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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.
Bake It Once, Crave It Forever
- Wonderful Texture: Just like in my 7UP bundt cake, the soda in this recipe helps make the crumb perfectly tender and moist.
- Unexpected Flavor Twist: Love classic Texas sheet cake? The Dr. Pepper adds a warm, spiced kick that deepens the cocoa flavor, making every bite unforgettable.
- Feeds a Crowd: This Dr. Pepper sheet cake makes 24 servings, so it’s perfect for potlucks, birthdays, or anytime you need a guaranteed hit.
Dr. Pepper Sheet Cake Ingredients
- Make Buttermilk: If you don’t have buttermilk, you can use whole milk and add 1 ½ teaspoons of vinegar or lemon juice to the milk to make homemade buttermilk.
- Use Shortening and Butter: Butter adds rich flavor, while shortening keeps the cake light and fluffy. You can use all butter, but it may lose a bit of that airy texture and moisture.
How to Make Dr. Pepper Sheet Cake
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!
- Whisk Dry Ingredients: Preheat the oven to 350 degrees Fahrenheit. Spray an 18 x 13-inch baking sheet with nonstick cooking spray. Add all-purpose flour, granulated sugar, baking soda, cinnamon, and salt to a large bowl and whisk to combine.
- Heat Cocoa Mixture: In a medium saucepan, bring the unsalted butter, shortening, unsweetened cocoa powder, and Dr. Pepper to a boil over medium heat, stirring constantly. If you heat it too quickly or stop stirring, the mixture can scorch, and that will ruin the flavor of the cake.
- Add to Wet Ingredients: Pour the hot mixture over the flour mixture and whisk to combine. Add buttermilk, eggs, and vanilla extract and mix until combined.
- Bake: 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.
Make the Frosting
- Heat the Cocoa Mixture: In a small saucepan over medium heat, add unsalted butter, Dr. Pepper, whole milk, and unsweetened cocoa powder. Heat until the butter is fully melted, stirring frequently so the mixture doesn’t heat too quickly and burn. Whisk until smooth.
- Add Sugar and Top Cake: Remove from heat and whisk in powdered sugar and vanilla extract. Stir until combined and smooth. Pour the frosting over the warm cake and spread quickly before it sets. Top Dr. Pepper Texas sheet cake with chopped toasted pecans if desired.
Alyssa’s Pro Tip
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.
Yes, You Can Use a 9×13 Pan
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.
Leftover Dr. Pepper Sheet Cake
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!
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, store it in the fridge for up to 7 days.
- In the Freezer: If you want to freeze leftover cake, wrap in a double layer of plastic wrap or foil and store in the freezer for up to 1 month.
More Delicious Cake Recipes
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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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
Frosting
- ½ cup unsalted butter
- ¼ cup Dr. Pepper
- 2 tablespoons whole milk
- ¼ cup unsweetened cocoa powder
- 3 ½ cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 cup chopped toasted pecans optional
Instructions
Cake
- 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.
Frosting
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
