Description
This Dr Pepper Cherry Cake is a moist, rich chocolate cake infused with the unique flavor of Dr. Pepper Cherry soda. Topped with a glossy and smooth chocolate frosting, this 12-serving dessert combines the fizz and fruitiness of the soda with cocoa for an irresistible treat perfect for any occasion.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 1/2 cup butter
- 4 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure the cake bakes evenly.
- Prepare the Pan: Spray a 9×13-inch cake pan with nonstick spray to prevent the cake from sticking and make removal easier.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, and baking soda until well combined.
- Heat Wet Ingredients: In a small saucepan, combine 1 cup butter, 5 tablespoons cocoa powder, and 1 cup Dr. Pepper Cherry soda. Heat the mixture over medium heat to a boil while stirring continuously to prevent burning and ensure a smooth blend.
- Combine Mixtures: Carefully pour the hot Dr. Pepper mixture over the flour mixture. Mix thoroughly until the batter becomes smooth and well combined.
- Add Remaining Wet Ingredients: Add the buttermilk, eggs, and 1 teaspoon vanilla extract to the batter. Mix until the batter is fully incorporated and smooth.
- Bake the Cake: Pour the batter evenly into the greased 9×13 pan. Place it in the preheated oven and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Frosting: While the cake bakes, place 4 cups confectioners’ sugar into a large 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.
- Add Vanilla and Mix: Remove the saucepan from heat and stir in 1 teaspoon vanilla extract. Pour the hot mixture over the confectioners’ sugar and whisk until smooth and glossy.
- Frost the Cake: As soon as the cake is out of the oven and still warm, slowly pour the frosting evenly over the entire surface. Use a spatula to spread it to the edges. Allow the frosting to set before serving.
Notes
- Ensure the Dr. Pepper mixture is hot when combining with dry ingredients to activate the cocoa fully and create a moist texture.
- Do not overmix the batter once the wet ingredients are added to keep the cake tender.
- Frost the cake while it’s still warm for a smooth frosting finish that slightly soaks into the cake for extra moisture.
- You can substitute buttermilk with milk mixed with a tablespoon of vinegar or lemon juice if needed.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
