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Dr Pepper Cherry Cake Recipe

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3.9 from 67 reviews

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 12 servings 1x

Description

This Dr Pepper Cherry Cake recipe is a delightful dessert featuring a moist chocolate cake infused with the unique flavor of Dr Pepper Cherry soda. It combines rich cocoa, buttermilk, and the soda to create a tender crumb, topped with a smooth chocolate frosting made from butter, cocoa powder, and confectioners’ sugar. Perfect for chocolate lovers looking for a fun twist with a hint of cherry soda sweetness.

Ingredients

Scale

Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 cup butter
  • 1 cup Dr. Pepper Cherry soda
  • 5 tablespoons unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract

Frosting

  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure even baking of the cake.
  2. Prepare the Pan: Spray a 9×13-inch cake pan with nonstick spray to prevent sticking and ensure easy removal of the cake.
  3. Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and baking soda. Whisk them together until evenly distributed.
  4. Heat Wet Ingredients: In a small saucepan, combine 1 cup butter, 5 tablespoons unsweetened cocoa powder, and 1 cup Dr. Pepper Cherry soda. Heat the mixture to boiling, stirring continuously to prevent burning and ensure it is fully blended.
  5. Combine Mixtures: Carefully pour the hot Dr. Pepper mixture over the flour mixture. Mix thoroughly until well combined and the batter is smooth.
  6. Add Remaining Wet Ingredients: Add the buttermilk, eggs, and vanilla extract to the bowl. Continue mixing until the batter is fully incorporated and smooth.
  7. Bake the Cake: Pour the prepared batter evenly into the greased 9×13 pan. Place in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Prepare the Frosting: While the cake bakes, place 4 cups confectioners’ sugar in a mixing bowl. In a small saucepan, combine 1/2 cup butter, 4 tablespoons cocoa powder, and 6 tablespoons milk. Whisk together and bring to a boil, stirring continuously.
  9. Add Vanilla and Mix: Remove the saucepan from heat and add 1 teaspoon vanilla extract. Pour this hot mixture over the confectioners’ sugar, then mix well with a whisk until smooth and glossy.
  10. Frost the Cake: While the cake is still warm, slowly pour the frosting over the entire surface. Use a spatula to spread the frosting evenly, making sure it reaches all the edges. Allow the cake to set before serving.

Notes

  • Use fresh buttermilk for best texture and flavor.
  • Ensure the Dr Pepper Cherry mixture is hot before combining with dry ingredients for better integration.
  • Do not overbake the cake; check with a toothpick to keep the cake moist.
  • Frost the cake while warm for easier spreading and a glossy finish.
  • Leftover cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://safetydangerdefender.com/dr-pepper-cherry-cake-recipe-2/