Dr. Pepper Texas Sheet Cake

Looking for a fun twist on a classic dessert? This Bold and Bubbly Chocolate Soda Cake brings a unique flavor combination that will have everyone coming back for seconds.

By blending rich cocoa with the sweetness of your favorite soda, this cake delivers a moist, decadent bite with a subtle hint of fizz. Topped with a creamy frosting that pairs perfectly with a light crunch from chopped nuts, it’s the ultimate treat for any occasion.

Whether you're baking for a crowd or simply indulging at home, this cake guarantees smiles all around!

Yield: Serves 12
Prep Time: 15 minutes
Cook Time: 30 minutes

Photo byGLP

Ingredients:

For the Cake:

• 2 cups white sugar
• 2 cups all-purpose flour
• 1 cup unsalted butter (2 sticks)
• 1/2 cup cocoa powder (unsweetened)
• 1 cup root beer or any cola soda
• 2 large eggs, lightly beaten
• 1/2 cup sour cream or plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon sea salt

For the Frosting:

• 1/2 cup unsalted butter (1 stick)
• 1/4 cup cocoa powder (unsweetened)
• 1/4 cup root beer or cola soda
• 2 tablespoons whole milk
• 4 cups powdered sugar, sifted
• 2 teaspoons vanilla extract
• 1/4 teaspoon sea salt
• 1 1/2 cups chopped walnuts or pecans (optional)

Directions:

1. Preheat your oven to 350°F and grease a 9x13-inch baking dish with nonstick spray. Set aside.
2. In a medium saucepan, combine soda, butter, and cocoa powder. Bring the mixture to a gentle boil over medium heat, stirring frequently. Once it boils, remove from heat.
3. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt. Pour the soda mixture into the dry ingredients, stirring until well combined.
4. Add the eggs, sour cream (or yogurt), and vanilla to the batter, mixing until smooth. Pour the batter into the prepared pan.
5. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to rest while you prepare the frosting.
6. For the frosting, melt butter and cocoa powder together in a medium saucepan over low heat. Stir frequently to ensure a smooth mix.
7. Add soda and milk to the pan, whisking until combined. Gradually add powdered sugar and continue whisking until the icing is smooth. Stir in vanilla extract.
8. Pour the warm frosting over the cake and spread it out evenly using a spatula. Top with chopped nuts if desired. Let the cake cool completely for about 1 hour before slicing and serving.

Substitutions:

If you don’t have Dr. Pepper, root beer or any dark cola will work perfectly.

• Greek yogurt can replace buttermilk or sour cream in a pinch.
• Walnuts are a great alternative to pecans if that’s what you have on hand.

Storage:

Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to three months.

Enjoy the blend of rich chocolate and fizzy soda in every bite!

https://12tomatoes.com/dr-pepper-texas-sheet-cake/