Texas Sheet Cake

This was one of my mother’s favorite cakes. I made it for her often. She usually requested it for her birthday. 

The coffee gives the chocolate a rich flavor. It does not make the cake taste like coffee. If you don’t have coffee, substitute water. Make sure to use dark cocoa. It can be found right next to the regular cocoa in the baking aisle. 

What You Need

For the Cake

  • 2 C – Cup4Cup gluten-free all-purpose flour
  • 2 C Granulated Sugar
  • 1 C butter
  • 1 C brewed Coffee or Water
  • 1/4 C Dark Cocoa Powder
  • 1/2 C Buttermilk (see cooking tips)
  • 2 Eggs
  • 1 t. Baking Soda
  • 1 t. Vanilla

For the Frosting

  • 1/2 C Butter
  • 2 T. Dark Cocoa Powder
  • 1/4 C. Milk
  • 3 1/2 C. Powdered Sugar
  • 1 t. Vanilla


Preheat over to 325 Degrees

In a large mixing bowl combine the flour and sugar. In a heavy saucepan combine butter, coffee, and cocoa. Stir and heat to a light boil. Pour the boiling mixture over the flour and sugar.  Mix slowly. Slowly add the buttermilk, eggs, baking soda, and vanilla. Mix well. 

Pour the batter into a greased half sheet cake pan (12 x 18 inch). 

Bake at 325 degrees for 30-40 minutes or until a toothpick inserted in the center comes out clean. 

While brownies are baking prepare the frosting. 

In a saucepan combine the butter, cocoa, and mix. Heat to a simmer and stir with a whisk to remove the lumps from the cocoa powder. Remove from heat and slowly stir in the powdered sugar until the frosting is smooth. Add the Vanilla and stir in. 

Pour the warm frosting over the warm brownies. 

After the brownies have cooled completely cover tightly and store the in the fridge. 

Cooking Tips

  • Make your own buttermilk by adding 1 1/2 teaspoons of vinegar or lemon juice to the 1/2 cup of milk.
  • If you have a stainless steel saucepan, you can use a hand mixer to mix the powdered sugar for the frosting gently. This gets all the lumps out and makes a very smooth frosting. 

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