30 Gluten-Free Sheet Cake Recipes That Feed a Crowd with Ease

I put this together because feeding a crowd without a lot of fuss is hard. I wanted a collection that covers big tasty treats you can bake on a sheet, slice up, and share at once. The kitchen fills with the sweet scent of vanilla and cocoa as the cake bakes, and you realize you don’t need fancy layers to make a party feel special. This is about big flavor, not big stress.

Here is why this matters. If you’re planning potlucks, bake sales, sports club nights, or family get-togethers, this is for you. You want cake that travels well, feeds a crowd, and doesn’t take all day. You want options that stay moist, stay sturdy after a trip, and frost nicely.

Inside are 30 sheet cake recipes that cover chocolate, vanilla, lemon, and more. They use common ingredients, bake in standard sheet pans, and come together in one bowl or with quick whisking. They slice cleanly, stay moist, and hold frosting well. They are designed to be easy to bake ahead and share.

Each recipe includes simple steps, timing, and practical tips to scale up if needed. You can mix batter the night before, bake in the morning, and frost after a quick cool. I share tips for easy frostings, making ahead, and cutting more slices for a bigger crowd.

These are great for many events, but keep in mind heat and transport. For hot days, keep frosting light or add a glaze. If you need dairy-free or nut-free options, scan for those flavors. Many of these cakes adapt with simple substitutions.

Ready to pick your favorites? Scroll through the list, save the ideas, and start baking. Let the sheet cake ideas do the heavy lifting at your next gathering. You’ll get tasty, crowd friendly desserts with less stress and more smiles.

1. Classic Gluten-Free Vanilla Sheet Cake

You want a sheet cake that feeds a crowd and fits gluten-free needs. This Classic Gluten-Free Vanilla Sheet Cake gives a tender crumb and clean vanilla flavor. It uses simple ingredients and comes together fast, perfect for beginners and seasoned bakers alike. It bakes in one pan and stays moist, making frosting a breeze.

Here is why it works for gatherings. It serves plenty, travels well, and pairs with any frosting you love. Let’s break down the recipe so you can bake with confidence. Next steps show you exactly what to do in plain, simple terms.

Complete Recipe

– Overview

– Servings: 24

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 210 per slice

– Ingredients

– 2 cups gluten-free all-purpose flour

– 1 cup granulated sugar

– 1/2 cup unsalted butter, softened

– 1 cup milk (dairy or non-dairy)

– 3 large eggs

– 2 tsp vanilla extract

– 1 tbsp baking powder

– 1/2 tsp salt

– Step-by-step Instructions

1. Preheat oven to 350°F (175°C) and grease a large sheet pan.

2. In a bowl, cream butter and sugar until light and fluffy.

3. Add eggs one at a time, mixing well after each addition.

4. Stir in vanilla and milk until blended.

5. In a separate bowl, whisk gluten-free flour, baking powder, and salt.

6. Add dry ingredients to wet ingredients and mix until just combined.

7. Pour batter into the pan and smooth the top.

8. Bake 30 minutes, or until a toothpick comes out clean.

9. Cool before frosting with your favorite gluten-free icing.

– Tips

– Use high-quality vanilla for the best flavor.

– Let the cake cool fully before frosting for clean cuts.

– Store leftovers covered in the fridge up to 4 days.

2. Rich Gluten-Free Chocolate Sheet Cake

You’re looking for a dessert that feeds a crowd and stays gluten-free. This rich chocolate sheet cake is moist, chocolatey, and easy to bake. It lets you mingle with guests while it bakes. Slice and serve, and you’ll see smiles spread fast.

Ingredients

– 1 3/4 cups gluten-free all-purpose flour

– 1 3/4 cups granulated sugar

– 3/4 cup unsweetened cocoa powder

– 2 tsp baking powder

– 1 tsp baking soda

– 1/2 tsp salt

– 2 large eggs

– 1 cup buttermilk

– 1/2 cup vegetable oil

– 2 tsp vanilla extract

– 1 cup boiling water

Steps

1. Preheat your oven to 350°F (175°C) and grease a large sheet pan.

2. In a bowl, whisk together the dry ingredients: flour, sugar, cocoa, baking powder, baking soda, and salt.

3. Add the eggs, buttermilk, oil, and vanilla. Beat on medium speed for about 2 minutes.

4. Stir in the boiling water until the batter is smooth; it will look thin.

5. Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean.

6. Let the cake cool completely, then frost with your favorite chocolate frosting.

Tips: For extra moisture, use warm water and avoid overbaking. If you want a glossy finish, pour a light ganache on top after cooling.

3. Lemon Blueberry Gluten-Free Sheet Cake

Looking for a crowd friendly dessert that is gluten free? This Lemon Blueberry Gluten-Free Sheet Cake fits the bill. It pairs sharp lemon with sweet blueberries in a soft, moist sheet cake that slices evenly for many guests. It works great at potlucks, baby showers, or any gathering. The method is simple enough to mix, bake, and share in under an hour.

Here are the complete recipe details you can follow right away.

Recipe Overview

– Servings: 24

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 230 per slice

Nutrition Information: 250 calories, 28 g carbs, 2 g protein, 9 g fat.

Ingredients

– 2 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsalted butter, softened

– 3 large eggs

– 1/2 cup milk (dairy or non-dairy)

– 1/2 cup lemon juice

– Zest of 2 lemons

– 1 tsp baking powder

– 1/2 tsp salt

– 1 1/2 cups fresh blueberries

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease a large sheet pan.

2. In a mixing bowl, cream butter and sugar until light and fluffy.

3. Add eggs one at a time, then stir in lemon juice and zest.

4. In a separate bowl, whisk flour, baking powder, and salt.

5. Add dry ingredients to the wet mix gradually.

6. Gently fold in the blueberries.

7. Pour the batter into the pan and smooth the top.

8. Bake 30 minutes, or until a toothpick comes out clean.

9. Let cool. Drizzle with lemon glaze if you like.

Tips: Use fresh blueberries for the best flavor and texture. A light lemon glaze adds a nice finish.

Optional glaze

– 1 cup powdered sugar

– 2–3 tablespoons lemon juice

– Mix until smooth and pourable.

Frequently Asked Questions

– Can I use frozen blueberries? Yes. Thaw and drain them well before adding to the batter.

