Buttermilk Texas Sheet Cake with vanilla is a delicious dessert to make for a birthday party, church potluck, or any holiday. The rich buttercream frosting recipe is perfect for this sheet cake recipe.

The hardest thing you’ll have to do while making this Texas Sheet Cake recipe is deciding if you want to sprinkle some pecans on top.

My son, Ethan, has been wanting to help me more in the kitchen. He loves helping add things to the recipe and then watching as the ingredients take shape.

And of course, his favorite thing to do is eat the recipe when it’s done!

Ingredients
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
Frosting
6 Tbsp. butter
1 cup light brown sugar (packed)
1/2 cup milk
4 to 5 cups powdered sugar
Instructions
Preheat oven to 350-degrees. Grease jelly-roll pan and set aside.

Cake

Add the flour and sugar to a large bowl. Mix it up and set it aside.
Add the oil, butter, and water to a saucepan, turn it on medium-high, and bring it to a boil.
Pour the boiling oil mixture over the flour and mix until well blended.
Add the eggs, cinnamon, baking soda, vanilla, and buttermilk and mix with a beater until well blended.
Pour into the jelly-roll pan and bake for 20-25 minutes until cake tester comes out clean.
Allow cake to cool for at least 30 minutes.
Frosting

Add the butter and brown sugar to a sauce pan and cook on medium-high.
Bring the mixture to a boil and cook until it begins to thicken and the brown sugar dissolves.
Remove from heat and let it cool for a minute or two.
Add the milk and mix it in.
Add the powdered sugar and mix with a beater until it is smooth.
Pour over the cake and let cool.