked it! It’s such a favorite cake at my house!
This looks amazing! Do you think I could make it in a 9X13 pan? I prefer a thicker cake- I also don’t have a pan this size haha.
Either way, excited to try this!
Yes, absolutely! You will just have to add a bit on to the baking time!
When you say “decrease baking temp to 350, and increase time to 20 minutes” for a 9 x 13, do you mean to add 20 minutes onto the original bake time? Or just 20 minutes, period?
Looks amazingly delicious! Can’t wait to make it!!
Bake for 20 minutes! But watch the cake closely as all ovens bake differently!
I just made this recipe and the cake turned out beautifully. However, the icing is definitely not of pouring consistency! It’s more like a regular frosting. I guess I’m going to have to add a little more milk until it looks right.
I used the spoon and sweep method for the powdered sugar, by the way.
Can margarine be used in place of butter??
I never bake with margarine, so I know it will work, but I am not sure how the taste will be!
I know what I did wrong, and it was silly. Lol. It turned out perfect! 😀 Can’t wait to taste it!
★★★★★
Ahhhhh well, I realized after I had already started making it that I had no powdered sugar for the frosting (gooood job not checking first, Ryan!), so I decided to go rough and added a little lemon extract, a bit of cinnamon and nutmeg, tossed some blueberries in, and added cinnamon sugar to the top for crunch. Here’s to hoping it turns out okay! Next time I’ll be sure to check first so I can make it your way!
Let me know how it turned out!!
Update: It was delicious! 😀 Love me some blueberry cake! Can’t wait to try it your way next time- just have to check that I have everything beforehand haha.
★★★★★
Could you use regular table salt for this? If so how much. Thanks
If you use table salt reduce the amount by 1/4 teaspoon.
Can I substitute coconut milk for the buttermilk? My so has allergies.
Yes, that will be fine! The texture might be slightly different but it will still be delicious!
This cake is perfection. Perfect for a crowd. I did have to use a lot more milk in the frosting to make it pourable . Just keep adding a little at a time. I also used vanilla bean paste instead of regular vanilla in the frosting (probably why I needed more milk). Will be making this cake a lot this summer.
So glad you like it.. it happens to be my go-to cake for a get-together…easy to serve, easy to transport and super yummy!
This is the best cake I’ve ever tasted! This is my new go to recipe for vanilla cake! It melts in your mouth!
This cake is so easy and delicious. It’s definitely very sweet but super moist with a wonderful flavor. We cut it into small squares and don’t feel the need to eat a huge piece at a time. It’s almost like eating a piece of vanilla/buttermilk fudge (not the same consistency but in the same way that a small piece of fudge is satisfying). Everyone seems to rave about this cake. Yum!!
Made this whilst making dinner it’s that easy!!! Only made half the frosting which was plenty. So very yummy ? Will definitely make again!
★★★★★
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 🙂
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!
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.
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 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) it should be picked up and eaten like a lemon bar. Once I did this (second piece) I fell in love with it. It’s pretty interesting to think that HOW you eat something can affect the overall enjoyment of it.
There’s nothing wrong with this recipe. I like it a lot and thank you for it.
Is this a cake you could layer??
Can I make overnight and frost in the morning the cake
Sure!
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!
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 I learned to bake too, as a kid many many years ago with my grandmother. Thanks for the recipe.
★★★★★
Thanks so much!! Glad you liked 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!
This cake is seriously delicious! Super moist……. I made it for a work party and everyone loved it!
★★★★★
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.
★
How can I adapt this recipe for a 16 x 16 inch cake pan
That is 3 inches deep?