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Texas Sheet Cake Healthy Makeover

If this post were a facebook status, it would read:

Katie is feeling beyond grateful.

Yesterday morning, the The Chocolate Covered Katie Cookbook became the #1 Amazon Best Seller for dessert cookbooks, the #1 Best Seller for health & fitness books, and #4 on the Best Seller list for cookbooks overall.

To everyone who has been ordering the book, thank you so incredibly much.

Instead of all the butter in traditional texas sheet cake recipes, this cake relies on yogurt for moisture and softness without all the fat. Everyone always asks me for the recipe!

And now, I shall express my gratitude through food!

Texas Sheet Cake, ubiquitous at southern barbecues and potlucks, is a sinfully rich chocolate cake you cook in a thin pan and then top with frosting. The entire thing can be made in under an hour, and people always always always ask for the recipe.

If southern hospitality could be represented by a dessert, this cake would be it.

Healthy Texas Sheet Cake  Texas Sheet Cake

However, with 2 sticks of butter, 3 cups of sugar and 4 cups of powdered sugar in the recipe, traditional Texas Sheet Cake is far from healthy. (If you were keeping track, that’s seven cups of sugar…) Traditional recipes will set you back around 300 calories and 12 grams of fat for one small piece of cake.

In my healthy makeover version below, yogurt gives the cake moisture and softness without all the added fat, and I’ve cut way back extensively on the sugar as well. The result is a rich and surprisingly healthy chocolate cake with fewer than 60 calories per serving, including the frosting!

Healthy Chocolate Cake

Healthy Texas Sheet Cake

Texas Sheet Cake Healthy Makeover

Yield: 13x9 pan
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 1 cup spelt, white, or Bob’s gf flour
  • 6 tbsp cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup xylitol or granulated sugar of choice
  • 1/4 cup yogurt (I used Wholesoy)
  • 1/4 cup oil OR more yogurt
  • 3/4 cup water
  • 2 tsp pure vanilla extract
  • frosting, as desired (my recipe is listed in the instructions below)


Preheat oven to 350 degrees F, and grease a 13 x 9 jelly roll pan or baking pan. In a large mixing bowl, combine the first 5 ingredients very well. In a separate bowl, whisk together all remaining ingredients. Pour wet into dry and stir until just evenly combined, then pour into the greased pan. Bake 18-19 minutes, or until a toothpick inserted near the center of the cake comes out clean. For the frosting, you can use the recipe below, or any of my Healthy Frosting Recipes, or this cake is delicious even eaten plain!

Here is a healthier makeover of traditional Texas Sheet Cake frosting: Combine 1/4 cup plus 1 tbsp powdered sugar with 2 tsp cocoa powder until there are no lumps. Slowly stir in 2 tsp melted buttery spread or milk of choice, stir well, then very slowly add up to 2 more tsp milk of choice. Stir, then spread over the cake.

*View Texas Sheet Cake Nutrition Facts*

Link of the Day:

Cream Cheese Cookies

Cream Cheese Stuffed Sugar Cookies

Published on November 20, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. Kathryn says

    I’ve always wanted to make Texas Sheet cake, but was horrified at the amount of butter and sugar. Now I can happily make it guilt free 🙂

  2. Arlyne says

    This looks great! However, I have searched your site and cannot find the chocolate icing recipe! Maybe you could post it WITH the Texas Chocolate Cake recipe. That would be most helpful!

      • Amanda says

        Combined 1/4 cup plus….. in the instructions Posted to make the frosting for the Texas sheet cake start at off by saying “ combines 1/4 cup plus.” 1/4 cup of what? I’m excited to try this recipe but I wasn’t sure what to add here.

  3. Medha @ Whisk & Shout says

    This looks amazing! I loooove rich cakes and I can’t imagine how you make everything taste so good and remain so healthy! I always try healthy recipes expecting ‘health food’ and you always deliver with awesome results 🙂 Congrats on your book!

  4. Emily J. says

    Only 3/4 cup sugar in this cake, you are amazing, Katie!! I’m looking forward to reading and trying out new recipes when your cookbook comes out. Many blessings!

  5. Layni says

    I have tried a many good bunch of your recipes and I’ve loved each one of them. My bucket list is to get down to every one of them. I swear by you and your recipes. They are just what I’ve been lookin for for sooo long. They are also recipes I feel good about sharing with my family and they have loved each one as well. You are like a food angel. I love you girl!!! You are rockin awesome!!!

  6. Tara says

    That’s great news! You give CCK readers so much, it only makes sense that your chart-topping cookbook sales are the result.

  7. Nance says

    Well-deserved success on the sale of your cookbook! Congratulations, Katie!

    What a great cake-makover! I can see flexing the flavors, too, by substituting different flavorings (and their quantities) along with substituting 2/3 cup more flour for the cocoa. Should work, right?

    I’ve tried using erythritol in baked goods, but it re-granulizes. Am hoping that xylitol doesn’t, but I’ll measure it first, then powder it in a blender in case that helps.

