-
-
My review
Gluten-Free Texas Sheet Cake
12k
My Hot Southern Mess
"A mouth-watering gluten-free version of the classic Texas sheet cake that will have your family and friends wanting more!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 40 m servings 310Original recipe yields 24 servings (24 pieces)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Cook's Note:
- You can substitute soured milk for the buttermilk.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest
3/18/2020
Made this Texas Sheet Cake for my granddaughter and the rest of the family 3 or 4 months ago. They all said it was very good. I purchased a new sheet pan so there wouldn't be any cross cont...