Texas Sheet Cake Lighter Version
Indulge in the rich, chocolatey goodness of a classic Texas Sheet Cake with a guilt-free twist! This lighter version swaps traditional ingredients for healthier alternatives like unsweetened applesauce and low-fat buttermilk, cutting back on calories without sacrificing flavor. The tender, moist cake is infused with a hint of brewed coffee for depth, while the velvety cocoa frosting—made with just a touch of butter and powdered sugar—adds the perfect finishing touch. Prep time is a breeze at just 15 minutes, making this 9x13-inch cake an excellent choice for busy weeknights or casual gatherings. Optional chopped pecans provide a delightfully nutty crunch, and the recipe yields 12 servings of pure chocolatey bliss. Perfect for those seeking a lighter dessert option, this Texas Sheet Cake proves you can enjoy classic comfort food in a healthier way!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.5 cup Low-fat buttermilk
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Brewed coffee (or water)
- 1.5 cups Powdered sugar
- 3 tablespoons Butter
- 2 tablespoons Unsweetened cocoa powder (for frosting)
- 3 tablespoons Low-fat milk
- 0.25 cup Chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and set it aside.
In a large mixing bowl, combine the flour, granulated sugar, 1/4 cup cocoa powder, baking soda, and salt. Whisk together until well blended.
In another bowl, whisk together the applesauce, buttermilk, eggs, vanilla extract, and brewed coffee. Gradually add the wet ingredients to the dry ingredients, stirring until just combined (do not overmix).
Pour the batter into the prepared baking pan and spread it out evenly. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the frosting: In a small saucepan, melt the butter over low heat. Stir in 2 tablespoons cocoa powder and low-fat milk, and cook for 1-2 minutes until smooth.
Remove the saucepan from heat and whisk in the powdered sugar until the mixture is smooth and glossy. Stir in the chopped pecans if using.
Once the cake is out of the oven, let it cool for 5-10 minutes. Pour the frosting over the warm cake and spread it evenly across the surface.
Allow the frosting to set before serving. Slice into 12 equal portions and enjoy your lighter Texas Sheet Cake!
Nutrition Facts
Calories |
3080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 2372 mg | 103% | |
| Total Carbohydrate | 591.4 g | 215% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 399.0 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 406 mg | 31% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1936 mg | 41% | |
*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.
