Gluten-Free Texas Sheet Cake
A moist, tender gluten-free Texas sheet cake with rich chocolate frosting that melts into the warm cake for a classic gooey finish.
Ingredients
For the Cake
- 2 cups gluten-free all-purpose flour blend
- 1 tsp xanthan gum (omit if your blend includes it)
- 2 cups sugar
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup salted butter (2 sticks)
- ⅓ cup cocoa powder (50/50 dark and regular)
- 1 cup water
- ½ cup buttermilk (or milk + vinegar)
- 2 eggs
- 1 tsp vanilla extract
For the Frosting
- ½ cup salted butter (1 stick)
- ½ cup cocoa powder
- 3⅔ cups powdered sugar
- 7 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 15.5 x 10.5 inch jelly roll pan.
- Mix flour, xanthan gum, sugar, baking soda, and salt in a large bowl.
- Melt butter with cocoa and water in a saucepan. Bring to a boil, stirring constantly. Pour into flour mixture and beat until smooth.
- Add buttermilk, eggs, and vanilla. Beat on low for 1 minute.
- Pour batter into prepared pan and bake 23–26 minutes until a toothpick comes out with moist crumbs.
- For frosting: melt butter, stir in cocoa, microwave 1 minute. Add powdered sugar and milk gradually, then stir in vanilla.
- Pour warm frosting over warm cake and spread to cover. Let cool before slicing.
Notes
You can cut this into 15 big pieces or up to 35 bite-size squares. If the frosting stiffens, add a splash of milk and reheat gently. Freezes well for up to 2 months when wrapped tightly.