Go Back Email Link
+ servings
slice of Old Fashioned Buttermilk Texas Sheet Cake on white plate with fork
Print Recipe
5 from 1 vote

Old Fashioned Buttermilk Texas Sheet Cake

These classic farm ingredients form an ultra moist cake. The glaze is poured on the hot cake and seeps into the crumb. It has a delightful, crackly finish after it dries a bit, and the cake is deep, rich chocolate decadence.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Old Fashioned Buttermilk Texas Sheet Cake
Servings: 24
Calories: 259kcal



  • 1 cup butter
  • 1 cup water
  • 6 tablespoons dutch processed cocoa powder
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 eggs - lightly beaten
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla


  • 1/2 cup butter
  • 4 tablespoons dutch processed chocolate cocoa
  • 6 tablespoon buttermilk
  • 1 teaspoon vanilla
  • 2 cups powdered sugar


  • Preheat oven to 350 degrees.  Butter the bottom and sides of a 18" x 13" cookie sheet.
  • Combine the butter, water, and cocoa powder in a medium saucepan on a medium heat until until the mixture comes to a boil.
  • Remove from the heat and cool for 5 minutes.
  • In a medium mixing bowl, sift together flour, sugar, baking powder, salt, and cinnamon.
  • Stir the hot butter and cocoa mixture into to the dry ingredients.
  • Add the lightly beaten eggs, buttermilk, and vanilla and mix until everything is combined.  
  • Pour batter into the buttered cookie sheet.
  • Bake for 15 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • While the cake is baking, melt the butter, cocoa, and buttermilk for the glaze in the saucepan used earlier on a medium heat.
  • Bring to a boil and remove from the heat.
  • Add the vanilla and powdered sugar and whisk to combine.
  • When the cake is finished baking, remove from the oven and pour the hot glaze on the hot cake. 
  • Cool to room temperature and cut into slices.


  1.  A slightly smaller cookie sheet may be used, but the bake time may be a few minutes longer, as the cake will be thicker.
  2. Standard, unsweetened baking cocoa may be substituted, but use 1 teaspoon of baking soda in place of the baking powder.


Calories: 259kcal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 211mg | Potassium: 62mg | Sugar: 26g | Vitamin A: 390IU | Calcium: 20mg | Iron: 0.8mg