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Gluten-Free Texas Sheet Cake
Gluten-Free Texas Sheet Cake
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
115 minutes
Indulge in a decadent gluten-free Texas sheet cake with luscious chocolate icing and crunchy pecans - guaranteed to satisfy your cravings!
Ingredients:
  • 1 cup unsalted butter
  • 1 cup water
  • 0.33333334326744 cup cocoa powder
  • 2 cups white sugar
  • 0.5 cup buttermilk
  • 2 eggs
  • 2 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
  • 2 teaspoons baking soda
  • 0.5 cup salted butter
  • 0.33333334326744 cup milk
  • 3 cups confectioners' sugar, sifted
  • 1 cup pecans, chopped
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease an 18x13x1-inch baking pan with cooking spray to prepare for baking.
  • In a saucepan over medium heat, melt the butter with water and cocoa powder until it boils. Remove from heat and stir in sugar and vanilla extract. Let it cool for 15 minutes before using.
  • In a small bowl, whisk together buttermilk and eggs. In a large bowl, combine gluten-free flour, baking soda, and salt, mixing well. Stir in the buttermilk mixture, then add the cooled cocoa mixture. Mix batter until smooth. Pour into the prepared pan.
  • Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean and the cake starts to pull away from the sides of the pan. Allow to cool for 15 minutes before frosting.
  • Prepare the frosting while the cake cools by bringing butter, cocoa powder, and milk to a boil in a saucepan over medium heat. Once boiling, remove from heat, then whisk in confectioners' sugar and vanilla. Spread the warm frosting over the cake with a spatula, ensuring it covers the top and sides. Finish by sprinkling chopped pecans on top.
  • Cool both the cake and frosting completely before serving, approximately 30 minutes.

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