Dr. Pepper Texas Sheet Cake
A moist and fluffy cake infused with Dr. Pepper, topped with a creamy frosting, perfect for gatherings.
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!
Notes
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. Keep the frosting covered to stay fresh. Sift powdered sugar for smooth frosting.