The best Texas sheet cake made with gluten-free flour requires an easy ingredient swap, everyone has in their kitchen, to avoid a dense, rubbery slab cake. Don’t be fooled into thinking simply swapping out GF flour for a traditional, old fashioned recipe will get you there. Instead use this tried-and-true gluten-free sheet cake recipe for an absolutely light, fluffy, and tender crumb!
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Secret to Best Gluten-Free Texas Sheet Cake
When researching gluten-free chocolate sheet cake, I found the top listed recipes simply swap out GF all purpose flour for wheat flour. While that will certainly get you an adequate stand-in, it’s is never the goal for me when testing recipes in my gluten-free cake collection.
We should all be enjoying cakes that are unrecognizably GF, right?! We deserve big wins.
To start my testing process I experimented with the fat. Instead of all butter, which I feared would be too dry for the GF starches, I used half butter and half oil. This works fabulously for another vintage fave – moist gluten-free hummingbird cake. (Have you tried this?! Do yourself a solid.)
Unfortunately, it was a no-go when for making a Texas sheet cake gluten-free. The crumb was dense, heavy, and oily, not like those old school light fluffy slab cakes I remember.
I was back to all butter to get rid of the oiliness, and started to consider the leavening. Traditional recipes use all baking soda. What if we adjusted that, adding baking powder to aerate the crumb? Nailed it. The texture was perfection – a bonafide copycat to vintage chocolate sheet cake with ooey gooey chocolate glaze.
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Why hot liquids make GF cake magic
Texas sheet cake recipes start with butter, cocoa powder, and water combined together on the stove. I love this, especially for GF cakes, because hot liquids does a better job of coating and absorbing into the starches, which eliminates common problems like a dense or gritty crumb.
This trick is also used in my go-to gluten-free chocolate layer cake recipe, with an incredibly m-o-i-s-t texture!
Time to multitask and mix- my fave!
While those liquids are heating, go ahead and combine the dry ingredients together in a large mixing bowl. As soon as the liquids come to a boil, pour it and and mix together.
First the batter will be very thick (1st pic below), but then add in the sour cream, eggs, and vanilla, mixing again. The batter will still be on the thicker side, but in a more spreadable consistency. (2nd pic below)
Bake…and multitask again. ❤️
Spread the cake batter in a greased jelly roll pan, measuring 15 X 10 inches. Bake in a 350°F oven for 22-24 minutes, which is also a little longer than a “regular” Texas sheet cake. This is a high moisture cake, and GF baked goods need a little extra time for them to evaporate and absorb into the flour.
When the cake is about 5 minutes from being done, combine the chocolate glaze frosting. The consistency should be slightly thick, pourable, and easily spreadable. Once the cake comes out of the oven, pour the frosting on and smooth with an offset spatula.
What’s the hardest part about making this cake? Waiting for the frosting to cool and set before digging in. Agony. 😫
Baking Pan Options
If you would like a thicker sheet cake, you may use a 9X13 pan, but the baking time will increase. I haven’t tested for the exact time, but I would guesstimate about 35 minutes. Be sure to test the cake with a toothpick inserted and the middle should be set and spring back when lightly touched.
On the other hand, the batter can also be poured into a half sheet pan, 18X13 inches, for a thinner cake. The baking time will decrease to about 15 minutes.
You really can’t go wrong with how to serve homemade sheet cake, slightly warm out of the oven or cooled to room temperature. For an epic dessert idea, serve warm with a scoop of ice cream, whipped cream, and toasted chopped nuts. Or coconut. Or peanut butter drizzle. Or fresh berries. I could go on and on…All heavenly.
Frosting Ideas and Tips
If this gluten free Texas sheet cake recipe becomes a favorite of yours, like it has ours, it’s hard to not experiment with other deliciousness smothered on top.
- Add chopped nuts to the frosting, bonus points for toasting them first. Use about 3/4 cup pecans, walnuts, or peanuts.
- Replace the chocolate frosting with this gooey peanut butter glaze. You may want to thin the frosting slightly with more milk.
- When melting the butter for the glaze, make sure it’s over low heat. If it’s too high, you will get a greasy, separated consistency.
