The Best Texas Sheet Cake Recipe – Rich, Moist & Chocolatey

Rich, chocolatey, and irresistibly moist, Texas Sheet Cake is a beloved Southern dessert known for its fudgy frosting and melt-in-your-mouth texture. This version keeps all the decadence while lightening things up just enough to make it a smart treat for any occasion. It’s perfect for potlucks, birthdays, or any time you’re craving comfort in dessert form—without going overboard.

Why You’ll Love This Recipe

Deep Chocolate Flavor – Cocoa-rich cake with a warm, fudgy glaze.
Perfect for Crowds – Baked in a sheet pan and easily portioned.
Quick & Simple – Minimal prep, no mixer needed.
Lighter Ingredients – Swapped for balance without sacrificing taste.

Ingredients

For the Cake:

• 1 cup all-purpose flour
• 1 cup granulated erythritol (or sugar substitute)
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 1/4 cup low-fat buttermilk
• 1/4 cup light butter (melted)
• 1 tsp vanilla extract
• 2 large eggs
• 1/4 cup brewed coffee (enhances chocolate flavor – optional)

For the Frosting:

• 2 tbsp light butter
• 2 tbsp unsweetened cocoa powder
• 2 tbsp low-fat milk
• 1/2 tsp vanilla extract
• 3/4 cup powdered erythritol (or sugar substitute)
• Pinch of salt
• Optional: 2 tbsp chopped pecans or walnuts

Instructions

Preheat & Prep

Preheat oven to 350°F (175°C). Lightly coat a 9×13-inch baking pan with nonstick spray.

Make the Cake Batter

In a large bowl, whisk together flour, erythritol, cocoa powder, baking soda, and salt. In a separate bowl, combine applesauce, buttermilk, melted butter, vanilla, eggs, and coffee if using. Add wet ingredients to dry and stir until smooth.

Bake

Pour batter into the prepared pan and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake—moisture is key!

Prepare the Frosting

While the cake bakes, melt butter in a small saucepan over low heat. Stir in cocoa powder and milk, whisking until smooth. Remove from heat and stir in vanilla, powdered sweetener, and a pinch of salt. Whisk until glossy.

Frost the Cake

Once the cake is out of the oven and still warm, pour the frosting over the top and spread evenly. Sprinkle with chopped nuts if desired.

Cool and Serve

Let the cake cool completely in the pan before slicing into squares and serving.

Nutritional Information (Per Serving)

• Calories: ~140
• Fat: 5g
• Carbs: 18g (net carbs may vary depending on sweetener)
• Protein: 2g
• Sugar: 2g (if using sugar substitute)

Tips for Success

• Don’t Skip the Coffee: It intensifies the chocolate flavor without tasting like coffee.
• Warm Frosting on Warm Cake: This classic technique gives the cake its signature texture.
• Keep It Moist: Don’t overbake—check early to preserve the soft, fudgy bite.
• Make It Ahead: This cake tastes even better the next day once the flavors settle.

Why This Recipe Works

By using a blend of light butter, applesauce, and sugar alternatives, this recipe retains all the richness of a traditional Texas Sheet Cake while cutting back on excess calories and fat. It’s perfect for satisfying a sweet tooth with a mindful approach.

This Texas Sheet Cake is proof that indulgence and balance can go hand-in-hand. It’s rich enough to feel like a treat but smart enough to enjoy without guilt. Whether you’re serving it to guests or treating yourself, it’s a chocolate dessert worth keeping in your recipe rotation.