  8. Burns the Fire says

    Fantastic news and so well-deserved! I have long been meaning to write and let you know how much my husband and I loved your Chocolate Avocado Cake. Bravo and keep up the great work!

  9. EVA says

    Well you deserve it, my lady! I have NO idea what the cookbook contains, but I know it’s top spots were well deserved. I just hope my momma ordered my copy….I wanna be part of the statistics!

    I’ve never had sheet cake, but it looks like I should never try it. This is only because it looks so good that I would just bring the whole pan to my chair and dig in with a fork without abandon. At least my frosting mustache would be my easy way to participate in Movember, right?

  10. Heather @ Shards of Lavender says

    My grandma was the queen of Texas Sheet Cake and I knew it was unhealthy, but 7 cups of sugar? That’s insane! Thank you for a healthy alternative:) Congratulations on your upcoming cookbook, Katie. I’m looking forward to reading it once it comes out!

  11. Pam says

    Gratitude is what it is all about! I ordered one of your books because I am grateful for all the great recipes you have given away for free.

  12. Jules @ WolfItDown says

    Congratulations once again! That’s incredible that it’s already gotten two #1s 😀 It must be a wonderful feeling 🙂

    And Texan chocolate cake is – divinge, and xylitol is such a great replacement for sugar, thumbs up all the way! x

  13. Leslie says

    This is making me drool. I skipped desert after lunch because I’m trying to be good but I think i’ll have to make a cake this weekend. Haha. Thanks for sharing!

  14. Maria G. says

    Mmmmm, looks so good – perfect to celebrate your cookbook success! I’m so glad for you! I wonder if you could use apple sauce in the cake instead of yoghurt . . .

  15. emma of Zimt says

    CONGRATULATIONS, KATIE!!!! You so deserve it!!!!!

    … and as a congratulatory gift from me, I will send you extra treats to try. Just working on planning for 2015- may take a couple of months but it will be worth it I swear!

    Amazingly wonderful work and this cake is very intriguing!

  16. Donna says

    Bless you Katie! This has always been one of my favorites, both when I lived in Texas, and now that I don’t. I must try making this soon. Thank you so much.

  17. Maxine says

    Hi Katie – congrats on your cookbook’s success. I was just wondering how you came up with the nutrition facts for this recipe. I used calorie count and used the exact ingredients listed and I came up with 101 calories, 1.7 grams of fat, and 11.1 grams of sugar per 1/15 slice. This was calculated using granulated sugar and no oil. I also did a calculation using xylitol and it also differed from your calculations by about 20-25 calories. Just wondering. Thanks!

  18. Mandie says

    This cake sounds amazing, Katie! And much like the Chocolate Coca-Cola Cake I’ve grown up with (only healthier, of course!)

  19. Jessica says

    Hi! Just pre ordered your cookbook and I cannot wait to receive it in January! I will keep it on display in my kitchen 🙂

    For the wholesoy yogurt what flavor do you use? Also, what is your preferred type of flour to use in your recipes? (what did you use in this particular recipe also?)

  20. Lia @ Luscious Living says

    That’s a delicious moist tasty looking thang! It’s definitely chocolate season around here (I mean when isn’t it really) now that we have more ladies living in the house. Thanks for sharing this, as always I’m excited to make it. Also, I’m very excited about your book!! Can’t wait to get it and play around in the kitchen. You’re awesome, stay awesome!

  21. Desi says

    I’ve got the book on my christmas wishlist so hopefully it will be under the tree on christmas morning.
    I am relatively new to your blog and am just about to attempt this cake – is it OK to use coconut oil? I only have olive oil and am afraid that it has too strong a flavour and may influence the taste of the cake negatively…??

    • Unofficial CCK Helper says

      Definitely! Coconut oil can always be subbed for vegetable oil. You just need to make sure to have all of your other ingredients not cold. So slightly warm the milk of choice before adding the melted oil. Otherwise the coconut oil would harden when it met the chilled milk.

  22. Heidi says

    Hi there! I’m looking for a healthier (covertly healthier) cake recipe for my three year old twins third birthday. Would this make a good layer cake recipe?

  23. Shaun Marsh says

    WOW! You do a great job. Your posts are always gorgeous. These look so amazing. I’m sure they are superb/supreme/sensational! Thank you so much for the amazing recipe’s. Keep them coming.

  24. Kay says

    I tried it! It tastes so good! But i poured it in a 8×8 pan.. Because the batter was kindda not lot enough for 9×13 dish :/ … Was there something i missed?

  25. slind68 says

    Do I use plain yogurt or vanilla? Would coconut milk yogurt work? Or would it alter the taste of the cake?

  26. Vera says

    Hello Katie!! I was very curious about this cake, so just tried it yesterday. 🙂 It took me twice as time to have it cooked, though, and it still got chewy inside. Can you tell why? Could it be because I’ve used the yogurt instead of oil or fructose instead xylitol?… Other than that, I just followed the recipe entirely. Season’s Greetings from Portugal (Europe) and thank you for all the great tips and ideas!!

