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Buttermilk Texas Sheet Cake


2-1/2 cups all-purpose flour
2 cups sugar
1/2 cup oil

1 cup water
1 stick butter

2 eggs
2 tsp. vanilla

1 tsp. cinnamon
1-1/2 tsp. baking soda


2/3 cup buttermilk

6 Tbsp. butter
1 cup mild brown sugar (packed)

1/2 cup milk
4 to 5 cups powdered sugar



Preheat oven to 350-degrees. Grease jelly-roll pan and set aside.


Add the flour and sugar to a giant bowl. Mix it up and set it aside.
Add the oil, butter, and water to a saucepan, flip it on medium-high, and convey it to a boil.
Pour the boiling oil combination over the flour and combine till properly blended.
Add the eggs, cinnamon, baking soda, vanilla, and buttermilk and combine with a beater till nicely blended.
Pour into the jelly-roll pan and bake for 20-25 minutes till cake tester comes out clean.
Allow cake to cool for at least 30 minutes.



Add the butter and brown sugar to a sauce pan and cook dinner on medium-high.
Bring the combination to a boil and cook dinner till it starts offevolved to thicken and the brown sugar dissolves.
Remove from warmness and let it cool for a minute or two.
Add the milk and combine it in.
Add the powdered sugar and combine with a beater till it is smooth.
Pour over the cake and let cool.

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