- Sometimes I like to cut back on the milk a bit and use a few tablespoons of sour cream in the glaze. I love the hit of tanginess it adds.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Perfect Gluten-Free Texas Sheet Cake (Not Dense)
Ingredients
- 1 cup water
- 1 cup butter, 2 sticks
- ⅓ cup natural unsweetened cocoa powder
- 2 cups gluten free all-purpose flour, (I use and recommend Cup4Cup gluten-free flour)
- 2 cups granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
Chocolate Glaze Frosting
- ⅓ cup milk
- ⅓ cup natural unsweetened cocoa powder
- ½ cup unsalted butter
- 2 ¾ – 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 350ºF. Liberally spray a 10X15-inch jelly roll pan with nonstick cooking spray.
- In a medium saucepan over medium-low heat, heat the water, butter and cocoa powder until the mixture starts to boil.1 cup water, 1 cup butter, ⅓ cup natural unsweetened cocoa powder
- While it's heating, combine the gluten free flour, sugar, baking soda, baking powder, and salt in a large mixing bowl.2 cups gluten free all-purpose flour, 2 cups granulated sugar, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Carefully pour the hot mixture into the dry ingredients. Mix with an electric mixer or stand mixer with paddle attachment on very low speed so it doesn't splash out. Mix until well combined.
- Add the sour cream, eggs and vanilla extract and mix again until combined. The batter will be slightly thick, but spreadable.½ cup sour cream, 2 large eggs, 1 teaspoon vanilla extract
- Evenly spread the batter in the prepared baking pan. Bake for 22-24 minutes, rotating halfway through. The cake is done when a until a toothpick inserted in the center comes out clean and the middle is set. Note: Since this is a high moisture cake, be sure the the cake is done before pulling out of the oven. GF cakes require a slightly longer baking time. Meanwhile, make the frosting 5 minutes before the cake is done.
- In a medium saucepan over low heat, heat the milk, cocoa powder, and butter until smooth, stirring constantly.⅓ cup milk, ⅓ cup natural unsweetened cocoa powder, ½ cup unsalted butter
- Remove from the heat and stir in 1 cup powdered sugar, vanilla extract, and salt. Vigorously stir in another cup of powdered sugar to remove lumps. Add in the remaining powdered sugar and use a whisk to smooth fully. The frosting should be slightly thick and easily spreadable.2 ¾ – 3 cups powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon salt
- Pour the frosting over the warm cake and use an offset spatula to spread evenly. Allow the frosting to set completely for slicing and serving.
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I added 1/2tsp cinnamon to the cake, otherwise followed recipe exactly. It is identical to my great Aunts delicious recipe…your gf additions really perfected it! Texture is perfect. I am so thrilled I found this. I have now been selected to make the family favorite since my Aunt is too old. Yum!
Aww – Thanks for sharing this with me, Stephanie, I love it!
Best,
Melissa
Has anyone tried to make this recipe dairy free also?
Hi Karen,
I haven’t tried, but I don’t think it would be an issue. If you are using plant based butter, which is a little saltier, I would just omit adding salt to the recipe.
Best,
Melissa
Made this cake for Mother’s Day. 12/10! AMAZING!!!!! I added a teaspoon of cinnamon to the dry ingredients. And to the hot wet ingredients, I added 4 oz of Coca-Cola. I added a 1/2 cup of Coca-Cola and a 1/2 cup of chopped pecans to the frosting. It made the frosting more like a chocolate sauce than an actual one. My family didn’t mind a bit, and we’re all fussing over who got extra chocolate sauce! Thank you for such a MOIST, not crumbly, flavorful cake recipe!
Oh, love this so much, Trisha! Thanks for reporting back. I can’t wait to try this version. It sounds absolutely amazing. Happy mother’s day!
Best,
Melissa
I’m going to try this and add some Coca-Cola! That and cinnamon are what make a true Texas sheet cake in my opinion! Thanks. 😁
I love all these ideas, Trisha! Please follow up and let me know how it turns out. I’m ingtrigued!
Best,
Melissa
This cake was delicious, more like a fudge brownie. I’m so excited to have delicious gluten free recipes at my fingertips.
I’m so happy you are here, Janelle! Thank you for sharing.
Best,
Melissa
I’m curious which gf ap flour you use or recommend. Thank you.
Hello,
I use and recommend Cup4Cup gluten-free all purpose flour. Love it!
Best,
Melissa
It’s my favorite as well. Thanks for the reply.