Pepper Sheet Cake
Pepper Sheet Cake is a moist, fudgy chocolate cake infused with the flavor of Dr. Pepper soda.It’s baked in one pan and topped with warm, glossy chocolate frosting.Easy to make and full of nostalgic flavor, it’s perfect for parties or family gatherings.Each bite offers a rich blend of chocolate, spice, and sweetness.
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.