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Dr Pepper sheet cake with spiced pecans DSC 5976 1

Dr Pepper sheet cake

Course Dessert
Cuisine Texan
Prep Time 15 minutes
Cook Time 30 minutes
Servings 16
Author Lisa Fain

Ingredients

For the cake:

  • 2 cups granulated sugar
  • 2 cups flour
  • 2 sticks (1 cup) unsalted butter
  • 1/4 cup cocoa
  • 1 cup Dr Pepper, preferably made with cane sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • Pinch kosher salt

For the Dr Pepper spiced pecans:

  • ¼ cup Dr Pepper, preferably made with cane sugar
  • 4 tablespoons unsalted butter
  • 1 tablespoon vanilla
  • 1 ½ cups whole roasted pecans
  • 2 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • Pinch ground clove

For the frosting:

  • 1 stick unsalted butter
  • 1/4 cup cocoa
  • 6 tablespoons whole milk
  • 1 pound (3 1/2 cups) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 cup chopped Dr Pepper spiced pecans
  • Pinch kosher salt
  • 1/2 cup whole Dr Pepper spiced pecans

Instructions

  1. Preheat the oven to 400° F. Lightly grease a 9x13 pan.

  2. To make the cake batter, stir the sugar and flour together in a bowl. Melt the butter on low in a saucepan, and when melted add the cocoa and Dr Pepper to the pan. Turn the heat to high and while stirring, heat until boiling. Turn off the heat.

  3. Pour the cocoa mix over the sugar and flour and blend well with a spoon. Add to the batter the eggs, buttermilk, vanilla, baking soda, cinnamon, and salt, and blend well with a spoon.
  4. Pour the batter into the pan, and bake uncovered for about 25-30 minutes, or until an inserted knife comes out clean.

  5. While the cake is baking, to make the nuts, pour the ¼ cup Dr Pepper into a skillet, bring to a boil, then continue to cook on high until reduced in half to 2 tablespoons, about 3-5 minutes.

  6. Turn the heat to low and add the butter. When melted, add the vanilla, then stir in the pecans until well coated. Stir in the sugar, cinnamon, salt, and clove, and while stirring, cook until the pecans are well coated and fragrant, about 3-5 minutes.

  7. Remove from the skillet. Taste and adjust seasonings, if desired. (I usually sprinkle on a bit more cinnamon and sugar after cooking). These can also be made ahead of time and stored in an airtight container.

  8. For the frosting, reserve 1/2 cup of the pecans as whole, then chop the remaining pecans.

  9. Because you want to pour the frosting over the cake while the cake is still warm, 5 minutes before the cake is ready is a good time to make the frosting. Though you can also make the frosting immediately after the cake is done, just don’t wait too long, as you want the cake warm when you cover it with the frosting.
  10. To make the frosting, add the butter, cocoa, and milk to a saucepan, and while occasionally stirring, cook on high until melted and boiling. Remove from the heat.

  11. Stir in the powdered sugar, vanilla, cinnamon, chopped pecans, and salt. Stir well until blended, then spread over the cake while both are still warm. Top the cake with the reserved whole pecans.