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Home Food & Drinks Recipes Cooking Buttermilk sheet cake

Buttermilk sheet cake

Dessert
Chocolate
Recipe

Buttermilk sheet cake originally comes from Texas – and it tastes just as sinfully good as it looks!

Michael Ploner

For the cake

Ingredients (2 servings)
225 g Butter
240 ml Water
3 tablespoon(s) Cocoa powder
250 g All-purpose wheat flour
350 g Fine granulated sugar
1/2 teaspoon(s) Salt
120 ml Buttermilk
2 Large eggs
1 teaspoon(s) Baking soda
2 sachet(s) Vanilla sugar

For the icing

Ingredients (2 servings)
115 g Butter
90 ml Milk
3 tablespoon(s) Cocoa powder
2 sachet(s) Vanilla sugar
220 g Powdered sugar
Maldon salt
  • Preheat the oven to 175 °C. Grease and flour a baking tray (approx. 25 x 38 centimeters).
  • Gently heat the butter, water and cocoa until the butter has melted and the mixture is close to boiling point. Allow to cool slightly.
  • Mix together the flour, sugar and salt. Whisk the buttermilk, eggs, baking soda and vanilla sugar in a separate bowl.
  • Thoroughly mix the the cocoa and buttermilk mixture together with the dough to create a batter. Pour the batter onto the baking tray.
  • Bake in the preheated oven for about 20 minutes until a toothpick inserted in the center comes out clean. Leave to cool for 5 minutes on a wire rack.
  • For the icing, gently heat the melted butter, milk, cocoa and vanilla sugar, then stir in the powdered sugar.
  • Spread over the warm squares and sprinkle with Maldon salt before serving.

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Michael Ploner
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