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Dr. Pepper Sheet Cake is what happens when your favorite fizzy drink meets rich, fudgy chocolate cake, and it’s magic! The Dr. Pepper deepens the sweetness and gives the cake this warm, almost cherry-fudge vibe that’s totally irresistible.
Ready to try something new with your Texas sheet cake? This Dr. Pepper chocolate sheet cake takes it up a notch with a rich, spiced flavor that perfectly complements the chocolate. Let’s get baking!
Frost It While It’s Hot: Make sure the cake and frosting are both warm when adding the frosting. This will help the frosting smooth out easily and not wrinkle.
Pan Size: Texas sheet cake is traditionally baked in a half sheet pan, yielding thinner slices. If you want thicker slices, you can bake Dr. Pepper Sheet cake in a 9 x 13-inch pan. You will need to increase your baking time to 30 minutes or until a toothpick comes out clean.
Texas sheet cake holds up great at room temperature, making it perfect to make ahead. It even gets better the next day as the icing soaks in!
If you’re a fan of easy homemade cakes, you’re going to love these favorites! They’re perfect for any celebration (or just because) and always a hit with everyone who tries them.
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Preheat the oven to 350 degrees Fahrenheit. Spray an 18 x 13-inch baking sheet with nonstick cooking spray.
Add 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1 teaspoon salt to a large bowl and whisk to combine.
In a medium saucepan, bring ½ cup unsalted butter, ½ cup shortening, ⅓ cup unsweetened cocoa powder, and 1 ¼ cups Dr. Pepper to a boil over medium heat. Stir frequently so it doesn’t heat to quickly and scorch.
Pour the hot mixture over the flour mixture and whisk to combine. Add ½ cup buttermilk, 2 large eggs, and 2 teaspoons vanilla extract and mix until combined.
Pour the batter onto the prepared baking sheet and tap the pan on the counter a few times to pop some of the larger bubbles in the batter. Bake for 18-20 minutes, or until the center of the cake springs back when gently pressed.
In a small saucepan over medium heat, add ½ cup unsalted butter, ¼ cup Dr. Pepper, 2 tablespoons whole milk and ¼ cup unsweetened cocoa powder. Heat until the butter is fully melted, stirring frequently so it doesn’t heat too quickly and burn. Whisk until smooth.
Remove from heat and whisk in 3 ½ cups powdered sugar and 1 teaspoon vanilla extract. Stir until combined and smooth. Pour the frosting over the warm cake and spread quickly before it sets. Top with 1 cup chopped toasted pecans if desired.
Texas sheet cake is traditionally baked in a half sheet pan, yielding thinner slices. If you want thicker slices, you can bake Dr. Pepper Sheet cake in a 9 x 13-inch pan. You will need to increase your baking time to 30 minutes or until a toothpick comes out clean.
Calories: 326kcalCarbohydrates: 46gProtein: 3gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 35mgSodium: 159mgPotassium: 78mgFiber: 1gSugar: 36gVitamin A: 269IUVitamin C: 0.05mgCalcium: 20mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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