Ready in: 50 minutes · Serves: 12 · Technique: Baking · Storage: Airtight container for up to 3 days.
Quick Answer
This Skinny Texas Sheet Cake is a moist, lightened-up chocolate delight perfect for holiday gatherings.
As the leaves begin to turn golden and the air takes on a crispness that signals the arrival of fall, I’ve found myself awash in nostalgia for gatherings with loved ones. In New York City, where the hustle begins to slow down just a bit during the holidays, there’s something extra special about sharing a slice of homemade cake. This year, I’m thrilled to share a delightful recipe that brings the spirit of Texas straight to my New York kitchen: Skinny Texas Sheet Cake. This cake is moist, chocolatey, and—most importantly—lightened up, making it perfect for Thanksgiving and Christmas celebrations.
A Cozy Holiday Treat
Why You’ll Love This Recipe
- Moist and chocolatey without the guilt—perfect for health-conscious dessert lovers.
- Easy to prepare and bake, making it an ideal addition to your holiday gatherings.
- Rich chocolate flavor that satisfies your sweet tooth while using lightened ingredients.
- Versatile enough to be enjoyed at Thanksgiving, Christmas, or any occasion.
- Storage-friendly, keeping well for days, making it great for meal prep.
Ingredients
To get started, here’s what you’ll need:
For the Cake:
- 1 cup boiling water
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter
- 1 1/2 cups granulated sugar
- 1 cup Greek yogurt
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Frosting:
- 1/4 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1/4 cup almond milk
- 1 teaspoon pure vanilla extract
How to Make Skinny Texas Sheet Cake (Step-by-Step)
This delightful cake is easy to whip up and a joy to share. Follow these simple steps to create your own Skinny Texas Sheet Cake:
Step 1: Mix the Cocoa
Start by pouring boiling water into a mixing bowl with the cocoa powder. Whisk until glossy and smooth, filling your kitchen with a rich, chocolatey essence that instantly feels cozy.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until fluffy and pale—about 3 minutes. A stand mixer with a paddle attachment works great, but a handheld mixer is just fine, too.
Step 3: Incorporate Yogurt, Eggs, and Vanilla
Add the Greek yogurt, eggs, and vanilla extract into the fluffy mixture. Mix until everything is well blended, achieving a smooth and creamy batter.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir this dry mix into the wet ingredients, ensuring no lumps remain. It’s okay if a few small clumps stay; they usually bake out nicely.
Step 5: Blend in the Cocoa Liquid
Fold in the cocoa mixture, ensuring the chocolate flavor permeates every bite. You’ll see a beautiful deep brown batter come together, tempting you to sneak a taste.
Step 6: Bake
Pour the batter into a greased 15×10-inch sheet pan. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the center shows a slight jiggle and a toothpick comes out clean.
Step 7: Prepare the Frosting
As the cake cools, melt the butter in a saucepan and stir in the cocoa powder over medium heat until smooth. Remove from heat, add the powdered sugar, almond milk, and vanilla extract, and whisk until glossy.
Step 8: Frost
Once the cake has completely cooled, spread the frosting over the top. Enjoy the nutty sweetness of the frosting paired beautifully with the cake’s rich chocolate flavor.
Common Mistakes to Avoid
- Cold Ingredients: Using cold butter or eggs can prevent your batter from mixing evenly—always bring your ingredients to room temperature.
- Not Measuring Carefully: Baking is a science! Make sure to measure your flour correctly to avoid a dense cake.
- Overmixing: Once you’ve added the dry ingredients, mix just until combined. Overmixing can lead to a tough texture.
Tips and Tricks for Success
- For added flavor, consider folding in a cup of chopped nuts (like pecans) or mini chocolate chips right before baking.
- If you’re serving this cake as part of a festive gathering, sprinkle some festive sprinkles or cacao nibs on top for a lovely presentation.
- Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist.
Variations
- Use almond flour instead of all-purpose flour for a gluten-free version.
- Swap Greek yogurt with applesauce for a lower-fat option.
- Replace granulated sugar with coconut sugar for a healthier sweetener.
- Add a layer of fresh fruit, like raspberries or strawberries, between the cake and frosting.
How to Serve
- Serve warm with whipped cream on top for a decadent dessert.
- Pair with seasonal fruits like pears or apples for a delightful contrast.
- Cut into squares and serve at gatherings with a scoop of ice cream on the side.
- Drizzle with chocolate sauce or caramel for an extra treat.
Make Ahead and Storage
- Make Ahead: You can prepare the cake batter a day in advance and store it in the fridge before baking.
- Storage: Store the cake in an airtight container at room temperature for up to three days.
- Reheating: If desired, warm individual slices in the microwave for about 10-15 seconds for a cozy treat.
- Freezing: The cake can be frozen for up to three months. Wrap it tightly in plastic wrap and then aluminum foil before freezing.
Recipe Notes / What I Learned
Baking this Skinny Texas Sheet Cake reminded me how wonderful it is to create joyful moments through food, especially during the holiday season. Each slice brought warmth to my kitchen, perfect for sharing with friends and family during Thanksgiving and Christmas celebrations. With its rich flavor and lighter ingredients, this cake has secured a special place in my holiday repertoire!
Yield and Serving Size
Yield: 12 servings · Serving Size: 1 slice
Nutrition Snapshot
Estimated Nutrition Per Serving: ~200 calories · 3g protein · 30g carbs · 8g fat
Delightful Skinny Texas Sheet Cake
Ingredients
Equipment
Method
- Start by pouring boiling water into a mixing bowl with the cocoa powder. Whisk until glossy and smooth.
- In a large mixing bowl, beat the softened butter and granulated sugar together until fluffy and pale.
- Add the Greek yogurt, eggs, and vanilla extract into the fluffy mixture. Mix until well blended.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir this dry mix into the wet ingredients.
- Fold in the cocoa mixture until combined.
- Pour the batter into a greased 15×10-inch sheet pan and bake at 350°F (175°C) for 20-25 minutes.
- As the cake cools, melt the butter in a saucepan and stir in the cocoa powder until smooth. Then mix in the powdered sugar, almond milk, and vanilla.
- Once the cake has completely cooled, frost the top with the chocolate frosting.
Notes
FAQs
Can I make Skinny Texas Sheet Cake ahead of time?
Yes, you can make the cake a day in advance. Store it in an airtight container at room temperature, and frost it just before serving for the best texture and flavor.
What if I don’t have Greek yogurt?
If you don’t have Greek yogurt, you can substitute it with sour cream or regular yogurt. Both will provide moisture, but Greek yogurt gives a slightly lighter texture.
Can I use a different type of milk for the frosting?
Absolutely! You can use any milk of your choice, such as almond milk, coconut milk, or even regular cow’s milk. The flavor will slightly vary based on your choice, but it will still be delicious!
