Texas Sheet Cake is a delicious and moist cake that is quick and easy to make.

It is easy to make Texas Sheet Cake gluten-free without sacrificing taste or quality! 

For some reason, I have been craving chocolate cake! We are in the midst of the coronavirus quarantine and I have more than enough time to bake… this could be dangerous for my waistline if this quarantine lasts much longer. I made this cake on a Sunday, it was gone by Monday. My family requested another one, so we are on our second Texas Sheet Cake in a week. 

I totally expected to get this mostly to myself because my husband and daughter don’t like chocolate desserts. My husband isn’t really much a dessert guy. Well… turns out this Texas Sheet Cake is the expectation. He LOVES it! Good thing I made it gluten-free for him. 

This is actually my mother-in-law’s recipe I made a few changes to it. One was to make it gluten-free. My husband grew up eating Texas Sheet Cake, but had not had one since he has been gluten-free, seven years ago! He forgot how much he loves it. It is seriously the only chocolate dessert he likes. 

Our favorite way to enjoy this cake is with a tall glass of cold milk! 

Texas Sheet Cake Ingredients:

For the Cake:

• 2 sticks of butter (16 Tablespoons)
• 1/4 cup baking cocoa
• 2 cups all-purpose flour, or Gluten-Free all-purpose flour + 1 1/2 teaspoons Xanthan gum 
• 1 1/2 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup sour cream or plain Greek yogurt

For the Icing:

• 4 Tablespoons butter softened
• 2 Tablespoons baking cocoa
• 1 1/2 cups powdered sugar
• 3 Tablespoons milk
• 1/2 teaspoon vanilla

Texas Sheet Cake Directions:

1. In a saucepan melt butter and cocoa. Bring to a boil. Remove from heat and let cool. 
2. In a mixing bowl, mix together dry cake ingredients. Add eggs, sour cream, and milk. Add the cooled cocoa/butter mixture. 
3. Pour into a greased jelly roll pan (13 × 18) 
4. Bake at 350 °F for 20 minutes or until a toothpick is inserted and comes out clean. 
5. Let the cake cool completely before icing. 
6. For the icing, stir butter until creamy. Add cocoa powder and stir into butter. Slowly add 1 tablespoon of milk at a time while continuing to stir (this will prevent the icing from being lumpy). Stir in the vanilla. Add powdered sugar half cup at a time and stir until fully incorporated. 
7. Spread icing on cooled cake. 

Texas Sheet Cake, Gluten Free Option

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

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Ingredients

• For the Cake:
• 2 sticks of butter (16 Tablespoons)
• 1/4 cup baking cocoa
• 2 cups all-purpose flour, or Gluten-Free all-purpose flour + 1 1/2 teaspoons Xanthan gum
• 1 1/2 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup sour cream or plain Greek yogurt
• For the Icing:
• 4 Tablespoons butter softened
• 2 Tablespoons baking cocoa
• 1 1/2 cups powdered sugar
• 3 Tablespoons milk
• 1/2 teaspoon vanilla

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Instructions

1. In a saucepan melt butter and cocoa. Bring to a boil. Remove from heat and let cool. 
2. In a mixing bowl, mix together dry cake ingredients. Add eggs, sour cream, and milk. Add the cooled cocoa/butter mixture. 
3. Pour into a greased jelly roll pan (13 × 18) 
4. Bake at 350 °F for 20 minutes or until a toothpick is inserted and comes out clean. 
5. Let cake cool completely before icing. 
6. For the icing, stir butter until creamy. Add cocoa powder and stir into butter. Slowly add 1 tablespoon of milk at a time while continuing to stir (this will prevent the icing from being lumpy). Stir in the vanilla. Add powdered sugar half cup at a time and stir until fully incorporated. 
7. Spread icing on cooled cake. 

Enjoy!
Anna