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Amberly Vahn

Delightful Skinny Texas Sheet Cake

This Skinny Texas Sheet Cake is a moist, lightened-up chocolate delight perfect for holiday gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients 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 tsp. pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
Group: Ingredients for the Frosting
  • 1/4 cup unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 2 cups powdered sugar
  • 1/4 cup almond milk
  • 1 tsp. pure vanilla extract

Equipment

  • Mixing bowl
  • Stand Mixer or Handheld Mixer
  • Measuring Cups
  • Whisk
  • 15x10-inch Sheet Pan
  • Saucepan
  • Spatula

Method
 

  1. Start by pouring boiling water into a mixing bowl with the cocoa powder. Whisk until glossy and smooth.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until fluffy and pale.
  3. Add the Greek yogurt, eggs, and vanilla extract into the fluffy mixture. Mix until well blended.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir this dry mix into the wet ingredients.
  5. Fold in the cocoa mixture until combined.
  6. Pour the batter into a greased 15x10-inch sheet pan and bake at 350°F (175°C) for 20-25 minutes.
  7. 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.
  8. Once the cake has completely cooled, frost the top with the chocolate frosting.

Notes

Baking this Skinny Texas Sheet Cake reminded me how wonderful it is to create joyful moments through food.