Lightened Up: Texas Sheet Cake

Everything is bigger in Texas. This cake is no exception. Big cake and big flavor.

The original recipe for Texas Sheet Cake calls for 3 total sticks of butter, 2 cups of sugar, and full fat milk and sour cream. Yikes!! But it’s sooooo delicious!!!!

Look at all of the fudgy goodness….

When my mom asked me to make one for her birthday (happy birthday, Mom!!), I saw an opportunity to make it a little lighter than the original version. With a few changes, we lost some of the fat and calories without sacrificing flavor.

Just the way I like it!

This cake is rich, fudgy, and mouth watering. Forget that dry chocolate cake you’ve had before! After all, if it’s going to be named after such a great state, you know it’s going to be delicious. We don’t settle for anything less down here.

Lighter Texas Sheet Cake

Original recipe from

Makes 24 servings


  • 1/2 cup butter
  • 1/2 cup unsweetened applesauce
  • 1 cup water
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup Truvia baking blend
  • 3/4 cup plus 2 Tbsp sugar
  • 2 cups all purpose flour
  • 1/8 tsp salt
  • 1 tsp baking soda
  • 4 egg whites
  • 1/2 cup nonfat plain Greek yogurt
  • 1 1/4 tsp vanilla extract


  • 1/2 cup butter
  • 1/4 cup unsweetened cocoa
  • 1/4 cup + 2 Tbsp nonfat milk
  • 1 lb box powdered sugar
  • 1/2 tsp vanilla
  • 1/2 cup chopped pecans (optional)


Cake: Preheat oven to 350 degrees F. Prep 13X9 cake pan by greasing and flouring.

Combine butter, applesauce, cocoa, and water in a large saucepan over medium heat. Heat until butter melts, stirring often. Remove from heat.

Add sugar, Truvia, flour, baking soda, and salt to saucepan and stir well.

Temper (warm up) the eggs by adding a small amount of mixture to egg whites, stirring constantly. Add egg white mixture back into main saucepan, stirring well.

Add vanilla and yogurt. Stir well. Pour into prepared pan. Bake 25-30 minutes, or until cake tester comes out clean.

Frosting: Combine butter, milk, and cocoa in a small saucepan. Bring to a boil.

Add powdered sugar to a medium mixing bowl. Add hot butter mixture to sugar and beat with electric mixer 1-2 minutes, scraping sides of bowl a few times.


Add vanilla and beat to combine. Pour icing over hot cake.

How do the nutrition facts compare to the original, full fat recipe?

Original recipe: 308 Calories, 14.5g Fat, 8.1g Saturated fat, 48.8mg Cholesterol, 75.8mg Sodium, 45.3g Carbohydrates, 24.1g Sugar, 2.7g Protein

Lighter recipe: 240 Calories, 8.5g Fat, 4.9g Saturated fat, 20.6mg Cholesterol, 81.1mg Sodium, 40.7g Carbohydrates, 29.5g Sugar, 3.2g Protein

Per serving, you save: 68 Calories, 6g Fat, 3.2g Saturated fat, 4.6g Carbohydrates 🙂

Now, can you decrease the fat and calories even more by replacing more butter with applesauce and replacing even more sugar with the Truvia blend? Probably, but I haven’t tried it.

This was as much experimenting that I could do without changing the cake too much. As my mom put it “You can experiment all you want to, just not on my birthday cake.” Yes ma’am!

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