Several years ago, a friend of mine made a Texas Sheet Cake and described it in such a way that I absolutely had to try it.
I’ve made this cake several times since then and it is always a hit. Served warm, it is fabulously gooey and chocolatey. Served cold, this Texas Sheet Cake forms an awesome frosting crust layer on top that simply melts in your mouth.
However you serve it, definitely plan to share this cake with friends!
Check out all of the Gluten Free Dessert Recipes on this website!
Texas Sheet Cake a.k.a. Best Chocolate Cake Ever
Recipe adapted from and with thanks to Ree Drummond
Servings: 16 -20 servings, depending on size
Ingredients
- CAKE:
- 2 cups flour
- 2 cups sugar
- 1/4 teaspoon kosher salt
- 1/2 cup cocoa powder
- 1 cup butter
- 1 cup boiling water
- 1/2 cup buttermilk or buttermilk substitute
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- FROSTING:
- 3/4 cup butter
- 1/2 cup cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla
- 3 1/4 cups powdered sugar
- Optional:
- 1/2 cup finely chopped pecans
Instructions
- Preheat the oven to 350 degrees. Grease a pan and set aside. (I use an 18x13 sheet cake pan. However this cake can be made in whichever pan you prefer. It will simply be thicker in a smaller pan.)
- In a large mixing bowl, whisk together flour, sugar, and salt. In a medium size saucepan over medium high heat, melt butter and then add the cocoa. Whisk to combine. Add boiling water to the saucepan and allow the mixture to boil for 30 seconds, then remove from the heat. Pour the chocolate mixture over the flour mixture, and stir to combine.
- In a small bowl, whisk together the buttermilk, beaten eggs, vanilla and baking soda. Stir this mixture into the first mixture. Pour into your sheet cake pan (or the pan of your preference) and bake at 350 degrees for 20 minutes.
- While the cake is baking, make the icing. Melt butter in a saucepan over medium high heat. Add cocoa and whisk to combine, then remove from heat. Add the milk, vanilla, and powdered sugar. Whisk to combine. Add the pecans, if desired and stir to combine. Pour the icing over the warm cake. Enjoy!
Nutrition
Calories: 456kcal · Carbohydrates: 65g · Protein: 3g · Fat: 21g · Saturated Fat: 13g · Cholesterol: 75mg · Sodium: 303mg · Potassium: 129mg · Fiber: 2g · Sugar: 49g · Vitamin A: 670IU · Calcium: 33mg · Iron: 1.6mg
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Anonymous says
Pecans are "optional".
Great with or without them!
Anonymous says
For the icing is that one & 3/4 stick of butter or just 3/4 stick of butter?
Mary says
1 and 3/4 sticks of butter. 14 tablespoons total. Happy Baking!
Anonymous says
Just made this cake for July 4th and friends birthday celebrations. It smells and looks amazing. Thankyou!
Viki says
I have been making this for over 30 years! Love, love it!
Anonymous says
Really two cups of sugar? Can I use 3/4 C of sugar? I'm not into very sweet desserts. And no espresso or coffee to enhance the chocolate flavor?
Mary says
If you aren't a fan of sweet desserts, this might not be the best one to try. This is a very rich cake. You could try reducing the sugar and see how you like it though. Espresso and coffee are always great in chocolate cakes, so feel free to add that in.
Anonymous says
I've been gluten free for 1 year now and this is the best dessert I've made! It's so moist and turns out great every time. I'm the only one in my family with celiac disease and everyone else loves this cake! Thank you for this recipe!
Heba Mohammed says
This looks amazing
If I used a different pan will the baking time increase
I will use a 10 inc pan
Mary says
I've never made this in a 10" pan. It almost fills a 9×13 pan. Yes, the time will increase slightly. When a toothpick inserted comes out with moist crumbs, it is done.
Malaika Nair says
Looks easy. Will try it out. Why is it called a Sheet cake?
Mary says
The cake is traditionally made in a large baking sheet, 18" x 13". I believe that's where the name originally started.
Anonymous says
What kind of flour… plain or self rising?
Anonymous says
What a wonderful gluten free cake. My whole family loved it. I had to endure a 3 minute fit about "more cake" from my 2 year old. But it was oh so tasty.
Heather says
What are the GF flour substitutes for this recipe? I don’t see those substitutes in the directions for the recipe amounts. Thank you!
Felicia A Andrecht says
What is your “Buttermilk” substitute? It is not listed here though you acted as if it would through your execution of this recipie, perhaps post script.
Mary says
Hi Felicia,
Here’s the link to the buttermilk substitute: https://barefeetinthekitchen.com/kitchen-tip-how-to-make-buttermilk/
Enjoy!
Felicia A Andrecht says
Thank You Very Much!
I realized after I had already submitted my query that the link was actually right there within the script yet my phone did not recognize the link right in the recipie that particular morning. I am looking forward to making use of the information provided. Thanks Again!
Kimberly Seitzinger says
What are the GF substitutes? My daughter was just diagnosed with celiac disease and she would be so excited to be able to have “normal desserts”😊
Mary Younkin says
Unfortunately, I don’t have a GF substitute for this recipe.