Buttermilk Sheet Cake with Chocolate Frosting



– 3/4 c. butter, room temperature – 1 1/2 c. sugar – 4 large eggs – 3 c. cake flour – 1 tsp. baking powder – 1 tsp. salt – 1 c. whole buttermilk – 2 tsp. vanilla extract Chocolate Fudge Frosting: – 3/4 c. butter, room temperature – 2 1/2 c. powdered sugar – 1/2 c. unsweetened cocoa powder – 5 Tbsp. whole buttermilk – 1 tsp. vanilla extract – 1/4 tsp. almond extract


Step 1

Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick baking spray. Set prepared pan aside.

Step 2

In a mixing bowl and a stand or hand mixer, beat butter and sugar on low until creamy. Stopping to scrape down the sides, add eggs one at a time. Continue to beat on low until all eggs are incorporated and batter is creamy.

Step 3

In a separate bowl, whisk together the flour, baking powder, and salt. In a liquid measuring cup, measure out buttermilk. With the mixer on low, begin adding the dry ingredients to the batter, and alternate pouring in the buttermilk in gradual increments.

Step 4

When all ingredients have been mixed, add the vanilla and mix until completely incorporated. Pour batter into the prepared pan and evenly smooth with a spatula. Bake at 350 for 26-28 minutes or until a toothpick inserted into the cake comes out clean with no crumbs. Let cake cool after baking.

Step 5

For the frosting: In a clean mixing bowl and stand or hand mixer, beat the butter on low. Add in the vanilla and almond extract while creaming the butter. In a small bowl sift together the powdered sugar and cocoa.

Step 6

Gradually add to the butter while beating on low until all is combined, stopping to scrape down sides of the bowl. Spread frosting over cooled cake. 

Step 7

Serve right away or set aside for later. Store in an airtight container for up to 4 days.