Skinny Texas Sheet Cake

skinny_texas_sheet_cake_titleSkinny.  Yeah you heard right! 🙂  This cake is made with healthier ingredients.  And trust me when I tell you that it is absolutely incredible.  In fact, I think this is better than the original!

When I am watching what I eat, I still need a dessert or chocolate fix.  By substituting just a few ingredients it cuts the calories down significantly!  This Texas Sheet Cake was better than any Texas sheet cake that I have had.   The applesauce and greek yogurt made it so moist.   It was perfect!  You can definitely not even tell that this was made with healthier ingredients.

This cake was a great way to sneak in some yummy healthy ingredients without sacrificing on taste.  You can still watch what you are eating and have your chocolate cake too with this recipe! 🙂

5.0 from 6 reviews
Skinny Texas Sheet Cake
Prep time
Cook time
Total time
A delicious and moist texas sheet cake that is made with healthier ingredients and absolutely incredible!
Serves: 40
  • Cake ingredients:
  • 1 cup water
  • ½ cup butter
  • ⅓ cup unsweetened cocoa powder
  • 2 eggs
  • ¾ cup Greek yogurt
  • ½ cup unsweetened applesauce
  • 1 cup whole wheat flour
  • 1 cup all purpose white flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Chocolate Frosting:
  • ½ cup butter
  • ⅓ cup unsweetened cocoa powder
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  1. Preheat oven to 350 degrees. Add the butter, water, and cocoa to a medium microwave safe bowl. Cook for about 2-2½ minutes whisking 30 seconds at a time until melted and smooth. Set aside.
  2. In a medium sized bowl combine eggs, yogurt and applesauce and whisk until smooth. Set aside.
  3. In a large mixing bowl, combine flour, sugar, baking soda, and salt. Whisk together. Add the warm chocolate mixture and stir to combine. Lastly add the yogurt mixture and stir again until combined. The batter may have a few lumps, but that is ok.
  4. Pour into an ungreased jelly roll pan (13x18) or two 9x13 baking sheets and bake for 15-20 minutes until toothpick inserted in the center comes out clean.
  5. To make the frosting: Melt the butter in a microwave safe bowl. Add cocoa and whisk until smooth. Whisk in milk and vanilla and lastly whisk in the powdered sugar. Pour over the cake and frost to the edges. Let the cake cool completely and allow the frosting to set.

Recipe adapted from The Yummy Life 



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I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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  1. LOVE this lightened up version. Chocolate sheet cake has to be a weakness of mine. I almost wish I would not have read this post because it gives me an excuse to make it haha!

    • Gabriel Antonio Sánchez Aldana says:

      Let me tell you that I had already fixed it at home based on one of my mom’s recipes and the only difference is that we don’t use the 2 kinds of wheat flour, only all purpose white flour and it is realy tasteful and I have given many people the recipe in my language (spanish) and whent they fix it they can only say it’s wanderful
      Best regards,
      Gabriel Sánchez

  2. patricia schaff says:

    I’ve made these for years and they go so fast. It is my favorite.

  3. Oh my! I think you just changed my life. Pinning!!

  4. I will try to make this cake cause it looks marvellous. But is the apple sauce compulsory? Is it ok if I skip it?

  5. Cake Lover says:

    How many calories compared to original?

    • It should be the same. 150 per 40 slices. I just don’t like posting calories on recipes because people get upset if I am off by any. 😉

  6. Hi in live in new Zealand and can you tell me what powdered sugar is and what can I use in place.
    Thank You,

    • jane patsakos says:

      One cup regular sugar to two TBSP cornstarch. Mix in blender. You can make your own

      • you can make powdered sugar with splenda also for a sugar free version that works well for diabetics

        • Thank you for the diabetic info. I am diabetic and something like this is wonderful

          • I just made this cake substituting stevia for both the granulated sugar and the powdered sugar. For the cake, I simply increased the yogurt to 1-1/4 cups, the applesauce to 1 cup and used 3/4 cup Truvia baking blend stevia. For the icing, I blended (in my blender)2 cups of the Truvia stevia until it was a fine powder, then added 1 cup yogurt to make up the bulk since stevia takes only half the amount to sweeten what sugar does. It turned out really yummy! PS: I plugged this recipe into WeightWatchers and cut the points in half! It was 8 points per serving – but these substitutions brought it down to 4 points per serving – OH! and I also added pecan pieces sprinkled on top!

