Low Sodium Texas Sheet Cake

Indulge in the rich, chocolatey goodness of this Low Sodium Texas Sheet Cake, a lighter twist on the classic dessert that doesn’t skimp on flavor. Perfectly moist and topped with a velvety chocolate frosting, this sheet cake swaps salt-heavy ingredients for low sodium alternatives like chicken broth or water and unsalted butter, making it a heart-healthier treat. The batter comes together effortlessly with staple pantry items like cocoa powder, granulated sugar, and low-fat buttermilk, while optional unsalted pecans add a delightful crunch to the frosting. Ready in just 40 minutes, this easy-to-make dessert is ideal for potlucks, gatherings, or weeknight indulgence. Satisfy your sweet tooth with this crowd-pleasing, low sodium twist on a Southern favorite!

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 24

Ingredients

• 1 cup Unsalted butter
• 4 tablespoons Unsweetened cocoa powder
• 1 cup Low sodium chicken broth (or water)
• 2 cups Granulated sugar
• 2 cups All-purpose flour
• 1 teaspoon Baking powder
• 2 large Eggs
• 1 cup Low-fat buttermilk
• 2 teaspoons Vanilla extract
• 1 cup Unsalted butter (for frosting)
• 4 tablespoons Unsweetened cocoa powder (for frosting)
• 6 tablespoons Low sodium chicken broth (or water, for frosting)
• 3.5 cups Powdered sugar
• 1 teaspoon Vanilla extract (for frosting)
• 0.5 cup Chopped, unsalted pecans (optional)

Directions

Step 1

Preheat the oven to 350°F (175°C) and grease a 10x15-inch jelly roll pan (or similar size baking sheet).

Step 2

In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Once melted, add 4 tablespoons of unsweetened cocoa powder and 1 cup of low sodium chicken broth (or water). Bring this mixture to a boil, stirring occasionally, then remove it from the heat.

Step 3

In a large mixing bowl, combine 2 cups of granulated sugar, 2 cups of all-purpose flour, and 1 teaspoon of baking powder. Stir until well mixed.

Step 4

Pour the hot cocoa mixture into the dry ingredients and stir until combined.

Step 5

In a separate small bowl, whisk together 2 large eggs, 1 cup of low-fat buttermilk, and 2 teaspoons of vanilla extract.

Step 6

Add the egg mixture to the cocoa-flour mixture and stir until the batter is smooth and well combined.

Step 7

Pour the batter into the greased pan and spread evenly. Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean.

Step 8

While the cake is baking, prepare the frosting. In a medium saucepan over medium heat, melt 1 cup of unsalted butter. Stir in 4 tablespoons of unsweetened cocoa powder and 6 tablespoons of low sodium chicken broth (or water). Bring to a boil, then remove from heat.

Step 9

Gradually whisk in 3.5 cups of powdered sugar and 1 teaspoon of vanilla extract until the frosting is smooth.

Step 10

If desired, stir in 0.5 cup of chopped, unsalted pecans into the frosting for extra texture and flavor.

Step 11

When the cake is done baking, remove it from the oven and immediately pour the warm frosting over the hot cake. Use a spatula to spread the frosting evenly.

Step 12

Allow the cake to cool at room temperature for at least 30 minutes before serving. Cut into squares and enjoy!

Nutrition Facts

Serving size	(2208.5g)

Amount per serving	% Daily Value*
Calories	7366.3

Total Fat 350.8g	0%
Saturated Fat 190.1g	0%
Polyunsaturated Fat 0g
Cholesterol 1146.7mg	0%
Sodium 1103.3mg	0%
Total Carbohydrate 1059.6g	0%
Dietary Fiber 31.7g	0%
Total Sugars 828.0g
Protein 65.1g	0%

Vitamin D 325.7IU	0%
Calcium 560.8mg	0%
Iron 21.5mg	0%
Potassium 1956.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 3.4%

Carbs: 55.4%