– How do I make lemon glaze? Whisk powdered sugar with lemon juice until you reach your desired drizzle consistency.

A crowd-pleasing dessert doesn’t have to be complicated! This Lemon Blueberry Gluten-Free Sheet Cake is quick to whip up and perfect for sharing, ensuring everyone leaves with a smile.

4. Pumpkin Spice Gluten-Free Sheet Cake

You need a crowd-friendly dessert that fits a gluten-free plan. This pumpkin spice sheet cake stays moist and tender. Warm cinnamon and nutmeg bring cozy autumn flavor. Bake on a sheet pan for easy slicing and sharing. Top with cream cheese frosting or a light dusting of sugar.

Servings and timing

– Servings: 24

– Prep Time: 15 minutes

– Cook Time: 25 minutes

– Total Time: 40 minutes

– Calories per slice: 220

– Nutrition: 200 calories, 30 g carbs, 3 g protein, 8 g fat

Ingredients

– 2 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1 cup pumpkin puree

– 1/2 cup vegetable oil

– 3 large eggs

– 1 tsp baking powder

– 1 tsp baking soda

– 2 tsp pumpkin pie spice

– 1/2 tsp salt

Instructions

1. Preheat oven to 350°F (175°C) and grease a large sheet pan.

2. In a bowl, blend the sugar and pumpkin puree until smooth.

3. Add the oil and eggs; mix until glossy.

4. In a separate bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and salt.

5. Stir the dry ingredients into the wet mix until just combined.

6. Pour batter into the pan and smooth the top.

7. Bake about 25 minutes or until a toothpick comes out clean.

8. Let the cake cool, then spread cream cheese frosting or dust with sugar.

Pro tips: use a light glaze or a simple powdered sugar finish for a quicker option. This cake freezes well in slices for easy party prep.

5. Strawberry Shortcake Gluten-Free Sheet Cake

You want a dessert that feeds a crowd. This gluten-free strawberry shortcake sheet cake fits. It pairs vanilla cake with fresh strawberries and whipped cream. It’s light and easy to slice for picnics.

Ingredients

– 2 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsalted butter, softened

– 1 cup milk (dairy or non-dairy)

– 3 large eggs

– 1 tablespoon baking powder

– 1/2 teaspoon salt

– 2 cups fresh strawberries, sliced

– 2 cups whipped cream

Steps

1. Preheat your oven to 350°F (175°C) and grease a large sheet pan.

2. In a bowl, cream the butter and sugar until light and fluffy.

3. Beat in the eggs one at a time, mixing well after each addition.

4. Alternately add the flour, baking powder, and milk, mixing until combined.

5. Pour the batter into the prepared pan and smooth the top.

6. Bake for 30 minutes or until a toothpick inserted comes out clean.

7. Allow the cake to cool, then top with sliced strawberries and whipped cream.

Tip: macerate the berries with a little sugar for extra juice and flavor.

Serving and storage:

– Chill the cake before slicing for cleaner pieces.

– Leftovers can be stored in the fridge for up to 2 days.

Nothing says summer like a slice of gluten-free strawberry shortcake! Perfectly sweet and effortlessly shareable, this sheet cake recipe is your go-to for gatherings. Let the good times roll with every delicious bite!

6. Mocha Almond Gluten-Free Sheet Cake

If you want a dessert that feeds a crowd and fits gluten-free needs, this is a great pick. The Mocha Almond Gluten-Free Sheet Cake brings a bold mocha taste with a crisp almond crunch. It bakes up warm and tender, with a coffee aroma that draws people in. Read on for a straightforward recipe you can use for gatherings or a weekend treat.

Ingredients

– 1 3/4 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsweetened cocoa powder

– 1 cup brewed coffee, cooled

– 1/2 cup vegetable oil

– 2 large eggs

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/2 tsp salt

– 1 cup chopped almonds

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a large sheet pan.

2. In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, combine coffee, oil, and eggs until smooth.

4. Pour the wet ingredients into the dry ingredients and stir just until combined.

5. Gently fold in the chopped almonds.

6. Spread the batter evenly in the prepared pan.

7. Bake for 30 minutes, or until a toothpick comes out clean.

8. Let the cake cool completely, then dust with powdered sugar or drizzle with chocolate ganache for extra flair.

9. Slice and serve with coffee or tea for a perfect afternoon treat.

Storage tip: keep leftovers in an airtight container at room temperature for up to 3 days.

7. Coconut Lime Gluten-Free Sheet Cake

Planning a crowd dessert? This Coconut Lime Gluten-Free Sheet Cake fits the bill. It brings a sunny tropical feel to any gathering, with lime zest that pops against creamy coconut. The cake stays light and fluffy in a big sheet pan, so you can feed many with little effort.

Complete recipe details

– Servings: 24

– Prep time: 15 minutes

– Cook time: 30 minutes

– Total time: 45 minutes

– Calories: about 210 per slice

Ingredients

– 2 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsweetened coconut milk

– 1/2 cup unsalted butter, softened

– 3 large eggs

– Zest of 2 limes

– 1/4 cup lime juice

– 1 tsp baking powder

– 1/2 tsp salt

– 1 cup shredded coconut

Instructions

1. Preheat oven to 350°F (175°C). Grease a large sheet pan.

2. Beat butter and sugar until light and fluffy.

3. Add eggs, lime zest, and lime juice. Mix well.

4. Whisk flour, baking powder, and salt in a bowl.

5. Add dry ingredients to wet. Stir until just combined.

6. Fold in shredded coconut. Spread batter in pan.

7. Bake 30 minutes, or until a toothpick comes out clean.

8. Cool completely. Optional: frost with coconut cream or glaze with a coconut icing.

Tips:

– For extra tropical flavor, dust with extra lime zest before serving.

– To make dairy-free, swap butter for coconut oil and use coconut milk.

8. Mint Chocolate Chip Gluten-Free Sheet Cake

You need a crowd friendly dessert. This Mint Chocolate Chip Gluten-Free Sheet Cake fits. It stays moist and tastes minty with chips. It works for parties or home treats.

