Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour 2 cups (240 g)
- Granulated sugar 1 1/2 cups (300 g)
- Light brown sugar 1/2 cup (100 g)
- Unsweetened cocoa powder 1/2 cup (50 g), plus 1/3 cup (35 g) for frosting
- Baking soda 1 tsp; baking powder 1 tsp; fine salt 3/4 tsp
- Eggs 2 large
- Sour cream 1/2 cup (120 g)
- Neutral oil 1/2 cup (120 ml)
- Vanilla extract 3 tsp (divided)
- Dr Pepper (not diet) 1 1/4 cups (300 ml) for cake + 1/3 cup (80 ml) for frosting
- Unsalted butter 1/2 cup (113 g)
- Powdered sugar 2 1/2 cups (300 g)
- Texas pecans, chopped and toasted 3/4 cup (85 g)
Do This
- 1. Heat oven to 350°F (175°C). Grease and parchment-line a 9×13-inch pan. Toast chopped pecans 5–7 minutes; set aside.
- 2. Whisk flour, sugars, 1/2 cup cocoa, baking soda, baking powder, and salt.
- 3. Whisk eggs, sour cream, oil, and 2 tsp vanilla. Stir in Dr Pepper.
- 4. Combine wet with dry just until smooth. Pour into pan.
- 5. Bake 28–32 minutes until a toothpick has a few moist crumbs.
- 6. Frosting: simmer butter, 1/3 cup cocoa, and 1/3 cup Dr Pepper. Off heat, whisk in powdered sugar, pinch salt, 1 tsp vanilla.
- 7. Pour warm frosting over warm cake; scatter toasted Texas pecans. Let set 10–15 minutes; slice.
Why You’ll Love This Recipe
- Big chocolate flavor with subtle caramel-cherry notes from real Dr Pepper.
- No mixer needed—two bowls and a whisk deliver a tender, snackable crumb.
- Glossy, pour-over fudge frosting sets into a shiny, soft shell.
- Finished with toasted Texas pecans for crunch, aroma, and classic sheet-cake vibes.
Grocery List
- Produce: None
- Dairy: Sour cream, unsalted butter, eggs
- Pantry: All-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking soda, baking powder, fine salt, vanilla extract, neutral oil, powdered sugar, Dr Pepper (not diet), Texas pecans
Full Ingredients
For the Cake
- All-purpose flour: 2 cups (240 g)
- Granulated sugar: 1 1/2 cups (300 g)
- Light brown sugar: 1/2 cup (100 g), packed
- Unsweetened cocoa powder (natural or Dutch): 1/2 cup (50 g)
- Baking soda: 1 teaspoon (5 g)
- Baking powder: 1 teaspoon (4 g)
- Fine sea salt: 3/4 teaspoon
- Large eggs: 2
- Sour cream: 1/2 cup (120 g), room temperature
- Neutral oil (canola, grapeseed, or vegetable): 1/2 cup (120 ml)
- Vanilla extract: 2 teaspoons (10 ml)
- Dr Pepper (not diet), room temperature: 1 1/4 cups (300 ml)
For the Glossy Fudge Frosting
- Unsalted butter: 1/2 cup (113 g)
- Unsweetened cocoa powder: 1/3 cup (35 g)
- Dr Pepper: 1/3 cup (80 ml)
- Powdered sugar: 2 1/2 cups (300 g), sifted
- Fine sea salt: 1/8 teaspoon
- Vanilla extract: 1 teaspoon (5 ml)
For Finishing
- Texas pecans, chopped and lightly toasted: 3/4 cup (85 g)
- Flaky sea salt (optional): a pinch for sprinkling
Step-by-Step Instructions
Step 1: Prep the pan and heat the oven
Preheat the oven to 350°F (175°C). Grease a 9×13-inch metal baking pan and line the bottom with a parchment sling for easy removal. Spread the chopped pecans on a baking sheet and toast in the oven for 5–7 minutes, until fragrant and slightly darker. Cool while you make the batter.
Step 2: Combine the dry ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt until uniform and lump-free. This evenly disperses leavening and cocoa for consistent rise and flavor.
Step 3: Whisk the wet ingredients
In a second bowl, whisk the eggs, sour cream, oil, and vanilla until smooth. Pour in the Dr Pepper (not diet) and whisk gently to combine; the mixture will fizz slightly—this is good and helps with lift.
Step 4: Make the batter
Pour the wet mixture into the dry ingredients. Whisk just until the batter is smooth and no dry flour remains. Avoid overmixing, which can toughen the cake. Immediately scrape the batter into the prepared pan and smooth the top.
Step 5: Bake
Bake for 28–32 minutes, rotating the pan once halfway through. The cake is done when a toothpick inserted near the center comes out with a few moist crumbs but no wet batter, and the top springs back lightly to the touch.
Step 6: Cook the glossy fudge frosting
About 5 minutes before the cake is done, add the butter, cocoa powder, and Dr Pepper to a medium saucepan. Bring just to a gentle simmer over medium heat, whisking until smooth. Remove from heat and immediately whisk in the sifted powdered sugar, salt, and vanilla until glossy and pourable with no lumps.
Step 7: Finish warm and serve
While the cake is still warm, pour the hot frosting over the surface, tilting the pan so it flows to the edges in a smooth, shiny sheet. Sprinkle the toasted chopped Texas pecans evenly over the top (and a pinch of flaky salt if using). Let the frosting set for 10–15 minutes before slicing into squares. Serve slightly warm or at room temperature.
Pro Tips
- Use regular (not diet) Dr Pepper—sugar helps caramelization, moisture, and structure.
- Room-temperature soda and eggs give better volume; open the soda right before mixing for maximum fizz.
- Sift powdered sugar for a silky, lump-free frosting with a mirror-like sheen.
- Don’t overbake: pull the cake when a few moist crumbs still cling to the tester.
- For ultra-clean slices, chill the frosted cake 20 minutes, then cut with a warm, wiped knife.
Variations
- Texas Sheet Cake Style: Bake in a 10×15-inch jelly roll pan at 350°F (175°C) for 20–22 minutes; frosting amount is perfect for a thinner sheet.
- Cherry-Dr Pepper Twist: Fold 1/2 cup finely chopped maraschino cherries (well-drained) into the frosting and garnish with a few on top.
- Cupcakes: Fill 24 liners 2/3 full and bake at 350°F (175°C) for 18–20 minutes. Spoon warm frosting over each cupcake and add pecans.
Storage & Make-Ahead
Store the frosted cake, covered, at cool room temperature for up to 2 days or refrigerated for up to 5 days. For longer storage, wrap slices individually and freeze up to 3 months; thaw at room temperature. Make-ahead: Bake the cake a day ahead, cool completely, wrap, and frost just before serving. The frosting is best used immediately while warm and pourable.
Nutrition (per serving)
Approximate for 1 of 15 pieces: 450 calories; 20 g fat (8 g saturated); 64 g carbohydrates; 45 g sugars; 3 g fiber; 4 g protein; 260 mg sodium.
