For best results, use a high-quality gluten-free flour blend that is designed for baking. Cup4Cup™ is a reliable option. Be careful not to overbake the cake, as it can become dry. Check for doneness starting at 25 minutes. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it stand for 5 minutes before using. For a richer flavor, use dark cocoa powder in both the cake and the frosting. Store leftover cake in an airtight container at room temperature for up to 3 days.
Gluten-Free Texas Sheet Cake
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 55 mins
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SERVING24 People
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VIEWS15
Indulge in the irresistible charm of this Gluten-Free Texas Sheet Cake! This version of the classic dessert features a moist, tender crumb and a rich, decadent chocolate frosting. Perfect for celebrations or simply satisfying your sweet tooth, it's a treat that everyone can enjoy, regardless of dietary restrictions.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol47 mg
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Fiber2 g
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Protein3 g
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Saturated Fat8 g
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Sodium195 mg
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Sugar32 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Grease an 18x13x1-inch baking pan with cooking spray. (5 minutes)
02
StepMake the cake: In a medium saucepan, combine butter, water, and cocoa powder over medium heat. Stir until the butter is melted and the mixture comes to a gentle boil. Remove from heat and whisk in sugar and vanilla extract. Set aside to cool slightly, about 15 minutes. (20 minutes)
03
StepIn a small bowl, whisk together buttermilk and eggs. In a large bowl, whisk together gluten-free flour, baking soda, and salt. Add the buttermilk mixture to the dry ingredients, stirring until just combined. Pour in the cooled cocoa mixture and stir until the batter is smooth and lump-free. (10 minutes)
04
StepPour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back lightly when touched. Let the cake cool in the pan for 15 minutes before frosting. (40 minutes)
05
StepWhile the cake is cooling, prepare the frosting: In a saucepan over medium heat, combine butter, cocoa powder, and milk. Bring to a boil, stirring constantly. Remove from heat and whisk in confectioners' sugar and vanilla extract until smooth. (10 minutes)
06
StepPour the warm frosting over the slightly cooled cake, spreading evenly to cover the top and sides. Sprinkle with chopped pecans. (5 minutes)
07
StepLet the cake and frosting cool completely before serving, about 30 minutes. This allows the frosting to set and the flavors to meld. (30 minutes)
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RECIPE REVIEWS
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Please Rate
Rollin Wilkinson
May 28, 2025The texture is perfect! Not dry at all. Thank you for this recipe.
Dariana Mclaughlin
May 15, 2025This gluten-free cake is amazing! My family couldn't even tell it was gluten-free.
Bud Ward
May 15, 2025The frosting is so decadent and chocolatey. I love the addition of pecans!
Danny Swaniawski
May 10, 2025I've made this cake several times, and it's always a hit. It's so easy to make and tastes fantastic.