Dr. Pepper Texas Sheet Cake
A retro classic with a soda shop twist. This Dr. Pepper sheet cake is rich, moist, and packed with deep chocolate flavor.
Servings: 24 Servings
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
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.
Nutrition
Calories: 326kcal | Carbohydrates: 46g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 159mg | Potassium: 78mg | Fiber: 1g | Sugar: 36g | Vitamin A: 269IU | Vitamin C: 0.05mg | Calcium: 20mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
