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The Best Gluten-Free Texas Sheet Cake – Delicious and Chocolaty

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This delicious Gluten-Free Texas Sheet Cake is an easy recipe for any celebration. It’s a rich chocolate sheet cake with sour cream and a wonderful chocolate frosting glaze poured over it and studded with chopped pecans. Your whole family will love it!

Gluten-Free Texas Sheet Cake

The Classic Texas Sheet Cake recipe is meant to be made in an 18 x 13 pan, but you can also make a thicker cake in a 9×13 pan. The baking time will be a little longer. This chocolatey cake is simply delightful, no matter what you call it. It has a deep chocolate flavor from the cocoa powder and sour cream and has the yummiest rich chocolate frosting! This is a perfect cake for special occasions. As far as a chocolate gluten-free sheet cake recipe goes, this is a winner!

If you are wondering where the Famous Texas Sheet Cake Recipe originated, it seems to have sprung from chocolate cake and brownie recipes in the early 20th century. I had difficulty finding out how Texas claimed it as its own. Nevertheless, it will be a delicious and decadent addition to your gluten-free baking repertoire. My husband and I ate two pieces each last night, and we had to throw the cake out, or we would eat the whole cake. It’s that good!

If you love gluten-free desserts, you will also love our Easy Gluten-Free No-Bake Chocolate Cheesecake Recipe with GF Oreo Crust , Creamy Chocolate Blended Chia Pudding and The Best Fudgy Gluten Free Peanut Butter Brownie Recipe – Easy!

What you’ll love about this recipe:


  • KID FRIENDLY – Chocolaty Sheet Cake that’s so easy to make!
  • GLUTEN-FREE – Easy Gluten-Free Sheet Cake Recipe
  • GREAT CAKE FOR POTLUCKS AND PARTIES
  • CHOCOLATE FROSTING GLAZE HAS RICH CHOCOLATE FLAVOR

Recipe Ingredients

You’ll need simple ingredients to make this delicious gluten-free chocolate sheet cake recipe.

Ingredients for Gluten Free Texas Sheet Cake
  • Ingredients for Gluten Free Texas Sheet Cake:
  • 1 cup butter
  • ½  cup cocoa powder
  • 2 ½  cups gluten-free all-purpose flour (we used Bob’s Red Mill gluten-free below)
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 cups granulated sugar
  • 2 eggs plus one egg yolk
  • Ingredients for Frosting:
  • 1/2 cup butter
  • 1/2 cup cocoa powder
  • 8 tablespoons heavy cream
  • 2 cups powdered sugar
  • 1 cup chopped pecans (for topping)

Ingredient Notes

  • We used Guittard Cocoa Powder
  • We used Bob’s Red Mill Gluten-Free All Purpose Flour with xanthan gum

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How To Make Gluten Free Texas Sheet Cake – Step by Step

  1. Preheat your oven to 350°F and grease an 18×13 inch baking pan.
  2. Melt 1 cup of butter in a medium saucepan over medium heat. Stir in cocoa powder until well combined. Allow the mixture to cool slightly.
  3. Mix gluten-free all-purpose baking flour, granulated sugar, and baking soda in a separate bowl.
  4. Slowly add the cooled butter and cocoa mixture to the dry ingredients, stirring until well combined.
  5. Mix 1 cup of sour cream, vanilla extract, and eggs into the cake batter until smooth. Make sure there are no lumps.
  6. Transfer the batter to the baking pan and spread it out smoothly. Bake in preheated oven for 20-25 minutes or until a toothpick inserted in the center comes clean.
  7. While the cake is baking, make the frosting by melting 1/2 cup of butter in a medium saucepan. Stir in 1/2 cup of cocoa powder and eight tablespoons of heavy cream. Remove from heat and allow to cool slightly. Whisk in powdered sugar until smooth.
  8. Once the cake is baked and slightly cooled, pour the frosting over the warm cake and spread evenly with a spatula. The frosting will set up as the cake cools.
  9. Sprinkle 1 cup of chopped pecans on top of the frosting for decoration.
  10. Allow the cake to cool completely before slicing and serving. Enjoy your delicious Texas sheet cake with pecans!