    • I’m not sure if it’s the same in NZ, but in the UK its just icing sugar!

    • Yep, just icing sugar.

    • Maybe you know it or find it by Confectioners Sugar. Is the same thing. Hope you find it, this is an awsome recipe.

    • Jo Ann Reeder says:

      Put granulated sugar in your food processor.
      Turn it on, you’ve got powdered sugar

    • Hi here in the States it call Confectioners. Sugar it is used strictly for baking deserts.

  7. Glynis Maruk says:

    Do you have any calorie count on this?

  8. Fay Cannoy says:

    what is the caloric breakdown?? per slice…..

    • I really don’t like posting calories because if I am off by 1 calorie then people throw stones at me! Haha But the recipe that I adapted from said 150 calories per slice if the cake is cut into 40 slices. 🙂

  9. I’ve learned to be wary of “skinny” recipes, and this is only 150 calories if you cut it into 40 servings! Is that like 2 bites? It looks fabulous though so maybe I’ll save it for cheat day and eat 4 servings. 🙂

    • Hey two bites of chocolate cake is better than none right? Hehe Actually it is a lot more than you think because a jelly roll pan is huge. It is just made with better ingredients to help reduce the calories.

  10. Alyssa,

    This was amazing–my boys kept saying that it was “licious” (they are little). What is great is that it is so chocolatey and sweet that a small piece is satisfying and this is coming from a chocoholic!

    Thanks for sharing!

  11. Catherine Carter says:

    Do you know if you can substitute Splenda for any of the sugar? Thank you!

  12. can this be made into cupcakes or only sheet cake?

  13. Can all white flour be used?

  14. Donna Abell says:

    Where does the “skinny” come in? Still 2 sticks of butter and 5 1/2 C sugar. Maybe a little healthier with the whole wheat flour and yogurt.

    • “skinny” means taking a regular recipe and making it healthier by changing some of the ingredients. You can totally not put on the frosting to make it even skinnier but that it the best part. 🙂

  15. Have made this cake from the original ingredients, for some 40 years, but can’t wait to try the “skinny version” Looks Delicious.

  16. Sounds wonderful!! But can I use all white flour? Not too fond of wheat…

  17. I would really like to make this, but is there something else I can use instead of the apple sauce? If not, how can I make it? as it is not easy to find it here.
    Thank you in advance.

  18. sharon marbut says:

    What can you use to replace the yogurt? I don’t eat yogurt!

  19. Do I have to use the wheat flour or can I do all white flower . Thanks

  20. Thank you so much for sharing! Your recipe was easy to follow and delicious! I loved the fact that it was healthier and did not taste like rubber! I figured approx. 250 calories if You cut it into 24 squares and that’s an approximation using a recipe calculator

  21. Does the frosting firm up enough to take them out of the baking pan and stack them on a platter?

  22. The original is my favorite cake. I will try the skinny hope I like it that would be great to eat a healthier version. Glad I saw this! Thank you.

  23. What are the dimensions of a “jelly roll” pan?

  24. Do you use vanilla greek yogurt or plain?

  25. This isnt a healthy cake lol. People just put applesauce and yogurt in stuff and call it healthy. There is still a cup and a half of sugar. You could make this without the applesauce and yogurt and it would actually be less calories and fat, etc. Why not add a tablespoon of flax seed to a chocolate pie and call it healthy lol.

    • Hi Diane! I never said this was a healthy cake. It is just replaced with some better ingredients to reduce some of the calories is all. Lightened up a bit. 🙂

  26. What would b the replacement or substitute for eggs N Greek yogurt.. Do reply

  27. Great recipe! I’ve been substituting ingredients for years. I might suggest using coconut sugar for white sugar tho. It’s easier on the pancreas for us who are more sensitive to sugar. Also, instead of using microwave, use a small pan instead of microwave. I’ve done both ways, but for some reason the pan method of melting and blending brings out the chocolate flavor, really! And yes, use real butter, not margarine.

  28. Very similar to my old recipe, but replaces milk with higher protein yogurt. Making it now….but why in an untreated pan?

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