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Dr. Pepper Cake Recipe: Rich Chocolate Cake with Fudgy Cola Frosting

Dr. Pepper Chocolate Cake

A moist chocolate sheet cake made with Dr. Pepper and finished with warm, fudgy chocolate frosting. This simple pan cake is tender, rich, and easy to serve to a crowd.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

Chocolate Cake
  • 2 cups All-purpose flour
  • 2 cups Granulated sugar
  • 1/2 cup Unsweetened cocoa powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup Dr. Pepper
  • 1/2 cup Unsalted butter
  • 1/2 cup Semisweet chocolate chips
  • 2 Large eggs
  • 1/2 cup Buttermilk
  • 2 teaspoons Vanilla extract
Chocolate Frosting
  • 1/2 cup Unsalted butter
  • 1/4 cup Dr. Pepper
  • 1/4 cup Unsweetened cocoa powder
  • 3 cups Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1/2 cup Chopped pecans, optional

Method
 

Step-by-Step
  1. Preheat the oven to 350°F. Grease a 9-by-13-inch light-colored metal baking pan, then line the bottom with parchment if desired.
  2. Whisk the flour, sugar, cocoa powder, baking soda, and salt in a large bowl until evenly combined.
  3. Place the Dr. Pepper, butter, and chocolate chips in a saucepan over medium heat. Stir until the butter and chocolate melt, then remove the pan from the heat.
  4. Cool the chocolate mixture for about 5 minutes. Whisk in the eggs, buttermilk, and vanilla, then pour the wet mixture into the dry ingredients.
  5. Stir just until no dry streaks remain. Do not overmix. Pour the batter into the prepared pan and spread it evenly.
  6. Bake for 26 to 30 minutes, or until the center springs back lightly and a toothpick inserted in the middle comes out with a few moist crumbs.
  7. Make the frosting while the cake bakes. Melt the butter, Dr. Pepper, and cocoa powder in a saucepan over medium heat, whisking until smooth.
  8. Remove the frosting mixture from the heat. Gradually whisk in the powdered sugar and vanilla until smooth, then stir in the pecans if using.
  9. Pour the warm frosting over the warm cake and spread it gently to the edges. Let the cake cool for at least 30 minutes before slicing.

Notes

Use room-temperature eggs and buttermilk for a smooth batter. For clean slices, cool the frosted cake completely before cutting. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.