Dr Pepper Cake

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This Dr Pepper Cake takes a whole can of soda and turns it into the moistest chocolate sheet cake you've ever pulled out of the oven. It's got warm spice, deep chocolate flavor, and a fudgy frosting that gets swooshed right over the top while everything's still a little warm.

Prep Time25

Cook Time40

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Author: Tiffany Azure

Ingredients

For the Sheet Cake

½ cup butter at room temperature
2 cups sugar
½ cup oil
2 eggs
½ cup buttermilk
1 tsp vanilla
⅓ cup cocoa
1 tsp baking soda
½ tsp salt
½ tsp ginger
½ tsp cinnamon
2 cups flour
1 ½ cups Dr Pepper

For the Frosting

¼ cup butter at room temperature
¼ cup cocoa
2 cups powdered sugar
¼ cup Dr Pepper

Instructions

Preheat the oven to 350F and prepare a 9x14 rectangular cake pan with cooking spray and baking parchment.
In a large bowl or stand mixer, beat together the butter and sugar until combined and lightened in color. Add stir in the oil, then the eggs, one at a time, followed by the buttermilk and vanilla.
Stir in the cocoa, baking soda, salt and spices until just combined, then add the flour, 1 cup at a time, stirring until you have produced a thick but smooth batter. Then, stir in the Dr Pepper.
Transfer to the pan and bake for 35-40 minutes until the cake springs back at your touch and a skewer or the tip of a sharp knife inserted into the middle of the cake comes away clean. Once the cake is cool enough to remove from the pan allow it to cool on a wire rack while you make the frosting.
Beat the butter and cocoa together until smooth. Then beat in the powdered sugar, 1/2 a cup at a time, gradually adding the Dr Pepper when the mixture becomes too thick. Once all the powdered sugar and Dr Pepper has been used, you should be left with a smooth, spreadable frosting.
Use a rounded knife to swoosh the frosting over the top of the sheet cake.

Notes

The cake can be made ahead and frosted the next day, or frozen well wrapped in food wrap for up to 1 month.

Nutrition