Jump to recipe
Yields:
15 - 18 serving(s)
Prep Time:
40 mins
Total Time:
40 mins
If there’s one soda that’s practically a member of the Drummond household, it’s Dr Pepper. Ladd drinks one every single morning—yes, every morning!—and over the years it’s become a bit of a family favorite around here. So naturally, it was only a matter of time before I figured out how to bake it into this Dr Pepper sheet cake.
Now, if you’ve been around The Pioneer Woman for a while, you already know that our family has a soft spot for sheet cakes. Chocolate sheet cake, orange-vanilla sheet cake, pumpkin sheet cake … you name it, we’ve baked it. There’s just something about a big ol’ sheet cake that feels like home: It feeds a crowd, comes together quickly, and doesn’t require a bunch of pans. And this Dr Pepper sheet cake? It’s one of my new go-tos. It's perfect for chocolate lovers, spice cake lovers, and everyone in-between!
Why do people add soda to cake?
Soda adds more than just bubbles! The liquid and sugar keep the cake moist and tender, while the acidity can boost leavening and help the cake rise. Plus, it gives the cake a fun flavor twist.
How far ahead of time can you make Dr Pepper sheet cake?
This cake is best within 2 days of being made; store it tightly wrapped with plastic in a cool spot in the kitchen. If you need to make Dr Pepper sheet cake earlier, bake the cake layer and freeze it for up to 3 months tightly wrapped in plastic and foil; thaw it in the refrigerator overnight before decorating. For the best texture, make the caramel frosting just before using.
Advertisement - Continue Reading Below
Ingredients
CAKE
- 2 sticks salted butter (1 cup), plus more for the pan
- 4 Tbsp. (heaping) unsweetened cocoa powder
- 1 cup Dr Pepper
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp. (heaping) pumpkin pie spice
- 1/4 tsp. kosher salt
- 1/2 cup buttermilk
- 2 large eggs, beaten
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- 1 tsp. baking soda
CARAMEL ICING
- 1 cup Dr Pepper
- 3/4 cup salted butter, cubed (1 1/2 sticks)
- 1 cup packed dark brown sugar
- 1/4 cup buttermilk
- 1 Tbsp. light corn syrup
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 5 cups powdered sugar
- 1 tsp. (heaping) pumpkin pie spice
Directions
- Step 1Preheat the oven to 350°F. Grease a 18-by-13-inch sheet cake pan with butter.
- Step 2In a medium saucepan, melt the butter. Add the cocoa, stirring to combine. Heat the Dr Pepper in a microwave-safe pitcher until heated and just bubbling, 45 to 60 seconds. While whisking, add the Dr Pepper to the cocoa mixture and allow it to boil for 30 seconds; turn off the heat.
- Step 3In a large bowl, combine the flour, granulated sugar, pumpkin pie spice, and salt. Stir to combine.
- Step 4Pour the buttermilk in a large measuring cup and add the eggs, vanilla, almond extract, and baking soda and whisk to incorporate. Pour the warm cocoa mixture over the flour mixture, and stir lightly to cool. Stir the buttermilk mixture into the cocoa/flour mixture, and fold until just incorporated. Pour into the prepared pan and bake until a wooden toothpick inserted in the center comes out clean, about 20 minutes. Let the cake cool completely, at least 1 hour.
- Step 5For the caramel icing: Meanwhile, bring the Dr Pepper to a boil in a medium saucepan over medium-high heat. Reduce the heat to a brisk simmer and cook until the soda is reduced to about 1/4 cup, 10 to 12 minutes. Whisk in the butter and brown sugar and cook, stirring constantly, until the butter and sugar melt and the mixture is well-combined. Remove from the heat and whisk in the buttermilk, corn syrup, vanilla extract, and almond extract.
- Step 6In a large bowl, sift together the powdered sugar and the pumpkin pie spice. Gradually add the sifted powdered sugar mixture and whisk until the icing is smooth. Pour the icing over the cooled cake and spread to evenly cover. Allow to set for at least 1 hour.
Tip: Dr Pepper sheet cake can be made up to 2 days in advance. Cover it tightly with plastic wrap and store it in a cool part of the kitchen. You can also freeze the unfrosted cake wrapped in plastic wrap and foil for up to 3 months. Let it thaw in the refrigerator before frosting.
Advertisement - Continue Reading Below
Grandma’s Best Desserts Will Take You Way Back
Apple Crumble
1 hr 20 mins
The Sweetest Tailgate Desserts to End Game Day
Chocolate Buttercream
20 mins
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below