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Dr Pepper Sheet Cake


  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 cups Dr Pepper
  • 1 cup butter, cubed
  • 1/4 cup baking cocoa
  • 2 large eggs, room temperature, lightly beaten
  • ICING:
  • 1/2 cup butter, cubed
  • 1/3 cup Dr Pepper
  • 1/4 cup baking cocoa
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 cup chopped pecans, toasted


  • 1. Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a large bowl, whisk flour, sugar, baking soda and cinnamon. In a small saucepan, combine Dr Pepper, butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened. Add eggs, whisking constantly.
  • 2. Transfer to prepared pan, spreading evenly. Bake until a toothpick inserted in center comes out clean, 18-22 minutes.
  • 3. Meanwhile, for icing, combine butter, Dr Pepper and cocoa in a small saucepan; stir over medium heat until smooth. Transfer to a bowl. Beat in confectioners’ sugar, cinnamon and vanilla until smooth.
  • 4. Remove cake from oven; place on a wire rack and let cool completely. Spread frosting evenly over cake; sprinkle with pecans.

Nutrition Facts

1 piece: 331 calories, 15g fat (8g saturated fat), 46mg cholesterol, 154mg sodium, 48g carbohydrate (38g sugars, 1g fiber), 2g protein.


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