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A chocolate sheet caked frosted with sprinkles on a white table
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4.78 from 9 votes

Mexican Chocolate Sheet Cake - Gluten Free

A super easy no-fail chocolate sheet cake that is moist, rich made with a hint of Mexican inspired spices and gluten-Free! Topped with a fluffy layer of chocolate buttercream frosting.
Prep Time15 mins
Cook Time35 mins
Cooking Time1 hr
Total Time1 hr 50 mins
Course: Dessert, Treat
Cuisine: American, Mexican
Keyword: Chocolate Cake, Chocolate Dessert Recipes, Chocolate Sheet Cake, Cupcake Recipes, Gluten Free Chocolate Cake
Servings: 15 servings
Calories: 335kcal
Author: Alisa Infanti | The Delicious Spoon

Equipment

  • 9" X 13" Cake Pan
  • Oven
  • Large Bowl
  • Handheld Mixer
  • Measuring Spoons
  • Measuring Cups
  • Spatula

Ingredients

Mexican Chocolate Sheet Cake

  • 2 cups granulated sugar
  • 1 3/4 cups 1:1 gluten-free flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsp gluten-free baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cayenne pepper
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla
  • 1 cup boiling water

Chocolate Buttercream Frosting

  • 1/4 cup plus 1 tbsp of unsalted butter softened to room temperature
  • 2 cups powdered icing sugar
  • 4 tbsp milk
  • 3/4 tsp vanilla
  • 1/3 cup cocoa powder

Instructions

  • Preheat oven to 350F. Grease and flour a 9" X 13" cake pan and set aside.
  • In a large bowl add 2 cups sugar, 1 3/4 cups of 1:1 gluten-free flour, 3/4 cup cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp salt, 1 1/4 tsp cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp cayenne pepper. Mix well to combine.
  • Add in 2 2ggs, 1 cup milk, 1/2 cup vegetable oil, 2 tsp vanilla and beat on medium-high speed with a handheld mixer for 2 minutes. Add in 1 cup of boiling water and mix well to combine.
  • Pour the cake batter into the prepared 9" X 13" cake pan. Baked for 30-35 minutes. Cake is done when a toothpick inserted into the centre of the cake comes out clean. Remove from heat and place on a cooling rack to cool in the pan for about 1 hour.

Chocolate Buttercream Frosting

  • In a medium mixing bowl add 1/4 cup plus 1 tbsp of butter softened to room temperature. Using a hand-mixer beat on high for about 2 minutes or until butter is light and fluffy and starts to look whiter in colour.
  • Gradually beat in 1 1/2 cups of icing sugar. Add in 4 tbsp of milk and 3/4 tsp vanilla. Continue to beat.
  • Add in 1/3 cup of cocoa powder and an additional 1/2 cup of icing sugar and continue to beat until well blended.
  • Using a spatula evenly spread frosting over top of the cake. Decorate with tiny candy-coated chocolate chips, sprinkles or coloured frosting as desired. Serve.

Notes

Storage:
Will stay fresh on the counter covered tightly for up to 3 days.  
Freeze for up to 2 months.  Defrost overnight in the fridge.  Do not freeze with frosting for best flavour and texture.
Substitute:
Regular all-purpose flour and regular baking powder can be swapped out for their gluten-free alternatives.

Nutrition

Serving: 1piece | Calories: 335kcal | Carbohydrates: 56.3g | Protein: 4.2g | Fat: 12.4g | Saturated Fat: 8.9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.3g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 303mg | Potassium: 264mg | Fiber: 2.4g | Sugar: 41g | Vitamin A: 184IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1.85mg