Dr. Pepper Texas Sheet Cake

This Dr Pepper Sheet Cake is a Texas classic that blends the rich flavor of chocolate with the fizzy sweetness of Dr Pepper. Moist, fluffy, and topped with a luscious pecan-studded frosting, it’s the ultimate dessert for any chocolate lover. The spiced pecans add a delightful crunch and warmth that perfectly complements the fudgy texture of the cake.

Why You’ll Love This Recipe

• Combines classic Texas sheet cake flavor with a unique Dr Pepper twist
• Easy to make in one pan — great for gatherings or potlucks
• The spiced pecans give every bite a sweet, nutty crunch
• Rich chocolate frosting melts into the warm cake for a decadent finish

Ingredients

For the Cake:

• 2 cups granulated sugar
• 2 cups flour
• 2 sticks (1 cup) unsalted butter
• 1/4 cup cocoa
• 1 cup Dr Pepper, preferably made with cane sugar
• 2 large eggs, lightly beaten
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• Pinch kosher salt

For the Dr Pepper Spiced Pecans:

• 1/4 cup Dr Pepper, preferably made with cane sugar
• 4 tablespoons unsalted butter
• 1 tablespoon vanilla
• 1 1/2 cups whole roasted pecans
• 2 tablespoons granulated sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon kosher salt
• Pinch ground clove

For the Frosting:

• 1 stick unsalted butter
• 1/4 cup cocoa
• 6 tablespoons whole milk
• 1 pound (3 1/2 cups) powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup chopped Dr Pepper spiced pecans
• Pinch kosher salt
• 1/2 cup whole Dr Pepper spiced pecans

Directions

Step 1: Prepare the Cake

1. Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch pan.
2. In a large bowl, whisk together sugar and flour.
3. In a saucepan, melt butter over low heat. Add cocoa and Dr Pepper, stirring well.
4. Bring the mixture to a boil, then remove from heat immediately.
5. Pour the hot cocoa mixture over the flour and sugar, stirring until smooth.
6. Add eggs, buttermilk, vanilla, baking soda, cinnamon, and salt. Mix until fully combined.
7. Pour the batter into the prepared pan and bake uncovered for 25–30 minutes, or until a knife inserted in the center comes out clean.

Step 2: Make the Dr Pepper Spiced Pecans

1. In a skillet, pour ¼ cup Dr Pepper and bring to a boil.
2. Cook on high until reduced by half (about 3–5 minutes).
3. Lower heat and stir in butter until melted.
4. Add vanilla and stir in the pecans until well coated.
5. Sprinkle in sugar, cinnamon, salt, and clove. Stir continuously until the pecans are fragrant and evenly coated, about 3–5 minutes.
6. Remove from heat and let cool.
   (You can make these ahead and store them in an airtight container.)

Step 3: Prepare the Frosting

1. Reserve ½ cup whole spiced pecans for topping; chop the remaining pecans.
2. Start the frosting about 5 minutes before the cake finishes baking so it’s ready while the cake is still warm.
3. In a saucepan, combine butter, cocoa, and milk. Bring to a boil, stirring occasionally.
4. Remove from heat and whisk in powdered sugar, vanilla, cinnamon, salt, and chopped pecans until smooth and thick.
5. Pour frosting evenly over the warm cake and spread gently to the edges.
6. Top with the reserved whole spiced pecans for garnish.

Pro Tips and Variations

• Use Dr Pepper made with cane sugar for the best flavor.
• Toast the pecans lightly before coating them to enhance the nutty aroma.
• Want more chocolate flavor? Add ½ cup mini chocolate chips to the batter.
• Serve with a scoop of vanilla ice cream for an extra-indulgent dessert.

Serving Suggestions

This cake is perfect for potlucks, BBQs, birthdays, or any Texas-style celebration. Serve slightly warm with whipped cream or a drizzle of chocolate sauce.

Storage / Reheating

• Store leftovers covered at room temperature for 2 days or refrigerate up to 5 days.
• Reheat individual slices in the microwave for 10–15 seconds for that just-baked taste.

FAQs

Can I use diet Dr Pepper?
A: It’s best to use regular Dr Pepper for the full flavor and proper caramelization.

Can I freeze this cake?
A: Yes! Wrap tightly in plastic and foil, and freeze up to 2 months. Thaw at room temperature before serving.

Do I need a mixer?
A: No, this is a simple one-bowl, hand-mixed cake — no electric mixer required.

Conclusion

This Dr Pepper Sheet Cake is the perfect combination of nostalgia, chocolate decadence, and Texas flair. With its soft, moist crumb and rich pecan frosting, it’s a dessert that will impress anyone lucky enough to grab a slice. Sweet, spiced, and irresistibly fudgy — it’s a true southern showstopper!

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