Rating: 5 stars
2 Ratings
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A mouth-watering gluten-free version of the classic Texas sheet cake that will have your family and friends wanting more!

Recipe Summary

30 mins
1 hr
1 hr 40 mins
10 mins
24 pieces


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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.

  • 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.

  • 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.

  • 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.

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

Cook's Note:

You can substitute soured milk for the buttermilk.

Nutrition Facts

310 calories; protein 2.9g; carbohydrates 42.3g; fat 16g; cholesterol 46.5mg; sodium 195.1mg. Full Nutrition