Best 6 Texas Sheet Cake Lighter Version Recipes

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Indulge in the delectable Texas Sheet Cake, a classic dessert transformed into a lighter version that offers a guilt-free indulgence. This irresistible cake boasts a moist and fluffy chocolate cake base, generously topped with a luscious chocolate frosting. Discover the secrets behind this delightful treat, with two variations of the frosting - a classic chocolate ganache and a luscious cream cheese frosting. Get ready to tantalize your taste buds with this lighter version of the Texas Sheet Cake, perfect for any occasion.

Here are our top 6 tried and tested recipes!

GRANDMA'S TEXAS SHEET CAKE



Grandma's Texas Sheet Cake image

This old-fashioned Texas Sheet Cake is a rich, decadent, and easy chocolate dessert!

Provided by Blair Lonergan

Categories     Dessert

Time 3h40m

Number Of Ingredients 16

½ cup (1 stick) salted butter
½ cup shortening
1 cup water
¼ cup unsweetened cocoa powder
2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 eggs
½ cup buttermilk
1 teaspoon vanilla extract
½ cup (1 stick) salted butter
¼ cup unsweetened cocoa powder
6 tablespoons whole or 2% milk
16 oz confectioners' sugar, sifted
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F. Grease a 10 x 15-inch jelly roll pan and set aside.
  • Place butter, shortening, water and cocoa powder in a saucepan. Bring to a boil; remove from heat.
  • In a large bowl, whisk together sugar, flour, baking soda and salt. Pour the hot butter mixture over the flour mixture. Use an electric mixer to beat on medium speed for 1 minute.
  • Add eggs, vanilla extract and buttermilk. Beat on medium speed for 1 more minute.
  • Pour the batter into the prepared pan. Tap on the counter a few times to release air bubbles. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Place the cake pan on a wire rack and immediately prepare the frosting.
  • If your cake has a rounded top on it when it comes out of the oven, use your hands, oven mits, or a dish towel to gently press down on the top of the cake to create a flat surface. You need a relatively flat top so that the icing will not run off the sides.
  • Place butter, cocoa powder and milk in a saucepan. Bring to a boil; remove from heat. Add the sifted confectioners' sugar and the vanilla extract; beat until smooth.
  • Pour the hot frosting over the warm cake. Spread evenly, then set the cake on a wire rack to cool completely. The frosting will firm up as it cools. Slice into squares and serve!

Nutrition Facts : ServingSize 1 slice, Calories 263 kcal, Carbohydrate 45 g, Protein 2 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 190 mg, Fiber 1 g, Sugar 36 g

TEXAS SHEET CAKE



Texas Sheet Cake image

This cake is a chocolate lovers dream! A tender chocolate sheet cake is covered in a warm chocolatey, pecan frosting, making this an easy dessert that comes together in a flash. Slice into squares and serve at large family gatherings year-round.

Provided by Eddie Jackson

Categories     dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 17

2 sticks (1 cup) unsalted butter, plus more for the pan
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup sour cream
2 teaspoons pure vanilla extract
2 large eggs
1/4 cup unsweetened cocoa powder
1 1/2 cups pecans, chopped
1 1/2 sticks (12 tablespoons) unsalted butter
Pinch of kosher salt
2 tablespoons unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
2 1/2 cups confectioners' sugar
1/3 cup whole milk

Steps:

