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! Topped with our luscious and unbelievably delicious chocolate buttercream frosting, it's perfect for any occasion! And takes just 10 minutes to prep!
Chocolate Sheet Cake with Chocolate Frosting
Soft, Moist, Chocolatey and YUMMY!
This is the BEST Gluten-free Chocolate Sheet Cake with Chocolate Buttercream Frosting!
an incredible soft and moist texture,
the best chocolate flavor,
a perfect cake to frosting ratio, and
the most amazing chocolate frosting ever!
And it takes just 10 minutes to mix the batter and get the cake in the oven!
And… the Chocolate Sheet Cake is 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 made this Chocolate Frosting version for family the other day to celebrate my niece’s birthday and everyone went crazy for it! Everyone loves the sheet pan size cake– it’s just the right amount of cake and frosting!
Need any more convincing, just look at this photo!
A little more background before we get into the details of making it…
I made this using a half sheet pan size that you all love for our Yellow Sheet Cake recipe, and it’s perfect for feeding a small gathering and not having too much left over.
And a quick note about the Best Chocolate Cake this is based on, in case you haven’t seen it or made it yet.
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 is moist, has 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 is my favorite yet!
So let’s make the gluten-free Chocolate Sheet Cake….
I have a cooking video on this page of the one I made with vanilla frosting — I will update soon with the chocolate frosting!– 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 with Chocolate Frosting…
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!
Like I said, we have recipes for both an amazing creamy vanilla frosting and this luscious chocolate frosting. You can’t go wrong with either!
And after seeing how easy they are to make and how yummy they are, you will never use store-bought frosting again!
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
And it is luscious!
The texture is smooth and creamy and the flavor is rich and chocolatey!
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 (just bring to room temperature before serving), then slice into it and enjoy!
Just look at this texture!
It’s soft and moist and so perfect! So who wants a slice?
Scroll down for recipe and leave a comment if you make it.
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! Topped with our luscious and unbelievably delicious chocolate buttercream frosting, it's perfect for any occasion! Vanilla Buttercream option.
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
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
1 box confectioner sugar
2 teaspoons vanilla
½ stick butter (4 tablespoons) or dairy-free butter, softened
4½ 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 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
In a small mixing bowl, beat butter. Add remaining ingredients, and mix until combined and creamy.
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 ...