Dr. Pepper Sheet Cake
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Ingredients
Cake
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 2 cups Dr Pepper
- 1 cup butter sliced
- ¼ cup baking cocoa
- 2 eggs
Icing
- ½ cup butter cubed
- ⅓ cup Dr. Pepper
- ¼ cup baking cocoa
- 3 ¾ cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans toasted (optional)
Instructions
- Preheat oven to 350 degrees.
- Grease a 15x10x1 inch baking pan.
- In a large bowl, whisk together the flour, sugar and baking soda.
- In a small saucepan over medium high heat whisk together the Dr. Pepper, butter and cocoa.
- Bring just to a boil.
- Pour the chocolate mixture into the flour mixture and stir until just combined.
- Add the eggs, stirring them in quickly.
- Transfer to your prepared pan spreading it out evenly.
- Bake until a toothpick inserted in the middle comes out clean about 18 minutes.
- Remove the cake from the oven and let cool completely.
- For the icing in a small saucepan over medium heat whisk together the butter, Dr. Pepper, cocoa, powdered sugar and vanilla until smooth.
- Once it starts to bubble shut it off and let cool slightly before pouring over the cake.
- Sprinkle with toasted pecans.
- Slice and serve!
Notes
Tips, Tricks & Storage
Frosting Temperature Let both the cake and frosting cool just a bit before spreading. You want the cake warm enough to slightly melt the frosting, creating that smooth, glossy layer on top — but not so hot that it absorbs all the icing. Don't Overmix the Batter Mix just until smooth. Overmixing can make the cake dense instead of fluffy. Room Temperature Ingredients Let your butter, eggs, and Dr. Pepper come to room temperature before mixing for a smooth, even batter. Storage Store the cake in an airtight container in the fridge for up to 3 days.Substitutions & Variations
You can use any cola you like, but Dr. Pepper adds a great flavor and complements the chocolate nicely! You can also use any nuts you like for the topping, or omit them altogether.Private Notes
