texas buttermilk sheet cake

Name: Texas Buttermilk Sheet Cake
Prep time: 20 min
Cook time: 35 min
Cuisine: Southwestern
Ingredients: FOR THE CAKE; 2 cup(s) all-purpose flour; 2 cup(s) sugar; 1 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 1 dash(es) butter at room temperature; 1/3 cup(s) unsweetened cocoa powder; 2 large eggs at room temperature; 1/2 dash(es) whole fat buttermilk at room temperature; 1 1/2 teaspoon(s) pure vanilla extract; FOR THE FROSTING; 1/4 cup(s) butter at room temperature; 3 tablespoon(s) unsweetened cocoa; 3 tablespoon(s) whole fat buttermilk at room temperature; 2 to 2 1/2 cup(s) sifted confectioners' sugar; 1/2 teaspoon(s) pure vanilla extract; 1/2 cup(s) coarsley chopped pecans, toasted

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

A delicious Texas sheet cake with chocolate frosting. Note: The frosting is a little scant for a larger sheet cake, so do feel free to double the frosting, and add more milk, as needed. It should be almost thin enough to pour onto the cake. It will firm as it cools.

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yield serving(s)

prep time 20 Min

cook time 35 Min

method Bake

Ingredients For texas buttermilk sheet cake

FOR THE CAKE
2 c

all-purpose flour
2 c

sugar
1 tsp

baking soda
1/4 tsp

salt
1 dash

butter at room temperature
1/3 c

unsweetened cocoa powder
2 lg

eggs at room temperature
1/2 dash

whole fat buttermilk at room temperature
1 1/2 tsp

pure vanilla extract
FOR THE FROSTING
1/4 c

butter at room temperature
3 Tbsp

unsweetened cocoa
3 Tbsp

whole fat buttermilk at room temperature
2 to 2 1/2 c

sifted confectioners' sugar
1/2 tsp

pure vanilla extract
1/2 c

coarsley chopped pecans, toasted

How To Make texas buttermilk sheet cake

1
FOR THE CAKE: Preheat oven to 350 degrees. Grease and flour a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.

2
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat.
3
With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended.
4
Add eggs, 1/2 cup of buttermilk, and 1 1/2 teaspoons of vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
5
Bake about 22 to 25 minutes for the 15X10-inch pan or about 30 to 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean. Mean while make the frosting.
6
FOR THE FROSTING: In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil, stirring, over medium heat.
7
Remove from heat; add 2 cups confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth.
8
Add more confectioners' sugar or a little milk or more buttermilk, if needed, for a spreadable frosting.
9
Stir in chopped pecans. Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
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