Topped with a classic vanilla glaze and baked to a perfectly moist crumb, this Einkorn Vanilla Texas Sheetcake is a true crowd pleaser. It comes together in minutes and stores beautifully in the fridge or freezer, making it the ideal make‑ahead dessert for church potlucks, summer barbecues, or any gathering where you want a guaranteed hit.

I have written the recipe to scale for a standard half sheet pan (13″ x 18″), three quarters sheet pan (15″ x 20″), and full size sheet pan (21″ x 15″). See the notes section for tips on preventing air bubbles and uneven rising, how the hot‑liquid method works, and a simple buttermilk substitution.

For a lighter and brighter twist, try the Strawberry Shortcake version of this recipe. 

What is Einkorn?

Einkorn is an ancient grain – the oldest form of wheat known to man – and one that has remained unchanged for thousands of years. Unlike modern durum wheat varieties, Einkorn has not been hybridized. It contains a much simpler gluten structure, making it much easier to digest overall.

All‑purpose einkorn flour is sifted to remove the bran and germ, leaving the soft, starchy center. While it isn’t as nutrient‑dense as fresh‑milled flour, it still offers einkorn’s signature easy digestibility and rich flavor. Because it’s lighter and finer, all‑purpose einkorn gives baked goods a beautifully lifted, tender texture.

I buy my all-purpose einkorn flour here.

Standard Half Sheet Pan (13” x 18”)

Ingredients

3 cups all‑purpose einkorn flour (375 g)

1¾ cups cane sugar (375 g)

1 tsp baking soda (5 g)

½ tsp salt (2 g)

1 cup + 2 tbsp butter (255 g)

1⅛ cups water (270 g)

½ cup buttermilk (120 g)

2 large eggs (100 g)

1½ tsp vanilla extract (6 g)

Directions 

1. Preheat the oven to 375°F and line a 13” x 18” pan with parchment paper. 

2. Whisk together flour, sugar, baking soda, and salt.

3. In a saucepan, melt the butter, then add the water and heat until just simmering.

4. Pour the hot mixture into the dry ingredients and whisk until smooth. 

*This is the hot liquid method, and it’s what makes a Texas Sheetcake a Texas Sheetcake.

I like to use an electric hand mixer to speed up the process and make the batter smooth. 

5. Add buttermilk, eggs, and vanilla extract. With an electric mixer or by hand with a whisk, mix until smooth. 

6. Pour the batter into the pan; batter should be ½–¾ inch deep.

7. Bake for 15 – 20 minutes, until the top springs back and edges are lightly golden.

Vanilla Glaze

This classic vanilla glaze uses a simple, traditional boiling method to dissolve granulated cane sugar. No powdered sugar or corn starch required!

Ingredients 

¼ cup butter (57 g)

⅓ cup granulated cane sugar (67 g)

2 tbsp milk or buttermilk (30 g)

½ tsp vanilla extract (2 g)

Pinch of salt (0.5 g)

Directions

1. In a small saucepan, combine butter, sugar, milk, and salt.

2. Bring to a rolling boil, stirring constantly to avoid burning the bottom.

Boil for 30 – 60 seconds – long enough to fully dissolve the sugar.

3. Remove the saucepan from the heat, then stir in the vanilla extract.

4. Pour the hot vanilla glaze directly over the hot cake as soon as it’s out of the oven. 

5. Spread the glaze from corner to corner and edge to edge until the entire cake is evenly covered. 

It will look thin at first, then set into a shiny, slightly crackly glaze as it cools.

6. Allow the cake to cool completely before slicing. This should take 10-15 minutes. 

7. Slice any way you want, wiping the blade in between each cut to prevent tearing the cake from the potential buildup on the knife. 

Use a long, sharp chef’s knife or bench scraper and cut straight down in confident, single strokes – not sawing –  and you’ll avoid tearing, crumbling, or dragging the glaze.

For clean, even slices, chill your knife or bench scraper in the refrigerator before slicing. 

8. Slice and serve or refrigerate. 

Three Quarters Sheet Pan (15” x 20”)

Ingredients

3¾ cups all‑purpose einkorn flour (475 g)

2⅓ cups cane sugar (475 g)

1 tsp baking soda (5 g)

¾ tsp salt (3 g)

1 cup + 6 tbsp butter (325 g)

1⅓ cups water (340 g)

½ cup + 2 tbsp buttermilk (150 g)

3 large eggs (150 g)

2 tsp vanilla extract (8 g)

Directions 

1. Preheat the oven to 375°F and line a 15” x 20” pan with parchment paper. 

2. Whisk together flour, sugar, baking soda, and salt.

3. In a saucepan, melt the butter, then add the water and heat until just simmering.

4. Pour the hot mixture into the dry ingredients and whisk until smooth. 

*This is the hot liquid method, and it’s what makes a Texas Sheetcake a Texas Sheetcake.

I like to use an electric hand mixer to speed up the process and make the batter smooth. 

5. Add buttermilk, eggs, and vanilla extract. With an electric mixer or by hand with a whisk, mix until smooth. 

6. Pour the batter into the pan; batter should be ½–¾ inch deep.

7. Bake for 18–22 minutes, until the top springs back and edges are lightly golden.

Vanilla Glaze

This classic vanilla glaze uses a simple, traditional boiling method to dissolve granulated cane sugar. No powdered sugar or corn starch required!

