Tips for the Best Dr Pepper Texas Sheet Cake
- Use Dr Pepper made with real sugar if possible; recipes note it gives a slightly cleaner, more pronounced flavor.
- Don’t overbake—the cake is meant to be thin and very moist, so pull it as soon as a toothpick comes out clean.
- Spread the frosting while both it and the cake are warm so it flows into a smooth, fudgy layer instead of setting too stiff.
- Let candied pecans cool fully before chopping to keep their coating crisp and prevent gumminess.
FAQs
Can I make this in a 9×13‑inch pan instead of a sheet pan?
Yes, but the cake will be thicker and may need a few extra minutes of baking time. Check doneness with a toothpick in the center and tent with foil if the edges brown too fast.
Do I have to use pecans?
No. Pecans are traditional in Texas sheet cake, but you can skip them or substitute walnuts or another nut you prefer. Leaving them out will give you a smooth, fudge‑style frosting.
Will the cake taste strongly of Dr Pepper?
The soda mainly adds moisture and a subtle, spiced fruitiness rather than a distinct soda flavor. Most tasters describe it as a deeper chocolate‑spice cake rather than “soda‑flavored” cake.
Can I make this ahead of time?
Definitely. Texas sheet cake keeps very well; bake and frost it a day in advance, cover tightly once cooled, and serve at room temperature. The flavors often meld and improve by the next day.
Why You’ll Love This Sheet Cake
Dr Pepper Texas Sheet Cake takes a beloved Southern classic and amps it up with soda‑infused chocolate, warm cinnamon, and crunchy candied pecans. It bakes in one big pan, feeds a crowd, and slices easily into party‑ready squares, making it ideal for potlucks, holidays, and game days whenever you need a dessert that’s simple to serve but impossible to forget.