Ingredients for Texas Sheet Cake Lighter Version
- Cooking spray (for greasing)
- 2 cups + 2 teaspoons all-purpose flour
- 1 ¾ cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup water
- 1 ¾ sticks (14 tablespoons) unsalted butter
- ½ cup unsweetened cocoa powder
- 1 cup buttermilk
- 3 teaspoons vanilla extract
- 2 large eggs
- ½ cup nonfat milk (if substituting for buttermilk)
- 2 cups powdered sugar
- ½ cup chopped pecans
- ½ cup mayonnaise (low-fat, if substituting for buttermilk)
- ¼ cup milk (low-fat is ok)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Texas Sheet Cake Lighter Version? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Texas Sheet Cake Lighter Version
- Preheat oven to 375°F (190°C).
- Grease a 15x10x1 inch baking sheet with cooking spray and dust with 2 teaspoons of flour.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ¾ cups granulated sugar, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- In a small saucepan, combine 1 cup water, ½ cup (1 stick) unsalted butter, and ¼ cup unsweetened cocoa powder.
- Bring to a boil over medium heat, stirring constantly until butter and cocoa are melted and combined.
- Remove from heat and pour the hot mixture into the dry ingredients.
- Beat with an electric mixer on medium speed until well blended.
- Add 1 cup buttermilk (or substitute: ½ cup nonfat milk + ½ cup mayonnaise), 1 teaspoon vanilla extract, and 2 large eggs.
- Beat until smooth.
- Pour batter into the prepared baking sheet and bake for 17-18 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Place the baked cake on a wire rack to cool.
- While the cake is cooling, prepare the icing:
- In a medium saucepan, combine 6 tablespoons (¾ stick) unsalted butter, ¼ cup milk, and ¼ cup unsweetened cocoa powder.
- Bring to a boil over medium heat, stirring constantly.
- Remove from heat and gradually whisk in 2 cups powdered sugar, ½ cup chopped pecans, and 2 teaspoons vanilla extract until smooth.
- Pour the icing over the hot cake and spread evenly.
- Let the cake cool completely on the wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
153g
Fat
27g
Carbs
16g
