Description
A mouth-watering gluten-free version of the classic Texas sheet cake that will have your family and friends wanting more!
Ingredients
- cooking spray
- 1 cup unsalted butter
- 1 cup water
- ⅓ cup cocoa powder
- 2 cups white sugar
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 2 eggs
- 2 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ cup salted butter
- ⅓ cup cocoa powder
- ⅓ cup milk
- 3 cups confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 18x13x1-inch baking pan with cooking spray.
- Combine butter
- water
- and cocoa powder in a saucepan over medium heat. Stir together and bring to a boil. Remove from heat and mix in sugar and vanilla extract. Set aside and allow to cool
- about 15 minutes.
- Whisk together buttermilk and eggs in a small bowl. Combine gluten-free flour
- baking soda
- and salt in a large bowl
- mixing well. Add buttermilk-egg mixture
- followed by cocoa mixture. Stir batter well until no lumps remain. Pour into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted comes out clean and the cake is starting to pull from the sides of the pan
- 25 to 35 minutes. Allow to cool for 15 minutes before frosting.
- Combine butter
- cocoa powder
- and milk in a saucepan over medium heat to make the frosting. Bring to a boil. Remove from heat once milk is boiling and whisk in confectioners’ sugar and vanilla. Pour frosting over the warm cake and spread evenly over the tops and the sides with a spatula. Sprinkle with chopped pecans.
- Allow cake and frosting to cool completely before serving
- about 30 minutes.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 1 hr 40 mins
Servings: 24