Buttermilk Frosted Texas Sheet Cake
"This recipe is from Better Homes and Gardens New Cook Book, Meredith Publishing Group. It's also called Buttermilk-Chocolate Sheet Cake. Very rich and moist - yummy!"
photo by Pamela
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
24
ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup butter
- 1⁄3 cup unsweetened cocoa powder
- 2 eggs
- 1⁄2 cup buttermilk
- 1 1⁄2 teaspoons vanilla
-
chocolate-buttermilk frosting
- 1⁄4 cup butter
- 3 tablespoons unsweetened cocoa
- 3 tablespoons buttermilk
- 2 1⁄4 cups sifted powdered sugar
- 1⁄2 teaspoon vanilla
directions
- Grease 15x10x1 inch baking pan; set aside.
- combine flour, sugar, baking soda and salt and set aside.
- In a medium saucepan combine butter, cocoa powder and 1 cup water.
- Bring mixture just to boiling, stirring constantly.
- Remove from heat.
- Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined.
- Add eggs, buttermilk and vanilla.
- Beat for 1 minute (batter will be thin).
- Pour batter into the prepared pan.
- Bake in a 350 degree oven about 25 minutes or until wooden toothpick comes out clean when inserted in the center of the cake.
- Pour warm chocolate buttermilk frosting over the warm cake, spreading evenly.
- Place cake in pan on a wire rack; cool thoroughly before cutting.
- Chocolate-Buttermilk Frosting: In a medium saucepan combine butter, cocoa powder and buttermilk.
- Bring to boiling.
- Remove from heat.
- Add sifted powdered sugar and vanilla.
- Beat until smooth.
- If desired, stir in 3/4 cup coarsely chopped pecans.
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Reviews
-
I'd say this recipe was a hit. Moist and not too sweet, but I made it w/o the suggested buttermilk frosting. I also made it gluten free by using my flour blend and adding xanthan gum. Thanks for the great starter recipe :) -
Made this for an early Thanksgiving dinner last week to go with pecan pie bars and pumpkin pie squares. I can't believe my parents have never had these before, but now it will be a go-to recipe for them to take to potlucks. Texas Sheet Cake is such a crowd-pleaser because your brownie lover's love it and your cake lovers love it too! Easy and stays moist and gets better the next day. I tweaked the icing and used 6 T buttermilk, 5 T cocoa, 1/2 c. real butter and 4 c. powdered sugar and vanilla. Would be great with pecans, but left out for those who are not nut-lovers. I am making again today to take to Thanksgiving! Yum! -
Good! Texas Sheet Cake is a thin layer of moist cake topped with fudgy frosting, kind of a cross between a brownie and cake. Quick and easy to fix. Best with pecans in the frosting, but I made one without nuts for my picky children. Most versions I've tried are very sweet, seems like this one may have had less frosting. In any event it was very good. Thanks for sharing the recipe! -
I made three of these for a church function and I got loads of compliments. The only thing I did differenly was that I added 1 tablespoon of cinnamon to each batch. Thanks for a great recipe! I'll probably be making this again!
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Mmm!! scrumptious and unbelievably moist. i had some chocolate fudge laying around that probably wouldn't have gotten eaten (a 1-inch cube) so i melted it in with the butter and cocoa. i didn't make the frosting, but used a store-bought white frosting instead. thanks!!
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Tweaks
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This cake is so easy, moist, and delicious! If I'm really in the chocolate mood I'll add about three ounces of semisweet chocolate and I always use coffee instead of water. You should try it!
RECIPE SUBMITTED BY
BayLeigh Ann
Enid, OK
I love to cook and entertain but would consider myself an average cook who aspires to be excellent. What's an excellent cook to me? Someone who can look in the cupboard and put together a delicious meal from seamingly nothing, someone who can take an average recipe and make something extraordinary, someone who has a great knowledge of herbs and seasonings (an excellent cook knows that nutmeg goes great with spinach!) and finally, someone who turns out meals that taste as if they took all day but are really very simple.
