Recipe based on our "Best Chocolate Cake", this gluten-free chocolate sheet cake is one of the easiest and yummiest desserts ever! It has the most amazing flavor and soft & moist texture! And takes just 10 minutes to prep! Topped with our luscious vanilla or chocolate buttercream frosting, it's perfect for any occasion!
Chocolate Sheet Cake with Buttercream Frosting
Soft, Moist, Chocolatey and YUMMY!
So excited for you to try this gluten-free Chocolate Sheet Cake with Buttercream Frosting!
It has the most amazing soft and moist texture, the best chocolate flavor and a perfect cake to frosting ratio!
And before we get too far, I want to point out that we have recipes below for both this luscious vanilla buttercream as well as our famous creamy chocolate buttercream frosting. BOTH are amazing!!
It’s essentially our Best Chocolate Cake with quantities and baking time revised to fit a half sheet cake size and it’s a new favorite!
I just made it this weekend for my son’s high school graduation (and decorated it with his school name and 2021!) and it was a huge hit!
Everyone loves the sheet pan size cake– it’s just the right amount of cake and frosting!
And based on how much you all love our Yellow Sheet Cake recipe, I made this one using a half sheet pan as well, so it’s perfect for feeding a small gathering and not having too much left over.
The recipe is from my Aunt and it’s a longtime family favorite, which we make gluten-free using our favorite gluten-free all purpose flour, GF Jules (affiliate link).
It’s moist, the most amazing chocolate flavor and texture and SO GOOD! It’s that cake that my entire extended family makes whenever we need a cake — birthdays, holidays, random get togethers.
It makes a full size cake or doubles well for a double layer cake (shown here). I’ve recently made it as Chocolate Cupcakes and had so many requests for this sheet cake size, which may be my favorite yet!
So let’s make the gluten-free Chocolate Sheet Cake….
I have a cooking video on this page so you can see how easy they are to make.
As with all my recipes, there is a printable recipe with exact measurements and directions on the bottom of this page.
It’s made with all the usual goods —
all purpose gluten-free flour (we use with GF Jules -affiliate link )
Hershey cocoa (100% cacao unsweetened)
coffee (we used a dark roast decaf)
buttermilk (you can make some!) for extra flavor and moistness.
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here.
Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the gluten-free Chocolate Sheet Cake…
It is the easiest recipe ever!
All you do it mix the dry ingredients together, add in the wet ingredients and mix for 2 minutes until smooth and luscious!
Then pour into a prepare rimmed baking sheet and bake!
Pro Tip: It only bakes for 20-22 minutes but I always check at 20 minutes and cover the top loosely with foil so the top doesn’t burn.
Let cool completely and it’s time to frost it!
We have recipes for both an amazing creamy vanilla frosting and luscious chocolate frosting. You can’t go wrong with either!
But after seeing how easy they are to make and how yummy they are, you will never use store-bought frosting again!
The Yummiest Vanilla Buttercream Frosting is made with just 4 ingredients, mixed together in a stand mixer or hand mixer.
confectioner’s sugar (also known as powdered sugar)
butter or dairy-free butter (room temperature!)
milk or dairy free milk
And The Best Chocolate Frosting is made with just 5 ingredients, mixed together in a stand mixer or hand mixer.
butter or dairy-free butter
cocoa powder (we use Hershey’s cocoa, 100% cacao unsweetened)
powdered sugar (also known as confectioner’s sugar)
milk or dairy-free milk
Let the cake complete cool, then using an icing spatula, small regular spatula or even a small knife, frost the cake!
The frosting sets pretty quickly.
Then feel free to serve as is, stop with sprinkles or decorate for any occasion.
You can make ahead and store in a cool place or a refrigerator, then slice into it and enjoy!
Recipe based on our "Best Chocolate Cake", this gluten-free chocolate sheet cake is one of the easiest and yummiest desserts ever! It has the most amazing flavor and soft & moist texture! And takes just 10 minutes to prep! Topped with our luscious vanilla or chocolate buttercream frosting, it's perfect for any occasion.
1¼ cups all purpose flour (I use GFJules) (affiliate link)
½ cup Hershey’s Cocoa
½ teaspoon baking powder
1¼ teaspoons baking soda
½ teaspoon salt
⅔ cup strong black coffee (I used decaf).
⅔ cup buttermilk (to make your own sour milk: add 1 tablespoon apple cider vinegar or white wine vinegar to a liquid measuring cup, then add enough milk to make ⅔ cup total; let sit 10 minutes)
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 box confectioner sugar
2 teaspoons vanilla
½ stick butter (4 tablespoons) or dairy-free butter, softened
4½ tablespoons milk
6 Tablespoons butter or dairy-free butter, softened
¾ cup Hershey’s Cocoa
1 teaspoon Vanilla extract
2⅔ cups powdered sugar
4 to 6 Tablespoons milk
Preheat oven to 350 degrees F and lightly grease a half-size rimmed baking sheet (approximately 9.5 x 14.5)
In large mixing bowl, blend sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, coffee, buttermilk, oil and vanilla; mix to combine, then beat on medium speed for 2 minutes (batter will be smooth and relatively thin).
Pour into prepared baking sheet, spread evenly and bake 20-22* minutes or until top is set and a toothpick inserted into the center comes our clean. The edges will also start pulling away from the pan. *Pro tip: Check at 20 minutes and if the top is browned enough, cover loosely with foil for the last 2 minutes so top doesn't burn.
Let cool completely before frosting. Can be made a day ahead, leave out at room temperature, loosely covered with wax paper.
Frost using an icing spatula, small spatula or small knife or the back-side of a spoon... spread on a thick layer and gently spread evenly across the cake being careful to keep a thick enough layer so you don't "pick up" the top of the cake while frosting.
After frosting, serve as is, top with sprinkles or decorate for any occasion.
In a small mixing bowl, beat butter. Add remaining ingredients, and mix until combined and creamy.
In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency. Blend in vanilla. Makes about 2 cups frosting
Store loosely covered with wax paper in the refrigerator for several days, up to a week.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...