Buttermilk Sheet Cake

This Buttermilk Sheet cake is insanely tender and buttery, plus is a breeze to make. Your friends will be begging you for the recipe!

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…

This Buttermilk Sheet cake is insanely tender and buttery, plus is a breeze to make. Your friends will be begging you for the recipe!

The batter takes just a few minutes to whisk together.

This Buttermilk Sheet cake is insanely tender and buttery, plus is a breeze to make. Your friends will be begging you for the recipe!

And you bake it and then ogle at how gorgeous it is, even BEFORE the frosting. I mean really.

This Buttermilk Sheet cake is insanely tender and buttery, plus is a breeze to make. Your friends will be begging you for the recipe!

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…

This Buttermilk Sheet cake is insanely tender and buttery, plus is a breeze to make. Your friends will be begging you for the recipe!

Just spread it on…

This Buttermilk Sheet cake is insanely tender and buttery, plus is a breeze to make. Your friends will be begging you for the recipe!

And then wait for it to cool to serve.

Or don’t wait. I won’t tell.

This Buttermilk Sheet cake is insanely tender and buttery, plus is a breeze to make. Your friends will be begging you for the recipe!

People. Friends. Plant-mates.

MAKE THIS CAKE.

This Buttermilk Sheet cake is insanely tender and buttery, plus is a breeze to make. Your friends will be begging you for the recipe!

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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Buttermilk Sheet Cake

  • Author: Cookies & Cups
  • Yield: serves 12 1x

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

  1. Preheat oven to 400°F/200°C. Coat an 11×17 rimmed baking sheet with baking spray and set aside.
  2. 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.
  3. Pour the batter into the prepared pan and bake for 15-18 minutes until a toothpick inserted in the center comes out clean.
  4. Place the cake on a wire rack to begin cooling and immediately make the frosting.
  5. In another large bowl whisk together the butter, powdered sugar, milk and vanilla until no lumps remain. Pour immediately onto the warm cake.
  6. Allow the cake to cool before serving.

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Helpful Tip… Out of buttermilk?

Buttermilk Substitution

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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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69 Responses
  1. Madeleine

    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.

    1. Kirsten

      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.

  2. Maria

    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.

  3. Kim

    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!

  4. Lindsay

    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 🙂

  5. Nadine da Silva

    Made this whilst making dinner it’s that easy!!! Only made half the frosting which was plenty. So very yummy ? Will definitely make again!

  6. Julie

    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!!

  7. Stephanie Cook

    This is the best cake I’ve ever tasted! This is my new go to recipe for vanilla cake! It melts in your mouth!

  8. Tami

    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.

    1. Shelly

      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!

  9. 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!

      1. 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.

  10. Jesia

    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.

  11. 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!!

  12. 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!

    1. Tina

      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!

  13. Kelly

    Hi Shelly! I second what Tina said above. The frosting was not a pourable consistency and seemed like there was excess butter. help!

    1. Shelly

      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!

  14. Tina Blackwell

    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!

  15. Debbie Caraballo

    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.

Leave a Reply

Shelly 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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