Ingredients

– 1 3/4 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsweetened cocoa powder

– 2 large eggs

– 1 cup buttermilk

– 1/2 cup vegetable oil

– 1 tsp peppermint extract

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/2 tsp salt

– 1 cup chocolate chips

Step-by-step Instructions

1. Heat oven to 350°F (175°C). Grease a large sheet pan.

2. Whisk dry ingredients: flour, sugar, cocoa, baking powder, baking soda, salt.

3. Whisk wet ingredients: eggs, buttermilk, oil, peppermint.

4. Pour wet into dry. Stir until just blended.

5. Fold in chocolate chips.

6. Bake 30 minutes, until a toothpick comes out clean.

7. Cool completely, then frost with mint ganache or whipped cream.

Tips

For best mint flavor, use good mint extract and crushed mint candy.

Nutrition and Servings

– Servings: 24

– Prep time: 20 minutes

– Cook time: 30 minutes

– Total time: 50 minutes

– Calories per slice: 240

Frequently Asked Questions

– Can I swap fresh mint for extract? Yes. Finely chop fresh mint and stir in with the wet ingredients.

– How do I store leftovers? Keep the cake in an airtight container for up to 4 days.

9. Red Velvet Gluten-Free Sheet Cake

Planning a dessert that feeds a crowd? This gluten‑free red velvet sheet cake fits the bill. It bakes in a large pan and serves about 24. The cake stays moist from buttermilk and oil, and it pairs with a tangy cream cheese frosting. You’ll be able to slice and share it with ease.

Complete recipe details

Cake ingredients

– 2 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1 cup vegetable oil

– 3 large eggs

– 1 cup buttermilk

– 2 tbsp cocoa powder

– 1 tsp baking soda

– 1 tsp vanilla extract

– 1 tsp white vinegar

– 1 oz red food coloring

Frosting ingredients

– 8 oz cream cheese, softened

– 1/2 cup unsalted butter, softened

– 2 cups powdered sugar

– 1 tsp vanilla extract

Step-by-step instructions

1. Preheat to 350°F (175°C). Grease a large sheet pan.

2. Beat sugar, oil, and eggs until smooth.

3. Stir in buttermilk, cocoa, vanilla, and red coloring.

4. Whisk flour and baking soda in a separate bowl.

5. Add dry ingredients to wet; mix until smooth.

6. Pour in the vinegar and mix just until combined.

7. Spread into the pan and bake 30 minutes.

8. Let the cake cool completely before frosting.

Frosting steps

9. Beat cream cheese and butter until light.

10. Mix in powdered sugar and vanilla until fluffy.

11. Spread frosting evenly over the cooled cake.

– For the best color, use gel food coloring.

– Ensure the cake is fully cooled before you frost it.

10. Chocolate Peanut Butter Gluten-Free Sheet Cake

Craving a crowd-friendly dessert that stays rich and moist? This chocolate peanut butter sheet cake fits the bill. It delivers big flavor without a lot of fuss. The gluten-free batter keeps the texture light, and a chocolate-peanut butter finish makes every slice feel special. It’s perfect for potlucks, bake sales, or any gathering where you want a treat that I can bake ahead.

Here is the complete recipe you can follow start to finish. Next steps give you clear, practical steps to bake with confidence.

Ingredients

– 2 cups gluten-free all-purpose flour

– 1 3/4 cups granulated sugar

– 1/2 cup unsweetened cocoa powder

– 1 cup creamy peanut butter

– 3 large eggs

– 1 cup milk (dairy or non-dairy)

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/2 tsp salt

– For frosting: 1 cup semisweet chocolate chips, 1/2 cup creamy peanut butter, 2 tbsp milk

Instructions

1) Preheat to 350°F (175°C). Grease a large sheet pan.

2) Whisk dry ingredients: flour, sugar, cocoa, baking powder, baking soda, salt.

3) In another bowl, beat peanut butter, eggs, and milk until smooth.

4) Stir wet into dry until just combined.

5) Pour batter into the pan and spread evenly.

6) Bake 30 minutes, until a toothpick comes out clean.

7) Cool completely. Make frosting: melt chocolate chips with peanut butter and milk until smooth.

8) Spread frosting over the cake and slice into 24 pieces.

Tip: use natural peanut butter for a lighter flavor, and serve with cold milk for a classic pairing.

Indulge in a slice of happiness with our Chocolate Peanut Butter Gluten-Free Sheet Cake! It’s a crowd-pleaser that keeps things easy and delicious – perfect for any gathering where flavor takes center stage.

11. Funfetti Gluten-Free Sheet Cake

Hosting a gathering and need a dessert that feeds a crowd without a lot of fuss? This Funfetti Gluten-Free Sheet Cake fits the bill. It stays soft and bright, all in one pan for easy sharing. You can bake it fast and keep things gluten-free for guests who care about it.

Here is why this works. The batter uses gluten-free flour with a little baking powder for lift. Milk and eggs keep it moist, while rainbow sprinkles stay lively when folded in at the end. The sheet-pan format means quick cooling and clean cuts.

Next steps.

Recipe details

– Servings: 24

– Prep time: 15 minutes

– Cook time: 30 minutes

– Total time: 45 minutes

– Calories: 210 per slice

Ingredients

– 2 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsalted butter, softened

– 3 large eggs

– 1 cup milk (dairy or non-dairy)

– 1 tablespoon baking powder

– 1/2 teaspoon salt

– 1 cup rainbow sprinkles (jimmies recommended)

Step-by-step

1. Preheat oven to 350°F (175°C). Lightly grease a large sheet pan.

2. Cream butter and sugar until fluffy.

3. Add eggs one at a time, mixing well after each addition.

4. Stir in milk until the batter looks smooth.

5. In another bowl, whisk flour, baking powder, and salt.

6. Add dry ingredients to wet ingredients gradually, mixing until just combined.

7. Fold in the rainbow sprinkles.

8. Pour the batter into the pan and spread evenly.

9. Bake 30 minutes, or until a toothpick comes out clean. Let cool, then frost with vanilla icing and top with more sprinkles.

Storage tips

The cake keeps well covered at room temp for a few days or frozen for longer.

Frequently Asked Questions

– Can I use other sprinkles? Yes. Try different colors or shapes for a new look.

– How do I store leftovers? Cut slices and keep them in an airtight container for up to 5 days.

12. Almond Joy Gluten-Free Sheet Cake

Looking for a crowd-friendly dessert that fits gluten-free needs? This Almond Joy gluten-free sheet cake brings chocolate, coconut, and almonds together in one pan. It serves about 24 and stays moist thanks to coconut milk. It tastes like a candy bar but is easy to bake.