  • For the cake: Preheat the oven to 350 degrees F; butter the bottom and sides of a 15 1/2-by-10 1/2-inch jelly roll pan.
  • Whisk together the flour, granulated sugar, baking soda, baking powder and salt in a large bowl until combined. Whisk the sour cream, vanilla and eggs in a medium bowl or large liquid measuring cup until smooth. Set aside.
  • Meanwhile, add the butter, cocoa powder and 1 cup water to a medium saucepan and set over medium heat. Cook, stirring occasionally, until the butter is completely melted, about 5 minutes.
  • Pour the melted butter mixture into the flour mixture and stir until combined. Stir in the sour cream mixture in 2 additions until combined. Pour the batter into the prepared pan and spread it into an even layer.
  • Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool slightly in the pan.
  • For the frosting: Combine the pecans, butter and salt in a medium saucepan and place over medium heat. Cook until the butter is melted and the pecans are lightly toasted, about 5 minutes. Stir in the cocoa powder and vanilla and remove from the heat. Whisk in the confectioners' sugar in 2 batches, alternating with the milk and mixing well after each addition.
  • Immediately pour the warm frosting over the warm cake and gently spread to cover. Let the cake cool completely before slicing.

TEXAS SHEET CAKE



Texas Sheet Cake image

Expansive yet barely an inch tall, this chocolate-on-chocolate special of the Lone Star State starts with a cake that's even lighter than devil's food. A hot cocoa icing sheens its surface and soaks into the warm cake a bit, deepening its richness. Variations abound among cooks, but baking the batter in a shallow pan is key to achieving the just-right, fudgy-fluffy balance of icing to cake. While some recipes include pecans in the icing, this version keeps them on top of the cake so they stay crisp. It also calls for enough nuts to generously cover the whole top so there's crunch in every bite. If you'd like, you can sprinkle the top with a little flaky or coarse salt too.

Provided by Genevieve Ko

Categories     cakes, dessert

Time 45m

Yield One 13-by-18-inch cake

Number Of Ingredients 16

1 cup/227 grams unsalted butter, plus more for greasing the pan
2 cups/215 grams chopped pecans
2 cups/255 grams all-purpose flour
2 cups/400 grams granulated sugar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/3 packed cup/40 grams unsweetened natural cocoa powder
1 cup hot coffee or water
1/2 cup/115 grams sour cream
2 large eggs, beaten
1 teaspoon pure vanilla extract
3/4 cup/170 grams unsalted butter
1/3 packed cup/40 grams unsweetened natural cocoa powder
1/4 cup/60 grams whole milk
1 teaspoon pure vanilla extract
2 1/2 packed cups/360 grams confectioners' sugar

Steps:

  • Make the cake: Heat oven to 350 degrees. Butter a half-sheet pan (13-by-18-by-1-inch). Spread the pecans on a second half-sheet pan and bake until lightly toasted, 7 to 9 minutes.
  • Meanwhile, in a large bowl, whisk the flour, sugar, baking soda and salt, and make a well in the center. In a medium saucepan over medium heat, melt the butter, stirring often. Add the cocoa powder and stir well. Then add the hot coffee and boil for 30 seconds, stirring continuously. Pour the mixture into the well in the dry ingredients, then fold gently just until no traces of flour remain. Set saucepan aside without washing.
  • Whisk the sour cream, eggs and vanilla in a medium bowl. Pour into the chocolate mixture and fold gently until incorporated. Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out with a few crumbs, 18 to 20 minutes. Set the pan on a wire rack.
  • Right after the cake comes out of the oven, make the icing: Melt the butter in the reserved saucepan over medium heat, stirring often. Add the cocoa and stir until smooth and bubbling, then turn off the heat. Add the milk, vanilla and confectioners' sugar, and stir until smooth. It's OK if there are tiny lumps.
  • Pour the warm frosting over the warm cake and spread evenly. Sprinkle the toasted pecans all over the top and gently press into the icing. Cool completely in the pan on a rack. The cake keeps, tightly wrapped, at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 3 months. If needed, bring to room temperature before serving.

TEXAS SHEET CAKE V



Texas Sheet Cake V image

I have made this recipe for years. My children always chose it for their birthday cake over any other, and it makes enough for a crowd. Moist and delicious. Very easy to make. Enjoy!