Ingredients 

½ cup butter (113 g)

¾ cup granulated cane sugar (150 g)

¼ cup milk or buttermilk (60 g)

1 tsp vanilla extract (4 g)

Pinch of salt (1 g)

Directions

1. In a small saucepan, combine butter, sugar, milk, and salt.

2. Bring to a rolling boil, stirring constantly to avoid burning the bottom.

Boil for 30 – 60 seconds – long enough to fully dissolve the sugar.

3. Remove the saucepan from the heat, then stir in the vanilla extract.

4. Pour the hot vanilla glaze directly over the hot cake as soon as it’s out of the oven. 

5. Spread the glaze from corner to corner and edge to edge until the entire cake is evenly covered. 

It will look thin at first, then set into a shiny, slightly crackly glaze as it cools.

6. Allow the cake to cool completely before slicing. This should take 10-15 minutes. 

7. Slice any way you want, wiping the blade in between each cut to prevent tearing the cake from the potential buildup on the knife. 

Use a long, sharp chef’s knife or bench scraper and cut straight down in confident, single strokes – not sawing –  and you’ll avoid tearing, crumbling, or dragging the glaze.

For clean, even slices, chill your knife or bench scraper in the refrigerator before slicing. 

8. Slice and serve or refrigerate. 

Full Size Sheet Pan (21” x 15”)

Ingredients 

4 cups all purpose einkorn flour (500 g) 

3 cups cane sugar (500 g)

1 tsp baking soda (5 g)

1 tsp salt (4 g)

1½ cups butter (340 g)

1½ cups water (360 g)

⅔ cup buttermilk (160 g)

3 large eggs (150 g)

2 tsp vanilla extract (8 g)

Directions 

1. Preheat the oven to 375°F and line a 21” x 15” pan with parchment paper. 

2. Whisk together flour, sugar, baking soda, and salt.

3. In a saucepan, melt the butter, then add the water and heat until just simmering.

4. Pour the hot mixture into the dry ingredients and whisk until smooth. 

*This is the hot liquid method, and it’s what makes a Texas Sheetcake a Texas Sheetcake.

I like to use an electric hand mixer to speed up the process and make the batter smooth. 

5. Add buttermilk, eggs, and vanilla extract. With an electric mixer or by hand with a whisk, mix until smooth. 

6. Pour the batter into the pan; batter should be ½–¾ inch deep.

7. Bake for 18–24 minutes, until the top springs back and edges are lightly golden.

*See vanilla glaze directions for next steps. 

Vanilla Glaze

This classic vanilla glaze uses a simple, traditional boiling method to dissolve granulated cane sugar. No powdered sugar or corn starch required!

Ingredients 

½ cup butter (113 g)

¾ cup granulated cane sugar (150 g)

¼ cup milk or buttermilk (60 g)

1 tsp vanilla extract (4 g)

Pinch of salt (1 g)

Directions

1. In a small saucepan, combine butter, sugar, milk, and salt.

2. Bring to a rolling boil, stirring constantly to avoid burning the bottom.

Boil for 30 – 60 seconds – long enough to fully dissolve the sugar.

3. Remove the saucepan from the heat, then stir in the vanilla extract.

4. Pour the hot vanilla glaze directly over the hot cake as soon as it’s out of the oven. 

5. Spread the glaze from corner to corner and edge to edge until the entire cake is evenly covered. 

It will look thin at first, then set into a shiny, slightly crackly glaze as it cools.

6. Allow the cake to cool completely before slicing. This should take 10-15 minutes. 

7. Slice any way you want, wiping the blade in between each cut to prevent tearing the cake from the potential buildup on the knife. 

Use a long, sharp chef’s knife or bench scraper and cut straight down in confident, single strokes – not sawing –  and you’ll avoid tearing, crumbling, or dragging the glaze.

For clean, even slices, chill your knife or bench scraper in the refrigerator before slicing. 

8. Slice and serve or refrigerate. 

Notes

Buttermilk

You may use whole milk + 1 tsp vinegar in place of buttermilk, but the flavor and rise will be slightly different. Cultured buttermilk is preferred.

Hot Liquid Method

The hot liquid method is what makes a Texas Sheetcake a Texas Sheetcake. This is the secret to that perfectly moist crumb.

Instead of creaming butter and sugar, you melt the butter and then add water and allow them to simmer together before pouring the hot mixture over the dry ingredients. 

This allows three wonderful things to take place at once:

• The hot liquid instantly hydrates the flour, creating a smooth batter without over‑mixing — which is ideal for einkorn’s delicate gluten structure. Because einkorn can become gummy when stirred too much, this method lets the batter come together quickly and evenly with minimal mixing.
• The sugar dissolves into the hot liquid, giving the cake its glossy, tight crumb.
• The baking soda reacts right away, creating tiny bubbles that help the cake rise evenly.

Preventing Air Bubbles and Uneven Rise

To prevent air bubbles and uneven rising, tap the pan on the counter firmly 3-4 times. The impact will move bubbles to the surface and allow them to pop and release.

No need to worry if some remain, the glaze will cover the surface and make things more level and uniform.

If this Einkorn Vanilla Texas Sheetcake made its way to your kitchen, please let me know how you enjoyed it in the comment section below!

With love from my kitchen to yours,

Katherine