Here is the complete recipe you can follow.

Ingredients

– 1 3/4 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsweetened cocoa powder

– 1 cup coconut milk

– 1/2 cup vegetable oil

– 3 large eggs

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/2 tsp salt

– 1 cup shredded coconut

– 1/2 cup chopped almonds

– For the frosting:

– 1 cup powdered sugar

– 2 tbsp unsweetened cocoa powder

– 2–3 tbsp milk

– 2 tbsp butter

– 1 tsp vanilla extract (optional)

– Optional toppings: extra shredded coconut, toasted almonds

Steps

1. Preheat oven to 350°F (175°C). Lightly grease a large sheet pan.

2. In a bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.

3. In another bowl, whisk coconut milk, oil, and eggs until smooth.

4. Pour wet into dry and stir until just combined.

5. Fold in shredded coconut and chopped almonds.

6. Spread batter evenly in the pan.

7. Bake about 30 minutes, or until a toothpick comes out clean.

8. Cool completely, then frost. To make the frosting, mix powdered sugar, cocoa, milk, butter, and vanilla until smooth; spread over the cake. Sprinkle with extra coconut and almonds if you like.

Optional tips: toast the almonds first for a deeper nutty flavor. You can drizzle a little coconut cream on top for added richness.

13. Chocolate Chip Cookie Dough Gluten-Free Sheet Cake

You want a dessert that feeds a crowd and still tastes like cookie dough. This gluten-free chocolate chip cookie dough sheet cake gives you that creamy, chewy bite in one big pan. It stays soft, rich, and easy to share. Here is why it works and how to make it.

Servings: 24 • Prep 25 min • Bake 30 min • Total 55 min • Calories about 280 per slice

Ingredients (cake)

– 1 3/4 cups gluten-free all-purpose flour

– 1 1/4 cups granulated sugar

– 1/2 cup brown sugar

– 1/2 cup unsalted butter, softened

– 3 large eggs

– 1 tsp vanilla extract

– 1 tsp baking soda

– 1/2 tsp salt

– 1 cup chocolate chips

Frosting (cookie dough frosting)

– 1/2 cup unsalted butter, softened

– 1 1/2 cups powdered sugar

– 1/4 cup brown sugar

– 2 tbsp milk

– 1 tsp vanilla

– pinch salt

– 1/2 cup mini chocolate chips

Steps

1) Preheat oven to 350°F (175°C). Grease a large sheet pan.

2) Beat butter with both sugars until light and fluffy.

3) Add eggs one at a time, then vanilla.

4) Whisk together flour, baking soda, and salt.

5) Stir dry mix into wet until just combined.

6) Fold in chocolate chips and spread batter in the pan.

7) Bake 30 minutes, until edges are golden and the center sets.

8) Cool completely, then frost with the cookie dough frosting.

9) For frosting, beat butter until smooth. Blend in powdered sugar, brown sugar, milk, vanilla, and a pinch of salt until creamy. Stir in mini chips.

Tips you can use now:

– Use mini chips for a true cookie-dough texture in every bite.

– This cake pairs well with cold milk or a simple berry garnish.

Frequently asked questions

– Dairy-free option: swap in dairy-free butter and dairy-free chips.

– Leftovers: store airtight at room temp up to 4 days.

Next steps: slice into generous squares and serve to a hungry crowd.

14. Apple Cinnamon Gluten-Free Sheet Cake

Want a dessert that feeds a crowd without a lot of fuss? This Apple Cinnamon Gluten-Free Sheet Cake delivers soft, moist slices with warm fall flavor. It bakes quickly, travels well to potlucks, and stays tender from the first bite to the last. You get fresh apples, cinnamon aroma, and a batter you can mix fast.

– Serves: 24

– Prep time: 15 minutes

– Cook time: 30 minutes

– Total time: 45 minutes

– Approx. calories per slice: 220

Ingredients

– 2 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsalted butter, softened

– 2 cups peeled and diced apples

– 3 large eggs

– 1 tsp vanilla extract

– 1 tsp baking powder

– 1 tsp ground cinnamon

– 1/2 tsp salt

Steps

1. Preheat oven to 350°F (175°C). Grease a large sheet pan.

2. Cream butter and sugar until light and fluffy.

3. Beat in eggs one at a time, then vanilla.

4. Whisk flour, baking powder, cinnamon, and salt in a separate bowl.

5. Add dry ingredients to wet ingredients and mix until just combined.

6. Fold in apples and spread batter in the pan.

7. Bake about 30 minutes or until a toothpick comes out clean.

8. Cool completely, then dust with powdered sugar.

Serving suggestions: serve warm with vanilla ice cream for extra comfort. For best flavor, use tart apples.

Frequently Asked Questions

– Can I use other fruits? Yes, pears or peaches work as substitutes.

– How should I store this cake? Keep it covered at room temperature for up to 3 days.

Baking a gluten-free sheet cake for a crowd? You’re just 45 minutes away from warm, cinnamon-spiced delight! Simple to make, easy to share—just like your joy in the kitchen!

15. Cherry Almond Gluten-Free Sheet Cake

Planning a dessert for a crowd? You need something gluten-free, easy to bake, and sure to please. This Cherry Almond Gluten-Free Sheet Cake offers bright cherry flavor with a touch of almond. It bakes on a single sheet pan, so you can cut neat squares for the dessert table. It looks great and stays moist, perfect for summer gatherings.

Here is why this recipe works for crowds. It comes together quickly with common kitchen staples. You get 24 servings from one pan and a light, tender crumb. It travels well for picnics too. This gluten-free sheet cake still tastes like a real treat.

Complete recipe for Cherry Almond Gluten-Free Sheet Cake

Ingredients

– 2 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsalted butter, softened

– 3 large eggs

– 1 cup milk (dairy or non-dairy)

– 1 tsp almond extract

– 1 tbsp baking powder

– 1/2 tsp salt

– 1/2 cup fresh cherries, pitted and halved

Instructions

1. Preheat your oven to 350°F (175°C) and grease a large sheet pan.

2. In a bowl, cream the butter and sugar until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition.

4. Stir in the almond extract and milk until combined.

5. In another bowl, whisk together the flour, baking powder, and salt.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

7. Gently fold in the cherries and pour the batter into the prepared pan.

8. Bake for 30 minutes or until a toothpick comes out clean.

9. Let the cake cool, then slice. Tip: For extra flavor, sprinkle sliced almonds on top before baking. Best enjoyed fresh.