Provided by Carolyn Herbert

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 30m

Yield 32

Number Of Ingredients 15

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream
2 eggs
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder
6 tablespoons milk
5 tablespoons unsweetened cocoa powder
½ cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
  • Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
  • Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
  • For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

Nutrition Facts : Calories 256.4 calories, Carbohydrate 35.8 g, Cholesterol 36.3 mg, Fat 12.5 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 6.4 g, Sodium 145.4 mg, Sugar 28.2 g

TEXAS SHEET CAKE - LIGHTER VERSION



Texas Sheet Cake - Lighter Version image

This is a really good recipe that no one would guess is lighter in calories than the original. I found it in Cooking Light magazine.

Provided by JeanT

Categories     Dessert

Time 30m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 19

cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/4 cup unsweetened cocoa
1/2 cup buttermilk
1 teaspoon vanilla extract
2 large eggs
6 tablespoons butter
1/3 cup nonfat milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans, toasted
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 375 degrees.
  • To prepare cake, coat a sheet pan with cooking spray and dust with the 2 teaspoons flour.
  • Combine 2 cups flour, granulated sugar, baking soda, cinnamon, and salt in a large bowl. Stir well with a whisk.
  • Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan. Bring to a boil, stirring frequently. Remove from heat, pour into flour mixture. Beat with a mixer at medium speed until well blended. Add buttermilk, 1 teaspoon vanilla extract, and eggs. Beat well.
  • *If you do not have buttermilk, you can substitute nonfat milk and mayonnaise. In a half cup measuring cup, fill halfway with milk and then spoon in mayonnaise until full.
  • Pour batter into prepared pan and bake at 375 degrees for 17 minutes or until a wooden toothpick inserted in center comes out clean. Place on a wire rack.
  • To prepare icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan. Bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla extract. Spread over hot cake. Cool completely on wire rack.
  • You can also make this cake in a 13x9 baking pan. Bake at 375 degrees for 22 minutes.

CLASSIC TEXAS SHEET CAKE



Classic Texas Sheet Cake image

If you love chocolate, and we mean really truly love, then this classic Texas sheet cake is exactly what your sweet tooth craves. Between the scratch-made cake and the decadent homemade frosting, this dessert is a chocolate lover's dream come true. Unlike most cakes, this tender-crumbed delight should be frosted when it's still hot-no need to let it cool. Pour on the sticky, sweet pecan-flecked frosting and watch it spread into a gloriously glossy blanket that'll keep your cake moist and fresh tasting for as long as it lasts.

Provided by By Bree Hester

Categories     Dessert

Time 1h

Yield 16

Number Of Ingredients 16

2 cups Gold Medal™ all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1 cup butter
1 cup water
3 tablespoons unsweetened baking cocoa
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
2 eggs, slightly beaten
1/2 cup butter
3 tablespoons unsweetened baking cocoa
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

Steps:

  • Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
  • In large bowl, stir together flour, granulated sugar and salt; set aside.
  • In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
  • Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
  • Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
  • Pour frosting over hot cake. Cool completely before cutting, about 1 hour.

Nutrition Facts : Calories 460, Carbohydrate 59 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 44 g, TransFat 1/2 g

Tips:

  • Use light ingredients: To lighten up this classic cake, opt for light ingredients such as light butter, low-fat sour cream, and reduced-fat milk. These substitutions will help cut down on calories and fat without sacrificing flavor.
  • Reduce the sugar: The original Texas sheet cake recipe calls for a generous amount of sugar. To make a healthier version, reduce the amount by half or even two-thirds. You can also use a natural sweetener like honey or maple syrup instead of refined white sugar.
  • Use almond flour: Substituting some of the all-purpose flour with almond flour is a great way to add moisture and richness to the cake while reducing the overall carb count.
  • Don't overmix the batter: Overmixing can result in a tough, dense cake. Mix the batter only until the ingredients are well combined.
  • Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through without overbaking it.
  • Conclusion:

    This lighter version of Texas sheet cake is a delicious and satisfying treat that can be enjoyed without guilt. With its reduced sugar and fat content, this cake is a healthier choice that still delivers on flavor. So next time you're craving a classic dessert, give this lightened-up version a try.

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