Don't-Mess-With-Texas Cake
Published: Friday, March 20, 2026
1½ c. Dr Pepper
1 c. vegetable or canola oil
½ c. unsweetened cocoa
2 c. all-purpose flour
1 c. granulated sugar
1 c. light brown sugar, firmly packed
1½ tsp. baking soda
½ tsp. salt
½ c. buttermilk
2 large eggs, lightly beaten
2 tsp. vanilla extract
Fudge icing to taste, homemade or store-bought
1½ c. pecans, toasted and chopped
Preheat oven to 350°. Lightly grease a 17½x12 sheet pan. In a medium saucepan over medium heat, add Dr Pepper, oil and cocoa, stirring to combine. Cook while stirring often, until it comes to a boil. Remove from heat and allow mixture to cool enough so it will not scramble the eggs when adding.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda and salt to combine. Add Dr Pepper mixture and whisk to combine until blended. Add the buttermilk, eggs and vanilla, whisking to combine. Pour the batter into the prepared sheet pan.
Bake until a wooden toothpick inserted into the center comes out clean, about 18-22 minutes. Pour the fudge icing over the warm cake and spread it out evenly. Sprinkle with the pecans. Allow the cake to cool completely in the pan, about 1 hour.
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