16. Double Chocolate Gluten-Free Sheet Cake

Craving a chocolate punch that feeds a crowd and stays gluten-free? This Double Chocolate Gluten-Free Sheet Cake is your answer.

It stays moist and fudgy, with plenty of chocolate chips in every bite.

It bakes on a sheet pan and serves about 24 people for potlucks or parties.

Finish with glossy chocolate frosting and dark shavings for a pretty look.

Ingredients

– 1 3/4 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsweetened cocoa powder

– 1 cup chocolate chips

– 3 large eggs

– 1 cup milk (dairy or non-dairy)

– 1/2 cup vegetable oil

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/2 tsp salt

Instructions

1. Preheat oven to 350°F (175°C) and grease a large sheet pan.

2. Whisk dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, salt.

3. In a separate bowl, whisk eggs, milk, and oil until smooth.

4. Pour the wet mix into the dry mix and stir until just blended.

5. Fold in chocolate chips and spread batter evenly in the pan.

6. Bake 30 minutes, or until a toothpick comes out clean.

7. Cool completely, then frost with chocolate frosting and shave chocolate on top.

Serve with chocolate ice cream or a drizzle of chocolate sauce if you like.

17. Birthday Cake Gluten-Free Sheet Cake

Planning a crowd party? This gluten-free birthday sheet cake helps you celebrate without worry. It stays soft and sweet, and it’s easy to slice for big groups. The frosting and rainbow sprinkles catch the eye and lift the whole room. Best of all, everyone can enjoy the birthday vibes, even if they avoid gluten.

Recipe Overview

– Servings: 24

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories: 230 per slice

– Nutrition Information: 230 calories, 30g carbs, 3g protein, 10g fat

Ingredients

– 2 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsalted butter, softened

– 3 large eggs

– 1 cup milk (dairy or non-dairy)

– 1 tablespoon baking powder

– 1/2 teaspoon salt

– 1 cup rainbow sprinkles

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C) and grease a large sheet pan.

2. Cream butter and sugar until light and fluffy.

3. Add eggs, one at a time, mixing well after each addition.

4. Stir in the milk until well combined.

5. Whisk gluten-free flour, baking powder, and salt in a separate bowl.

6. Gradually mix dry ingredients into wet until smooth.

7. Fold in sprinkles and pour batter into the pan.

8. Bake 30 minutes, or until a toothpick comes out clean.

9. Cool completely before frosting. Add extra sprinkles on top for color.

Storage and serving tips

– Use a mix of sprinkles for a lively look.

– Make ahead note: store in an airtight container for up to 5 days.

– Dairy-free option: swap in non-dairy butter and milk if needed.

18. Chocolate Raspberry Gluten-Free Sheet Cake

Need a gluten-free sheet cake that feeds a crowd without fuss. This chocolate raspberry gluten-free sheet cake fits the bill. It pairs deep chocolate with bright raspberries for a sweet finish at any gathering. Bake it on a sheet pan and you have 24 easy servings.

Ingredients

– 1 3/4 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsweetened cocoa powder

– 1 cup fresh raspberries

– 3 large eggs

– 1 cup milk (dairy or non-dairy)

– 1/2 cup vegetable oil

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/2 tsp salt

Steps

1. Preheat oven to 350°F (175°C). Grease a large sheet pan.

2. In a bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, whisk eggs, milk, and oil until smooth.

4. Pour wet into dry and stir until the batter is even.

5. Gently fold in raspberries and spread in the pan.

6. Bake 30 minutes, or until a toothpick comes out clean.

7. Let cool, then top with chocolate ganache or whipped cream.

Serving ideas: top with extra raspberries for a pretty finish. This cake stays best when kept cool and covered, but it still tastes great the next day.

19. Orange Creamsicle Gluten-Free Sheet Cake

Want a dessert that feeds a crowd without fuss? This orange creamsicle sheet cake is gluten-free and easy to bake. Bright orange flavor meets creamy vanilla frosting for a refreshing summer treat. Bake it on a sheet pan for quick slices and easy cleanup. Here is why it works for gatherings: it serves 24, uses ordinary ingredients, and stays moist. Next steps.

Complete recipe

Ingredients

– 2 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsalted butter, softened

– 3 large eggs

– 1 cup orange juice

– 1 tsp orange zest

– 1 tbsp baking powder

– 1/2 tsp salt

Frosting

– 1 cup unsalted butter, softened

– 4 cups powdered sugar

– 2-3 tbsp milk

– 1 tsp vanilla extract

– Pinch salt

– Optional: 1-2 tsp orange juice for brightness

Step-by-step directions

1) Preheat the oven to 350°F (175°C). Grease a large sheet pan.

2) In a bowl, beat the butter and sugar until pale and fluffy.

3) Add the eggs one at a time, then stir in the orange juice and orange zest.

4) In another bowl, whisk flour, baking powder, and salt.

5) Add the dry mix to the wet mix. Stir until just blended.

6) Pour the batter into the pan and spread the top flat.

7) Bake about 30 minutes, or until a toothpick comes out clean.

8) Let the cake cool completely, then frost with vanilla frosting and orange zest.

Tip: For extra creaminess, whisk a splash of cream into the frosting.

20. S’mores Gluten-Free Sheet Cake

You want a dessert that feeds a crowd without fuss. This gluten-free s’mores sheet cake brings campfire vibes to your table. It layers chocolate, graham cracker crumbs, and toasted marshmallows for that classic treat in every bite. Here’s why it works: it’s simple to bake, easy to scale, and stays moist when you cut neat squares.

Recipe details:

– Servings: 24

– Prep time: 20 minutes

– Bake time: 30 minutes

– Total time: 50 minutes

– Calories per slice: 250

Ingredients:

– 1 3/4 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsweetened cocoa powder

– 2 cups crushed gluten-free graham crackers

– 1 cup mini marshmallows

– 3 large eggs

– 1 cup milk (dairy or plant-based)

– 1/2 cup vegetable oil

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/2 tsp salt

Step-by-step instructions:

1) Preheat oven to 350°F and grease a large sheet pan.

2) Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.

3) In a second bowl, beat eggs, milk, and oil until smooth.

4) Stir the wet mix into the dry mix until just smooth.

