Recipes Desserts Cakes Sheet Cake Recipes Gluten-Free Texas Sheet Cake 5.0 (5) 4 Reviews 3 Photos A mouthwatering gluten-free version of the classic Texas sheet cake that will have your family and friends wanting more! Submitted by My Hot Southern Mess Updated on March 30, 2023 Save Rate Print Share Close Add Photo 3 Prep Time: 15 mins Cook Time: 40 mins Additional Time: 1 hr Total Time: 1 hr 55 mins Servings: 24 Yield: 1 13x18-inch cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings Cake: 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 cooking spray Frosting: 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) Directions Preheat the oven to 350 degrees F (175 degrees C). Grease an 18x13x1-inch baking pan with cooking spray. Make the cake: Combine butter, water, and cocoa powder in a saucepan over medium heat. Stir together and bring to a boil. Remove from the heat and mix in sugar and vanilla extract. Set aside and allow to cool for 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; stir in buttermilk mixture, then stir in cooled cocoa mixture. Stir batter well until no lumps remain. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean and the cake is starting to pull from the sides of the pan, 25 to 35 minutes. Let cool for 15 minutes before frosting. While the cake is cooling, make the frosting: Bring butter, cocoa powder, and milk to a boil in a saucepan over medium heat. Remove from the heat once milk is boiling; whisk in confectioners' sugar and vanilla. Pour frosting over the warm cake and spread evenly over the top and sides with a spatula. Sprinkle with chopped pecans. Allow cake and frosting to cool completely before serving, about 30 minutes. Tips You can substitute soured milk for the buttermilk. I Made It Print Nutrition Facts (per serving) 310 Calories 16g Fat 42g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 310 % Daily Value * Total Fat 16g 21% Saturated Fat 8g 40% Cholesterol 47mg 16% Sodium 195mg 8% Total Carbohydrate 42g 15% Dietary Fiber 2g 8% Total Sugars 32g Protein 3g 6% Vitamin C 0mg 0% Calcium 22mg 2% Iron 1mg 3% Potassium 102mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.