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Dr Pepper Texas Sheet Cake Recipe

This recipe delivers a delightful Texas Sheet Cake, infusing the distinct, spicy-fruity notes of Dr Pepper into both the moist chocolate cake base and its pourable, pecan-studded warm frosting. Baked in a single pan, it's designed for effortless preparation and serves a crowd, making it an ideal dessert for gatherings with a unique flavor profile.
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Total Time 2 hours 5 minutes
Course lunch/dinner, Snack
Cuisine American
Servings 16 people
Calories 8179.2 kcal

Equipment

  • 1 Rectangular Baking Pan 9x13 inch or larger for a thinner cake
  • 2 Large Saucepans One for cake batter liquid, one for frosting
  • 1 Large Mixing Bowl For combining dry ingredients and batter
  • 1 Whisk For dry ingredients and mixing frosting
  • 1 Electric Mixer (Optional) For smoother batter and frosting, or a strong whisk

Ingredients
  

Main

  • 1.5 cups spicy fruity cola soft drink (such as Dr Pepper)
  • 1 cup butter
  • .5 cup unsweetened cocoa
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1.5 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • .5 teaspoon salt
  • 2 large eggs lightly beaten
  • .5 cup whole buttermilk
  • 2 teaspoons vanilla extract
  • .5 cup butter
  • .25 cup unsweetened cocoa
  • .25 cup spicy fruity cola soft drink (such as Dr Pepper)
  • 2 tablespoons whole milk
  • 4 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1.5 cups coarsely chopped toasted pecans

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch (or larger 13x18-inch for a classic Texas sheet cake thickness) rectangular baking pan.
  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt; set aside.
  • In a medium saucepan, bring 1.5 cups Dr Pepper, 1 cup butter, and 0.5 cup unsweetened cocoa to a boil over medium heat, stirring constantly. Remove from heat immediately.
  • Carefully pour the hot Dr Pepper mixture into the bowl with the dry ingredients and stir with a whisk or spatula until just combined.
  • In a separate small bowl, lightly beat the eggs, then whisk in the whole buttermilk and 2 teaspoons vanilla extract. Add this mixture to the cake batter and stir until smooth.
  • Pour the prepared batter evenly into the greased and floured baking pan. Bake for 20-25 minutes, or until a wooden pick inserted into the center comes out clean with moist crumbs.
  • While the cake bakes, prepare the frosting: In another saucepan, melt 0.5 cup butter and 0.25 cup unsweetened cocoa over medium heat. Stir in 0.25 cup Dr Pepper and 2 tablespoons whole milk; bring to a boil, then remove from heat.
  • Whisk the sifted powdered sugar and 1 teaspoon vanilla extract into the hot frosting mixture until smooth and free of lumps.
  • Stir the coarsely chopped toasted pecans into the warm frosting. Immediately and evenly pour the warm frosting over the warm, freshly baked cake.
  • Allow the cake to cool completely on a wire rack for the frosting to set before cutting into squares and serving. This ensures a clean slice and firm frosting.

Notes

The Dr Pepper adds a unique subtle spice and fruit note; to intensify, consider reducing the cola slightly before adding to the batter, but monitor consistency. Room temperature buttermilk is crucial for a smooth cake batter and even emulsion. Avoid overmixing the cake batter once flour is added to prevent gluten development, which can lead to a tough cake. The key to a glossy, absorbed frosting is pouring it immediately over the warm cake; do not allow the cake to cool completely. Ensure pecans are properly toasted to enhance their nutty flavor and provide textural contrast. For an even richer chocolate flavor, a pinch of espresso powder can be added to the cake batter.