Chocolate Sheet Cake

This is the gluten-free version of the Marjorie Standish classic recipe, and a family favorite. It usually doesn’t last more than 24 hours in our household. I find that pretty much any gluten free flour mix will work great with this recipe.


•Large pot


•9×12 in. sheet Pan


•1 stick butter

•4 Tablespoons cocoa powder

•1 cup water

•1/2 cup canola oil

•2 cups gluten free flour

•2 cups granulated sugar

•1/3 cup yogurt or buttermilk (use whichever you have on hand)

•1 teaspoon vanilla extract

•1 teaspoon baking soda


•1 stick butter

•1/3 cup buttermilk

•4 Tablespoons cocoa powder

•1/2 teaspoon salt

•1 teaspoon vanilla extract

•1 pound confectioners sugar

1.) Preheat oven to 400ºF and grease a 9 x12 in. sheet pan.

2.) In a large pot, over medium heat, bring the butter, canola oil, water, and cocoa powder to a boil. Remove from heat and whisk in the gluten free flour and sugar.

3.) Then whisk in the vanilla extract, baking soda, and yogurt. Pour into prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

4.) While the cake is baking, prepare the frosting. In a large pot, over medium heat, melt together the butter, cocoa powder, and buttermilk, and bring to a boil. Remove from heat and whisk in the confectioner’s sugar, salt, and vanilla extract.

5.) Once the cake is done, immediately frost and then allow to fully cool. Cut and serve as desired!

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