Gluten Free Texas Sheet Cake

Gluten Free Texas Sheet Cake

On Saturday I wanted to take a cake with us when we went to go and visit family in Georgetown.  I spotted this recipe for Texas Sheet cake that was cut out of a newspaper years ago, taped in my cookbook.  I loved the idea that it only took 18 minutes to bake and you were to add the icing while the cake was hot.  The cake is amazing.  Seriously, it is the best cake I have ever had.  Bekah, who is not a chocolate fan (she’s adopted) took one bite and requested it for her upcoming 18th birthday.  My sister-in-law, Lynne, said  it was the best Sheet cake she had ever had.  She even gave it a mention in her family text she sent on Monday.  My husband asked if we could have it again soon.  You gotta try it!

Texas Sheet Cake

  • 2 sticks unsalted butter
  • 1 cup water
  • 4 Tbs. cocoa
  • 2 cups sugar
  • 1/2 tsp. salt
  • 2 cups GF flour blend (I used my favorite, Aunties)
  • 1 tsp. soda
  • 2 large eggs
  • 1 cup sour cream
  • 1 tsp. vanilla extract

Heat oven to 350 degrees.  In saucepan, combine butter and water and bring to a boil.  Remove from heat.  Combine remaining ingredients, and add butter and water mixture.  Mix well.  Pour into a greased and floured cookie sheet (11 x 17).  Bake 15-18 minutes or until top springs back when lightly touched.  While hot, pour on frosting.


  • 1 stick of unsalted butter
  • 6 Tbs. milk
  • 4 Tbs. cocoa
  • 1 pound of powdered sugar
  • 1 tsp. vanilla extract
  • 1 cup chopped pecans

Sift together cocoa and powdered sugar.  Bring butter and milk to a boil and pour over powdered sugar mixture.  Mix.  Add vanilla and nuts and stir until combined.  Pour over the center of the hot cake.  With a spatula, spread from the middle to the edges.  My icing got a little cold while waiting for the cake to finish baking, so I just put it in a pan and warmed it back up prior to spreading it on the cake.

Love Heidi

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  1. Katherine · May 7, 2012 Reply

    This has become a regular in our house since you introduced it to us in March! Any time company is over we make this so Kinsey can have desert with everyone, and it’s yet to be anything less than a total hit!

  2. Emily · May 11, 2012 Reply

    Our friend Katherine made it the other night and it was divine! Now I’m at the store gathering a few ingredients that I didn’t have on hand (like unsalted butter) and can’t wait to make it tonight!

  3. Gluten Free Pumpkin Sheet Cake · October 23, 2012 Reply

    […] you like the ease and quickness of sheet cakes try our Texas Sheet Cake […]

  4. Amber · July 9, 2016 Reply

    This was delicious and I love how easy and fast it is to make! I made for the 2nd time tonight, but a strawberry version, using crushed up freeze dried strawberries as “strawberry powder” in place of the cocoa. A big hit again! Thank you!

  5. Donna · September 30, 2016 Reply

    You mention 1tsp soda in your ingredients is that “soda as in coke” or baking soda?

  6. Shelby Cavazos · November 16, 2016 Reply

    Mine won’t set up! I’ve baked it for almost 25 minutes and will probably still need more time. The edges are set, but the middle is still gooey. Could it be because I used GF rice flour?

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