5) Fold in crushed graham crackers; spread batter in the pan.

6) Bake 30 minutes, until a toothpick comes out clean.

7) Cool, then top with mini marshmallows and lightly toast them.

Optional finish: drizzle melted chocolate on top for extra s’mores flavor.

Serving and storage tips:

– Serve warm for gooey marshmallows.

– Store leftovers in an airtight container at room temperature for up to 4 days.

Frequently asked questions:

– Can I make this ahead? Yes. Add marshmallows just before serving so they stay soft.

– How should I store it? Keep it covered at room temp; it holds best for a few days.

21. Pistachio Gluten-Free Sheet Cake

Planning a dessert for a crowd that fits a gluten-free menu can feel tough. This Pistachio Gluten-Free Sheet Cake makes spring gatherings easy. The cake stays moist and nutty with a bright green color that looks festive. It feeds many and finishes with a creamy pistachio frosting.

Ingredients – Cake

– 2 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsalted butter, softened

– 3 large eggs

– 1 cup milk (dairy or non-dairy)

– 1/2 cup finely chopped pistachios

– 1 tsp baking powder

– 1/2 tsp salt

Step-by-step Instructions

1. Preheat to 350°F (175°C). Grease a large sheet pan.

2. Cream butter and sugar until light.

3. Beat in eggs, one at a time, then mix in the milk.

4. In a separate bowl, whisk flour, baking powder, and salt.

5. Add dry mix to wet mix gradually until combined.

6. Fold in pistachios and pour batter into the pan.

7. Bake 30 minutes, until a toothpick comes out clean.

8. Let cake cool, then frost.

Pistachio Cream Cheese Frosting

Ingredients:

– 8 oz cream cheese, softened

– 1/4 cup unsalted butter, softened

– 1 cup powdered sugar

– 2 tbsp pistachio paste or finely ground pistachios

– 1/2 tsp vanilla extract

Instructions:

1. Beat cream cheese and butter until smooth.

2. Add powdered sugar and mix until creamy.

3. Stir in pistachio paste and vanilla.

4. Spread over cooled cake and dust with chopped pistachios.

Finish by sprinkling extra chopped pistachios on top. Slice into 24 squares. Keep leftovers in the fridge for up to 5 days.

22. Peanut Butter Banana Gluten-Free Sheet Cake

You want a cake that fits gluten-free needs and still tastes great. This Peanut Butter Banana Gluten-Free Sheet Cake is perfect. It stays moist and light. The banana sweetness and peanut butter richness shine in every bite. It works as breakfast or dessert, and it cuts into neat squares for sharing.

Here is why it works for a crowd. It bakes in a sheet pan, so you feed many with little effort.

Recipe at a glance

– Servings: 24

– Prep time: 15 minutes

– Cook time: 30 minutes

– Total time: 45 minutes

– Per-slice: about 240 calories

Ingredients

– 2 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsweetened peanut butter

– 3 ripe bananas, mashed

– 3 large eggs

– 1 cup milk (dairy or non dairy)

– 1 tablespoon baking powder

– 1/2 teaspoon salt

Instructions

1. Heat oven to 350°F. Grease a large sheet pan.

2. In a bowl, beat peanut butter, sugar, and mashed bananas until smooth.

3. Add eggs one by one, then stir in milk.

4. In another bowl, whisk flour, baking powder, and salt.

5. Pour dry mix into wet mix in batches until just combined.

6. Spread batter in the pan and smooth the top.

7. Bake 30 minutes or until a toothpick comes out clean.

8. Let cool, then frost with peanut butter frosting or eat plain.

Serving ideas

This cake tastes great warm with a scoop of vanilla ice cream. It also stores well for several days.

Frequently asked questions

– Can I use crunchy peanut butter? Yes, it adds texture.

– How to store leftovers? Keep in an airtight container up to 4 days.

23. Blackberry Lemonade Gluten-Free Sheet Cake

Need a dessert that feeds a crowd without fuss? This Blackberry Lemonade Gluten-Free Sheet Cake is your go-to. The lemon tang meets blackberry sweetness in a vibrant, easy-to-share slice. A sheet-pan bake means fast prep, quick cooling, and simple serving. It looks lively on any dessert table and stays moist in warm weather.

This gluten-free sheet cake serves about 24 people. You get a light crumb, a bright lemon kick, and a fruity pop from the berries. It stores well too, so you can bake ahead for gatherings or potlucks.

Here is the complete recipe you can use this weekend.

Ingredients

– 2 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1 cup fresh blackberries, mashed

– 1/2 cup unsalted butter, softened

– 3 large eggs

– 1/4 cup lemon juice

– 1 tablespoon lemon zest

– 1 tablespoon baking powder

– 1/2 teaspoon salt

– For the frosting:

– 8 oz cream cheese, softened

– 1/4 cup unsalted butter, softened

– 1 1/2 cups powdered sugar

– 1 tablespoon lemon juice

– 1 teaspoon lemon zest

Instructions

1) Preheat the oven to 350°F (175°C) and grease a large sheet pan.

2) Cream butter and sugar until light and fluffy.

3) Beat in eggs one by one, then stir in lemon juice and zest.

4) Whisk flour, baking powder, and salt in a separate bowl.

5) Add the dry mix to the wet mix and stir just until combined.

6) Fold in mashed blackberries and spread the batter in the pan.

7) Bake 30 minutes, or until a toothpick comes out clean.

8) Make the frosting: beat cream cheese and butter until smooth. Add powdered sugar gradually, then fold in lemon juice and zest.

9) Cool the cake fully, then spread a thin, even layer of frosting. Cut into squares to serve.

Tips: Use ripe lemons for the zest and juice to boost brightness. If you use frozen berries, thaw and drain first so the batter stays smooth. Store leftovers covered in the fridge for up to 3 days.

24. Maple Pecan Gluten-Free Sheet Cake

You need a dessert that feeds a crowd and fits gluten-free needs. This Maple Pecan Gluten-Free Sheet Cake brings warm maple flavor and a nut crunch to your table. It works for fall gatherings or holiday celebrations and looks great on a dessert tray. The batter is simple, the bake time is short, and the result stays soft and moist. You can slice it into big squares for easy serving.

Here is why this cake is a smart pick: gluten-free flour keeps it friendly for many guests, maple syrup adds sweetness, and pecans give a satisfying crunch. It travels well to parties and pairs nicely with a scoop of vanilla ice cream or a maple drizzle.

