Chocolate cake is definitely in my Top 5 favorite desserts. This gluten-free Texas Sheet cake is one of my favorites! Moist, deep dark chocolate cake is topped with my favorite chocolate fudge frosting to make this gluten-free version of Texas Sheet Cake. I’ve been making the regular version of this Texas Sheet cake for many years and was happy to see that it turns out just as delicious when using a good quality gluten-free all-purpose flour blend.
Texas Sheet Cake is the perfect potluck dessert. You make it in a huge rimmed half sheet pan (13″x18″x1″), also known as a jelly roll pan. The pan I love is this Nordic Ware Baker’s Half Sheet with Storage Lid, 13 by 18 Inch. I love having the lid so I can cover desserts like this without foil or saran wrap sticking to the top of the dessert. This is the same pan I use for my Pumpkin Bars with Cream Cheese Frosting so it gets a lot of use around here!
Because of the large pan, this makes a thin cake. You can also cut the pieces small if you want to serve a large crowd, but we like them nice and big with a glass of milk or scoop of ice cream. Everywhere I bring this people can’t get enough and I always come home with an empty pan!
To make this cake and frosting have a deep, dark brown color, I like to use Hershey’s Special Dark Cocoa for half of the cocoa called for in the recipe. You can see my post about gluten-free baking cocoa and chocolate here. You can use whatever cocoa you prefer or have on hand, I just wanted you to know how to get that dark color!
- 2 cups good quality gluten-free all-purpose flour blend*
- 1 tsp. xanthan gum (omit if using a flour blend that contains xanthan)
- 2 cups sugar
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 cup salted butter
- ⅓ cup cocoa powder (I use part Hershey's Dark Cocoa, and part regular cocoa)
- 1 cup water
- ½ c. buttermilk
- 2 eggs
- 1 tsp. vanilla extract
- ½ cup salted butter (1 stick)
- ½ cup cocoa powder (I use 1/4 cup Hershey's Dark Cocoa, and 1/4 cup regular cocoa)
- 3 ⅔ cup powdered sugar
- 7 Tbsp. milk
- 1 tsp. vanilla
- Spray jelly roll pan (15"x9"x1" pan) with cooking oil.
- In your mixing bowl, combine flour, xanthan gum, sugar, baking soda, and salt.
- In a medium saucepan, combine butter, cocoa, and 1 cup water. Bring just to boiling, whisking constantly. Remove from heat and add to dry ingredients, beat until combined.
- Add buttermilk, eggs, and vanilla to mixing bowl and beat for one minute on low-medium speed.
- Pour batter into greased pan. Bake at 350° for 20 minutes. A toothpick inserted into cake will come out with moist crumbs attached, but not wet batter.
- Place pan on a cooling rack to cool.
- Using a medium glass bowl, melt the stick of butter in microwave. Whisk in cocoa powder, then heat for 1 minute. Add powdered sugar and milk alternately, beating with a hand mixer until creamy. Add vanilla last, beating in until mixed well. While still warm, pour frosting over the hot cake. Work quickly to gently spread to cover.
- Allow to cool completely before cutting. You can refrigerate to speed up the process.
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