Dr. Pepper Sheet Cake Recipe

sliced of Dr Pepper chocolate sheet cake with a can in the back

Dr. Pepper Sheet Cake made with butter, sugar, eggs & flavored with Dr. Pepper & cocoa powder for a rich, chocolaty cake with fabulous Dr. Pepper flavor!

Prep Time25

Cook Time20

Total Time45

Course: Cake, Dessert, treat

Cuisine: American

Keyword: Dr. Pepper Sheet Cake

Servings: servings

Calories: 328kcal

Author: Jessica & Nellie

Ingredients

Cake

2 cups flour
2 cups sugar
1 tsp baking soda
2 cups Dr Pepper
1 cup butter sliced
¼ cup cocoa powder
2 eggs

Icing

½ cup butter cubed
⅓ cup Dr. Pepper
¼ cup cocoa powder
3 ¾ cups powdered sugar
1 tsp vanilla extract
1 cup chopped pecans toasted (optional)

Instructions

Preheat oven to 350°F. Grease a 15x10x1 inch baking pan and set it aside.
In a large bowl, whisk the flour, sugar, and baking soda. Set this bowl aside.
Then in a small saucepan, over medium high-heat, melt the butter, then whisk in the Dr. Pepper, and cocoa powder. Bring the mixture to just a boil.
Pour the chocolate mixture into the flour mixture and whisk until just combined. Add the eggs, stirring them in quickly. Transfer batter to the prepared pan, spreading it out evenly.
Bake 18-20 minutes, until a toothpick inserted in the middle comes out clean. Remove the cake from the oven and let cool10-15 minutes.
For the icing, melt the butter in a small saucepan over medium heat. Whisk in the Dr. Pepper, cocoa, powdered sugar, and vanilla until smooth.
Once it starts to bubble, remove from heat & let it cool slightly before pouring over the cake. Sprinkle with toasted pecans (if desired). Slice, serve, and enjoy!

Notes

Dr. Pepper cake lasts about 3-4 days when refrigerated in an airtight container. It’s best to keep it chilled and covered to prevent it from drying out.

For longer storage, leftover cake can be frozen up to 3 months. Ensure the cake is completely cool before freezing to prevent condensation, which can lead to a soggy cake upon thawing.

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