Complete recipe

– Servings: 24

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 220 per slice

Ingredients

– 2 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsalted butter, softened

– 3 large eggs

– 1/2 cup maple syrup

– 1/2 cup chopped pecans

– 1 tablespoon baking powder

– 1/2 teaspoon salt

Instructions

1) Preheat oven to 350°F (175°C). Grease a large sheet pan.

2) In a bowl, cream butter and sugar until light and fluffy.

3) Add eggs one at a time, mixing well after each addition.

4) Stir in maple syrup and chopped pecans until blended.

5) In another bowl, whisk flour, baking powder, and salt.

6) Add dry ingredients to wet ingredients in two additions. Stir just until combined.

7) Pour batter into the pan and bake 30 minutes.

8) Let the cake cool completely. If you like, drizzle a little extra maple syrup on top for more sweetness.

Serving tips: this cake pairs nicely with vanilla ice cream or whipped cream. Walnuts can replace pecans for a different texture.

Frequently Asked Questions

– Can I use maple syrup substitutes? Yes. Honey or agave can be used, but the flavor will shift a bit.

– How should I store leftovers? Keep in an airtight container at room temperature for up to 4 days.

25. Honey Lemon Gluten-Free Sheet Cake

Here is why you need this cake: it feeds a crowd, stays gluten free, and tastes bright. Honey adds sweetness without heaviness, while lemon keeps the flavor clean and refreshing. You bake it on a sheet so you can cut many equal pieces with little effort. Serve warm with a light glaze, or chill for a cool, zesty bite.

Ingredients

– 2 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsalted butter, softened

– 3 large eggs

– 1/2 cup honey

– 1/4 cup lemon juice

– 1 tablespoon lemon zest

– 1 tablespoon baking powder

– 1/2 teaspoon salt

For the glaze (optional)

– 1/2 cup honey

– 2 tablespoons lemon juice

– 1/2 cup powdered sugar

Step-by-step

1. Preheat to 350°F and grease a large sheet pan.

2. Cream butter and sugar until light and fluffy.

3. Beat in eggs one by one, then mix in honey, lemon juice, and zest.

4. Whisk flour, baking powder, and salt in a separate bowl.

5. Stir dry ingredients into wet until just blended.

6. Pour into the pan and smooth the top.

7. Bake 30 minutes, or until a toothpick comes out clean.

8. Let cool, then glaze if you like.

Storage tips: refrigerate leftovers in an airtight container for up to 4 days. If you prefer, serve the cake warm with a drizzle of extra honey.

Next steps: cut into 24 equal squares, then serve and share with friends and family.

26. Pistachio Rosewater Gluten-Free Sheet Cake

If you need a crowd-pleasing dessert that fits gluten-free needs, this pistachio rosewater sheet cake helps you nail it. The rosewater adds a delicate floral note, while pistachios give a subtle crunch. It looks elegant on any dessert table and stays tender enough to slice easily. It serves 24, making it great for gatherings.

Here is the complete recipe you can use now.

Ingredients

– 2 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsalted butter, softened

– 3 large eggs

– 1/2 cup milk (dairy or non-dairy)

– 1/4 cup rosewater

– 1/2 cup finely chopped pistachios

– 1 tablespoon baking powder

– 1/2 teaspoon salt

For the rosewater buttercream icing

– 1/2 cup unsalted butter, softened

– 2-3 cups powdered sugar

– 1-2 tablespoons milk

– 1-2 teaspoons rosewater

Instructions

1) Preheat to 350°F (175°C). Grease a large sheet pan.

2) Cream butter and sugar until light and fluffy.

3) Add eggs one at a time. Stir in milk and rosewater.

4) Whisk flour, baking powder, and salt in a separate bowl.

5) Add dry ingredients to the wet mix. Stir just until combined.

6) Fold in pistachios. Pour batter into the pan.

7) Bake 30 minutes or until a toothpick comes out clean.

8) Cool, then frost with rosewater buttercream.

9) Top with extra pistachios for color and crunch.

Next steps: slice and serve warm or at room temperature. If you like, drizzle a touch more rosewater on top for a lighter finish.

27. Gingerbread Gluten-Free Sheet Cake

When you need a crowd friendly dessert that fits gluten free needs, this gingerbread sheet cake is a smart pick. The warm ginger, cinnamon, and molasses fill your kitchen with a cozy holiday scent. It bakes in one pan, serves about 24, and stays moist for days. Here is why this works for busy hosts: simple steps, quick bake, easy to share.

Next steps

Complete recipe details

Ingredients

– 2 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsalted butter, softened

– 3 large eggs

– 1/2 cup molasses

– 1 tsp ground ginger

– 1 tsp ground cinnamon

– 1/2 tsp ground cloves

– 1 tbsp baking powder

– 1/2 tsp salt

Instructions

1) Preheat oven to 350°F (175°C). Grease a large sheet pan.

2) In a bowl, cream butter and sugar until light and fluffy.

3) Beat in eggs, molasses, ginger, cinnamon, and cloves.

4) In a separate bowl, whisk flour, baking powder, and salt.

5) Stir dry ingredients into wet until just combined.

6) Pour batter into the pan and bake about 30 minutes, until a toothpick comes out clean.

7) Let cake cool completely. Dust with powdered sugar or top with a light buttercream.

Tip: The flavors deepen after a day in the fridge. Serve cold or warm with whipped cream.

28. Nutella Swirl Gluten-Free Sheet Cake

Craving a dessert that feeds a crowd and still feels special? This Nutella Swirl Gluten-Free Sheet Cake hits the mark. The batter swirls with creamy Nutella, creating ribbons of chocolate through every square. Bake it, cool it, and you have a confident centerpiece for birthdays, potlucks, or easy weeknight celebrations.

Here is the complete recipe you can follow.

Recipe at a glance

– Servings: 24

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories: 270 per slice

Ingredients

– 2 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsweetened cocoa powder

– 1 cup Nutella

– 3 large eggs

– 1 cup milk (dairy or non-dairy)

– 1/2 cup vegetable oil

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/2 tsp salt

Instructions

1) Preheat to 350°F (175°C). Grease a large sheet pan.

2) Whisk dry ingredients: flour, sugar, cocoa, baking powder, baking soda, and salt.

