Gluten-Free Texas Sheet Cake


  • cooking spray
  • 1 cup unsalted butter
  • 1 cup water
  • ⅓ cup cocoa powder
  • 2 cups white sugar
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 2eggs
  • 2 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup salted butter
  • ⅓ cup cocoa powder
  • ⅓ cup milk
  • 3 cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 cup pecans, chopped(Optional)
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Grease an 18x13x1-inch baking pan with cooking spray.


  • Step 2

    Combine butter, water, and cocoa powder in a saucepan over medium heat. Stir together and bring to a boil. Remove from heat and mix in sugar and vanilla extract. Set aside and allow to cool, about 15 minutes.

  • Step 3

    Whisk together buttermilk and eggs in a small bowl. Combine gluten-free flour, baking soda, and salt in a large bowl, mixing well. Add buttermilk-egg mixture, followed by cocoa mixture. Stir batter well until no lumps remain. Pour into the prepared baking pan.

  • Step 4

    Bake in the preheated oven until a toothpick inserted comes out clean and the cake is starting to pull from the sides of the pan, 25 to 35 minutes. Allow to cool for 15 minutes before frosting.

  • Step 5

    Combine butter, cocoa powder, and milk in a saucepan over medium heat to make the frosting. Bring to a boil. Remove from heat once milk is boiling and whisk in confectioners’ sugar and vanilla. Pour frosting over the warm cake and spread evenly over the tops and the sides with a spatula. Sprinkle with chopped pecans.

  • Step 6

    Allow cake and frosting to cool completely before serving, about 30 minutes.

  • Cook's Note:

    You can substitute soured milk for the buttermilk.

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