Can I make White Buttermilk Texas Sheet Cake without buttermilk?

Yes. If you don't have buttermilk, you can substitute an equal amount of sour cream. Another option is to make a quick buttermilk substitute by mixing 1 tablespoon of white vinegar or lemon juice into 1 cup of milk and letting it sit for about 10 minutes before using. While real buttermilk provides the best flavor and texture, these alternatives work well.

Why do I pour the frosting onto the cake while it's still warm?

The warm cake allows the frosting to spread evenly and slightly soak into the surface, creating the signature fudgy layer that makes White Buttermilk Texas Sheet Cake so distinctive. If the cake or frosting cools too much, the frosting may become difficult to spread and won't create the same smooth finish.

Can I freeze White Buttermilk Texas Sheet Cake?

Absolutely. Once the cake has cooled completely, wrap it tightly in plastic wrap followed by aluminum foil, or store individual slices in airtight freezer-safe containers. Freeze for up to three months. Thaw at room temperature before serving to maintain the best texture and flavor.

Easy White Buttermilk Texas Sheet Cake

Name: White Buttermilk Texas Sheet Cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southern American
Ingredients: 1 cup butter; 1 cup water; 2 cups granulated sugar; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon coconut extract; 1 1/2 teaspoons vanilla extract; 1/2 cup buttermilk; 2 large eggs; For the Frosting:; 1/2 cup butter; 1/3 cup buttermilk; 3 3/4 cups powdered sugar, sifted; 1 teaspoon vanilla extract; 1 teaspoon coconut extract; 1 1/2 cups toasted pecans, chopped

Description

White Buttermilk Texas Sheet Cake is a classic Southern dessert featuring a soft, buttery cake made with tangy buttermilk and topped with a rich poured white frosting filled with toasted pecans. Perfect for potlucks, holidays, birthdays, and family gatherings, this easy sheet cake is moist, flavorful, and even better the next day.

Ingredients

Scale

1 cup butter
1 cup water
2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon coconut extract
1 1/2 teaspoons vanilla extract
1/2 cup buttermilk
2 large eggs
For the Frosting:
1/2 cup butter
1/3 cup buttermilk
3 3/4 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 1/2 cups toasted pecans, chopped

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Instructions

Preheat the oven to 350°F (175°C). Grease and line a rimmed sheet pan or jelly roll pan with parchment paper.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and coconut extract.
Melt the butter in a saucepan over medium heat. Add the water and bring the mixture to a boil.
Pour the hot butter mixture over the dry ingredients while mixing on low speed until combined.
Add the buttermilk mixture and beat until a smooth batter forms.
Spread the batter evenly into the prepared pan.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, melt the butter for the frosting. Stir in the buttermilk and bring to a gentle boil.
Remove from the heat and whisk in the powdered sugar, vanilla extract, coconut extract, and toasted pecans until smooth.
Immediately pour the warm frosting over the hot cake and gently spread it evenly.
Allow the cake to cool completely before slicing and serving.

Notes

Use room-temperature eggs and buttermilk for the best texture.
Toast the pecans before adding them to the frosting for deeper flavor.
Do not overmix the batter to keep the cake tender.
Pour the frosting over the cake while both are still warm.
Store covered at room temperature for up to 5 days.
Freeze tightly wrapped for up to 3 months.
The cake tastes even better after resting overnight.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 piece
Calories: 309 kcal
Sugar: 35 g
Sodium: 169 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 30 mg