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Gluten-Free Chocolate Sheet Cake
3h 10m$13.43

Gluten-Free Chocolate Sheet Cake

A moist, single-layer chocolate sheet cake with a tender crumb and an even layer of rich chocolate buttercream. Cut it into 12 generous squares.

  • buttercream
  • chocolate
  • chocolate buttercream
  • chocolate sheet cake
  • Gluten-Free
  • serves 12
  • sheet cake
  • single-layer cake
  • Vegetarian
Bundle it with similar meals
30 min prep40 min cook12 servingsmedium
Cuisine
American

Shopping options

Check ingredients to include themPackage used · most used first

Powdered sugar · 3 Cup

Simple Truth Organic® Powdered Sugar

79%

In recipe$3.01
To buy$3.79
Details
Simple Truth Organic · 16 oz$3.79 per packageBuy 1Package use: 79%Product matchEstimated

Whole milk · 1.25 Cup

Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle

63%

In recipe$0.87
To buy$1.39
Details
Kroger · 1 pt$1.39 per packageBuy 1Package use: 63%Product matchEstimated

Granulated sugar · 1.75 Cup

Simple Truth Organic® Cane Sugar

49%

In recipe$1.38
To buy$2.79
Details
Simple Truth Organic · 24 oz$2.79 per packageBuy 1Package use: 49%Product matchEstimated

Natural unsweetened cocoa powder · 1.25 Cup

HERSHEY'S Natural Unsweetened Cocoa Powder Can

Sale

44%

In recipe$2.64
To buy$5.99
Details
Hershey's · 8 oz$6.79
Sale
$5.99 per packageBuy 1Package use: 44%Product matchEstimated

Unsalted butter · 0.75 Cup

Land O Lakes Unsalted Butter in Half Sticks

38%

In recipe$1.87
To buy$4.99
Details
Land O' Lakes · 1 lb$4.99 per packageBuy 1Package use: 38%Product matchEstimated

Gluten-free 1-to-1 baking flour formulated for cakes, containing xanthan gum · 2 Cup

Bob's Red Mill Gluten Free 1-to-1 Baking Flour

24%

In recipe$2.80
To buy$11.79
Details
Bob's Red Mill · 44 oz$11.79 per packageBuy 1Package use: 24%Product matchEstimated

Large eggs · 2 Each

Kroger® Grade A Large White Eggs

17%

In recipe$0.30
To buy$1.79
Details
Kroger · 12 ct$1.79 per packageBuy 1Package use: 17%Product matchEstimated

Canola oil · 25 Teaspoon

Kroger® Pure Canola Oil

13%

In recipe$0.49
To buy$3.79
Details
Kroger · 32 fl oz$3.79 per packageBuy 1Package use: 13%Product matchEstimated

Distilled white vinegar · 1 Tablespoon

Kroger® Distilled White Vinegar

3%

In recipe$0.04
To buy$1.29
Details
Kroger · 16 fl oz$1.29 per packageBuy 1Package use: 3%Product matchEstimated

Baking soda · 1.5 Teaspoon

ARM & HAMMER Pure Baking Soda

Sale

2%

In recipe$0.02
To buy$1.33
Details
Arm & Hammer · 1 lb$1.59
Sale
$1.33 per packageBuy 1Package use: 2%Product matchEstimated

Fine salt · 0.75 Teaspoon

Kroger® Salt

1%

In recipe$0.01
To buy$1.00
Details
Kroger · 26 oz$1.00 per packageBuy 1Package use: 1%Product matchEstimated

Water · 0.75 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$13.43

· only what you use

$1.12

per serving · 12 servings

You pay at checkout$39.94
34% used in this recipe$26.51 unused

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Powdered sugar-3 cups
  • Gluten-free 1-to-1 baking flour formulated for cakes, containing xanthan gum-2 cups
  • Granulated sugar-1 3/4 cups
  • Natural unsweetened cocoa powder-1 1/4 cups
  • Whole milk-1 1/4 cups
  • Large eggs-2 each
  • Water-3/4 cup
  • Unsalted butter-3/4 cup
  • Canola oil-1/2 cup
  • Distilled white vinegar-1 tablespoon
  • Baking soda-1 1/2 teaspoons
  • Fine salt-3/4 teaspoon
1
Prepare the oven and pan
Measuring cups and spoons
cake pan

Wash your hands with soap and water for at least 20 seconds and clean the work surface. Heat the oven to 350°F with a rack in the center. Grease the bottom and sides of the cake pan with 1 teaspoon of the canola oil.

