White Buttermilk Sheet Cake
A light and fluffy sheet cake with a subtle buttermilk tang, perfect for casual gatherings or afternoon tea. Its tender crumb and sweet flavor make it a versatile dessert that pairs well with frosting or fresh fruit. Ideal for those seeking a simple, classic treat with a moist texture.
Ingredients
Instructions
- Cream sugar and shortening together until light and fluffy.
- Add vanilla and mix well, then add a pinch of salt.
- Add egg whites one at a time, beating well after each addition.
- Beat in 2 tablespoons of flour.
- Combine 3/4 cup of buttermilk with baking soda and add to the mixture.
- Gradually add remaining flour and buttermilk alternately, mixing after each addition.
- Pour batter into a greased and floured 10 x 15-inch sheet cake pan.
- Bake at 350°F (175°C) for 25 to 30 minutes until a toothpick inserted into the center comes out clean.
- Cool the cake and frost with buttercream frosting.
Tips & Substitutions
For a lighter cake, use unsalted butter instead of Crisco, and consider adding a bit of almond extract for extra flavor. Make sure to sift the cake flour for a finer texture. If you want to add a twist, fold in some lemon zest or use flavored buttermilk. This recipe pairs beautifully with 5 Cup Fruit Salad for a refreshing dessert.
Serving Suggestions
Serve this cake plain or topped with buttercream frosting for a classic touch. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive occasion, consider serving it alongside a fruit salad like the 5 Cup Fruit Salad or a light fruit compote to balance the sweetness.
Storage & Reheating
Store leftover sheet cake in an airtight container at room temperature for up to 3 days. If you prefer it chilled, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds, just until they are slightly warm but not hot.
Nutrition & Diet Analysis (per serving)
Each serving of White Buttermilk Sheet Cake contains roughly 106 calories, with 7g protein, 15g carbohydrates, and 2g fat. It is a good source of protein (13% of the Daily Value). Note that it is relatively high in sodium, at 721mg per serving (31% of the Daily Value).
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 whole eggs instead of egg whites?
Yes, you can use whole eggs, but the cake will be denser and have a richer flavor. If you prefer the light texture that egg whites provide, stick with the original recipe.
What can I substitute for buttermilk?
You can make a buttermilk substitute by mixing 1 tablespoon of vinegar or lemon juice with enough milk to make 1 cup. Let it sit for about 5 minutes before using. This will give you a similar acidity and texture.
How can I tell when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep an eye on it after 25 minutes to prevent overbaking.
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).