3) In another bowl, whisk eggs, milk, and oil until smooth.

4) Add wet to dry gradually. Stir until batter is even.

5) Pour into the pan. Drop spoonfuls of Nutella at intervals and swirl with a knife to make ribbons.

6) Bake 30 minutes. Check with a toothpick; it should come out clean.

7) Cool completely. Serve with whipped cream or a light dusting of powdered sugar.

Tips and variations

– For deeper flavor, stir 1/2 teaspoon espresso powder into the dry mix.

– You can use almond butter as a Nutella substitute if you prefer.

Storage

– Keep the cake covered at room temperature for up to 5 days.

FAQ

– Can I swap the spread? Yes, almond butter works in place of Nutella.

– How should I store leftovers? Cover and keep at room temperature for the best texture.

29. Raspberry Almond Gluten-Free Sheet Cake

You want a dessert that feeds a crowd and keeps gluten in check. This Raspberry Almond Gluten-Free Sheet Cake gives a soft crumb and bright fruit bite. It shines at spring and summer gatherings and travels well to potlucks. The batter is easy, the bake is quick, and you get 24 servings.

Recipe details

– Servings: 24

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories per slice: 220

Ingredients

– 2 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsalted butter, softened

– 3 large eggs

– 1 cup milk (dairy or non-dairy)

– 1/4 cup almond extract

– 1 tablespoon baking powder

– 1/2 teaspoon salt

– 1 cup fresh raspberries

Steps

1. Preheat to 350°F (175°C). Grease a large sheet pan.

2. Cream butter and sugar until pale and fluffy.

3. Add eggs one at a time, beating well after each.

4. Stir in almond extract and milk until smooth.

5. Whisk flour, baking powder, and salt in a separate bowl.

6. Stir dry into wet just until barely combined.

7. Gently fold in raspberries and spread batter in the pan.

8. Bake 30 minutes, or until a toothpick comes out clean.

9. Cool completely, then slice. If you like, dust with powdered sugar or top with whipped cream.

Tips

– Use fresh raspberries for the best flavor and add sliced almonds as a delicate garnish.

30. Chocolate Orange Gluten-Free Sheet Cake

You’re planning a party and you need a dessert that feeds a crowd without stressing the kitchen. This Chocolate Orange Gluten-Free Sheet Cake gives you that. Rich chocolate meets bright orange zest in every bite. It’s simple to bake, easy to portion, and naturally gluten-free.

Here is the complete recipe so you can bake it for a crowd.

Ingredients

– 1 3/4 cups gluten-free all-purpose flour

– 1 1/2 cups granulated sugar

– 1/2 cup unsweetened cocoa powder

– 1 cup orange juice

– 1/2 cup vegetable oil

– 3 large eggs

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/2 tsp salt

– Zest of 1 orange

Step-by-step

1. Preheat your oven to 350°F (175°C) and grease a large sheet pan.

2. In a bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, whisk together the eggs, orange juice, oil, and orange zest until blended.

4. Gradually add the wet ingredients to the dry ingredients, mixing until combined.

5. Pour into the prepared pan and bake for 30 minutes or until a toothpick comes out clean.

6. Cool before frosting with a light orange frosting or dusting with powdered sugar.

Serving and tips

This cake stays moist and slices nicely for big groups. Serve it warm with vanilla ice cream or a glass of milk.

– Servings: 24

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories per slice: 250

– Nutrition: 280 calories, 35 g carbs, 4 g protein, 12 g fat

Storing: keep leftovers in an airtight container for up to 4 days.

Conclusion

With these 30 gluten-free sheet cake recipes, you’ll never run out of delicious options to serve at your next gathering. Each cake brings its own unique flavor and charm, catering to a variety of tastes and preferences. Whether you choose a classic vanilla or a unique pistachio rosewater cake, you’re bound to impress your guests and create memorable moments together. Enjoy baking, sharing, and celebrating with these delightful crowd-pleasing treats!

Frequently Asked Questions

What Makes Sheet Cakes Ideal for Large Gatherings?

Sheet cakes are the perfect solution for large gatherings because they can easily be baked in a single pan, served in generous slices, and feed a crowd with minimal fuss. Plus, with so many delicious sheet cake recipes available—especially gluten-free options—there’s something for everyone to enjoy! You can whip up a cake like the Classic Gluten-Free Vanilla Sheet Cake or the Rich Gluten-Free Chocolate Sheet Cake without spending hours in the kitchen.

Are These Sheet Cake Recipes Suitable for Allergies Beyond Gluten?

Absolutely! Many of the gluten-free sheet cake recipes provided are also adaptable for other dietary restrictions. You can easily substitute ingredients like dairy or eggs based on your needs. For instance, if you’re looking for a crowd-pleasing treat that’s dairy-free, you can swap out dairy ingredients in recipes like the Chocolate Peanut Butter Gluten-Free Sheet Cake. Just be sure to check each recipe for specific allergens.

What Are Some Tips for Baking a Perfect Sheet Cake?

Baking a perfect sheet cake involves a few key tips! First, make sure to preheat your oven and prepare your pan properly with non-stick spray or parchment paper. Use the right pan size, typically 18×13 inches for sheet cakes, to ensure even baking. Pay attention to baking times, as gluten-free cakes may need slight adjustments. Don’t forget to check for doneness with a toothpick! With these tips, your easy baking recipes like the Lemon Blueberry Gluten-Free Sheet Cake will wow your guests every time.

How Can I Customize These Sheet Cake Recipes for My Event?

Customization is key to making your sheet cake truly unique! You can experiment with flavors, add-ins, or toppings. For example, if you’re making the Pumpkin Spice Gluten-Free Sheet Cake, consider adding nuts or chocolate chips for extra texture. You can also decorate with frosting, fresh fruit, or themed sprinkles for special occasions. The beauty of these party desserts is that they can reflect your personal touch while still being simple to prepare!

How Do I Store Leftover Sheet Cake?

Storing leftover sheet cake is easy! Simply cover the cake with plastic wrap or foil to keep it fresh. If you want to preserve it for a longer period, you can freeze it. Just slice it first, then wrap individual pieces tightly in plastic wrap and place them in an airtight container or freezer bag. This way, you can enjoy your crowd-pleasing treats like the Chocolate Raspberry Gluten-Free Sheet Cake even after the party is over!