Texas Sheet Cake | Ultimate Recipe
This is the best Texas sheet cake ever and it's gluten free! Texas sheet cake is a long time tradition in my family. This easy, crowd-pleasing recipe will not disappoint. This cake is soft as silk going into your mouth. This gluten free version is even better than the original Texas sheet cake recipe.
Equipment
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 26” X 18” sheet cake pan
Ingredients
- 1 1/2 cup softened butter
- 1 1/2 cup dark brown sugar
- 1 1/2 cup white granulated sugar
- 4 eggs, room temperature
- 2 1/2 tsp baking powder
- 4 cups all-purpose, gluten-free, baking flour mix
- 1 1/2 tsp salt
- 1 1/2 cup cocoa powder
- 1 tsp vanilla flavoring
- 2 2/3 cup ice cold water
- 1 1/2 cup toasted chopped pecans (optional) to go on top of the warm frosting
Chocolate Maple Syrup Icing Ingredients
- 1 cup cocoa powder
- 3/4 cup butter softened
- 1 tsp vanilla flavoring
- 1 cup maple syrup
Instructions
Pre Prep Sheet Cake Instructions
- Grease and flour (gluten free flour) a 26” X 18” sheet cake pan.
- You may use butter or oil for greasing or your favorite gluten-free cake spray.
- Before starting the cake, add your water to some ice in a container and once it is cold you can measure it without the ice.
Texas Sheet Cake Instructions
- Cream the butter and sugars together in a large bowl until well incorporated and slightly fluffy.
- Add room temperature, well beaten eggs, and vanilla, to the creamed butter/sugar and continue to beat until well to incorporated, scraping down the sides as you go.
- Whisk the gluten free flour, cocoa, baking powder, and salt together in a medium bowl.
- Alternate between the flour mixture and ice-cold water adding them to the larger bowl containing the creamed ingredients.
- Continue to alternate between the flour mixture and cold water mixing until combined. Do not over-mix since you want your water to stay cold.
- Slowly and carefully add your batter into the large sheetpan, smooth out top if needed.
- Bake 25 to 35 minutes, until springy to the touch, and cake tester (toothpick) comes out clean.
- After allowing to cool in the pan for at least 15-20 minutes you can loosen the sides for easy serving before topping with either confectioners’ sugar or warm (not hot) icing. It is also great served with a small dollop of vanilla ice cream.
Chocolate Maple Syrup Icing Instructions
- Warm your butter and maple syrup slightly before adding to the food processor or blender, followed by the cocoa powder, and vanilla.
- Process until smooth and creamy, making sure there are no lumps.
- Pour over the sheet cake slowly, and evenly while still in the baking sheet. Let icing set for a minute or two before cutting and serving.
Notes
Texas Sheet Cake is meant to be approximately one inch thick. However, if all you have is a thicker 9” x 13” rectangular it will still cook up nicely. Check it for doneness as it could need a longer cooking time in this pan.
Your Texas Sheet Cake probably will not last long, but you can keep it in an airtight container, in the refrigerator, for up to 2 weeks. Also, it will keep in the freezer for up to 3 months.
If you don’t need a cake the size of Texas, you can cut the recipe in half and bake it in a 10” x 15” jelly roll pan.
This cake is delicious on its own, but you can add a dollop of ice cream while it is still warm for an extra special treat.
Nutrition
Serving: 1sliceCalories: 263kcalCarbohydrates: 45gProtein: 2gFat: 9gSodium: 190mgPotassium: 56mgFiber: 1gSugar: 36gVitamin A: 150IUCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!