Texas Sheet Cake

by Erin

What’s better than cake? One that’s both easy to make and frost! This Texas-style chocolate sheet cake is as delicious as it is simple.

Texas Sheet Cake 2

As the last day of #BBQweek, you know I have to end the meal with something sweet. After you have polished off your BBQ brisket burger and grilled BBQ corn, the portion of your stomach reserved for dessert will be ready and waiting for a big slice of Texas sheet cake. A slightly tangy chocolate cake make with Dr. Pepper (duh) topped with a chocolate pecan icing. Better yet, serve it warm with a scoop of ice cream on top and now you’re sweet talking me. I’ll eat anything a la mode.

Texas Sheet Cake 3


Sheet cakes are the best – easy to prepare and bake quickly. My favorite part however is the ease at which they are frosted. No fussing with frosting spatulas or piping bags, just pour over the top and spread it around. A bit messy to clean up after, sure, but worth it! While I have shared a few layer cakes that I am proud of on this blog of mine, frosting/decorating them is often a cause of stress. True I feel accomplished when they turn out but dang it I’ve had so many mishaps along the way. So let’s just pour the icing on top of this sheet cake and call it a day. Because sometimes simple is best and don’t need all the frills.

Texas Sheet Cake 1

One year ago: Peanut Butter Magic Ice Cream Shell

Three years ago: BBQ Bacon-Wrapped Hot Dogs

Six years ago: Simple Lamb Meatball Gyros

Seven years ago: Spicy Basil Chicken

Eight years ago: Buttermilk Ranch Mac & Cheese


Serves 20-24



2 cups all-purpose flour

1 cup granulated sugar

1 cup light brown sugar

1/4 tsp salt

1/2 cup cocoa powder

1 cup (2 sticks) unsalted butter

1 cup Dr. Pepper, room temperature

1/2 cup buttermilk

2 eggs, beaten

1 tsp baking soda

2 tsp vanilla extract


1/2 cup butter

4 oz. semisweet chocolate, chopped

3 Tbsp milk

3 Tbsp Dr. Pepper

4 cups powdered sugar

1 tsp vanilla extract

1/2 cup chopped pecans


  1. Preheat oven to 350 degrees. Lightly grease a 13×18-inch sheet pan and set aside.
  2. In a large bowl, whisk together the flour, sugars, and salt.
  3. In a small saucepan, melt butter. Stir in the cocoa and Dr. Pepper, bring to a boil for 30 seconds, then remove from heat. Pour over flour mixture and stir until just combined.
  4. In a glass measuring cup, combine the buttermilk, eggs, baking soda, and vanilla. Add to batter and stir until just combined. Evenly pour into the prepared baking pan and bake for 18-22 minutes or until a wooden pick inserted in center comes out clean.
  5. While cake bakes, make the icing: In a small saucepan over medium heat, melt the butter and chocolate until smooth, whisking often.
  6. Remove from heat, whisk in milk, Dr. Pepper, and vanilla until blended. Add the powdered sugar one cup at a time. Stir in the pecans and pour over the warm cake.
  7. Cool completely in pan (about 1 hour) before cutting into squares.

Source: Cake adapted from The Pioneer Woman, frosting from Southern Living.

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Lori May 15, 2023 - 12:45 am

How do I adltyapt this recipe for a 9×13 pan???

Erin May 15, 2023 - 9:49 am

Since that is half the size, the easiest option would be to cut the ingredients in half. Alternatively, you could make the full recipe and then divide the batter into two 9×13-inch pans.

Magic Chocolate Walnut Fudge May 12, 2021 - 11:01 am

[…] before I even knew about the double food holiday, I actually made this because it reminded me of Texas sheet cake, and Texas makes me think of when my family lived in Texas (where my brother and I were born), and […]

Dad May 26, 2019 - 9:25 am

I never before saw a recipe that called for Dr Pepper!

spiffycookie May 27, 2019 - 2:03 pm

Well now you have!


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