Perfect Gluten-Free Texas Sheet Cake (Not Dense)
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!
Servings 15
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.
Nutrition
Calories: 436kcal | Carbohydrates: 63g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 357mg | Potassium: 111mg | Fiber: 3g | Sugar: 49g | Vitamin A: 634IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg
