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Dr. Pepper Cake
Dr. Pepper Cake
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Spiced chocolate sheet cake with Dr. Pepper for a flavorful twist, topped with delicious icing. Perfect family treat.
Ingredients:
  • For the cake
  • Cooking spray
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup unsalted butter
  • 2 cups (400g) granulated sugar
  • 1 cup Dr. Pepper, from 1 (12-ounce) can
  • 1/4 cup (23g) unsweetened cocoa powder
  • 1/2 cup whole buttermilk
  • 2 large eggs, lightly beaten, at room temperature
  • 2 teaspoons vanilla extract
  • For the icing
  • 1/2 cup Dr. Pepper, from 1 (12-ounce) can
  • 1/2 cup unsalted butter
  • 3 cups (340g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon, plus more for garnish
  • 3 to 4 tablespoons whole buttermilk
Instructions:
  • Preheat your oven to a toasty 375°F, then gently grease a 9x13-inch metal baking pan with cooking spray.
  • In a large bowl, whisk together flour, baking soda, salt, cinnamon, and ginger until well combined. Set aside.
  • Create the cake batter: Gently melt the butter in a saucepan over low heat. Once melted, blend in the sugar, 1 cup (8 ounces) of Dr. Pepper, and cocoa. Let it come to a rolling boil on medium-high heat, stirring occasionally. Take it off the heat. Quickly incorporate the flour mixture and whisk until smooth. Add the buttermilk, followed by the eggs and vanilla, stirring until the batter is silky.
  • Transfer the batter into the pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Prepare the icing: In a medium saucepan over high heat, simmer 1/2 cup (4 ounces) Dr. Pepper until reduced to 1 tablespoon and it coats the back of a spoon, about 5 minutes. Stir in butter until melted and smooth. Whisk in powdered sugar, vanilla, salt, and cinnamon until smooth, about 30 seconds. Gradually whisk in buttermilk until a thick glaze forms, about 1 minute. Remove from heat, stir occasionally, and keep warm until ready to use.
  • Finish the cake: Allow the freshly baked cake to cool on a wire rack for 10 minutes. While both the cake and icing are warm, promptly pour the icing over the cake and swiftly spread it out evenly with a silicone spatula before it sets. Serve warm or at room temperature and store any leftovers in the fridge in an airtight container for up to a week. If you enjoyed the recipe, please consider leaving us a review!

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