Gluten-Free White Texas Sheet Cake

A slice of vanilla cake with vanilla frosting on a wooden plate in a kitchen.

I have family members in my household and in my extended family that follow a gluten-free lifestyle and I love making recipes that meet the criteria and still make the whole crowd happy. This is one of those recipes. This cake recipe is so moist and dreamy that you would have no idea it is gluten-free. Promise!

The first time I made this, I was just looking for a simple recipe for a homemade dessert. I always use almond milk in baking, since we really don’t use cow’s milk for anything anymore. I realized last minute that I had actually used up all of my flour stash and decided to give it a try with the gluten-free flour that I have on hand. The compliments came pouring in and I hadn’t even told anyone that it was a gluten-free cake. It’s that good.

Gluten Free Texas Sheet Cake

This Gluten Free Texas Sheet Cake is our go-to cake that everyone can eat and absolutely loves! It will leave you wondering, "Was that really gluten free?"
Course Dessert
Cuisine American
Servings 12 people

Ingredients
  

Cake

  • 1 cup water
  • 1 cup (2 sticks) butter I used unsalted
  • 2 cups gluten free all purpose flour This recpe was tested using King Arthur Gluten Free Measure for Measure flour.
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 2 eggs

Frosting

  • 1/2 cup (1 stick) butter unsalted
  • 1/4 cup milk I used almond milk
  • 4 1/2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions
 

Cake

  • Preheat oven to 375 degrees F. Grease an 8×12 baking dish.
  • In a sauce pan, bring 1 cup of water and 2 sticks of butter to a boil.
  • Combine flour, sugar and baking soda in a large mixing bowl.
  • In another bowl combine 2 eggs, sour cream and vanilla extract. Add to dry ingredients and mix.
  • Carefully pour the boiling water/butter mixture into the other ingredients and mix until creamy.
  • Pour the batter into your greased baking dish and bake for approximately 25-30 minutes.
    The time may depend on your oven and choice of gf flour. Monitor the cake after 25 minutes. You know it is done when a toothpick or fork can be inserted into the center of the cake and removed cleanly.
  • Let the cake sit and cool for 20 minutes, then pour the frosting over the warm cake and let sit for at least 2 hours to let it set. Let rest overnight for best results.

Notes

This cake is an adaptation of a traditional sheet cake recipe. To make it thin like a regular sheet cake, you can make it in a 15″x10″x1″ pan.  This is a wonderful option for parties or feeding lots of people. 
Another option is to use almond extract in the cake instead of vanilla.
Keyword dessert, gluten free