Tips

  • Be careful not to over bake the cake. Use a toothpick test for doneness.
  • Spoon the flour into the measuring cup and level with a knife so you do not use too much flour which results in a dry cake.

Storage

Store the gluten-free chocolate sheet cake in an airtight container on the counter for two-three days.

Additions and Substitutions

  • You can omit the pecans if you prefer a plain chocolate sheet cake.
  • Substitute pecans for chocolate shavings or a dusting of cocoa powder.

Frequently Asked Questions about Gluten-Free Texas Sheet Cake

Why is my Gluten-Free Texas Sheet Cake dry?

It’s essential to spoon and level your flour so as not to use too much. The sour cream and egg ratio helps to keep the cake moist. Lastly, for best results, do not overbake. As soon as a toothpick is put in the center of the cake and comes out dry, remove the sheet cake from the oven. Spread the frosting glaze over the cake while it is still warm. It will set up as the cake cools.

I hope you loved this Recipe for gluten-free Texas Sheet Cake. If you make it, leave a rating so I know you liked it!

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The Best Gluten-Free Texas Sheet Cake – Chocolate and Pecans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This delicious Gluten-Free Texas Sheet Cake is an easy recipe for any celebration. It’s a rich chocolate sheet cake with sour cream and a wonderful chocolate frosting poured over the cake and studded with chopped pecans. Your whole family will love it!

  • Author: Sherie Friedlander
  • Prep Time: 15 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 40 Minutes
  • Yield: 12
  • Category: Desserts
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • Ingredients for Gluten Free Texas Sheet Cake:
  • – 16 tablespoons of butter
  • – 1/2 cup cocoa powder
  • – 2 1/2 cups gluten-free all-purpose baking flour (We used Bob’s Red Mill)
  • – 1 teaspoon baking soda
  • – 1 cup sour cream
  • – 1 teaspoon pure vanilla extract
  • – 2 cups granulated sugar
  • – 2 eggs plus one egg yolk
  • Ingredients for Frosting:
  • – 8 tablespoons butter
  • – 1/2 cup cocoa powder (We used Guittard)
  • – 8 tablespoons heavy cream
  • – 2 cups powdered sugar
  • – 1 cup chopped pecans (for topping)

Instructions

  1. Preheat your oven to 350°F and grease an 18×13 inch baking pan.
  2. Melt 16 tablespoons of butter in a saucepan over medium heat. Stir in cocoa powder until well combined. Allow the mixture to cool slightly.
  3. Mix gluten-free flour, granulated sugar, and baking soda in a separate bowl.
  4. Slowly add the cooled butter and cocoa mixture to the dry ingredients, stirring until well combined.
  5. Mix 1 cup of sour cream, vanilla extract, and eggs into the batter until smooth.
  6. Transfer the batter to the baking pan and spread it out smoothly. Bake for 20-25 minutes or until a toothpick inserted in the center comes clean. Be careful not to overbake. 
  7. While the cake is baking, make the frosting by melting 8 tablespoons of butter in a saucepan. Stir in 1/2 cup of cocoa powder and eight tablespoons of heavy cream. Remove from heat and allow to cool slightly.
  8. Whisk in powdered sugar until the frosting is smooth.
  9. Once the cake is baked and slightly cooled, spread the frosting evenly with a spatula over the warm cake.
  10. Sprinkle 1 cup of chopped pecans on top of the frosting for decoration.
  11. Allow the cake to cool completely before slicing and serving. Enjoy your delicious Texas sheet cake with pecans!

Notes

Tips

  • Be careful not to overbake the cake. Use a toothpick test for doneness.
  • Store on the counter in an airtight container for 2-3 days.

Did you make this recipe?

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6 Comments

  1. I made this cake and I noticed pieces were disappearing. I found out that my husband could not stop eating it!! I told him it was for the kids and he just looked at me and licked his fork. Be aware, if you make this cake it won’t be around for long. A delicious winner!
    Joan

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