Gluten-Free Texas Skillet Cake
BY Brimly.OCTOBER 11, 2026
Photo By Editors @ the Brimly Test Kitchen
Bake: 35 MinPREP: 35 minGluten-freeServes: 8 Now, Why This Recipe and What Makes It Special?
This month in our kitchen is all about the skillet, and I knew from the start that a chocolate recipe had to be part of it. The trouble was deciding which one. I love chocolate. I really do. But I've made just about every chocolate cake there is to make, so I went digging for something I hadn't tried yet. (Although let's be honest, there can never be too many chocolate cakes on this blog.)
That's when I found the Texas sheet cake. A sheet cake, in a skillet? Who sets the rules, anyway? I made it, and I'm so glad I did. It's easily one of the best chocolate cakes I've made all year, moist and tender underneath, with a warm chocolate pecan icing poured right over the top. And like everything here, it's gluten-free, gum-free and soy-free.
I kept this batch small and baked it in an 8-inch cast iron skillet, because a cake this good is dangerous to have lying around in large quantities. If you're feeding a crowd, double it and use a bigger pan.
Lessons Learned
This cake was full of firsts for me. I don't often bake with buttermilk, so I was curious to see what it would do. It gave me a moist cake with a slightly crumbly texture, and honestly, I was impressed. It was also my first time making a chocolate icing with no actual chocolate in it. Just Dutch-processed cocoa powder, butter, a splash of milk, a pinch of salt, vanilla, powdered sugar and toasted pecans. When I tasted it off the spoon, I was lost for words. I'd never had anything quite like it.
The biggest lesson was all about timing. The first time I made this, my icing was ready long before my cake was. So there I was, standing at the stove for ten minutes or more, stirring and stirring and stirring, switching the burner on and off just to keep the icing warm and pourable. Learn from me, start your icing toward the end of the bake, so it's ready right when the cake comes out. Once the butter melts, everything comes together fast.
And when it's time to ice, move quickly. The icing starts to set as soon as it hits the warm cake, and once it sets, it won't spread the way you want it to. One more thing, butter your skillet well. It goes a long way in helping the cake release. I like to spoon mine out while it's still warm, but if you let it set, you can slice it into wedges.
How to Make It Your Own
If you'd like a less sweet icing, start with ½ cup powdered sugar instead of the full ¾ cup. Taste as you go, then add more until it's just right for you.
You can also bake this in a regular sheet pan or baking pan. Just keep in mind that the bake time will change with the pan, so start checking early. And while I've only made this with buttermilk so far, I'm curious to try it with yogurt someday. I haven't tested that yet, so if you try it before me, please let me know how it goes!
Pro Tip:
Don't skip toasting your pecans. It's one of the most important parts of the icing. Spread raw pecans on a sheet and toast them at 350°F for about 10 minutes, checking at 5 minutes and then every minute after. They go from toasted to burnt very quickly. They're ready when they're a shade darker and smell warm and nutty, almost like caramel.
Summary Notes:
Once the icing sets, it turns into this sticky, almost taffy-like layer on top of the cake, and it's just so good. My favorite way to eat it is a warm spoonful with a scoop of vanilla ice cream, but it's wonderful all on its own, too. It isn't complicated. Follow the steps, keep an eye on your timing, and you'll have something outrageously delicious waiting for you.
Tried it? Let us know how it went in the comments below.
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Ingredients
For the Cake:
¾ cup gluten-free flour (no xanthan gum) [BUY]
½ cup granulated sugar
¼ cup dark brown sugar
½ tsp baking powder
¼ tsp baking soda
¼ tsp fine salt
2 Tbsp dutch-processed cocoa powder [BUY]
6 Tbsp unsalted butter, plus more for greasing
6 Tbsp water
3 Tbsp buttermilk, room temp, without added gums [BUY]
1 extra large egg, room temp
1 tsp vanilla extract
For the Chocolate Pecan Icing:
1 Tbsp dutch-processed cocoa powder
¾ cup powdered sugar, divided into three additions
⅛ tsp fine salt
3½ Tbsp unsalted butter
2 Tbsp whole milk
1 tsp vanilla extract
½ cup toasted pecans, roughly chopped
For Serving (optional):
vanilla ice cream
Recipe Steps
Step 1
Preheat your oven to 350°F with a rack in the middle. Generously butter the bottom and sides of your 8-inch cast iron skillet. Keep the skillet at room temp until you add the batter.
Step 2
In a mixing bowl, whisk together the gluten-free flour, granulated sugar, dark brown sugar, baking powder, baking soda, and salt, breaking up any brown sugar lumps.
Step 3
In a small saucepan, combine the butter, water, and cocoa powder. Heat over medium-low heat, whisking until the butter melts and the mixture is smooth. Bring just to a gentle simmer, then remove from the heat. Let cool for about 5 minutes, until warm rather than piping hot.
Step 4
In a separate small bowl, whisk together the buttermilk, egg, and vanilla extract until smooth.
Step 5
Pour the warm cocoa mixture into the dry ingredients and whisk until combined. Add the buttermilk mixture and whisk until the batter is smooth and no dry pockets remain. Scrape the bottom and sides of the bowl with a spatula.
Step 6
Pour the batter into the prepared skillet and spread it evenly. Bake on the middle rack for 28 to 35 minutes, beginning to check at 28 minutes. Ours took about 35 minutes. The center should be set, and a toothpick inserted into the middle should come out clean or with a few moist crumbs, without wet batter.
Step 7
Start the icing during the final 15 minutes of baking, so it's ready to pour when the cake comes out. In a small saucepan, combine the butter, milk, cocoa powder, salt, and vanilla extract. Heat over medium-low heat, stirring until the butter has melted and everything comes together into a smooth, liquid chocolate mixture.
Step 8
Reduce the heat to low. Add the powdered sugar ¼ cup at a time, stirring well after each addition before adding the next. Once all ¾ cup has been added, keep stirring over low heat for about 5 minutes, until any lumps have worked out and the icing looks smooth and silky.
Step 9
Add the toasted pecans. Stir over low heat for about 3 more minutes, until well combined. Keep the icing warm and pourable until the cake is ready.
Step 10
Remove the cake from the oven and set the skillet on a heat-safe cooling rack. A slight dome is okay. Give it a few seconds to settle, and if needed, use a heatproof silicone spatula to gently press down just the raised top until it looks more level. Use a light touch so you don't compress the cake.
Step 11
Right away, pour the warm pecan icing over the warm cake. Quickly and gently spread it to the edges. The icing begins to set as you spread, so work promptly.
Step 12
Leave the skillet on the cooling rack for about 1 hour, until the cake is pleasantly warm and the icing has set. Serve with a scoop of vanilla ice cream, if you like.
Storage:
Once completely cool, transfer leftovers to an airtight container and keep at room temp for up to 2 days.
For longer storage, refrigerate for up to 5 days. Bring refrigerated slices to room temp before serving for a softer texture.
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