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A slice of chocolate cake with glossy icing sits on a white plate, placed on yellow napkins. A fork and a glass of milk are nearby, with another cake slice in the background.
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Low-Fat Chocolate Buttermilk Sheet Cake

A super-easy cake that is low in fat and sure to satisfy any chocolate craving!
Prep Time10 minutes
Cook Time30 minutes
Cooling Time1 hour
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Chocolate, Low fat
Servings: 16
Author: Nicole

Equipment

Ingredients

For the Cake

  • 2 cups unbleached all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon Kosher salt
  • 1 teaspoon espresso powder
  • ½ cup (4 ounces) butter
  • ⅓ cup unsweetened cocoa
  • ¾ cup water
  • ½ cup Greek yogurt fat-free or low fat
  • ½ cup buttermilk at room temperature
  • 2 extra-large eggs at room temperature
  • 1 ½ teaspoons vanilla

For the Frosting

  • ¼ cup butter
  • 3 tablespoons unsweetened cocoa
  • 3 tablespoons buttermilk
  • 2 ¼ cup sifted confectioners’ sugar
  • ½ teaspoon vanilla extract

Instructions

For the Cake

  • Preheat the oven to 350°F. Grease and flour a 9 x 13-inch pan or a 10 x 15-inch jelly roll pan; set aside.
  • In a large bowl, whisk together the flour, sugar, baking soda, and salt; set aside.
  • In a medium saucepan, bring the water, butter, cocoa powder, and espresso powder to a boil, stirring constantly. Pour the hot mixture over the dry ingredients and whisk together until smooth. In a separate bowl, whisk together the yogurt, buttermilk, eggs, and vanilla. Pour the buttermilk mixture into the cake batter and whisk until smooth.
  • Scrape the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.

For the Frosting

  • Meanwhile, in a medium saucepan melt the butter over medium heat. Remove from the heat and add the cocoa powder, buttermilk, confectioners' sugar, and vanilla, whisking until smooth. Return to low heat and cook, stirring occasionally, for 5 minutes. Pour the warm frosting over the warm cake, spreading evenly with an offset spatula. Allow the cake to cool completely before serving. Enjoy!

Notes

Cake can be covered and stored at room temperature for up to 3 days.

Nutrition

Calories: 321kcal | Carbohydrates: 56g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 232mg | Potassium: 95mg | Fiber: 1g | Sugar: 42g | Vitamin A: 313IU | Calcium: 31mg | Iron: 1mg
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