Dr. Pepper Texas Sheet Cake

A Southern classic with a fizzy, chocolatey twist

This Dr. Pepper Texas Sheet Cake is a rich, moist dessert with a deep chocolate flavor and a hint of something extra—thanks to the subtle spice and sweetness from Dr. Pepper soda. Baked in a large sheet pan and topped with a warm pour-over frosting, it’s perfect for serving a crowd at potlucks, parties, or holiday gatherings. The soda adds both moisture and a unique flavor dimension, while the tender crumb and glossy cocoa frosting make it irresistible.

This recipe brings together the nostalgic charm of traditional Texas sheet cake with a modern twist. If you’re a fan of Dr. Pepper or just love moist, decadent chocolate cakes, this one’s for you.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 cup unsalted butter
• 1 cup Dr. Pepper soda (not diet)
• 1/4 cup unsweetened cocoa powder
• 1/2 cup buttermilk
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract

For the Frosting:

• 1/2 cup unsalted butter
• 1/4 cup Dr. Pepper soda
• 1/4 cup unsweetened cocoa powder
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 cup chopped pecans or walnuts (optional, for crunch and flavor)

Instructions:

Prepare the Cake:

1. Preheat the Oven
   Set your oven to 350°F (175°C). Grease a 13×18-inch rimmed baking sheet (a half-sheet pan) or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
   In a large mixing bowl, whisk together the flour, granulated sugar, salt, and baking soda. Set aside.
3. Make the Dr. Pepper Cocoa Mixture
   In a medium saucepan over medium heat, melt the butter. Stir in the Dr. Pepper and cocoa powder. Whisk continuously until smooth and just beginning to boil. Remove from heat as soon as it reaches a low boil.
4. Combine with Dry Ingredients
   Pour the hot Dr. Pepper cocoa mixture into the bowl with the dry ingredients. Stir gently until combined. The heat will help incorporate everything smoothly.
5. Add Wet Ingredients
   In a separate small bowl, whisk together the buttermilk, eggs, and vanilla extract until well blended. Pour this into the batter and stir just until smooth and uniform—don’t overmix.
6. Bake the Cake
   Pour the batter into the prepared sheet pan and spread it into an even layer. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. The top should spring back lightly when touched.
7. Let the Cake Cool Slightly
   Once baked, remove from the oven and allow it to cool for 10–15 minutes. You want the cake to be warm, but not hot, when adding the frosting.

Prepare the Frosting:

1. Make the Cocoa Mixture
   In a clean saucepan over medium heat, melt the butter. Stir in the Dr. Pepper and cocoa powder. Whisk until the mixture is smooth and just starts to bubble.
2. Add Sugar and Vanilla
   Remove from heat. Gradually whisk in the powdered sugar and vanilla extract until smooth and glossy. If desired, fold in the chopped pecans or walnuts for added crunch and a nutty finish.

Frost the Cake:

While the cake is still slightly warm, pour the warm frosting over the surface. Use a spatula or offset knife to spread it out evenly across the cake. The heat will help the frosting spread and settle smoothly.

Serve:

Allow the cake to cool completely at room temperature so the frosting sets. Once cool, slice into squares or rectangles and serve. This cake stays moist for several days, making it a great make-ahead option for gatherings.

Storage:

• Room Temperature: Store covered for up to 3 days.
• Refrigerator: Will keep up to 5 days in an airtight container. Let it come to room temp before serving.
• Freezer: Freeze individual slices for up to 2 months. Wrap tightly in plastic wrap and foil.