Use clean equipment and surfaces to prevent wheat cross-contact.

1 teaspoon canola oil
2
Combine the dry ingredients
Whisk
Measuring cups and spoons
Fine-mesh sieve
Mixing bowls

In a large bowl, whisk together the flour, granulated sugar, baking soda, and 1/2 teaspoon salt. Sift in 3/4 cup cocoa powder and whisk until evenly combined.

Use gluten-free-labeled flour and cocoa, and keep wheat flour off utensils and surfaces.

2 cups gluten-free 1-to-1 baking flour
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup cocoa powder
3
Mix the wet ingredients into the batter
Whisk
Measuring cups and spoons
Mixing bowls
Flexible spatula

In a second bowl, whisk the eggs, 1 cup milk, 1/2 cup canola oil, and vinegar until smooth. Add this mixture to the dry ingredients and whisk until no dry pockets remain, scraping the bowl with a flexible spatula.

Do not taste raw batter; raw eggs and uncooked flour can carry harmful bacteria. Wash hands and utensils after handling.

2 Each egg
1 cup milk
1/2 cup canola oil
1 tablespoon white vinegar
4
Add the hot water and fill the pan
Whisk
Measuring cups and spoons
Mixing bowls
Kettle
Flexible spatula
cake pan

Carefully pour in the 3/4 cup freshly boiled water in a slow stream, whisking gently until the batter is smooth. It will be fairly thin. Transfer it to the prepared pan and spread it evenly into the corners.

Pour the boiling water slowly to prevent splashing and burns.

3/4 cup Water
5
Bake until the center is set
Toothpick
cake pan

Bake for 35–40 minutes. Begin checking at 35 minutes: the center should spring back lightly when touched, and a toothpick inserted in the center should come out clean with a few moist crumbs but no wet batter. If necessary, continue baking in 2-minute increments.

Use oven mitts when handling the hot cake pan.

6
Cool the cake completely
Wire cooling rack
cake pan

Place the pan on a wire rack and let the cake cool completely in the pan, about 2 hours. Do not frost a warm cake.

7
Prepare the buttercream ingredients
Measuring cups and spoons
Fine-mesh sieve
Mixing bowls
Electric hand mixer

For the buttercream, place the softened butter in a clean mixing bowl. Beat with the electric mixer on medium speed for about 2 minutes, until creamy. Sift the powdered sugar and remaining 1/2 cup cocoa powder into a separate clean bowl.

Use gluten-free-labeled powdered sugar and cocoa, and clean equipment to prevent wheat cross-contact.

3/4 cup butter
3 cups powdered sugar
1/2 cup cocoa powder
8
Beat the chocolate buttercream
Measuring cups and spoons
Mixing bowls
Electric hand mixer
Flexible spatula

With the mixer on low, add the sugar-cocoa mixture to the butter in three additions, alternating with the remaining 1/4 cup milk. Add the remaining 1/4 teaspoon salt. Scrape down the bowl, then beat on medium speed for 2–3 minutes, until fluffy and spreadable.

3 cups powdered sugar
1/2 cup cocoa powder
1/4 cup milk
1/4 teaspoon salt
9
Frost and cut the cake
Knife
offset spatula
cake pan

Spread all the buttercream evenly over the completely cooled cake, leaving it as a single layer in the pan. Cut into a grid of 3 rows by 4 columns to make 12 servings.

10
Store and serve refrigerated slices

Cover and refrigerate any cake that will not be served within 2 hours of frosting. For the softest texture, let refrigerated slices stand at room temperature for about 30 minutes before serving.

Keep frosted cake at 40°F or below; limit time out of refrigeration to 2 hours, or 1 hour above 90°F.

11

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