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.

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

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

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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 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)

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Instructions

Preheat your oven to 350°F and grease an 18×13 inch baking pan.
Melt 16 tablespoons of butter in a saucepan over medium heat. Stir in cocoa powder until well combined. Allow the mixture to cool slightly.
Mix gluten-free flour, granulated sugar, and baking soda in a separate bowl.
Slowly add the cooled butter and cocoa mixture to the dry ingredients, stirring until well combined.
Mix 1 cup of sour cream, vanilla extract, and eggs into the batter until smooth.
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.
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.
Whisk in powdered sugar until the frosting is smooth.
Once the cake is baked and slightly cooled, spread the frosting evenly with a spatula over the warm cake.
Sprinkle 1 cup of chopped pecans on top of the frosting for decoration.
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.

Find it online: https://delectablefoodlife.com/the-best-gluten-free-texas-sheet-cake-chocolate-and-pecans/