A gluten-free Texas chocolate sheet cake recipe that is to die for delicious and so easy to make!
Happy Birthday Daddy Doug! A couple of weekends ago we got to celebrate Cohl’s dad’s birthday. Of course, birthday = cake. And who doesn’t love a good sheet cake?! I had made this recipe countless times before going GF and was a little timid as to how this would turn out. But quite honestly, I think it tastes just as good as a gluten-laden version! And to tell ya’ll the entire truth, Doug blew the candles out on the cake at 4:30 PM Saturday and the cake was devoured (by 7 OF US) before midnight that night. Lesson to all of you… keep chocolate cakes away from any of us with the last name BRAZIL. If you don’t enjoy pecans, I promise I will not publicly shame you, feel free to leave them out of the frosting. Hope ya’ll enjoy!
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Texas Chocolate Sheet Cake
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Ingredients
Chocolate Cake:
- 1 1/3 c. white rice flour
- 2/3 c. tapioca starch
- ½ t. xanthan gum
- Or 2 c. all purpose GF/non-GF flour instead of the above 3 ingredients.
- 2 c. granulated sugar
- 1 c. butter
- 1 c. water
- ¼ c. cocoa powder
- ½ c. milk
- 2 eggs
- 1 t. baking soda
- 1 t. vanilla
Fudge Frosting:
- ½ c. butter
- 3 T. cocoa powder
- ¼ c. milk
- 3 ½ c. powdered sugar sifted
- 1 t. vanilla
- 1 ¼ c. pecans coarsely chopped
Instructions
For the Chocolate Cake:
- Preheat oven to 400 degrees.
- In a large bowl, combine white rice flour, starch, xanthan gum, and granulated sugar.
- In a medium-sized saucepan, place 1 c. butter, water and ¼ c. cocoa powder and heat to a boil. Stir constantly for 1 minute and then pour mixture over flour ingredients in the bowl.
- Using a handheld mixer or whisk, stir in ½ c. milk. Once batter has reached room temperature or cooler, add eggs, baking soda and vanilla. Mix until combined. Batter will be slightly lumpy.
- Spray a 10 x 15 inch sheet cake pan with non-stick cooking spray and pour in batter. Bake for 18-22 minutes.
For the Fudge Frosting:
- During the last 10 minutes of baking, bring ½ c. butter, 3 T. cocoa powder and ¼ c. milk to a boil in the saucepan, stirring constantly.
- Once a boil is reached, turn off heat and add powdered sugar 1 c. at a time, whisking well after each addition. When all sugar has been added, stir in vanilla. Lastly, mix in pecans.
- Pour frosting over cake as soon as it comes out of the oven. Let cake cool completely before serving. Enjoy!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cake was absolutely delicious. A brownie like texture. I used a 9×13” pan. We sprinkled skor bits on top too. It took longer than the recipe states due to trying to cool it between steps but definitely worth the wait.
Yay, Naomi! So happy to hear you enjoyed the recipe so much. Thanks for the comment and rating 🙂
My pop-in-law also recently had a birthday, and I made him some GF chocolate-covered donuts. They were devoured by all, effectively breaking down the GF barrier that the in-laws recently held.
I’m ashamed to say that I’ve never made a sheet cake, GF or otherwise. So this needs to be remedied ASAP….or at least as soon as the next family birthday comes around. That frosting is driving me crazy!
Oh those donuts sound divine, Annie! Sheet cake are so simple it’s ridiculous. You can have a scrumptious cake ready in a bit over 30 minutes! Let me know when you delve into the world of sheet cakes 🙂