  27. Laura says

    This cake was amazing! It was kind of like a brownie morphed with a cake and it didn’t even need any frosting, although we put some on anyway because when is frosting ever a bad idea, amiright? 😉

  28. Jannah says

    I made this several times and it’s so dang delicious!!!! Than I made it with half a cup of chocolate chips and it was out of this world delicious!!! Never knew yogurt in cake could taste so could.

  29. Kimberly says


    Made this for a family Christmas celebration ….it was a MAJOR hit !!! I made the oil version, so moist, easy and had everything on hand. Best of all….it’s egg free ! Wonderful, since my son has an egg allergy.
    Good thing it’s a healthy version since I tripled the frosting amount…hey, calories don’t count during the holidays…. right !?

  30. Michelle says

    I love your recipes!! I am dabbling in GF baking lately and I’m wondering if you add xanthum gum to bobs gf flour when you bake with it. Thanks!

  31. Betty says

    On the chocolate cake how does a recipe with 1 cup of flour fill a 9 by 13 pan or jelly roll pan? Your cake appears to be at least 1″ high.

  32. Katrina says

    Hey Katie was wondering what yogurt is simular to the Wholesoy you used in the recipe if I cant find that one in the store

  33. Justine says

    Hi Katie, I love your recipes! My husband & I have journeyed to a plant base diet over the past 2 years but recently found out my husband has a cut out gluten & soy too. Do you know of a substitute for the soy yogurt? I was also wondering if you think it would work if I substituted the xylitol with maple syrup? Thank you for the fantastic recipes 🙂

  34. Kate Couden says

    Do you think I could sub 1/2 cup oat flour, 1/4 cup coconut flour, and 1/4 cup Quest unflavored protein for the spelt or gf flour Katie?

  35. Priscila says

    Katie, what IS this? I saw it this morning and couldn’t stop thinking about it. Do I made it this afternoon and I LOVED IT! This recipe is definitely a keeper!
    But I have a problem. I can’t make any recipe without changing something, so I reduced the sugar to 1/2 cup because I used sweetened cocoa powder (that’s what I had) and I also added a bit of coffee just to counterbalance the excess of chocolate. Turned out amazing!

  36. Robin Code says

    This was absolutely perfect! I used coconut oil and even my coconut-hating husband said the flavors were great together. Thanks for another tasty, easy recipe.
    Also, it’s super cute in a Texas-shaped pan.

  37. Margaret Pigott says

    My mom makes hers with buttermilk and says it makes the whole cake, is there any healthier options for that? Also, the frosting doesn’t look as thick as our original recipe, any suggestions?:)

  38. Mary P says

    I made this with the double yogurt option and it’s quite tasty! The frosting listed with the milk is the perfect addition. I brought it to a BBQ and it went fast! It’s fudgy, a little spongey , and delish.

  39. Genevieve says

    I can’t wait to try making this cake! It looks delicious. I just have a quick question, for the yogurt, do you think i could use a vanilla greek yogurt? Or did you use plain yogurt for yours?

  40. Nkb says

    Ahhh-mazing! Made this cake as a football field for my husband’s 40th. Easy-even with the help of 2 small children- and truly delicious. He ate the whole thing guilt free. He couldn’t believe it was healthy!!!

  41. Anne says

    Thank you for your super yummy recipe, Katie.
    Usually I am not into “healthy” treats. This cake, however, was delicious, moist, chocolaty, fluffy and it was the right balance of sweet yet not too sweet. To all other readers, I can very much recommend to try this Texas sheet cake 🙂
    This was the first recipe from yours, it immediately convinced me to try more of your recipe ideas.
    Thank you again for your great work!

  42. Penny says

    I made this cake a while back for my sister’s birthday with all yogurt (no oil) & Bob’s GF flour with oat milk instead of vegan butter for the icing. I was a little nervous about it because my Dad & aunt are picky meat eaters, but everyone enjoyed it, especially with (NadaMoo) ice cream! It’s one of my fave recipes–thanks!

  43. Sara says

    So, I had a family get together and knew my mom was making traditional Texas sheet cake… And I knew I’d feel left out not having any. Butni did a Google search and was really excited to find this recipe! I made it with white flour and half almond milk yogurt and half oil. I doubled the icing… I used vegan butter and 3 tsp soy milk for the double batch and added some chopped walnuts.

    Anyway, it is DELICIOUS!!! I can’t get over it!! Next time I’m only going to make a half recipe in an 8″ square pan so that when I eat the entire thing by myself in one sitting I won’t feel as guilty!! Lololol!!! Thanks for this awesome recipe!!!

  44. Shirley Davis says

    I made it this afternoon and it’s absolutely delicious. I used coconut oil and Greek yogurt and it was perfect. Thanks for the recipe!

  45. Laura says

    Made this twice with white whole wheat flour and whole family loved it. I am about to make it again! I also sub low sugar vanilla Greek yogurt for the plain in all my baking, including this. It was great! Thanks!!

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