Buttermilk Sheet Cake
A moist, buttery sheet cake with rich vanilla flavor, perfect for any occasion. Its tender crumb pairs beautifully with frosting, making it a versatile dessert that appeals to both casual and special gatherings. Ideal for those who love classic, comforting baked goods with a hint of sweetness.
Ingredients
Instructions
- Cream the butter and sugar together until light and fluffy.
- Separate the eggs into yolks and whites.
- Add egg yolks to the creamed mixture and beat well.
- Alternate adding the self-rising flour and buttermilk to the mixture, then add vanilla extract.
- Gently fold in the beaten egg whites until just combined.
- Pour the batter into a greased sheet pan.
- Bake at 350°F (175°C) for 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool and top with your favorite frosting.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you don't have self-rising flour, you can substitute with all-purpose flour and add 1 tablespoon of baking powder per cup. For added flavor, consider incorporating a pinch of lemon zest or almond extract. This cake can also be made with dairy alternatives like almond milk and coconut oil for a dairy-free option.
Serving Suggestions
This buttermilk sheet cake is delicious on its own, but it pairs beautifully with a simple vanilla or cream cheese frosting. Serve it alongside fresh fruit or a scoop of vanilla ice cream for a delightful dessert. For a festive touch, consider garnishing with sprinkles or serving with Tammy'S Easy Spinach Dip as a savory counterpoint at gatherings.
Storage & Reheating
Store any leftover buttermilk sheet cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, microwave individual slices for about 15 to 20 seconds, or warm in an oven at 300°F (150°C) for 10 minutes, covered with foil to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Sheet Cake contains roughly 299 calories, with 3g protein, 35g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, if you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5-10 minutes. This will mimic the acidity of buttermilk and help achieve a similar texture in the cake.
What frosting works best with this cake?
Cream cheese frosting is a classic choice that complements the cake's flavor beautifully. Alternatively, a light vanilla buttercream or whipped cream can enhance its moistness without overpowering it. For a unique twist, consider a chocolate ganache for a rich topping.
Can I freeze this cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving, and frost it after thawing for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).