The Pioneer Woman’s Chocolate Sheet Cake, Made Gluten-Free!

Like most of the internet, I fell in love with “The Pioneer Woman,” several years ago.

Anyway, two years ago she posted a recipe for “The Best Chocolate Sheet Cake. Ever.” At the time, I wanted to make the recipe gluten-free. Somehow life intervened and I never got around to doing it.

Well, Ree’s new cookbook was just released. To celebrate, I sat down a few weeks ago and converted the recipe. I’ll admit, I was curious. In the introduction, she calls the cake, “The Best Chocolate Sheet Cake. Ever.” That sets the bar pretty high! And I love chocolate cake — that’s why there’s a chocolate cake slice on the cover of my cookbook? I am a woman who really loves chocolate cake!

I have to say, this recipe lived up to its name. Between the cake and the icing, the recipe uses almost two pounds of butter; so, you know it is going to be good. Every person I handed a slice to tipped back their head and moaned with pleasure upon taking a bite. (Okay, maybe they didn’t do that exactly but I knew they wanted to. The cake is that good!) A cross between a brownie and rich chocolate cake, this recipe is a winner. Plus, you’d never know the converted recipe is gluten-free. The texture is smooth and silky. I don’t even think Ree would be able to tell the difference between her version and my gluten-free version.

The cake is big. In fact, you might know this recipe as “Texas Sheet Cake.” If you are hosting a party, this is the cake to make. Everyone will swoon with joy and, I promise, your party will be a hit. And if you aren’t hosting a party? Make the cake anyway! It freezes nicely, icing and all!

Chocolate Sheet Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: one 18 x 12-inch cake
 
Ingredients
  • [/i]
  • For the Cake
  • Dry Ingredients
  • 1 cup white rice flour
  • ½ cup sweet rice flour
  • ½ cup cornstarch
  • 2 cups granulated sugar (reduce to 1½ cups if desired.)
  • 1 teaspoon baking Soda
  • ¼ teaspoons salt
  • Wet Ingredients
  • 2 sticks butter
  • 5 Tablespoons natural cocoa powder (yes, this is a wet ingredient.)
  • 1 cup boiling water
  • ½ cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Grease a 12x18x1 pan with nonstick cooking spray. Set aside.
  2. In a large bowl, whisk together the dry ingredients. Set aside.
  3. In a medium saucepan, melt the butter over medium heat. Add cocoa powder and stir to combine.
  4. Reduce heat to low and allow mixture to cook for 3 minutes.
  5. Stir in boiling water and cook for 30 seconds.
  6. Remove from heat and allow to cool for 30 seconds.
  7. Pour mixture over dry ingredients. Stir to combine. (You can use a balloon whisk for this.) Blend until smooth.
  8. Add buttermilk, eggs, and vanilla, Mix until a batter forms.
  9. Pour batter evenly into prepared pan.
  10. Bake for 25 minutes or until cake springs back to the touch.
  11. Remove cake from the oven.
  12. Prepare icing. (directions below.)
  13. Pour icing over the warm cake.

 

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