Buttermilk Texas Sheet Cake from Margin Making Mom

Buttermilk Texas Sheet Cake - made January 5, 2025 from Margin Making Mom 

1 cup unsalted butter

1 cup water

2 cups all-purpose flour

2 cups granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 1/2 teaspoons baking soda

2 large eggs

2 teaspoons vanilla extract

1/2 cup buttermilk

Brown Sugar Frosting

1/2 cup butter

1 cup brown sugar, packed

1/2 cup milk

4-5 cups powdered sugar

1. Preheat oven to 350 degrees F. Line a 9 x 13 pan with foil and lightly spray with nonstick cooking spray.
2. In a small saucepan over medium-high heat, combine butter and water. Bring to a boil then remove from heat.
3. In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, sugar, salt, cinnamon and baking soda. Add the melted butter mixture and mix just until combined.
4. In a separate mixing bowl, whisk together eggs, vanilla extract and buttermilk. Add to flour mixture, mixing on low speed until batter is smooth.
5. Pour batter into prepared pan and bake 25-30 minutes or until toothpick inserted near the center comes out clean or with a few moist crumbs.
6. Once the cake has cooled for at least 30 minutes, prepare the frosting: combine butter and brown sugar in a saucepan over medium-high heat. Bring to a boil, stirring frequently, until the sugar dissolves. Remove from heat.
7. Gradually stir in milk, a little at a time, until incorporated. 
8. Add 4 cups of powdered sugar to the bowl of a stand mixer fitted with the whisk attachment. On low speed, gradually add in the hot mixture of butter, sugar and milk.
9. Increase speed to medium, mixing until frosting is smooth. If needed, add powdered sugar, 1/4 cup at a time, until desired consistency.
10. Pour over cake and let frosting set for a few minutes before cutting and serving.

I could have sworn I took more pictures of this cake but it turns out I didn't. Probably because I made this at night and the lighting was bad. Then I packaged them all up to freeze so I didn't get any daylight shots the next day. Which was a shame as this was an excellent cake. Perfect cakey texture and great vanilla butter flavor. As with every time I make Texas sheet cake, there was too much frosting so I didn't use up all the frosting and saved it for the next recipe.

But otherwise I really liked this cake. Not just as a good way to use up buttermilk (it was) but also just a great way to make a delicious cake easily, especially if you're short on time. No waiting for the butter to soften since you melt it, no sifting the dry ingredients, nothing except putting everything in the pan to melt and in the mixing bowl to mix. It also makes enough to share with a crowd which is what I did. I froze these after I baked and frosted them then brought them with me when I traveled to the Bay Area to see friends and passed them around to said friends. Or make them for your next potluck for people to enjoy.