This rich chocolate sheet cake bakes up thin, moist, and impossibly tender, with a warm cocoa batter that goes from saucepan to sheet pan in minutes. Sour cream keeps the crumb soft and slightly tangy, balancing the deep chocolate flavor in every square. The frosting gets poured on while the cake is still hot, so it sets into that classic glossy, fudgy layer that seeps right into the top. A scattering of chopped pecans adds welcome crunch against all that softness, though it's easy to skip if you'd rather keep things simple. Cut into generous squares, this is the kind of low, wide, endlessly shareable cake that disappears fast at potlucks and family gatherings. It's a great choice for a gluten free dessert table, no fuss required.
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Learn more →24 servings
King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
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 sheet pan and line it with parchment paper, leaving a slight overhang on the long sides.
Whisk together the flour, granulated sugar, baking soda, and salt in a large mixing bowl until evenly combined.
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