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
Ingredients
For the Cake
- 2 cups granulated sugar (14 ounces; 396 grams)
- 1 cup finely ground white rice flour (4 ounces; 113 grams)
- 1/2 cup sweet rice flour (2 ounces; 56 grams)
- 1/2 cup cornstarch (2 ounces; 56 grams)
- 1 teaspoon baking soda
- 1/4 teaspoons salt
- 2 sticks unsalted butter (8 ounces; 226 grams)
- 5 tablespoons natural cocoa powder (about 1 ounce; 26 grams)
- 1 cup boiling water (8 ounces; 226 grams)
- 1/2 cup buttermilk (4 ounces; 113 grams)
- 2 large eggs (3 1/2 ounces; 100 grams
- 1 teaspoon vanilla extract
For the Icing
- 1 3/4 sticks butter (7 ounces; 198 grams)
- 3 1/2 cups powdered sugar (14 ounces; 396 grams)
- 5 tablespoons natural cocoa powder (about 1 ounce; 26 grams)
- 6 tablespoons milk (3 ounces; 85 grams)
Instructions
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Make the Cake: Preheat oven to 350 degrees F. Grease a 12x18x1 pan with nonstick cooking spray. Set aside.
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Whisk together granulated sugar, white rice flour, sweet rice flour, cornstarch, baking soda, and salt.
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Melt the butter over medium heat in a small saucepan over medium heat. Add cocoa powder and stir to combine. Reduce heat to low and allow mixture to cook for 3 minutes. Stir in boiling water and cook for 30 seconds. Remove from heat and allow to cool for 30 seconds.
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Pour mixture over dry ingredients. Stir to combine. (You can use a balloon whisk for this.) Blend until smooth. Add buttermilk, eggs, and vanilla. Mix until a batter forms. Pour batter evenly into prepared pan.
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Bake for 25 minutes or until cake springs back to the touch. Remove cake from the oven.
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Make the Frosting: Melt butter in a small saucepan over medium heat. Add cocoa powder. Stir to combine. Turn off heat. Add the powdered sugar, milk, and vanilla. Stir until smooth. Pour over warm cake.
Nancy Smith says
It’s perfect, I make it all of the time. Thank you!
Elizabeth says
You’re welcome!
Rene says
I used to make the regular Pioneer Woman cake and now need to make it GF. I was planning to replace the flour with cup4cup. Should I still be adding cornstarch? Looks like everything else is the same except you increased the cocoa. thanks!
Elizabeth says
I’d replace all the flours AND the cornstarch with Cup 4 Cup. 🙂