Gluten Free White Texas Sheet Cake Recipes

GLUTEN-FREE TEXAS SHEET CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 18x13x1-inch baking pan with cooking spray.
• Combine butter, water, and cocoa powder in a saucepan over medium heat. Stir together and bring to a boil. Remove from heat and mix in sugar and vanilla extract. Set aside and allow to cool, about 15 minutes.
• Whisk together buttermilk and eggs in a small bowl. Combine gluten-free flour, baking soda, and salt in a large bowl, mixing well. Add buttermilk-egg mixture, followed by cocoa mixture. Stir batter well until no lumps remain. Pour into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted comes out clean and the cake is starting to pull from the sides of the pan, 25 to 35 minutes. Allow to cool for 15 minutes before frosting.
• Combine butter, cocoa powder, and milk in a saucepan over medium heat to make the frosting. Bring to a boil. Remove from heat once milk is boiling and whisk in confectioners' sugar and vanilla. Pour frosting over the warm cake and spread evenly over the tops and the sides with a spatula. Sprinkle with chopped pecans.
• Allow cake and frosting to cool completely before serving, about 30 minutes.

GLUTEN FREE WHITE TEXAS SHEET CAKE

Steps:

• Preheat oven to 375F and lightly grease a 15 x10" jelly roll pan.
• Bring butter and water up to a boil in a large saucepan, taking care not to scorch.
• Remove from heat; whisk in remaining cake ingredients until smooth.
• Pour into prepared baking pan.
• Bake for approximately 20 minutes or until cake is golden brown and tests done.
• Cool for 20 minutes.
• While cake is baking, bring milk and butter just to the boil in a medium saucepan, taking care not to scorch.
• Remove from heat.
• Add powdered sugar and almond extract; mix well and spread evenly over slightly cooled cake.