Name: Gluten-Free Texas Sheet Cake
Prep time: 15 min
Cook time: 40 min
Total time: 115 min
Ingredients: 1 cup unsalted butter; 1 cup water; 0.33333334326744 cup cocoa powder; 2 cups white sugar; 1 teaspoon vanilla extract; 0.5 cup buttermilk; 2 eggs; 2 cups gluten-free all-purpose baking flour (such as Cup4Cup™); 2 teaspoons baking soda; 0.5 teaspoon salt; cooking spray; 0.5 cup salted butter; 0.33333334326744 cup cocoa powder; 0.33333334326744 cup milk; 3 cups confectioners' sugar, sifted; 1 teaspoon vanilla extract; 1 cup pecans, chopped

Prep Time:

15 mins

Cook Time:

40 mins

Additional Time:

1 hrs

Total Time:

1 hrs 55 mins

Servings:

24

Yield:

1 13x18-inch cake

Jump to Nutrition Facts

Ingredients

Cake:

1 cup unsalted butter
1 cup water
⅓ cup cocoa powder
2 cups white sugar
1 teaspoon vanilla extract
½ cup buttermilk
2 eggs
2 cups gluten-free all-purpose baking flour (such as Cup4Cup)
2 teaspoons baking soda
½ teaspoon salt
cooking spray

Frosting:

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

Preheat the oven to 350 degrees F (175 degrees C). Grease an 18x13x1-inch baking pan with cooking spray.
Make the cake: Combine butter, water, and cocoa powder in a saucepan over medium heat. Stir together and bring to a boil. Remove from the heat and mix in sugar and vanilla extract. Set aside and allow to cool for about 15 minutes.
Whisk together buttermilk and eggs in a small bowl. Combine gluten-free flour, baking soda, and salt in a large bowl, mixing well; stir in buttermilk mixture, then stir in cooled cocoa mixture. Stir batter well until no lumps remain. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean and the cake is starting to pull from the sides of the pan, 25 to 35 minutes. Let cool for 15 minutes before frosting.
While the cake is cooling, make the frosting: Bring butter, cocoa powder, and milk to a boil in a saucepan over medium heat. Remove from the heat once milk is boiling; whisk in confectioners' sugar and vanilla. Pour frosting over the warm cake and spread evenly over the top and sides with a spatula. Sprinkle with chopped pecans.
Allow cake and frosting to cool completely before serving, about 30 minutes.

Tips

You can substitute soured milk for the buttermilk.

Nutrition Facts (per serving)

310	Calories
16g	Fat
42g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 310
% Daily Value *
Total Fat 16g	21%
Saturated Fat 8g	40%
Cholesterol 47mg	16%
Sodium 195mg	8%
Total Carbohydrate 42g	15%
Dietary Fiber 2g	8%
Total Sugars 32g
Protein 3g
Vitamin C 0mg	1%
Calcium 22mg	2%
Iron 1mg	3%
Potassium 102mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.