Best Texas Buttermilk Sheet Cake Annettes Recipes

ORIGINAL TEXAS SHEET CAKE WITH BUTTERMILK

Original Texas Sheet Cake with Buttermilk image

The best recipe for Original Texas Sheet Cake with Buttermilk with easy-to-follow instructions and big chocolate flavor topped off with a gooey fudgy icing.

Provided by Kelly Anthony

Categories Dessert

Time 50m

Number Of Ingredients 17

Ingredients

2 cups all-purpose flour
1 3/4 cups granulated sugar
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup unsalted butter (cut into tablespoons)
1/3 cup cocoa powder
1 cup brewed coffee
1/2 cup buttermilk
2 large eggs, slightly beaten
1 1/2 teaspoon pure vanilla extract
1 1/2 cup toasted pecan halves, roughly chopped ((optional))
3/4 cup unsalted butter
1/3 cup cocoa powder
1/3 cup whole milk
1/4 teaspoon + a pinch fine sea salt
3 cups powdered sugar
1 teaspoon pure vanilla extract

Steps:

Preheat the oven to 350° and have ready a greased jelly roll pan (10 1/2″ x 15 1/2″) lined with parchment paper to fit. If you do not have a jelly roll pan, use greased 9"x13" casserole dish, and see notes below.
In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Set aside until ready to use.
Add butter, cocoa, and coffee to a saucepan over medium-high heat and bring to a boil, stirring occasionally. Once the mixture reaches a boil, whisk for 30 seconds and pour over the flour mixture. Stir until evenly mixed.
In a small bowl or measuring pitcher, combine buttermilk, eggs, and vanilla. Add the buttermilk mixture to the bowl and stir to combine.
Pour the batter into the pan and smooth over the top. Bake for 22-25 minutes, or until the center springs back slightly when gently poked. Start on the icing as soon as the cake comes out of the oven.
While the cake is baking, toast the pecans (if using). Add the pecan halves to a dry pan over medium-low heat and cook for 3-4 minutes, stirring occasionally. Remove from the heat as soon as the pecans become fragrant. Do not allow to burn. Set aside until ready to use.
Once the cake is out of the oven, add the butter, cocoa, milk, and salt to a large saucepan over medium heat and stir. Allow butter to melt, then stir in the powdered sugar, until smooth and add the vanilla. If using pecans, add about 2/3 of them now.
Pour the icing over the warm cake and spread to the edges. Sprinkle the remaining pecans evenly over the top, if using. Set aside and allow the icing to set. Serve and enjoy.

Nutrition Facts : Calories 397 kcal, Carbohydrate 48 g, Protein 3 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 60 mg, Sodium 213 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving

WHITE TEXAS BUTTERMILK SHEET CAKE

White Texas Buttermilk Sheet Cake image

Make and share this White Texas Buttermilk Sheet Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Dessert

Time 35m

Yield 20 serving(s)

Number Of Ingredients 14

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
1/2 cup butter, softened
1 teaspoon vanilla
1 (8 ounce) package cream cheese, softened
2 cups sifted powdered sugar (icing)

Steps:

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.