Texas Buttermilk Sheet Cake



  • 2 ½ cups all purpose flour
  • ½ cup canola or vegetable oil
  • 2 cups granulated sugar
  • 1 cup water
  • ½ cup salted butter
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 ½ teaspoons baking soda
  • ⅔ cup buttermilk


  • 6 tablespoons salted butter softened
  • ½ cup 2% milk
  • 4-5 cups powdered sugar


  • Preheat the oven to 350º Fahrenheit.
  • Grease a 10×15” jelly roll pan and set aside.
  • Mix the flour and sugar in a large bowl and set aside.
  • Add the oil, butter and water into a saucepan. Turn on medium high and bring to a boil.
  • Once the mixture starts boiling, pour it over the flour mixture. Use a hand mixer to beat until well blended.
  • Add the eggs, cinnamon, baking soda and buttermilk. Mix until well blended, scraping the sides of the bowl as needed.
  • Pour into the prepared pan and bake for 20-30 minutes or until the cake pulls away from the sides of the pan and the center tests done.
  • Add the butter, milk and 4 cups of powdered sugar into a small bowl. Use a hand mixer to beat until the frosting is creamy and completely mixed. Add more powdered sugar as needed to get to the consistency you’d like.
  • Spread the frosting on the warm cake.

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