If you’ve been reading this blog long enough, you know that I was born in Connecticut, but raised in the Houston, Texas suburbs for my entire life.
I consider myself a Texan, although I’m not natively Texan.
You’ll find me with boots on at the rodeo, elbows deep in bbq and flying my Texas flag.
Texas Sheet Cake is one of those recipes that shows up for a big crowd – even when no one has asked for it.
It’s rich, chocolate flavor, and tiny portions make it a great dessert. It’s also incredibly easy to make!
What is Texas Sheet Cake?
Texas sheet cake is a chocolate cake, baked on a sheet pan, with a goopy, buttery stovetop cooked frosting. It’s typically topped with nuts like chopped pecans for added texture.
The cake is typically one, large layer, and can serve a huge crowd. They don’t say everything is bigger in Texas for nothing!
My version is made in a half sheet pan, so while it is large, it isn’t quite as large as an entire sheet cake. It still makes more than 20 servings!
Ingredients and tools for Low Carb Texas Sheet Cake
For the cake
For the frosting/glaze
- 1 stick of butter
- ½ cup cocoa powder
- ¼ cup heavy cream
- 1c Truvia confectioners sugar
- ½ tsp vanilla
- ½ cup chopped pecans
Some tools you’ll need to make this cake:
- A 13 in x18 in sheet pan
- Nonstick spray
- A small saucepan
- Measuring cups and spoons (1 cup, ½ cup, ¼ cup, 1 teaspoon, ½ teaspoon)
- A stand mixer (with the paddle attachment and bowl), or a hand mixer. You can also go old school and hand mix all of your ingredients in a bowl with a spoon.
- A whisk
- A silicone spatula
- An offset spatula
What kind of pan should I use to make this cake?
You’ll need a 13 in x18 in pan. This is also called a half sheet.
I promise this is a reasonable size for this cake. A full-sheet can feed about 50 people. If you need that volume, just double up on this recipe. I can’t believe I’m saying this, but that might be too much cake.
How to make Texas Sheet Cake
Start by preheating your oven to 350 degrees fahrenheit.
Prep your sheet pan by spraying it liberally with non-stick spray.
For the cake
Simmer and stir continuously until the sugar has dissolved, and the mixture is shiny, and incorporated – about 5 minutes. Remove from heat and let cool (you can stick this in the fridge if you need to while completing the next steps).
In another bowl (or your stand mixer bowl if you’re using that tool), add together your eggs and greek yogurt. Stir at a 5-6 speed with the paddle attachment until incorporated.
After your chocolate mixture has cooled to room temperature in your saucepan, slowly add the mixture into your eggs and yogurt a little bit at a time on 3-4 speed. This will ensure that the chocolate mixture gets incorporated without cooking the eggs.
Once the wet ingredients are fully incorporated, add in your dry ingredients the same way. Sprinkle in ½ cup at a time, and let the mixture incorporate before adding more, being sure to scrape down the sides of the bowl.
By the end, you’ll be left with a textured batter, but be sure to stir in any dry spots.
Tap the baking sheet on your counter 4-5 times by lifting it a couple of inches off of your counter and dropping it. This helps to reduce any air bubbles in the cake so it bakes evenly.
Put in the top rack of your oven and bake at 350 degrees for 17 minutes, or until a knife inserted into the middle comes out completely clean.
For the glaze
While the cake cooks, make your chocolate glaze add 1 stick of butter, cocoa powder, heavy cream, confectioners sugar, and vanilla to your saucepan.
Turn the pan to low heat, and whisk continuously until the mixture has fully incorporated, about 5 minutes.
Turn off heat and let the mixture sit. Stir again before glazing your cake.
Chop your pecan pieces and set aside.
Once the cake is ready, pull it out of the oven.
Whisk your glaze and immediately drizzle the entire cake with the glaze. The cake is delicate, so gently spread the mixture over the top.
Generously sprinkle the pecans over top.
Let the cake cool before serving. Since it’s made with almond flour, cooling the cake helps it set.
How to store Texas Sheet Cake?
You can store the cake in the fridge in the sheet pan, covered with parchment paper and and saran wrap for a maximum of 1 week.
Additionally, once the cake has completely cooled, you can cut it into slices and layer it on parchment paper, and put it into a ziplock bag for 7 days.
You can also freeze the cake for 1 month if it’s properly wrapped in parchment, saran wrap and foil and placed into a freezer bag. It will need to be reheated in the microwave for 30-45 seconds.
How many servings does a Texas sheet cake make?
My half sheet cake makes 24 servings.
How many carbs per serving in this recipe?
This Low Carb Texas Sheet Cake is roughly 6g of carbs per serving.