
This sheet cake keeps things classic: a rich cocoa batter gets poured hot straight from the saucepan into the pan, baked until just set, then drenched in a warm, pecan-studded frosting that soaks into the top while everything is still hot. Buttermilk and a touch of vanilla keep the crumb soft and deeply chocolatey, while the frosting — thick with butter, cocoa, and toasted pecan crunch — sets into a glossy, fudgy layer as it cools. It's an all-in-one-pan dessert built for a crowd, cut into big squares straight from the sheet. The technique of pouring frosting over a still-warm cake is what gives this version its signature soft, almost molten texture underneath a slightly set top. It's a great pick for a gluten free dessert table, no fuss, no fancy equipment, just a wooden spoon and a sheet pan.
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Learn more →24 servings

Bob’s Red Mill 1 to 1 Baking Flour
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour














Preheat the oven to 350°F (175°C). Grease an 18×13-inch rimmed half-sheet pan with butter or nonstick spray, then line the bottom with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, salt, and baking soda until combined. Set aside.
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