Pepper Sheet Cake is a rich, moist, and irresistibly fudgy dessert infused with the bold, spicy-sweet flavor of Dr. Pepper soda. This fun twist on a classic chocolate sheet cake combines deep cocoa flavor with a hint of cherry and vanilla undertones from the soda, creating a uniquely delicious treat.
Pepper Sheet Cake:
Perfect for potlucks, celebrations, or family dinners, this cake is easy to make and bakes in a single pan. Topped with a warm chocolate frosting that melts into the cake, it’s indulgent, nostalgic, and bursting with flavor in every bite.
History:
The original idea for soda cakes dates back to the mid-20th century, when home bakers began experimenting with soft drinks to create moist, flavorful desserts. Coca-Cola cake became a Southern classic — and soon after, creative bakers gave it a twist with Dr. Pepper, known for its 23-flavor blend. The result? A rich, moist, and unforgettable sheet cake that pays tribute to one of America’s favorite sodas.
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Pepper Sheet Cake
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- 1 cup Dr. Pepper soda
- 4 tbsp unsweetened cocoa powder
- ½ cup buttermilk
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
For the frosting:
- ½ cup (1 stick) butter
- ¼ cup Dr. Pepper soda
- 4 tbsp cocoa powder
- 3 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large mixing bowl, combine flour and sugar. Set aside.
- In a medium saucepan, melt butter over medium heat. Add Dr. Pepper and cocoa powder, and bring to a gentle boil.
- Pour the hot mixture over the flour and sugar; mix until smooth.
- Add buttermilk, eggs, baking soda, and vanilla extract. Stir until well combined.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the frosting. In a saucepan, melt butter with Dr. Pepper and cocoa powder, bringing it just to a boil.
- Remove from heat, whisk in powdered sugar and vanilla until smooth. Stir in pecans if desired.
- Pour the warm frosting over the hot cake and spread evenly. Allow it to set before slicing.
Notes
- The frosting should be poured while both cake and frosting are warm for a perfect, glossy finish.
- Use room-temperature ingredients for even mixing.
- You can substitute Dr. Pepper Cherry for a fruitier flavor.
- Add a pinch of cinnamon or espresso powder for deeper chocolate flavor.
- Store leftovers covered at room temperature for up to 3 days.
Tips for Pepper Sheet Cake:
- Line your pan with parchment paper for easy removal and cleanup.
- For a lighter version, use half butter and half applesauce in the cake batter.
- Serve slightly warm with a scoop of vanilla ice cream for extra indulgence.
- Use a hand whisk instead of an electric mixer to avoid overmixing the batter.
- Garnish with chocolate chips or toasted pecans before serving.
FAQs for Pepper Sheet Cake:
Q: Can I use a different soda instead of Dr. Pepper?
Yes, Coca-Cola or cherry cola also work, but the flavor will slightly change.*
Q: Can I make this cake ahead of time?
Absolutely! It tastes even better the next day as the flavors develop.*
Q: Can I make it into cupcakes?
Yes, bake in lined muffin tins for 18–20 minutes.*
Q: What can I substitute for buttermilk?
Mix ½ cup milk with 1½ tsp vinegar or lemon juice, and let sit for 5 minutes.*
Q: Can I freeze this cake?
Yes, cool completely, wrap tightly, and freeze for up to 2 months.*
Conclusion:
Pepper Sheet Cake is a moist, flavorful dessert that captures the nostalgic charm of soda-infused baking. With its deep chocolate richness, sweet fizz of Dr. Pepper, and silky frosting, it’s a true crowd-pleaser. Whether you serve it warm or chilled, this easy, one-pan cake is sure to become a family favorite.