Dr Pepper Texas Sheet Cake is a fun, Lone Star twist on classic chocolate sheet cake, using Dr Pepper soda and warm spices to make the crumb extra moist and flavorful. A big pan of tender chocolate cake is topped with fudgy cocoa frosting and crunchy Dr Pepper–spiced pecans, so every bite has richness, texture, and a hint of that signature soda flavor.​
The cake batter comes together on the stovetop by boiling Dr Pepper with butter and cocoa, then stirring it into flour and sugar before adding eggs, buttermilk, and cinnamon. While the cake bakes, pecans are simmered in a reduced Dr Pepper glaze with butter, sugar, cinnamon, and clove, then a warm cocoa frosting is poured over the hot cake and finished with chopped and whole spiced pecans.​
Ingredients
For the cake
- 2 cups granulated sugar
- 2 cups all‑purpose flour
- 2 sticks (1 cup) unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1 cup Dr Pepper (ideally cane‑sugar sweetened)
- 2 large eggs, lightly beaten
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Pinch of kosher salt​
For the Dr Pepper spiced pecans
- 1/4 cup Dr Pepper
- 4 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 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 unsweetened cocoa powder
- 6 tablespoons whole milk
- 1 pound (about 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 (for decorating)​
Step‑by‑Step Instructions
1. Prepare the pan and dry ingredients
- Heat oven to 350°F (175°C).
- Grease a 13×18‑inch rimmed sheet pan (or standard jelly‑roll pan) and, if you like, line it with parchment.
- In a large bowl, whisk together flour, sugar, cinnamon, baking soda, and salt. Set aside.​
2. Make the Dr Pepper cocoa mixture
- In a saucepan over medium‑high heat, combine the 1 cup Dr Pepper, 1 cup butter, and 1/4 cup cocoa.
- Bring to a boil, stirring until the butter melts and the mixture is smooth.
- Remove from heat.​
3. Finish the batter
- Pour the hot cocoa mixture over the flour‑sugar mixture and stir with a spoon or spatula until combined.
- Add the eggs, buttermilk, and vanilla, stirring until the batter is smooth and glossy.
- Pour the batter into the prepared sheet pan and spread it evenly.​
4. Bake the cake
- Bake 25–30 minutes, or until the top springs back lightly and a toothpick in the center comes out clean.
- Leave the cake in the pan on a rack while you prepare the nuts and frosting—it will be frosted while still warm.​
Dr Pepper Spiced Pecans
5. Candy the pecans
- In a skillet, bring 1/4 cup Dr Pepper to a boil and cook until reduced by about half (to roughly 2 tablespoons).
- Turn heat to low and stir in the 4 tablespoons butter until melted, then add vanilla.
- Add the pecans and toss to coat.
- Sprinkle in sugar, cinnamon, salt, and clove; cook, stirring, until the pecans are glossy, fragrant, and well coated, 3–5 minutes.
- Spread on parchment to cool, then chop about 1 cup and reserve 1/2 cup whole for the top.​
Fudgy Dr Pepper Frosting
6. Cook the frosting
- In a saucepan, combine 1 stick butter, 1/4 cup cocoa, and 6 tablespoons milk.
- Bring just to a boil, stirring until smooth, then remove from heat.
- Stir in powdered sugar, vanilla, cinnamon, chopped spiced pecans, and a pinch of salt until thick, glossy, and spreadable.​
7. Frost and finish the cake
- While both cake and frosting are still warm, pour the frosting over the cake and spread quickly to the edges.
- Immediately press the reserved whole spiced pecans across the top for decoration.
- Let the cake cool until the frosting is set before slicing into squares.​
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