Buttermilk Texas Sheet Cake

Buttermilk Texas Sheet Cake


Rich, moist, easy chocolate cake to feed a crowd. Small serving is more than enough. Great for community dinners or large get togethers of any sort.

Modified from: Texas Sheet Cake II

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Serving size has been adjusted!

Original recipe yields 20 servings



  • Prep

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  1. Sift together and set aside in large bowl the flour and sugar.
  2. In saucepan over medium heat bring to a boil; 1/2 cup butter, 1/2 cup coconut oil, 1 cup water, and 1/4 cup cocoa.
  3. Pour cocoa mixture over flour and sugar mixture. Stir in buttermilk, eggs, baking soda, and 1 teaspoon vanilla. Mix well and pour into a greased and floured sheet pan.
  4. Bake in a preheated 400 degrees F (205 degrees C) oven for 20 minutes.
  5. To Make Frosting: Five minutes before cake is done, bring to boil in a saucepan 1/2 cup butter, 6 tablespoons buttermilk, and 1/4 cup cocoa. Remove from heat and immediately stir in the confectioners' sugar, nuts (if desired), and 1/2 teaspoon vanilla extract. Beat until smooth and immediately pour frosting over cake. Cake may be served warm or at room temperature.
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