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Dr. Pepper Texas Sheet Cake

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A rich and moist chocolate sheet cake infused with Dr. Pepper and topped with a warm chocolate pecan fudge glaze. This crowd-pleasing dessert is easy to make and packed with deep, indulgent flavor.

Ingredients

1½ cups all-purpose flour

1½ cups granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon baking soda

¼ teaspoon salt

3/4 cup unsalted butter

1/2 cup unsweetened cocoa powder

1 cup Dr. Pepper, room temperature

2 large eggs

1/2 cup buttermilk

3 cups powdered sugar

1/4 cup unsweetened cocoa powder (for glaze)

1/2 cup unsalted butter, melted

1/4 cup Dr. Pepper (for glaze)

3 tablespoons whole milk

1 cup chopped pecans

Instructions

  1. Preheat oven to 350°F and grease a 9×13-inch baking pan.
  2. In a large bowl, whisk together flour, sugar, cinnamon, cloves, baking soda, and salt.
  3. In a saucepan over medium-high heat, melt butter. Add cocoa powder and Dr. Pepper, whisking until smooth. Bring just to a boil, then remove from heat.
  4. Pour the warm cocoa mixture into the dry ingredients. Add eggs and buttermilk, mixing until just combined.
  5. Pour batter into the prepared pan and bake for 25–35 minutes, until a toothpick inserted in the center comes out clean.
  6. While the cake bakes, prepare the glaze by mixing powdered sugar, cocoa powder, melted butter, Dr. Pepper, and milk until smooth. Fold in chopped pecans.
  7. Pour the glaze over the hot cake immediately after removing it from the oven and spread evenly.
  8. Serve warm or allow to set for 1–2 hours before slicing.

Notes

Substitute walnuts for pecans if desired.

Add a handful of chocolate chips for extra richness.

Reduce cloves slightly for a milder spice flavor.

Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.

Freeze in portions for up to 2 months; thaw at room temperature.

Reheat slices briefly in the microwave to soften the glaze.

To make buttermilk substitute, mix 1.5 teaspoons vinegar with 1/2 cup milk and let sit.

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