Dr Pepper Texas sheet cake is a thin, tender chocolate cake baked in a large pan and topped with warm cocoa frosting, with the soda adding sweetness and a subtle spiced-fruit note. This home-style variation on Texas sheet cake is easy to slice for a crowd; chopped pecans are a familiar finish, but they are optional.
Ingredients
- 2 cups (250 g) all-purpose flour, spooned into the measuring cup and leveled
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda (5 g)
- 1/2 teaspoon fine salt (3 g)
- 1 cup (226 g) unsalted butter, cut into pieces
- 1/4 cup (25 g) unsweetened cocoa powder
- 1 cup (240 ml) Dr Pepper, regular, not diet
- 2 large eggs (about 100 g without shells), at room temperature
- 1/2 cup (120 g) sour cream, at room temperature
- 1 teaspoon vanilla extract (5 ml)
- For the frosting: 1/2 cup (113 g) unsalted butter
- 1/4 cup (25 g) unsweetened cocoa powder
- 6 tablespoons (90 ml) Dr Pepper, regular
- 3 1/2 cups (420 g) powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract (5 ml)
- 1 cup (115 g) chopped pecans, optional
Instructions
- Heat the oven to 350°F (175°C). Grease a 13-by-18-inch rimmed half-sheet pan, then line the bottom with parchment if you want easier serving. Make sure the pan has a rim; the batter is thin and the frosting is poured over the cake.
- Whisk together the flour, sugar, baking soda, and salt in a large heatproof bowl. In a saucepan over medium heat, combine 1 cup butter, 1/4 cup cocoa, and 1 cup Dr Pepper. Stir until the butter melts and the mixture just reaches a simmer, then take it off the heat. Do not boil it for several minutes, which can reduce the liquid and change the cake’s texture.
- Carefully pour the hot cocoa mixture over the dry ingredients and whisk until smooth. In a separate bowl, whisk the eggs, sour cream, and 1 teaspoon vanilla until blended. Whisk this into the cocoa batter until no streaks remain. Avoid prolonged mixing once the flour is incorporated.
- Pour the batter into the prepared pan and spread it into an even layer. Bake for 18–22 minutes, rotating the pan once if your oven has hot spots. The cake is ready when the center springs back lightly and a toothpick inserted in the middle comes out with a few moist crumbs rather than wet batter. Begin checking at 18 minutes; a thin cake can overbake quickly.
- While the cake bakes, make the frosting. In a saucepan, melt the remaining 1/2 cup butter with 1/4 cup cocoa and 6 tablespoons Dr Pepper over medium heat, stirring until smooth and just simmering. Remove from the heat. Whisk in the powdered sugar a cup at a time, then add 1 teaspoon vanilla and the pecans, if using. The frosting should be thick but pourable; whisk in a teaspoon of Dr Pepper at a time if it is too stiff.
- Set the pan on a heat-safe surface. Pour the warm frosting over the cake as soon as it comes out of the oven, spreading gently to the edges. Let it cool in the pan for about 20 minutes so the frosting starts to set, then cut into squares. Allow roughly 20 minutes for cooling before serving; the cake can also be served at room temperature once fully cool.
Tips
- Use regular Dr Pepper, not diet or zero-sugar soda. Sweeteners and the absence of sugar can affect the cake’s flavor and texture. The soda’s flavor is gentle rather than strongly pronounced.
- Measure flour by weight if possible, or spoon it into the cup and level it. Packing flour into a measuring cup can make the cake dense. For best results, bring the eggs and sour cream to room temperature before mixing.
- Pour the frosting over the cake while both are warm. If the frosting cools and thickens before you spread it, warm it gently over low heat and stir; avoid adding too much soda, which can make it runny.
- For a nut-free cake, leave out the pecans. Keep in mind that pecans are a common addition, not essential to the cake. If serving guests with allergies, check ingredient labels and avoid cross-contact.
Serving Suggestions
Cut the cake into small squares or rectangles; its frosting makes it rich, so modest portions are satisfying. Serve it slightly warm or at room temperature, plain or with a scoop of vanilla ice cream. A spoonful of lightly sweetened whipped cream and a few extra chopped pecans also work well. For a party, leave the cake in its pan and let guests serve themselves once the icing has set.
Variations
For a milder soda flavor, replace the Dr Pepper in both the cake and frosting with an equal amount of root beer or cola; the result will have a different, less fruity-spiced flavor. If you prefer a more pronounced chocolate taste, use Dutch-process cocoa, though the cake’s rise may differ slightly because cocoa acidity varies; natural unsweetened cocoa is the most straightforward choice with baking soda. You can also use walnuts instead of pecans, or omit nuts altogether. A 13-by-9-inch pan can be used, but the cake will be thicker and need longer to bake; start checking around 25 minutes and continue until the center is done.
Storage and Reheating
Cover the cooled cake or transfer pieces to an airtight container. Refrigerate within 2 hours of baking or serving; it keeps for 3–4 days refrigerated. The frosting firms when cold, so let a portion sit at room temperature for 20–30 minutes before serving, or microwave one piece for about 10–15 seconds until just softened. For longer storage, freeze individual pieces in a sealed, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator or for a few hours at room temperature; do not leave the cake out for more than 2 hours.
Frequently Asked Questions
Can I taste the Dr Pepper in the cake?
The soda gives the cake a subtle sweet, spiced-fruit note, but chocolate remains the main flavor. The flavor is more noticeable in the frosting than in the crumb.
Can I use diet Dr Pepper?
Regular Dr Pepper is recommended. Diet and zero-sugar versions use different sweeteners and may change the cake’s sweetness, browning, and texture, so results are less predictable.
What pan should I use?
A rimmed 13-by-18-inch half-sheet pan makes the classic thin sheet cake. A 13-by-9-inch pan works for a thicker cake, but it will take longer to bake; check the center before removing it.
Do I have to use pecans?
No. Leave them out for a smooth chocolate frosting or swap in chopped walnuts. If you omit the nuts, no other ingredient adjustment is needed.
Why is my cake dry?
It may have baked too long, or too much flour may have been measured. Start checking at 18 minutes, use a toothpick to look for moist crumbs, and weigh the flour or spoon and level it rather than scooping and packing.
Can I make it ahead?
Yes. Bake and frost it up to a day ahead, let the icing set, then cover the pan and refrigerate. Bring it toward room temperature before serving for a softer crumb and frosting.
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