Texas Sheet Cake {Gluten-free}

Total Time


Ingredients

    Cake

    • 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
    • 1/4 tsp. salt
    • 1 cup salted butter
    • 1/3 cup cocoa powder (I use part Hershey's Dark Cocoa, and part regular cocoa)
    • 1 cup water
    • 1/2 c. buttermilk
    • 2 eggs
    • 1 tsp. vanilla extract

    Fudge Frosting

    • 1/2 cup salted butter (1 stick)
    • 1/2 cup cocoa powder (I use 1/4 cup Hershey's Dark Cocoa, and 1/4 cup regular cocoa)
    • 3 2/3 cup powdered sugar
    • 7 Tbsp. milk
    • 1 tsp. vanilla

    Directions

    1. Spray jelly roll pan (15"x9"x1" pan) with cooking oil.
    2. In your mixing bowl, combine flour, xanthan gum, sugar, baking soda, and salt.
    3. 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.
    4. Add buttermilk, eggs, and vanilla to mixing bowl and beat for one minute on low-medium speed.
    5. 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.
    6. Place pan on a cooling rack to cool.

    Fudge Frosting:

    1. 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.
    2. Allow to cool completely before cutting. You can refrigerate to speed up the process.

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    Recipe Notes

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