White Texas Buttermilk Sheet Cake
"You can use 2 teaspoon almond extract in place of vanilla if desired ;-)"
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
20
ingredients
- 2 2⁄3 cups flour
- 2 cups sugar
- 1⁄2 cup butter, softened
- 1⁄2 cup vegetable oil or 1/2 cup canola oil
- 1 cup water
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon cinnamon (can use more if desired)
- 1 1⁄2 teaspoons baking soda
- 2⁄3 cup buttermilk
-
FROSTING
- 1⁄2 cup butter, softened
- 1 teaspoon vanilla
- 1 (8 ounce) package cream cheese, softened
- 2 cups sifted powdered sugar (icing)
directions
- Set oven to 350 degrees F.
- Grease a 17" x 11" baking sheet.
- In a bowl mix together the flour and sugar.
- In a saucepan, combine 1/2 cup butter, oil and water; bring to a boil, then pour over flour mixture; beat thoroughly.
- Beat in eggs, vanilla, cinnamon, baking soda and buttermilk.
- Pour into prepared baking pan.
- Bake for about 20 minutes or until cake tests done.
- For frosting;: Cream together 1/2 cup butter, 1 tsp vanilla and the cream cheese; beat in icing sugar, adding more, if necessary to reach the desired consistency.
- Beat until light and fluffy.
- Spread over warm cake.
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Reviews
-
Such a great cake. I omitted the cinnamon for a vanilla cake and made it for a birthday cake with buttercream frosting. Melted butter in the microwave, used hot water and wisked the rest together. The kids loved it! -
Wow! Super quick to make and tasty! I actually used maple extract in the batter and used a mix of vanilla/maple in the frosting. Will definitely be making this again. Would be a very quick and easy dessert for a large group. I think chopped pecans would be great on top, but my kids won't eat nuts. Thanks! -
This cake was wonderful. I did not have buttermilk so I substituted one cup of sour cream. The cake was done beautifully in 20 minutes and I quick cooked it in the freezer. We frostened it with the delicous frostening recipe you provided and from start to finish...we were all enjoying a slice in under an hour! Hats off to you! Thanks!!!!
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I made this for a party yesterday, brought in the leftovers to work today, and had many requests for the recipe. I think it's even better the second or third day (stored in fridge). I don't think it needed more cinnamon or vanilla, and I used low-fat cream cheese. Really yummy! -
My family loved this cake. After reading the other comments, I decided to double the amount of vanilla and cinnamon, and it was delicious. Next time I make it, I'm going try almond extract instead of vanilla, which I think will be good, too.
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Tweaks
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My family loved this cake. After reading the other comments, I decided to double the amount of vanilla and cinnamon, and it was delicious. Next time I make it, I'm going try almond extract instead of vanilla, which I think will be good, too.
