Low Sodium Texas Sheet Cake
Indulge in the moist, chocolatey goodness of a classic Texas Sheet Cake with a heart-healthy twist! This Low Sodium Texas Sheet Cake delivers all the decadent flavors you love—rich cocoa, tender cake, and a luscious chocolate frosting—while reducing sodium content to keep it guilt-free. Made with unsalted butter, low-sodium chicken broth (or water), and low-fat buttermilk, this recipe is perfect for anyone looking to enjoy a nostalgic treat without compromising on dietary restrictions. Topped with an optional sprinkle of crunchy, unsalted pecans, it’s the ultimate dessert for gatherings, potlucks, or just treating yourself. Quick to prepare and ready in just 40 minutes, this recipe serves 24, making it a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 4 tablespoons Unsweetened cocoa powder
- 1 cup Low sodium chicken broth (or water)
- 2 cups Granulated sugar
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 2 large Eggs
- 1 cup Low-fat buttermilk
- 2 teaspoons Vanilla extract
- 1 cup Unsalted butter (for frosting)
- 4 tablespoons Unsweetened cocoa powder (for frosting)
- 6 tablespoons Low sodium chicken broth (or water, for frosting)
- 3.5 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Chopped, unsalted pecans (optional)
Instructions
Preheat the oven to 350°F (175°C) and grease a 10x15-inch jelly roll pan (or similar size baking sheet).
In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Once melted, add 4 tablespoons of unsweetened cocoa powder and 1 cup of low sodium chicken broth (or water). Bring this mixture to a boil, stirring occasionally, then remove it from the heat.
In a large mixing bowl, combine 2 cups of granulated sugar, 2 cups of all-purpose flour, and 1 teaspoon of baking powder. Stir until well mixed.
Pour the hot cocoa mixture into the dry ingredients and stir until combined.
In a separate small bowl, whisk together 2 large eggs, 1 cup of low-fat buttermilk, and 2 teaspoons of vanilla extract.
Add the egg mixture to the cocoa-flour mixture and stir until the batter is smooth and well combined.
Pour the batter into the greased pan and spread evenly. Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the frosting. In a medium saucepan over medium heat, melt 1 cup of unsalted butter. Stir in 4 tablespoons of unsweetened cocoa powder and 6 tablespoons of low sodium chicken broth (or water). Bring to a boil, then remove from heat.
Gradually whisk in 3.5 cups of powdered sugar and 1 teaspoon of vanilla extract until the frosting is smooth.
If desired, stir in 0.5 cup of chopped, unsalted pecans into the frosting for extra texture and flavor.
When the cake is done baking, remove it from the oven and immediately pour the warm frosting over the hot cake. Use a spatula to spread the frosting evenly.
Allow the cake to cool at room temperature for at least 30 minutes before serving. Cut into squares and enjoy!
Nutrition Facts
Calories |
7366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.8 g | 450% | |
| Saturated Fat | 190.1 g | 950% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1147 mg | 382% | |
| Sodium | 1103 mg | 48% | |
| Total Carbohydrate | 1059.6 g | 385% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 828.0 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 561 mg | 43% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1957 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
