Dr. Pepper Texas Sheet Cake is a delicious dessert that combines rich chocolate flavor with the unique taste of Dr. Pepper. This cake is moist, fluffy, and topped with a creamy frosting. Perfect for parties or family gatherings, it’s a fun twist on a classic sheet cake that everyone will love.
Why Make This Recipe
You should make this Dr. Pepper Texas Sheet Cake because it’s an easy and quick recipe that yields a big cake, making it great for feeding a crowd. The use of Dr. Pepper adds a special flavor that sets it apart from regular chocolate cakes. Plus, it’s simple enough for beginners, so anyone can try it out and impress their friends and family!
How to Make Dr. Pepper Texas Sheet Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ cup unsalted butter
- ½ cup shortening
- ⅓ cup unsweetened cocoa powder
- 1 ¼ cups Dr. Pepper
- ½ cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup unsalted butter (for frosting)
- ¼ cup Dr. Pepper (for frosting)
- 2 tablespoons whole milk
- ¼ cup unsweetened cocoa powder (for frosting)
- 3 ½ cups powdered sugar (sifted)
- 1 teaspoon vanilla extract (for frosting)
- 1 cup chopped toasted pecans (optional)
Directions
Cake
- Preheat your oven to 350°F (175°C) and grease a large baking sheet.
- In a bowl, mix together the flour, sugar, baking soda, cinnamon, and salt.
- In a saucepan, melt the butter and shortening over medium heat. Stir in the cocoa powder and Dr. Pepper. Bring it to a boil and then remove from heat.
- Add the melted mixture to the dry ingredients. Stir well.
- Mix in the buttermilk, eggs, and vanilla extract until everything is well combined.
- Pour the batter into the prepared baking sheet and bake for about 20 minutes or until a toothpick comes out clean.
Frosting
- In a saucepan, melt the butter and add the ¼ cup of Dr. Pepper and whole milk. Stir in the cocoa powder and mix until smooth.
- In a bowl, beat together the powdered sugar and vanilla extract.
- Pour the warm cocoa mixture into the powdered sugar mixture and beat until smooth and creamy.
- Add chopped toasted pecans if you like.
How to Serve Dr. Pepper Texas Sheet Cake
Slice the Dr. Pepper Texas Sheet Cake into squares and serve on a plate. It tastes great warm or at room temperature. You can also top each piece with extra chopped pecans for a nice touch!
How to Store Dr. Pepper Texas Sheet Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can refrigerate it for up to a week if you prefer. Make sure to keep the frosting covered, so it stays fresh.
Tips to Make Dr. Pepper Texas Sheet Cake
- Make sure to sift the powdered sugar for a smooth frosting.
- You can use other types of soda if you want to experiment with flavors, but Dr. Pepper gives the best taste.
- Don’t skip the toasted pecans—instead of just for decoration, they add a lovely crunch that goes well with the soft cake.
Variation
Try adding chocolate chips to the cake batter for extra chocolatey goodness! You can also replace the pecans with walnuts or omit nuts altogether if you prefer a nut-free version.
FAQs
1. Can I use diet Dr. Pepper for this recipe?
Yes, you can use diet Dr. Pepper, but it may slightly alter the texture and sweetness of the cake.
2. Can I freeze the Dr. Pepper Texas Sheet Cake?
Yes, you can freeze the cake! Wrap it well in plastic wrap and aluminum foil for up to 3 months. Frosting may not freeze well, so it’s best to frost after thawing.
3. How long does this cake take to make?
The total time, including baking and cooling, is about 1 hour. It’s a quick and simple cake to whip up!
Now you’re ready to enjoy this delightful Dr. Pepper Texas Sheet Cake. Happy baking!
Dr. Pepper Texas Sheet Cake
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ cup unsalted butter for cake
- ½ cup shortening
- ⅓ cup unsweetened cocoa powder
- 1 ¼ cups Dr. Pepper
- ½ cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped toasted pecans optional
For the frosting
- ½ cup unsalted butter
- ¼ cup Dr. Pepper
- 2 tablespoons whole milk
- ¼ cup unsweetened cocoa powder for frosting
- 3 ½ cups powdered sugar sifted
- 1 teaspoon vanilla extract for frosting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a large baking sheet.
- In a bowl, mix together the flour, sugar, baking soda, cinnamon, and salt.
- In a saucepan, melt the butter and shortening over medium heat. Stir in the cocoa powder and Dr. Pepper. Bring it to a boil and then remove from heat.
- Add the melted mixture to the dry ingredients. Stir well.
- Mix in the buttermilk, eggs, and vanilla extract until everything is well combined.
- Pour the batter into the prepared baking sheet and bake for about 20 minutes or until a toothpick comes out clean.
Frosting
- In a saucepan, melt the butter and add the ¼ cup of Dr. Pepper and whole milk. Stir in the cocoa powder and mix until smooth.
- In a bowl, beat together the powdered sugar and vanilla extract.
- Pour the warm cocoa mixture into the powdered sugar mixture and beat until smooth and creamy.
- Add chopped toasted pecans if you like.
Serving
- Slice the Dr. Pepper Texas Sheet Cake into squares and serve on a plate. It tastes great warm or at room temperature.
- Top each piece with extra chopped pecans for a nice touch!
