Dr. Pepper Texas Sheet Cake Recipe
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup Dr. Pepper soda
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 6 tablespoons Dr. Pepper soda
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 15×10-inch baking sheet.
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- Cook the Dr. Pepper Mixture: In a medium saucepan over medium heat, melt 1 cup of butter. Stir in the Dr. Pepper and cocoa powder until smooth. Bring the mixture to a boil, then remove from heat.
- Combine Wet and Dry Ingredients: Pour the hot Dr. Pepper mixture over the dry ingredients and mix until just combined.
- Prepare the Egg Mixture: In a separate small bowl, whisk together the eggs, buttermilk, and vanilla extract. Add this mixture to the batter and stir until smooth and fully blended.
- Bake the Cake: Pour the batter into the prepared baking sheet and spread it evenly. Bake for 20–25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once done, remove the cake from the oven but leave it in the pan.
- Prepare the Frosting: While the cake is cooling slightly, melt 1/2 cup of butter in a saucepan over low heat. Stir in the cocoa powder and Dr. Pepper. Remove from heat and gradually whisk in the powdered sugar and vanilla until smooth. If using, fold in the chopped pecans.
- Frost the Cake: Spread the frosting over the warm cake. The warmth of the cake helps the frosting to melt slightly, making it easier to spread evenly.
- Cool and Serve: Let the cake cool completely before serving to allow the frosting to set.
Notes:
- Storage: The cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1/2 cup of regular milk. Let it sit for 5 minutes before using.
- Dr. Pepper Substitution: If you’re not a fan of Dr. Pepper, you can substitute it with any other cola-based soda. It adds moisture and a slight sweetness to the cake, but the flavor is subtle.
- Pecan Option: The pecans in the frosting are optional but add a delightful crunch to the cake. You can also substitute with other nuts, such as walnuts, or omit them entirely for a smoother texture.
Frequently Asked Questions (FAQs)
1. Can I use diet Dr. Pepper in the recipe?
Yes, you can substitute regular Dr. Pepper with diet Dr. Pepper if you prefer. However, the sweetness may slightly differ.
2. Can I make this cake in a different size pan?
Yes, you can use a 9×13-inch pan instead of a 15×10-inch baking sheet. However, note that the baking time may need to be increased by 5–10 minutes.
3. Is the Dr. Pepper flavor noticeable in the cake?
The Dr. Pepper adds moisture and a slight depth of flavor, but it’s not overpowering. The cocoa powder and sugar balance out the taste, making it a chocolate-forward cake.
4. Can I freeze this cake?
Yes, you can freeze the sheet cake. Allow it to cool completely, wrap it tightly in plastic wrap, and store it in an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Conclusion
The Dr. Pepper Texas Sheet Cake is a delightful twist on the classic sheet cake recipe, combining the rich flavor of chocolate with the subtle sweetness of Dr. Pepper soda. It’s moist, easy to make, and perfect for serving a crowd at any gathering. Whether you add pecans for a little crunch or keep the frosting smooth, this cake is sure to be a hit!
Enjoy your cake with a glass of cold Dr. Pepper for the ultimate Texan experience!
